Awarded, iron and flour innovates in pizza, but result is not always good

It is inevitable. The fact that iron and flour was pointed out by the Italian Guide 50 Top Pizza as the fourth best in Latin America in 2025 increases the ruler with which we measure what is served there. Also stresses the level of requirement to be informed that the best pizza served in the region is made in the house, according to the same award.

This is the scamp (R $ 68), which, as the name in Italian indicates, bears prawns, as well as tomato sauce, mozzarella, parsley, onion and garlic cream. The presence of this last ingredient may deserve a reflection. Garlic cream can be tasty (for those who really like garlic), but a little too stark about the other ingredients, which combine with each other.

Unbalanced and makes the dough moist, soft in the middle. It is then difficult to follow the suggestion of the place owner, the former New York Publicitorial Sei Shiroma. “Better with hands,” is the message insistently displayed on the waiters’ shirt. But how do you eat it New York, without the aid of cutlery, if the slice can’t take the trip from the plate to the mouth? Due to lack of firmness, the sauce can fall into your clothes – he said with me.

It is different when the option lies on the least innovative pizzas, such as FRAZ, with a fennel pepperoni sausage (R $ 64). At the exact point, delicious in its simplicity, as well as Domenico, a rebate served since the little place of the little valued neighborhood of Catete, inaugurated in 2014, with activities already closed.

Today Iron and Flour has five branches in noble neighborhoods of Rio de Janeiro (Botafogo, Ipanema, Barra da Tijuca and two in Leblon). It was noted for offering novelty options, such as garlic marinated rib pizzas and roasted ginger and radish kimchi (R $ 66) and lamb palette with tâmara, yogurt sauce and shisô (R $ 76).

The Shopping Leblon store, like the others, has as its strong firewood oven, from which entrances, main dishes and desserts come from. She is the only one of the group’s houses that, in addition to pizzas and pinching, offers pasta and even hamburger.

One of the main options is the lasagna (R $ 79), described in the menu as “a work” of four layers of green mass and meat and mayolo filling (pig). In it, the moisture left with the pizza with garlic cream. It is dry inside, with slightly uniform ragu and rude pieces of ground beef. Apart from the four ends of the rectangle of mass burned by the ember, there is little good. An expensive dish for what it offers, as well as Spicy Vodka Rigatoni (R $ 65), short dough loaded in garlic, onion, pepper, cream, everything. They weighed their hand.

Too bad the meal was referred like this, because the beginning promised. Although little orthodox, gratin oysters in the shell with mozzarella and chives vinaigrette ($ 28 three units; $ 48, six) came so hot that the waiters’ suggestion is to use fork and knife (almost one “then don’t say I didn’t warn you”).

The vinaigrette, added between the mollusc and the cheese, has a major role in the whole work, leaving the oysters looking alive-still they went to high degrees.