Mozzarella and house-smoked peppers are the highlights of the place, passed down from son to mother.
At 18 o’clock the clientele starts arriving at the old man pizzeria do Tio Gino, located at 615 Rua Labatut, in Ipiranga. And Maria Neutiles, owner of the establishment, is the one who plays the role of maitre d’🇧🇷 Receive, hug and reach out. Except that he already knows the group of 6 who entered the club as soon as the doors opened for service.
“They are a group of engineers. They have been coming to the house for many years,” explains the 72-year-old Spaniard, with almost no accent, to the taste🇧🇷
He took over the management of the restaurant in 2016, after the death of his son Leonardo Rodriguez. Since then she has carried on her passion for the boy, who is everywhere from the football team shirts adorning the wooden walls to the photos that remain in the till.
According to her, Leonardo, or simply Leo, as everyone called him, ran the house with enthusiasm, preserving the tradition grated tomato saucespicy salami smoked in the heat of the wood oven and pizza with mozzarella, Zio Gino’s flagship since its opening.
History of the Pizzeria Tio Gino
The pizzeria originally belonged to uncle Gino himself. It was he who prepared all the preparations at home, from the delicacy pasta that is still prepared a few hours before serving, through the handmade tomato sauce, loved by customers, to the braised chicken dressing that garnishes the pizzas. .
Maria’s husband, Ventoir Boareti, worked for the former owner as a pizza maker from 1963 until 1975, when he bought the place himself.
“Ventoir kept all the original recipes without changing anything. When he trained the other pizza makers, he insisted on teaching them as well without modifications,” he explains. Ventoir retired 7 years ago and the kitchen is now managed by Magno dos Santos and João Paulo dos Santos.
“I have been working here for 4 years. It was Magno who brought me to work here. We are neighbours. I came to São Paulo to work and I ended up learning how to make pizza. I love this job, I like being a pizza chef”, explains João Paulo .
What to eat at Tio Gino’s pizzeria
“After Ventoir retired, I tried to change the Portuguese pizza. The one here has fried egg, and the traditional ones have boiled eggs, but the public didn’t accept it. Anyone who goes to Tio Gino’s already knows the place, and visit us for this, for that”, explains the proprietor.
One of the big stars of the menu is the peppers own smoke. The pieces of sausage arrive fresh and are left to dry in the mouth of the wood oven for about two days.
When it reaches the ideal point – firm on the outside, but still soft on the inside – it is sliced, stored in the cold room and stored to stuff the pepperoni pizza with onions, which costs R$82.
THE Pizza of mozzarella is also successful and, combined with grated tomato sauce, it assembles Uncle Gino’s flagship, for R$ 65.
Also, you can’t leave Tio Gino without trying the eggplant appetizer, which comfortably serves up to 3 people and costs R$50.
Service
Uncle Gino’s Pizzeria
Phone: (11) 2273-6799
Address: Rua Labatut, 615, Ipiranga
Opening hours: Tuesday to Thursday from 18.00 to 23.00. Friday and Saturday from 18.00 to 24.00. Sunday from 18:00 to 23:00. Closes on Monday.
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Source: Terra
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.
