Giacomo's Pop-up Pizza

04/06/2026

Easter weekend started on the road.

Friday I drove out to Targettville for Melissa's birthday. Same Airbnb where I had cooked before for . I’ll be honest, though. I was a little nervous for this one. The day before there was talk about freezing rain, but Melissa told me they had the place for just one night and it was her birthday. So I packed the oven, said a quick prayer, and went. I just couldn't leave them hungry.

When I got there, the energy was already high. Drinks flowing, music going. They ate… but not as much as I'm used to see. For the first time in a while, I had to do something I usually don’t do. Leave some pizzas for later. Because I know carbs and fat doing their job the next morning, sucking up all the alcohol. They thanked me the day after.

Saturday was a different vibe. Second catering for . Smaller group, around 12 people. More intimate, slower pace. At some point they even offered me a bodybuilding apron. If I didn’t eat so much pizza, maybe I’d have that six pack.

Busy weekend. Good people. Good food. Good Easter Weekend.

04/01/2026

One of the rules of my service is simple. No packing food for later.

Think of it like an all-you-can-eat buffet. You don’t fill a container and take it home.

That said… I make exceptions.

Because everyone knows the best breakfast is pizza from the night before.

03/29/2026

Last night I was invited to celebrate 's birthday and housewarming.

The lineup of pizzas was strong. Special Vegetarian, Goaty, Taco, Carbonara, Portuguesa. Serious choices. The kind of table that doesn’t play safe.

Then came a special request from Dyego’s wife. Corn and bacon. I had everything on hand, so there was no way out. Had to make it. It might earn a permanent spot on the menu.

But the real star… the one in the photo.

Nutella with pistachio cream.

It’s rich, but not heavy. Sweet, but balanced. The Nutella comes in smooth and familiar, warm and indulgent. Then the pistachio cuts through with that slightly earthy, almost buttery depth. It’s the kind of combination that doesn’t shout. It just melts, slowly, and makes you pause for a second before the next bite.

My favorite dessert pizza. No doubt.

Happy birthday, Dyegão. Wishing you many great years ahead. May this new house be full of good food, good people, and even better memories.

Saudações rubro-negras.❤️🖤

03/25/2026

Pizza is what pulled me into the kitchen.
It was the first thing I ever made in an oven.

My cousin Max, from Fortaleza, had a pizzeria. He taught me his dough. Back then it went in the blender with queijo coalho. That was my starting point.

What really got me hooked was simple. I was a chubby 13-year-old kid and I thought, if I learn how to cook, I can eat whatever I want, whenever I want.
It worked. Kind of.

I studied Marketing first. Even did a postgrad. Then I finally stepped into the kitchen for real. In Belém, I opened a ramen yatai that later became an Asian street food restaurant. Then I opened a second spot, exploring flavors from the Americas. Maybe a little too early for the city.

And pizza?
Pizza was always there. Always waiting. I just never had the right moment. Belém was saturated.

Here in Moncton, I finally get to work with my first love.

And that look on my face says it all.
When you do what you love, it doesn’t feel like work anymore. It feels like something you’d do even if no one was paying.

03/24/2026

There are few better views than this.
Hot carbonara pizza coming out of the oven and a table full of people talking, laughing, and enjoying the moment.

This one was for birthday, who also runs . If you’re thinking about getting a piercing, that’s the place.

I arrived and , her wife, immediately offered me a beer. I’m starting to see a pattern here. Had to say no. It was the beginning of the service and we all know the best beer is the one after the shift. Also, let’s keep the pizzaiolo sober. Pizzas first.

At the end, I joined the official photo, got a BIG slice of an amazing cake, and somehow left with another piece for later.

Quick tip for Canadians. Brazilian birthday parties come with a rule: You never leave empty-handed. There’s always food going home with you.

Don’t refuse. It’s almost disrespectful.

03/22/2026

Last night didn’t feel like catering. Not even close.
Felt like I accidentally showed up to cook for friends.

Put the address on Apple Maps. Sent me to the wrong house. Again. At least this time it was just the one across the street, not another city. I swear, use Google Maps.

I step out of the car and see people waving at me from a window across the street. Could be a friendly neighborhood. Could be my actual destination. Turned out to be both.

I walk in and promptly offers me a beer.
I politely refuse. Every cook knows the best beer is the one after the job is done.

I start working. Then homemade maple fudge shows up.
I took one piece and somehow ended up with three. No complaints. It was the best fudge I ever had.

In the middle of the service, a special request came up. Garlic fingers. Not on the menu, but we made it happen. They brought garlic butter and made donair sauce on the spot. My part was just loading a dough with cheese and bake it into crispy perfection. And just like that, a new menu item was born.

I think it was a success, because they offered me a beer again. This time I said yes. Safe to say, garlic fingers might become a regular.

Finished with a few more pizzas, then dessert pizzas.
And after that, they invited me to tag along to Mexico, washer toss on summer, card games…

Oh, man; it was one of those nights you don’t really want to leave. I only left because I had to.

Thank you Martin, friends and family. You were amazing. And next time I'll come back not as the pizza guy, buy as a friend.

03/21/2026

Get you quote, close a deal for this summer on Deck Refresh and get a chance to win a pizza party by me on your refreshed deck

Exciting news!! We have key chains and Air Fresheners! Let's get to 200 followers and we will start some giveaways! Share this post if you're interested!

Remember, its never too early to get a free quote and book a service. This year we're giving away an unlimited Pizza Party courtesy of Giacomo's Pop-up Pizza!

03/21/2026

You pick the flavours; I bring the ingredients and even the oven and you can have unlimited pizzas!

03/18/2026

Portuguese pizza is something you either hate or love. They call it Portuguese pizza. But it was never from Portugal.

It was born in São Paulo, somewhere in the 1950s. A city full of immigrants, where Italian pizzaiolos started playing with what they had around. Some say it came from Italian cooks working inside Portuguese bakeries. Either way, it’s a story about adaptation, not tradition.

They took the Italian base and built something new on top. Tomato sauce, mozzarella, ham, boiled eggs, onions, black olives. Sometimes peas. Sometimes even more. It was about using what was available and making it taste good.

Over time, it became a classic.

There’s even a rumor that the colors on the pizza mirror the Portuguese flag. White from the cheese and eggs, red from the sauce, dark tones from the olives. Maybe coincidence. Maybe not.

What matters is this. It doesn’t belong to Italy. It doesn’t belong to Portugal. It belongs to Brazil 🇧🇷

03/17/2026

People ask me all the time what my favorite pizzas are. It’s a dangerous question.

First place is a tie. Pepperoni and Sweet Pepperoni. One is pure comfort. The other hits that sweet, salty balance that keeps you going for one more slice.

Third comes chicken with cream cheese. Rich, a little indulgent, the kind of pizza you don’t admit you love until you do.

Fourth is four cheese. No shortcuts here. When it’s done right, it’s quiet, serious, and doesn’t need to impress anyone.

These are mine.
Now I want to know yours. I was

03/17/2026

Ahhwwwww WHAT A GREAT DAY!