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Too often, the thing you want the most you can’t have. This feeling became all too familiar with my conflicting love for pizza and living in Buenos Aires. The city that hosts some of the most obscure pizza styles in the world left me in a complete state of confusion. Weeks went by when my cravings for pizza were left unsatisfied, not knowing where to go, or what to have.

This insatiable hunger could not be ignored any longer, and with that I decided to plough into the depths of Argentine pizza. I discovered that such a simple cuisine was not so simple here. Pizza should be dough, cheese, and tomato sauce, right? That’s what you’d think, but Buenos Aires tests these boundaries and the so-called classic cuisine is completely blown out of the water.

This guide dives into the world of pizza, dissecting everything from the traditional Argentine pizza de molde to the more modern NYC-style slice. Here you’ll find everything to satisfy all your sensual foodie needs. 

THE TRADITIONAL

Pizza de Molde

Multiply the dough and cheese, then subtract the tomato sauce… And voilá! You’ve got the classic argentine ‘pizza de molde’ (pizza in the pan). When made right, the crust and inner dough should have a depth of two centimeters and be covered with a dense layer of mozzarella cheese. For those who are into these cheesy, doughy delights as much as myself, check out some of these top spots in the city.

Pizzería Güerrin

Here I discovered some of the best and traditional Argentine pizzas; not just the typical big city, cosmopolitan thin crust Neapolitan pizza. The famous Güerrin first opened in 1932, making it one of the oldest pizzerías in the city. You can either order a slice of thick, doughy pizza at the bar and immerse yourself with the locals; or sit down at a table with some friends.

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(Photo via Mis Lugares)

Open daily from 2 PM | Av. Corrientes 1368 | Average price per person:  AR $250+ | More info

El Cuartito

I found my very own piece of triangular happiness in this very popular pizzeria. Some of the most famous footballers in the country (including Messi) have eaten at the establishment, and there are pictures of them and other celebrities all over the place. Often described as the “0de to popular food in Buenos Aires,” el Cuartito serves some eight hundred pizzas a day.

But why is the pizza so good? Don Manuel, the owner of el Cuartito, has said that the secret to a great pizza is treating it like a girlfriend, cooking it with passion.

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(Photo via La Caravana de la Pizza)

Open Tuesday to Sunday from 12:30 PM | Talcahuano 937 | Price range AR $150+ | More info

Other top places for Argentine Pizza de Molde:

  • El Palacio de la Pizza | Open daily from 7:45 AM | Av. Corrientes 751 | More info
  • El Cedrón | Open Monday to Friday from 7 AM, Saturday from 7:30 AM & Sunday from 8 AM | Juan Bautista Alberdi 6101 | More info
  • Pin Pun | Open Monday to Thursday from 7 AM & 24-hours on the weekend | Av. Corrientes 3954 | More Info

Fugazzeta

Another traditional, yet delicious Argentine pizza is the Fugazzeta; a variation of the popular Argentine treat called fugazza, an onion-topped pizza similar to the Italian-style focaccia. The Fugazzeta consists of a double-crusted version of the fugazza, stuffed with cheese and topped with onion.

For those not afraid of onion breath, keep reading.

La Mezzetta 

Opened in 1939, this casual and chilled standing-room-only pizzeria offers monster slices of fugazzeta. This is hardly surprising as it sells on average 200 kilos of mozzarella per day. According to the employees, they say the key to a tasty pizza is to cook it with love, affection and high-quality ingredients.

I decided to check this place out after seeing La Mezzetta appear on the Netflix series, Somebody Feed Phil. The presenter, Phil, enjoyed the pizza but laughed about the tiny grease-absorbent napkins that weren’t actually so absorbent after all. In hindsight, bring your own.

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Pizzeria Mezzeta (Photo via Food & Wine Magazine)

Open Monday – Friday from 8 PM to 1 AM | Av. Alvarez Thomas 1321 | Average price per person from AR $200 | More info

Banchero

They claim to be the inventor of fugazza con queso, launched back in 1932. Its roots go back to La Boca and was primarily a bakery called Riachuelo which later became the pizzeria Banchero. It now has a second restaurant along Avenida Corrientes.

Diego Banchero, owner and great-grandson of the founder once told Clarín: “The crisis in Italy was so bad that ‘pizza’ was dough with onions. Here they found it was the other way around; everything was left over, then they started adding cheese, tomatoes and all that.”

Interestingly, in 2002 the restaurant was declared a cultural site of interest by the City government due to its contributions to Argentine cuisine. It also had a bit of screen time, appearing in the argentine 90s classic film Pizza, Birra, Faso.

