Brazilian Pizza Salt Lake City: How Adriano Souza Brought São Paulo's Soul to Utah at Brabo Pizza

The air inside Brabo Pizza smells like possibility—wood-fired dough meeting the sharp, creamy tang of Catupiry cheese, that Brazilian cream cheese you've probably never heard of but will absolutely dream about later. It's a Tuesday evening in Millcreek, and the dining room glows with an elegance that feels almost out of place for a pizzeria. Candlelight bounces off carefully chosen décor, couples lean in close over wine glasses, and there's this palpable sense that something different is happening here. "This was our 3rd time dining here and each time they have exceeded our expectations," one customer writes, and honestly? That tracks. Because Brabo Pizza isn't trying to be your neighborhood spot for a quick slice. This is Brazilian pizza in Salt Lake City—the only authentic Brazilian pizzeria in Utah—and it's bringing a culinary tradition most Utahns have never experienced.

Owner Adriano Souza opened Brabo in 2022 with a mission that sounds simple but is actually radical: share the authentic flavors of Brazilian cuisine through pizza. Not Brazilian-inspired. Not fusion. Authentic. The kind of pizza you'd find in São Paulo's Bixiga neighborhood, where Italian immigrants and Brazilian creativity collided over a century ago to create something entirely new.

The Journey from São Paulo to Salt Lake: Adriano Souza's Brazilian Pizza Mission

Here's what you need to understand about Brazilian pizza: it's not Italian pizza that happens to be made in Brazil. The first Brazilian pizzeria opened in 1910 in São Paulo's Brás district, and by the 1950s, the dish had evolved into something distinctly Brazilian—thicker crusts supporting generous toppings, creative flavor combinations that would make a Neapolitan purist weep, and most importantly, the introduction of ingredients like Catupiry that exist nowhere else.

Adriano Souza brings this heritage to Millcreek with the kind of careful ingredient selection that speaks to someone who actually gives a damn. According to the restaurant's mission, each ingredient is meticulously chosen to highlight bold flavors and unique combinations of artisanal ingredients. This isn't about throwing toppings on dough and calling it authentic—it's about creating what Brabo calls "a unique cultural experience" with every slice.

The sophistication shows immediately. Unlike the casual pizzerias dominating Salt Lake City's landscape, Brabo operates with what customers describe as an elegant and vibrant atmosphere. There's impeccable service, the kind where servers like Mike and Ohanys get mentioned by name in reviews for making diners feel genuinely welcomed. The restaurant occupies 246 E 3900 S in a space with parking for over 80 cars, and the interior design—from furniture layout to cutlery—has been curated to create an intimate setting perfect for date nights or celebrations.

The Catupiry Difference: Understanding Brazilian Pizza's Secret Ingredient

If you're going to understand Brazilian pizza in Salt Lake City, you need to understand Catupiry. This soft, mild-tasting cheese was developed by Italian immigrant Mario Silvestrini in Minas Gerais in 1911, and its name derives from the Tupi word meaning "excellent"—which feels wildly appropriate. Catupiry is a requeijão, a creamy Brazilian cheese spread with low acidity that became so integral to Brazilian pizza culture that it's now the third most consumed pizza topping by Brazilians.

What makes Catupiry special? It's got this mild, buttery richness that melts into pizza in a way regular cream cheese just can't replicate. The consistency is creamy and spreadable, adding a luxurious mouthfeel that transforms familiar pizza into something almost decadent. At Brabo, Catupiry appears in multiple signature pizzas—the Pepperoni with Catupiry, the Chicken Supreme (juicy shredded chicken with Catupiry), and the show-stopping Quattro Formaggi, which layers mozzarella, parmesan, gorgonzola, and Catupiry into what might be the ultimate cheese lover's experience.

One customer called their Quattro Formaggi "amongst our VERY favorites anywhere," and when you're competing against every pizza they've ever had, that's saying something. The four-cheese combination creates this interplay between sharp gorgonzola, nutty parmesan, familiar mozzarella, and that distinctive Catupiry creaminess that ties everything together.

What to Order: Brabo's Signature Brazilian Pizzas and Customer Favorites

The menu at Brabo offers over 15 flavors, ranging from traditional Brazilian styles to more creative combinations. But certain pizzas have emerged as clear favorites, the ones customers rave about and return for repeatedly.

The Portuguesa is Brazilian pizza's greatest hit—a hearty combination of smoked ham, mozzarella, boiled egg, peas, and sliced red onions that represents the generous, abundance-focused approach of Brazilian pizza culture. São Paulo pizza differs from Italian pizza in that Brazilians favor abundant, varied toppings over the restrained Italian approach, and the Portuguesa exemplifies this beautifully. The boiled egg might surprise American diners, but it's a traditional element that adds richness and texture.

The Calabrese showcases special smoked sausage with sliced red onions—and here's something interesting about São Paulo tradition: in São Paulo, true pizza calabresa traditionally doesn't contain cheese, though Brabo's version includes mozzarella to accommodate broader tastes. The smoked sausage carries a depth of flavor that elevates this beyond typical pepperoni territory.

For the Catupiry-curious, the Chicken Supreme delivers juicy shredded chicken blanketed in that famous Brazilian cream cheese. It's comfort food with sophistication, the kind of pizza that makes you understand why São Paulo consumes over 870,000 pizzas daily. The creamy Catupiry soaks into the tender chicken, creating bites that are rich without being heavy.

