Santa Maria

The story

Crafted with passion, served with love

Where Italian Tradition Meets Colombian Heart

Santa Maria opened on November 30, 2019, born from a straightforward but demanding mission: to bring genuinely Italian pizza to Colombia. The driving force behind it is Thomas Politano, a pizzaiolo certified by the Scuola Italiana Pizzaioli, who arrived in Bogotá after working in several pizzerias and restaurants — some holding Michelin stars — and studying the craft across Italy. When he and co-founders Luca and Denis looked around the Colombian capital, they couldn't find a product that truly captured the Italian flavors they knew. So they built one from scratch, running thousands of tests on doughs, fermentation times and leavening cultures before opening their doors.

The Philosophy Behind the Dough

Santa Maria's approach to Italian cuisine is rooted in one conviction: there is no single "true" Italian pizza. Neapolitan, Roman, al tegamino, gourmet — each has its own logic and tradition. Rather than pick one and replicate it faithfully, the team experiments continuously with doughs and yeasts, adjusting dosages, ingredients and environmental conditions to develop high-digestibility pizzas that honor the principles of proper fermentation and maturation. The same rigor extends to the full menu: handmade pasta, slow-risen bread, and classic Italian meat and dessert preparations, all built on a careful selection of both imported Italian ingredients and local Colombian produce.

What's on the Table

The antipasti list gives a clear sense of the kitchen's range. A Burrata Tricolore arrives on a smooth tomato cream with basil and extra-virgin olive oil; a Burrata Uchuva & Pistacchio pairs the same creamy cheese with a uchuva reduction and crunchy pistachios — a quiet nod to Colombia without abandoning Italian form. The Carpaccio di Carne Tradizionale brings thin slices of beef with rocket, cherry tomatoes and Parmigiano shavings, while Polpette come in a house tomato sauce made the old way.

Among the pasta dishes, the Carbonara is prepared strictly in the Roman tradition: spaghetti, guanciale, Pecorino Romano, egg yolk and black pepper — no cream. For meat, the Tagliata in Pietra Vulcanica is served on a hot volcanic stone, finished with fresh rocket, Parmigiano and lemon dressing. Dessert brings a proper Tiramisù: layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cacao.

Two Locations, One Standard

Santa Maria now operates from two addresses in Bogotá — a Chapinero location with a modern, vibrant design suited to romantic dinners and celebrations, and a Parkway space surrounded by greenery and art. Both venues accommodate private events and corporate gatherings, with private rooms for up to 80 guests and customized menus with premium wine pairings.

Recognition That Counts

Gambero Rosso, the authoritative Italian food and wine guide, awarded Santa Maria 2 Slices in 2023 — a meaningful distinction for an Italian pizzeria operating outside Italy, and a mark that places the restaurant among the most credible expressions of Italian pizza culture in Latin America.