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Pizzaria Santarita, in Estoril, turns pizza into a properly gastronomic meal with a light dough fermented for 48 hours and made with organic flour from Alenquer. The project brings together Brazilian chef Vinicius Braune, Bruna Lombardo and Romina Lamassa, of Lamassa Pasta Fresca, who have built a menu that includes classics such as margherita, less conventional options like pear, prosciutto and honey pizza, and desserts including homemade tiramisù and the surprising entremèt di limone.