Pizzeria
Leggera Pizza Napoletana
André Guidon trained at the Associazione Verace Pizza Napoletana's school in Naples before returning to São Paulo to open Leggera in 2013, and the business is AVPN-certified. The dough is described by the pizzeria itself as naturally fermented with a blend of Italian flours, hand-opened and baked in a wood-fired oven at 450°C, with San Marzano DOP tomato.
Why it is here
André Guidon trained at the Associazione Verace Pizza Napoletana's school in Naples before returning to São Paulo to open Leggera in 2013, and the business is AVPN-certified. The dough is described by the pizzeria itself as naturally fermented with a blend of Italian flours, hand-opened and baked in a wood-fired oven at 450°C, with San Marzano DOP tomato.
What we looked at
Natural fermentation, blend of Italian floursWood-fired oven, 450°CSan Marzano dell'Agro Sarnese-Nocerino DOP tomatoAVPN certifiedMaker trained at AVPN school in Naples