Pizzeria
Capricciosa
Capricciosa opened in Ipanema at the end of the 1990s and is a genuinely local pioneer — carioca da gema, not an import — credited with raising Rio's pizza standard even though its own dough is built on imported Italian 00 flour and a wood oven run above 400°C. It has since expanded to at least two Zona Sul addresses.
Why it is here
Capricciosa opened in Ipanema at the end of the 1990s and is a genuinely local pioneer — carioca da gema, not an import — credited with raising Rio's pizza standard even though its own dough is built on imported Italian 00 flour and a wood oven run above 400°C. It has since expanded to at least two Zona Sul addresses.
What to order
Margherita Gourmet (buffalo mozzarella, pachino tomato, parmesan, basil)
What we looked at
Wood oven run above 400°C, per the business's own siteImported Italian 00 flour blend for the doughA genuinely local pioneer credited with raising Rio's pizza standard, while itself following Neapolitan technique rather than a separate local form