1900 Pizzeria Moema•Indianópolis

European•$$$$

With a wide menu, it has many options of toppings and 3 versions of pasta. In partnership with the Anaconda mill, production with longer fermentation was added to the system, which makes the pasta lighter, healthier and tastier, being the traditional of the house. The 100% whole dough is produced with Petra 9 flour, from the Quaglia Mill, in Italy, bringing a flour rich in nutrients, fibers and wheat germ. Another difference is the gluten-free pasta, made with rice flour, which can be chosen in individual size. The trajectory of the 1900 Pizzeria brand began with the Italian immigrant and founder Mr. Giovanni Paolo Momo, inaugurating in the early 1980s, the first unit, in the Vila Mariana neighborhood, in a shed built at the beginning of the century, reason for the house name. Adapting the original construction, which served as a tram workshop. It also works with the same menu in the other six branches - Moema, Jardins, Chácara Flora, Perdizes, Morumbi, Tatuapé and operations for events and in Kidzania, a playground inside the Shopping Center. Eldorado. In a total of 40 types of pizza, sold in individual, medium and large sizes, the ingredients are diversified. For this reason, the Traditional, Special and Light sections were created, available in traditional, whole and gluten-free pasta. Of the 16 Special types, the highlight is the Victorian one (buffalo muzzarella, sliced tomato, parmesan, basil and sesame border) and Trent'anni (shimaji and shitake, asparagus, Parma ham, asparagus, parmesan and truffled oil) launched in celebration of the house's 30th anniversary