Rio’s Most Awarded House Celebrates 25 Years and Brings Original Recipes

Yes, there was a time when ketchup was accepted even in the most gourmet pizzerias in Rio. But it never had a permanent residence on the tables of Capricciosa, something that many did not understand in 1999. “I am not celebrating the silver anniversary because I arrived in 2000, but it is true that there were those who did,” assures Martonio Aragão, chef de salle of the first Capricciosa, located 25 years ago on the corner of Ipanema.

He followed the disappearance of ketchup from the shopping list, the arrival of Italian pizza chefs to update the recipes, the change of ovens, the closure during the pandemic and the redesign. Of his favorite stories, however, two are with Roberto Carlos.

“One day Dona Carminha [secretária do cantor] He ordered some pizzas to be delivered to his house. It was always the driver or the security guard who came to pick it up, but that day they couldn’t. He asked: ‘Where do these pizzas come from?’. And I: I’m starting from Ipanema, Lagoa, Botafogo… When I said Botafogo, she said: ‘Botafogo, no! These pizzas must come from the seafront, you know what the King is like, right?'”.

Martonio calls Jairo, the courier on the motorbike, and explains clearly: Ipanema, Copacabana, Rio Sul and Urca. No sooner said than done. Before picking up the Quatro Queijos, the Capricciosa and the Margherita Gourmet, Carminha checked: “Where are you from?”

Like Chico Buarque, Galvão Bueno, Carolina Dieckman, Malu Mader and other regulars, at the end of the night, after a show, Roberto Carlos also showed up at Capricciosa. “When he arrived he said: ‘I want to see if the pizzas here are the same as the ones I get at home. I said they were better. He laughed and sat down with his family. It was almost one o’clock in the morning and there was a commercial on the street. Out of nowhere, a paparazzo appeared at the door, I didn’t call him, but I was embarrassed”, Martonio recalls.

These reasons and the fact that it was the first pizzeria in Rio to “gourmetize” help Capricciosa’s image. But it’s not because it hosts artists, nor because it was a pioneer in the use of burrata, which ranks 19th in the 50 Top Pizzas in Latin America.

Among the best reasons, the pasta is made with a blend of Italian flours that ferments for two days before being exposed to the over 400ºC of the wood-fired oven. The success of the house, with more than a thousand units sold each month, the Margherita Gourmet (R$ 72 per person) includes pachino tomatoes, an exclusive variety of Sicilian seeds planted in Búzios, artisanal buffalo mozzarella and mini basil.

Maybe it wasn’t counted, but the round that bears the name of the house combines tomato sauce, ham, bacon, artichokes, mushrooms and egg (R$ 74 for a small one). And, in short, fond of novelties, Capricciosa takes advantage of the fact that today is Pizza Day to launch Firenze (R$ 72).

Its black mass is the result of charcoal, which leaves a light smoky flavor. The dressing combines buffalo cheese, endive and black garlic. Another novelty is the Sorrento (R$72), with traditional pasta, the same mozzarella, royal ham, Sicilian lemon zest and pine nuts. Both are available until September.

Capricious

R. Vinicius de Moraes, 134, Ipanema. Every day, 6:00 p.m. to 1:00 a.m. Tel.: (21) 2523-3394

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.