About us
Um salto em Italy
Pizzeria Madia is not merely a pizzeria in Setúbal; it is a tribute to Italian traditions and a passion for authentic Neapolitan pizza. Created by Chef Giacomo Pazzarelli, originally from Montecosaro, Italy, Pizzeria Madia embodies the culture, history, and flavours that the chef himself brought to Portugal. Here, each guest is invited to explore the essence of Italy, from genuine ingredients to a welcoming, rustic atmosphere.
From Montecosaro to Setúbal
After years of travel and culinary experiences that took Giacomo Pazzarelli from Australia to Asia – through countries like New Zealand, Cambodia, and Thailand – he returned to Italy to reconnect with his roots, working as a chef in a restaurant in Montecosaro.
Arriving in Portugal in 2016, charmed by Lisbon's vibrant energy, he worked as a chef in an Italian restaurant. In 2018, he opened his first pizzeria on the Costa da Caparica with a partner, a venture that lasted four years.
The warm energy of Setúbal and its potential captivated Giacomo, who saw it as the ideal place to make his home. Thus, Madia was born, fulfilling Giacomo’s desire to offer the Portuguese a genuinely Italian experience with flavours, stories, and a rich sense of tradition. The success of his first restaurant on the Costa da Caparica inspired him to expand to Setúbal, where Pizzeria Madia came to life. Here, Giacomo and his team bring the authenticity of Italian cuisine to Portugal. Pizzeria Madia. Aqui é onde Giacomo e a sua equipa trazem a autenticidade da cozinha italiana para os portugueses.
From Italian Tradition to Setúbal
At Pizzeria Madia, everything is designed to transport guests to Italy. The very piece of furniture that gives the restaurant its name – an old “madia” brought from Giacomo’s family home – pays tribute to Italian traditions. This relic, once used for kneading bread and pizza, is part of the pizzeria’s setting, a detail that represents a commitment to tradition.
Menu
Dishes for All Tastes and Occasions
At Pizzeria Madia, we believe that true pizza depends on high-quality ingredients and a careful fermentation process. We use Caputo flour, cold water, sea salt, and sourdough starter, which allows for a 24-hour fermentation, resulting in a light, flavourful dough. Each pizza is baked in an Italian oven at 450°C, recreating the authentic texture and taste of Neapolitan pizza.
Our pizzas are topped with a tomato sauce made from peeled tomatoes imported directly from Italy and the freshest fiordilatte mozzarella, produced in Portugal to ensure quality and freshness. Every pizza is a celebration of Italian tradition, prepared to surprise and delight our customers.
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Pizzeria Madia
Equipa
Giacomo Pazzarelli
Dono da Madia. Pizzaiolo e chef de cozinha. Com uma experiencia de mais de 15 anos na restauração. Sempre bem disposto e responsavel pela invenções culinarias.
Gabriele Tanelli
Mestre pizzaiolo italiano com mais de 10 anos de experiência no mundo pizza. Chef Pizzaiolo e também Consultor na Fermen.taria.
Patricia Venelau
Com mais de 4 anos de experiencia na restauração sabe deliciar os clientes com entradas, saladas e sobremesa. Muito atenta aos detalhes e sempre disponível a satisfar o cliente.
Erliton Campeol
Chef de sala com mais de 7 anos de experiencia como empregado de sala e bar teder sempre pronto a atender as mesas aconselhando os melhores para os nossos clientes.
Diogo Rebello
Empregado de mesa com mais de 10 anos de experiencia, sempre bem disposto e disponivel a agradecer os clientes
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