The 10 Best New Restaurants in Rio de Janeiro - Eater
"In a city without its own deep-seated pizza tradition, Ella looks to Naples for pie inspiration. A partnership between chef Pedro Siqueira (of Puro and Massa) and baker Marcos Cerutti (of SPA Pane), the pizzeria uses slow-rise, naturally leavened dough and covers it with creative combinations, like Japa, made with cream of mushrooms, roasted red onion, scamorza, chervil and sesame; Polpo, with crunchy octopus and pancetta; or Verdi, made with a wild greens pesto. Classics like margherita and marinara are also here, best accompanied by a signature barrel-aged cocktail." - Rafael Tonon
Photo by Tomas Rangel
