Lupita Pizzaria
Lupita was opened in October 2019 by two Brazilians, Marcelo Parente and pizzaiolo Duda Ferreira, and is one of the clearer counter-examples to Lisbon's Italian-import pattern: Observador and NiT both report the founders deliberately distanced the project from 'pizzaria italiana' orthodoxy, using exclusively Portuguese flour (Paulino Horta) in a naturally leavened dough fermented 48 hours, while the electric copper oven itself was still imported from Naples (Izzo brand, 500°C). Brooklyn's Anthony Falco (Roberta's) consulted on the recipes as his first European project.
No photograph published for Lupita Pizzaria yet.
Why it is here
Lupita was opened in October 2019 by two Brazilians, Marcelo Parente and pizzaiolo Duda Ferreira, and is one of the clearer counter-examples to Lisbon's Italian-import pattern: Observador and NiT both report the founders deliberately distanced the project from 'pizzaria italiana' orthodoxy, using exclusively Portuguese flour (Paulino Horta) in a naturally leavened dough fermented 48 hours, while the electric copper oven itself was still imported from Naples (Izzo brand, 500°C). Brooklyn's Anthony Falco (Roberta's) consulted on the recipes as his first European project.
What to order
Grilled whole Azores pineapple, roasted and puréed into a topping (the pineapple pizza), per Observador and NiT