Then there's the Romeo & Juliet dessert pizza—and this is where Brazilian pizza really shows its creativity. This sweet pizza traditionally features the combination of cheese and goiabada (guava paste), a pairing so beloved in Brazil it has its own name: Romeu e Julieta. Diners specifically recommend the Romeo and Juliet dessert pizza, noting it as the perfect way to cap off the meal alongside creamy Italian sodas in flavors like blackberry and mango.

Customers also rave about the Margherita, though one reviewer amusingly noted it "felt more like a cheese pizza with a couple pieces of basil - it was still really good." The fresh mozzarella and parmesan combination with fresh basil delivers on the promise of perfectly baked crust and high-quality ingredients that define Brabo's approach.

Don't sleep on the sides either. The beet salad gets mentioned repeatedly as incredible—fresh, perfectly balanced, and the kind of starter that demonstrates Brabo's attention extends beyond just the pizzas.

Millcreek's Hidden Gem: The Elegant Atmosphere and Brazilian Hospitality

What makes Brabo Pizza stand out in Salt Lake City's competitive pizza landscape isn't just the food—it's the entire experience. This is upscale pizza in Millcreek, a romantic pizza restaurant where the ambiance has been designed with the kind of thoughtfulness you'd expect from a fine dining establishment. The cozy, elegant setting features carefully curated décor, beautiful floral and plant details, and an open kitchen where you can watch pizzas being crafted.

Diners consistently rate it highly, describing the experience as "absolutely amazing" with food that "exceeded expectations." The atmosphere strikes that difficult balance between sophisticated and welcoming—it's date-worthy without being stuffy, celebratory without being loud. Tables aren't jammed together, the lighting is warm and intimate, and there's a genuine sense that you're somewhere special.

The service consistently earns praise. Servers are described as warm, friendly, and attentive with great attention to detail. Staff members like Mike and Ohanys get called out specifically for making guests feel at home, offering knowledgeable recommendations that actually enhance the meal. This is Brazilian hospitality—genuine, warm, eager to share the food they're proud of.

The restaurant operates Tuesday through Thursday from 5-9 PM and Friday through Saturday from 5-10 PM, closed Sundays and Mondays. Those evening-only hours reinforce the destination dining nature of Brabo—this isn't grab-and-go pizza, it's an experience you plan for.

Brazilian Pizza Culture Comes to Utah: Why This Matters

São Paulo is the second-largest pizza-consuming city in the world behind New York. Brazil produces 3.8 million pizzas daily, with São Paulo accounting for 870 thousand, and the city is home to over 6,000 pizzerias. Pizza in Brazil isn't just food—it's a cultural institution, a Sunday night family tradition, a reason to gather and celebrate. July 10th is literally Pizza Day in Brazil, a national holiday that started in São Paulo.

This context matters because Brabo isn't just bringing different toppings to Utah—it's bringing an entire cultural approach to pizza. Brazilian pizzas are known for their creativity, their abundance, their willingness to experiment with flavor combinations that would never fly in a traditional Italian pizzeria. Brazilian pizzas are considered "less conservative" than Italian counterparts, leading to greater variety of toppings that range from traditional combinations to innovative sweet pizzas.

The stuffed crust culture, the use of condiments, the all-you-can-eat rodízio style dining—these are all elements of Brazilian pizza tradition that Brabo honors through its generous portions and emphasis on sharing the experience. When the restaurant's tagline says "just one slice isn't enough," it's not marketing—it's truth rooted in Brazilian pizza culture where abundance and celebration are baked into the tradition.

For Utah's food scene, Brabo represents something rare: authentic international cuisine that isn't watered down for American palates. Adriano Souza isn't trying to make Brazilian pizza "accessible" by removing the elements that make it distinctly Brazilian—he's inviting diners to experience something genuinely different, to expand their understanding of what pizza can be.

Planning Your Visit to Brabo Pizza in Millcreek

Address: 246 E 3900 S, Millcreek, UT 84107
Hours: Tuesday-Thursday 5-9 PM, Friday-Saturday 5-10 PM, Closed Sunday-Monday
Parking: Free parking for 80+ cars in front, side, and behind the building
Reservations: Highly recommended via OpenTable or call (801) 899-0100
Instagram: Follow for updates on seasonal specials and special events

What to Order:

• First-timers should start with the Quattro Formaggi to experience Catupiry
• The Portuguesa if you want the full Brazilian pizza experience
• Don't skip the beet salad as a starter
• Save room for Romeo & Juliet dessert pizza
• Pair with Italian sodas in blackberry or mango

Best times to visit: Friday and Saturday evenings fill up quickly, so make reservations well in advance for weekend date nights. Tuesday through Thursday offer a slightly more relaxed atmosphere while maintaining the same exceptional food quality.

Price point: Pizzas range from $15-28 depending on size (medium or large 14"), positioning Brabo in the upscale casual category. The pricing reflects the quality of ingredients and the sophistication of execution—this is special occasion pizza, not weeknight takeout.

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Brabo Pizza isn't just filling a gap in Salt Lake City's food scene—it's introducing Utahns to a pizza tradition most have never experienced. Adriano Souza's commitment to authentic Brazilian flavors, from that magical Catupiry cream cheese to the generous topping philosophy that defines São Paulo pizza culture, creates something genuinely unique in Millcreek. As one customer puts it, the Catupiry pizza is "a life-changing delight," and while that might sound hyperbolic, it's actually pretty accurate when you're tasting something you've never experienced before. This is Brazilian pizza in Salt Lake City done right—elegant, authentic, and absolutely worth the trip to Millcreek's most sophisticated pizzeria.