True to its name, Lisbon's most serious pizzeria indeed produces pies out of a golden (brick) oven. The burrata and buffalo mozzarella here is flown in daily from Italy, and pizzas feature PDO-protected ingredients from the motherland (parma ham, Culatello di Zibello salami). Seasonal specials shake up the status quo, like San Marzano tomatoes, fior di latte, nettle pesto and acorn-fed porco preto.
There's hard-to-find Italian craft beer (such as Norcia's monk-brewed blonde ale and Baladin) and everything is certified by the Associazione Verace Pizza Napoletana.
