What do making sushi for friends and a pizza restaurant in São Domingos de Rana have in common? The answer is Fabiano Pottes, one of the owners of the new Base Pizzaria. His interest in feeding others began back in university, when he would host parties at home. “I knew how to make sushi, and with two friends we’d prepare food for everyone. They’d chip in a little, and we’d have a monthly get-together like that”, he recalls.
Those gatherings were simple and informal, but they sparked something in Fabiano. Later, Covid-19 gave him the chance to return to his culinary passion. While in Hereford, England, he began experimenting with sourdough pizza dough brought from San Francisco, developing slow, healthy fermentations to create pizzas with complex flavours and a unique texture. “When the pandemic hit, I used that sourdough for pizza. I decided to experiment with a slower, slightly healthier fermentation”, he explains. The results were instant: word of mouth quickly turned a first experiment with just two customers into a gathering of fifty.
Base was born from this experience and the desire to create a physical space in Portugal where Fabiano could consolidate all the work he had developed. Fabiano, a product and innovation designer, joined forces with Bernardo Mazzini, who already had experience in the restaurant industry in Brazil. The philosophy of the space centres on simplicity and quality: minimalist pizzas, without excessive toppings, handmade with sourdough and slow fermentation, using Paulino Horta flours to ensure freshness in every dish. “Our pizza isn’t overloaded because I want the sourdough, the dough itself, to shine. That way, every bite reveals different flavours”, Fabiano assures.
The menu features classic options such as Margherita (€12), Marinara (€10), and Quattro Formaggi (€14), as well as spicy alternatives, including ‘Nduja’ – a fiery Italian sausage – which Time Out tried without hesitation.
One of the standout features of these pizzas is that the slices don’t fold or become soggy when picked up by hand, staying firm with every bite. “Perhaps that’s why they’ve been such a hit at the events we’ve attended”, explains Fabiano.
To finish off the meal, there are two dessert options: a scoop of artisan ice cream with brownie (€5.50) or without (€3.50). Ask Fabiano about the secret ingredient, and he’ll be delighted to explain – but you’ll have to visit the restaurant to find out. We wouldn’t want to spoil the surprise or scare off the picky eaters.
The focus on the origin and quality of ingredients extends across the entire menu. Local produce is prioritised, such as the basil and pesto made in-house, while Portuguese suppliers of meats, cured sausages and artisanal cheeses are carefully selected. The owners also emphasise the importance of maintaining a strong connection with the local community, noting that they get their coffee from the neighbouring Buraca Roasters, and for any urgent vegetables, they head next door to the Biofrade grocery store.
Artisanal beverages complete the experience: craft beers, low-sugar ciders, and wines selected in partnership with Quinta da Heró, a Douro winery, underline the commitment to quality products with a story to tell. “I share the story behind each product and help explain the mission of all the producers who support us”, Fabiano explains.
The Base space in São Domingos de Rana reflects this philosophy of authenticity and care. The former tea house that once occupied the building was fully remodelled by the founders themselves, preserving the solid wood and creating a warm, functional environment with attention to every detail. From the interior design to the custom furniture, everything was conceived to convey a sense of handcrafted quality, enhancing both the customer experience and the story behind each product.
In short, the mission is to offer pizzas that combine flavour, health, and simplicity, support local producers, and promote a conscious, responsible food culture. As Fabiano puts it, Base aims to be “good for your gut and taste buds”: delicious, healthier, and where every bite tells a different story.
R. Melvin Jones 166A (São Domingos de Rana). Mon-Fri 18.00-22.00; Sat-Sun 12.00-15.00 18.00-22.00