BENVENUTI A TUTTI
A CASA É SUA!
PIZZA IS MADE TO DIVIDE, UNITE, SHARING
We make Neapolitan pizza, but our way. This means we respect the classic Italian process and incorporate details into our work to give our pizzas their own identity. We enjoy tradition, but also new things, and experimenting. We're passionate about boldness when it comes to flavor. Simple, well-made pizzas require intense research into ingredients, leading to unusual flavors. That's where we love to be.
HOW IT ALL STARTED
Muito prazer, somos o Ciro e a Paula, sócios proprietários da Rural.
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
We understand the importance of our social and environmental responsibility as a business, regardless of our size. In addition to always seeking local partners, we do our part by recycling and encouraging the reuse of materials in our space, as well as working to combat food waste—which is a sacred commodity.
We don't use single-use products in our dining room, such as disposable plates and cups, nor plastic or Styrofoam packaging—both in-store and for delivery.
STEPS TOWARDS A MORE SUSTAINABLE WORLD
O JEITO RURAL DE SER
A Rural possui um propósito muito claro: FAZER PIZZA COM PAIXÃO.
Mas há outros detalhes que fazem parte do nosso universo particular.
COMEMOS PIZZA COM AS MÃOS
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
![[_mariharder_] 20230125_RuralPizzeria_006.jpg](https://static.wixstatic.com/media/f81b58_09f5b84b55be483cb6bc23440fb7e746~mv2.jpg/v1/crop/x_0,y_449,w_2160,h_1279/fill/w_510,h_302,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/%5B_mariharder_%5D%2020230125_RuralPizzeria_006.jpg)
E PARA ACOMPANHAR...
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.
TUDO FEITO EM CASA
Nice to meet you, we're Ciro and Paula, co-owners of Rural. Ciro handles customer service, and many of you already know him. Paula runs the kitchen. She was born a pizza maker at Rural and is dedicated to researching the world of flours and new products.
Rural's story begins in 2019, when we left São Paulo for the countryside to embrace this project that became a lifelong goal. Alongside our godfather and partner, Sylvio Naracci, a key figure in Rural's founding, we embraced the idea of bringing the first Neapolitan pizzeria to Sorocaba, a laid-back approach focused on memorable experiences through good food and hospitality, featuring ingredients from Italy and regional producers.
Over these years of immense learning, the Rural way of being and welcoming people took shape. We immersed ourselves in the world of wheat flour, as it's the essential ingredient for producing a quality pizza. And we created a gastronomic culture of people passionate about what they do, engaged in research and experimentation, and attentive to the world. Making pizza is an art.