Rio dominates 50 Top Pizza Latin America ranking with Bento Pizzeria jumping to 11th place
The night of April 14th at the Italian Cultural Institute turned into a celebration for Rio's pizza scene. The 50 Top Pizza Latin America 2026 consolidated Rio de Janeiro as the epicenter of artisanal pizza in Latin America, with three establishments in the top 50 and six in the new "Excellent Pizzerias" category. The spotlight fell on Bento Pizzeria in Tijuca, which made a spectacular jump from 36th to 11th place — one of the biggest leaps in the ranking.
Bento's meteoric rise didn't happen by chance. Under the command of Italian pizzaiolo Pierluigi Russo, the restaurant on Praça Afonso Pena has become a reference for authentic Neapolitan pizza in Rio. With dual AVPN (Associazione Verace Pizza Napoletana) certification — for both traditional and fried pizza — Bento is the only restaurant in Rio with both diplomas, earned by following the Italian entity's strict standards.
Pierluigi arrived in Rio carrying not just Neapolitan technique in his luggage, but also a passion for tradition. A former consultant for pizzerias throughout Brazil, he found the ideal project in his partnership with businessman João Carlos Lemos: creating "a piece of Naples" in Tijuca. The long-fermented, high-hydration dough, baked in a 400°C oven, results in the characteristic high crusts with "leopard spots" — those golden specks that are the hallmark of authentic Neapolitan pizza.
Bento's menu goes beyond the classics. The recent novelty is the doppia cottura (R$52), an individual pizza with fried and then baked dough, finished with pelati tomatoes, anchovies, and fresh herbs. The montanara, a mini fried pizza with tomato sauce, parmesan, and basil (R$28), remains a standout among starters. For pizzas, the margherita doc with fresh buffalo mozzarella continues as the bestseller.
But Rio didn't stop at Bento. Capricciosa, with locations in Jardim Botânico and Ipanema, secured 20th place, while Coltivi in Botafogo came in 23rd and took home the special prize for best dessert menu. The restaurant stands out for innovation with doughs — like the orzo pizza made with semi-whole wheat flour and barley — and creations like the beef pizza (R$145) with denver steak, grana padano, and shiitake sauce.
The creation of the "Excellent Pizzerias" category was another milestone of the 2026 edition. Among the six Rio establishments recognized are Ella Pizzaria (Jardim Botânico), Gino Ristorante (Copacabana), Piccola Fattoria (Recreio), and Sìsì (Leblon) — led by chef Pedro Siqueira, considered the 72nd best pizzaiolo in the world by The Best Pizza Awards 2025.
The choice of Rio as the ceremony venue for the third consecutive year is no accident. The city has consolidated itself as a center of excellence in artisanal pizza, attracting renowned chefs and forming an effervescent gastronomic scene. The event, which brought together approximately 200 guests including pizzaiolos, chefs, and specialists, held its celebration party at the Copacabana Palace.
The 50 Top Pizza evaluation method follows rigorous criteria: anonymous inspectors pay and evaluate as regular customers, primarily observing dough quality, ingredients, service, and overall experience. "The product is our starting point. It must respect processes, techniques, and the use of good ingredients," summarizes Barbara Guerra, the guide's curator.
For Rio, the 2026 results represent more than individual achievements — they show the maturity of a scene that balances tradition and innovation. While Bento preserves Neapolitan authenticity, other restaurants explore creative territories without losing technical rigor. Bento's jump from 36th to 11th place symbolizes this evolution: when you make pizza with seriousness and passion, recognition follows.
Why go: Rio has consolidated its position as the capital of artisanal pizza in Latin America. Among the achievements, Bento Pizzeria represents the best of authentic Neapolitan tradition, while other restaurants explore creative territories while maintaining technical excellence.
Want to discover more places like this? Talk to Pico.