Ferro e Farinha

When to Eat Pizza with a Knife and Fork | Eater

"Opened in Rio de Janeiro in 2014 by chef Sei Shiroma, who relocated from New York, this pizzeria emphasizes naturally fermented dough baked in a wood-fired oven to yield a light, crispy crust more akin to Neapolitan-style pies than the heavier, topping-laden Brazilian norm; Shiroma originally discouraged cutlery and recommended eating his pizzas with your hands, using customers’ requests for forks as moments to teach the hand-eating technique, but he has since equipped tables with forks and knives and expanded the business to multiple locations (on the way to a fourth), prioritizing simply serving excellent pizza without dictating how patrons must eat it." - Carla Vianna