La Matta Pizzeria
Diário de Notícias reports the dough is made on site with organic flour from a family producer in Torres Vedras and ferments 26–48 hours, and describes the house style explicitly as a cross between Neapolitan and Roman — thin dough with a fuller rim — rather than either alone, which the DISCIPLINE enum does not have a value for. Pizzaiolo Mario Diaco joined from Italy's Adriatic coast after founder Matteo Bravi's holiday there; the tomato sauce, fior di latte and Bufala Campana DOP are sourced from Naples.
No photograph published for La Matta Pizzeria yet.
Why it is here
Diário de Notícias reports the dough is made on site with organic flour from a family producer in Torres Vedras and ferments 26–48 hours, and describes the house style explicitly as a cross between Neapolitan and Roman — thin dough with a fuller rim — rather than either alone, which the DISCIPLINE enum does not have a value for. Pizzaiolo Mario Diaco joined from Italy's Adriatic coast after founder Matteo Bravi's holiday there; the tomato sauce, fior di latte and Bufala Campana DOP are sourced from Naples.
What to order
Montanara (tomato, Parma ham, truffle) — the owners' stated best-seller; Amalfi (tomato, burrata, anchovies, olives, lemon zest)