Awards & Press
Uemè is a place that breaks the mold: where pizza, cuisine and cocktails come together, rooted in Salento yet with a contemporary outlook.
Here, we bring together some of the words that have captured our vision and our experience.
Quality
Awards
2026 Award
“Quality Products”
Pizza chef Paolo Bruno received the Cippone & Di Bitetto “Quality Products” Award.
An award that celebrates one of the principles at the heart of Uemè’s philosophy: careful sourcing of ingredients, with a focus on artisan products, quality supply chains and producers whose work tells the story of the region.
50 Top Pizza Italia 2025
Excellent Pizzerias
Away from Lecce’s nightlife, Uemè breaks away from the standard pizzeria format. Carefully selected ingredients with a strong focus on the local area, along with plenty of room for gourmet toppings. A curated selection of beers and wines, with particular attention to the Evoluzione pizza menu and its cocktail pairings.
50 Top Pizza Italia 2025
Excellent Pizzerias
Uemè is featured in Identità Golose’s Guide to Signature Pizzerias and Cocktail Bars, which presents the venue as a contemporary concept capable of bringing pizza and mixology together in a single experience.
The guide especially highlights the work of pizza chef Paolo Bruno, a pizza offering that moves between tradition and creativity and, above all, the research behind pizza and cocktail pairings, identified as one of Uemè’s distinctive features.
Press
Coverage
Uemè is a remarkably complex project because, from the very beginning, it set out to bring together two worlds that are usually far apart: experimental gourmet pizza and cocktails. The concept aimed to integrate these two worlds until they became one unified vision.
_CORRIERE SALENTINO
Uemè is multifaceted and cannot be defined except through your eyes and your own sensibility.
_SILVIA ORLANDI
A concept created by four friends with the aim of taking pizza-and-beverage pairing to another level. Uemè brings together the three crafts at the heart of the concept: the master pizza maker, the master in the kitchen and the master behind the bar.
_ITALIA A TAVOLA
“Happiness is a well-mixed cocktail,” film director Luis Buñuel is said to have remarked, with the awareness of someone who appreciates the subtle alchemy of drinking. But what happens when the cocktail becomes the heart of the dining experience rather than simply an accompaniment?
_FOOD & TRAVEL
