Pedro Siqueira cria o Sìsì Cucina e serve uma das melhores pizzas do Rio

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[{"selector":"#anim-c4eed80b-9f8a-4875-9dde-7b81e281a91d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c089655a-2074-4394-8cd8-36abd5681c9c","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-45b9b03d-e1a7-4f22-a00b-1f35f74aefbe","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-40f01be6-2c96-4897-97a2-f40fa1033d5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O chef Pedro Siqueira decidiu que estava na hora de dar uma sacudida no Massa. Seu restaurante italiano, na ativa desde 2016 no Leblon, ganhou novo nome — chama-se agora Sìsì Instagram/Sìsì Cucina

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[{"selector":"#anim-63edafb7-66ce-472e-b243-7e67cd44bfe6","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae87fdea-bc00-445e-a373-b18cc7938804","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1088c915-18da-4835-b3e4-5cd9be480873","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b0603c16-b718-4306-ae8c-d3f5f1e49720","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Seguindo a tradição napolitana , as pizzas têm bordas altas e aeradas e são elaboradas com massa de fermentação natural da mais alta qualidade Vantuil Costa

[{"selector":"#anim-0e67e78c-d10c-467d-a077-29a2320383f2","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be0f3262-05b5-491b-8c7e-ee13b39acdb8","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-bc1973aa-15b2-4b66-b154-eadfc6881b0c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f29f7df1-d66b-4ded-87e5-c7cf91bf7694","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] No capítulo das massas, uma novidade já virou hit. Inspirado no brasileiríssimo camarão com Catupiry , o doppio traz duas massas recheadas em formato alongado — um delas com recheio de camarão refogado; a outra, com recheio de Catupiry Vantuil Costa

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