Ferro e Farinha
Sei Shiroma, a New York-raised cook of Japanese and Chinese descent, started Ferro e Farinha in 2012 with a wood oven built into a trailer towed by a Fiat Uno in Catete; it has since grown to at least four Rio locations (Leblon, Ipanema, Botafogo, Barra da Tijuca). The dough takes the Neapolitan style as its starting point while the toppings are pitched to Carioca taste with various Italian ingredients -- a fusion, and not a claim to a separate local dough tradition.
Why it is here
Sei Shiroma, a New York-raised cook of Japanese and Chinese descent, started Ferro e Farinha in 2012 with a wood oven built into a trailer towed by a Fiat Uno in Catete; it has since grown to at least four Rio locations (Leblon, Ipanema, Botafogo, Barra da Tijuca). The dough takes the Neapolitan style as its starting point while the toppings are pitched to Carioca taste with various Italian ingredients -- a fusion, and not a claim to a separate local dough tradition.
What to order
Domenico (tomato sauce, fior di latte, grana padano, roasted basil, olive oil); Marinara; Lamborghini (roasted lamb, dates, yogurt sauce)