Cantina e Pizzaria Speranza
Brought to Brazil by the Neapolitan Tarallo family at the end of the 1950s, Speranza became the first pizzeria in Latin America certified STG (Specialità Tradizionale Garantita) by the Associazione Verace Pizza Napoletana, with AVPN director Giulio Adriani personally training its two São Paulo kitchens. The family's own account describes the house style as a deliberate middle point between vera pizza napoletana and 'o modo paulistano', made with imported flour and San Marzano tomato and baked wood-fired at high heat.
Why it is here
Brought to Brazil by the Neapolitan Tarallo family at the end of the 1950s, Speranza became the first pizzeria in Latin America certified STG (Specialità Tradizionale Garantita) by the Associazione Verace Pizza Napoletana, with AVPN director Giulio Adriani personally training its two São Paulo kitchens. The family's own account describes the house style as a deliberate middle point between vera pizza napoletana and 'o modo paulistano', made with imported flour and San Marzano tomato and baked wood-fired at high heat.
What to order
Pizza Margherita; Tortano (Neapolitan sausage bread); Pastiera di Grano