RURAL PIZZA

Our pizza follows Neapolitan principles: dough made with Italian flour, slowly fermented. The tomato sauce also comes from Italy, from the region of Mount Vesuvius, to ensure the ideal acidity level for this type of pizza.

Each pizza is hand-rolled and baked in a wood-fired oven certified by the Associazione Verace Pizza Napoletana (AVNP). Our menu features classic pizzas and bold new offerings born from extensive research and experimentation.

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WE EAT PIZZA WITH OUR HANDS

Our pizzas are about 12 inches thick and served in a single topping. Here, you eat with your hands, as in many places in Naples, Italy. Pizza to share without ceremony.

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The rule is the same for pizzas with animal-based ingredients: research flavors and textures to create unusual and surprising combinations to please all audiences. We're not fans of simply adapting a pizza with animal protein. It has to be a perfect match, it has to be captivating with every bite.

WE ARE NOT VEG, BUT WE CREATE PIZZAS
AMAZING VEGANS

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AND TO GO WITH IT...

In addition to regional beverages and wines, we love specialty drinks, like our Negroni, produced in partnership with APTK Spirits, a reference in high-end cocktails.

Rural offers a gluten-free pizza option. Made with starch, water, yeast, salt, and olive oil, it's a different kind of pizza from the Neapolitan pizza, but it undergoes a fermentation and pre-baking process that ensures a delicious and crispy crust.

ATTENTION: Low-gluten pizza is handled and baked in environments that contain gluten.

WE BREATHE GLUTEN, BUT THERE IS ROOM FOR GLUTEN FREE

ALL MADE AT HOME

All appetizers and desserts are homemade. We're passionate about creating new things. From the classic brigadeiro to the unusual Mi Amore, each one brings a special touch of flavor.