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Bakery counter

Talho Capixaba

Talho Capixaba is a long-running Rio charcuterie-and-bakery counter that added pizza to its two Zona Sul locations; its pizza programme describes itself, in the words of the person who runs it, as the first pizza in Rio certified by the Associazione Verace Pizza Napoletana. Ricardo Rocha calls the diploma 'muito difícil' and details the standardisation of flour, sauce, oil and cheese the certification demanded.

Avenida Ataulfo de Paiva, 1022, Leblon, Rio de Janeiro, RJ · Rio de Janeiro · Neapolitan

A close view of a pizza with a puffed, blistered crust topped with ham, melted cheese and herbs.
From Talho Capixaba (@talho_capixaba)

Why it is here

Talho Capixaba is a long-running Rio charcuterie-and-bakery counter that added pizza to its two Zona Sul locations; its pizza programme describes itself, in the words of the person who runs it, as the first pizza in Rio certified by the Associazione Verace Pizza Napoletana. Ricardo Rocha calls the diploma 'muito difícil' and details the standardisation of flour, sauce, oil and cheese the certification demanded.

What to order

Marinara (dough, tomato sauce and garlic only); Verace (sauce, fior di latte and basil)

What we looked at

'nós fomos a primeira pizza do Rio certificada' by the Associazione Verace Pizza Napoletana, in a direct quote from Ricardo RochaDescribed elsewhere in the same piece as 'pioneiro na fermentação natural no Rio' (a natural-fermentation pioneer in the city)Sold from a padaria/charcutaria counter rather than a dedicated pizzeria dining room