History and Culture
Beer and pizza, a combination that works!
Pizzeria brings together two national passions
Così Pizzeria Napoletana. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .
Imagine a place where you can bring together two great passions: pizza and beer. Now, add to this the fact that pizzas have a high quality standard and craft beers the best labels. Did you picture that? The good news is that this place exists and is called Così Pizzeria Napoletana, a place to enjoy the taste of Vera Pizza Napoletana. Produced exclusively with the delicious Caputo Italian flour and fermented for 24 hours, the result is a single-portion Neapolitan pizza (25cm) with a light dough and unique flavor.
Commanded by partners Pedro Holderbaum and Natiéli Vargas, Così proposes a new way to consume pizza. When entering the charming property of 1914, facing Paciência Beach, the customer chooses in one of the tablets available on the tables the pizza’s flavor, among the ten offered by the house.
The classic Margherita, for example, is the darling one among regulars and fits very well with a Vienna Lager beer. Pedro (who is also a master brewer), explains that the idea is exactly this: show that beer with pizza is a combination that works very well.
“We want to harp on this same string that pizza and beer is a great combination. We also have a wonderful wine list, but when I was in Italy, I saw that people there combine pizza and beer, pasta and wine. Pizza and beer is people’s food, everyday food, with no fussy”, he explains.
If you are in doubt about which beer fits best with a particular pizza flavor, the house offers matching suggestions. The Dolci pizza of Nutella Portafoglio with Cashew Nuts, accompanied by a Mallampati beer is mouth-watering.
Another peculiarity of Così is the “Pizza Della Luna”, which changes its flavor every 15 days, according to the pizzaiolos’ inspiration or friends’ and customers’ suggestion. Our tip is Provola Pomodoro, which takes the base of tomato sauce, buffalo mozzarella, provolone cheese, cherry tomatoes, pesto sauce drops and grated parmesan – a real treat!
To top it off, Così Pizzeria Napoletana has a super contemporary decor, with blue leds and graffiti on the wall. The one at Rio Vermelho is very large and cozy, with a ground floor where there is a beautiful Neapolitan oven and a balcony with tables for those who want to see the street movement. On the second floor there are tables to share and smaller ones. The Così unit at Pituba shares the space with Proa Brewery, responsible for many of the beer labels that are on the pizzeria Tap List. Choose the one closest to you and go for it!
Learn more about Neapolitan pizzas
All Così’s pizzas are individual and certifiably Neapolitan, a style of pizza that is considered an intangible heritage of humanity. In order for these tasty pizzas to be considered legitimate like those in Naples, Italy, some little rules must be respected.
One is the oven temperature, which makes the pizza ready in just 90 seconds. Another criterion is the use of a specific flour called Caputo, which comes directly from Naples and has different characteristics from Brazilian flour.
In addition, the pasta produced in Così carries only water, salt and yeast, without any additional sugar, oil, olive oil or egg, which makes the pizza a smooth to crispy texture – and without breaking.
“To be considered a true Neapolitan pizza, the dough cannot break. You have to be able to fold it in two and unfold without breaking it”, says Natiéli.
Service
Così Pizzeria Napoletana
Address: Rua da Paciência, 223 – Rio Vermelho, Salvador – BA, 41950-010 / Rua das Hortênsias, 288 – Pituba, Salvador – BA, 41810-010
Opening hours: Rio Vermelho – Tuesdays, Wednesdays and Sundays, from 6pm to 11pm; Wednesdays, Fridays and Saturdays, from 6pm to 1:00 am / Pituba – Tuesdays, Wednesdays and Sundays, from 5am to 10pm; Thursdays, Fridays and Saturdays, from 5pm to 1:00 am
Instagram: https://www.instagram.com/cosisalvador/
Phone #: (71) 4105-6171
Important: No Booking Required
Accessibility: Tables and chairs at traditional height on the ground floor balcony. Upstairs the tables and chair are very high. There is no elevator to the second floor.
