A unique culinary creation, the 'Bona Nice' pizza, combines a traditional Neapolitan pizza base with flavors inspired by Brazilian barbecue. This new offering features an Angus brisket that has been smoked with coffee wood for eight hours, presenting a robust flavor that reflects both culinary styles. The collaboration between Pizza di Casabona and Dona Nice Steakhouse signifies a creative fusion of two popular food cultures in Brazil.

The pizza is garnished with San Marzano tomato sauce, smoked scamorza cheese, red onion, arugula, and a cream of parmesan, which adds to the depth of flavors. Priced at R$ 73, it is available at the pizzeria located in Boqueirão, Santos, until the set date of Sunday. This limited-time offer showcases the innovative spirit of local chefs and their efforts to blend diverse culinary influences, enhancing the gastronomic landscape of Santos.

Eduardo Casabona, along with his collaborators Lucas Cortez and Patrick Cardoso, emphasizes the harmonious balance sought in the recipe, where the lightness of the Neapolitan crust is matched with the rich flavors typical of churrasco. This concept not only draws attention to the evolving food trends in Brazil but also highlights the growing interest in gourmet pizzas that push the boundaries of traditional recipes, showcasing the creativity inherent in the local dining scene.