The pizza itself is great… Deep dish, with loads of gooey mozzarella cheese, what more could you need? The ‘”pièzza” de résistance at this pizza joint is the “Chica Calabresa,” which has slices of Calabrian sausage (food coma pending).

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Pizza Banchero (Photo via LaMejorPizzeria.com)

Open Tuesday – Sunday from 7 AM | Av. Amte Brown 1220 & Av. Corrientes 1300| Average price AR $400-600 | More info

Pizza de Cancha

For those who are lactose intolerant, perhaps the pizza canchera (pizza de cancha) could be more up your alley. Historically served outside football stadiums, that’s how it got its name which translate to “stadium pizza.” It has less cheese and more tomato sauce – infused with garlic, onion and pepper and a crunchier base. It was created by the owner of Angelín, Oscar Vianini.

Angelín

Angelin’s restaurant is one of the city’s icons and an ideal place to go with a group of friends, due to its vast pizzas. Its laid-back nature is perfect for enjoying a beer or even a pint of cider. A fun fact (because who doesn’t love a fun fact?) is that apparently when Frank Sinatra came to visit Argentina in 1981 he actually ate a pizza from Angelín in his hotel room, which was recommended by Palito Ortega. So if you’re into places related to famous celebrities, it doesn’t really get much bigger than Old Blue Eyes himself.

Pizza a la Piedra

Maybe you fancy something a bit more aesthetically pleasing. If that’s the case then perhaps Pizza a la Piedra, or Pizza a la Parrilla, would be better at satisfying all your sensual needs. Pizza a la Piedra is essentially a pizza baked on a stone. I found this to be lighter and perhaps easier on the stomach, with its thin crispy crust and generous layer of tomato sauce. This thin-slice may be more appealing to us Euro-centric foodies.

Albamonte 

This pizzeria has a warm and friendly atmosphere, making me feel right at home. Antonio Lannone, one of the founders of this beloved restaurant, conveyed that some of the same clientele from the 1950s still come and enjoy the dishes that have been made the same way for 80 years.

Antonio and ten other friends opened the restaurant in 1958. Today it hosts a variety of abundant, rich dishes; many saying it’s like going to your grandmother’s house and being stuffed-silly. The jewel of the restaurant is the Mercedes Benz pizza – a tripartite delicacy that includes fugazzetta, mozzarella, and pizzaiola (a meaty-feast style pizza).

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Pizza Albamonte (Photo via Taxi Gourmet)

Open Tuesday to Sunday for lunch & Dinner | Av. Corrientes 6735 | More info 

Ferreiro 

This modest dining area, with cane chairs and a counter covered in dozens of soccer photos is definitely worthy of a spot in this guide, being one of the best pizzas a la piedra in Buenos Aires. The Neapolitan pizza is to die for, and should be at the top of everyone’s “must try” list.

The service in this place is second to none. Even when busy, you’ll only need to wait around five minutes to get a table. This may not be Michelin star food, but this classic spot won’t fail to disappoint.

It may not have the cheapest price tag, but it is similarly matched to other pizza places in the neighbourhood.

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(Photo via Facebook/ Pizzería Ferreiro)

Open in the evening for dinner | Av. Angel Gallardo 1001 | More info

Other places 

  • La Guitarrita | Opens daily from 12:30 PM | Cuba 3300; Baéz 401; & Niceto Vega 4942  | More info
  • Filo | Opens daily from 12 PM | San Martín 975 | More info
  • Pizza Cero | Opens daily from 8 PM | Av. del Libertador 1800 | More info

Pizza a la Parrilla 

Overstatement: Argentines love their parrillas. I mean, have you ever walked through Palermo on a Sunday and not smelled asado? And pizza is no exception. For Argentines, if they can grill it, they will. Pizza a la Parrilla has an ultra-thin dough that is grilled over hot coals and then topped with tomato sauce, cheese, and other fresh quality ingredients. As soon as you take a bite out out of one these crunchy slices, the smoky taste will illuminate your senses.  For the true modern porteño experience, this pizza is a must.

La Más Querida

Baby Van Aspera, self-proclaimed hippie, opened the “gourmet” pizza restaurant back in 2005 – making it the youngster amongst the traditional pizzerias. La Más Querida is one of the many that specialize in Pizza a la parrilla, combining both pizza and barbecue. Tucked behind Barrio Chino, it prides itself as a gourmet pizza joint and you can see that in its menu, which features a hefty amount of basil and arugula.

You can choose from an innovative menu with toppings ranging from brie to eggplant to pesto, all combined with some of the tastiest homemade sauce you’ll find. As an establishment in a different class of its own, it also serves up some of the best craft beer to wash down one of the best pizzas in town, along with its buena onda.

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(Photo via Facebook/ La Más Querida)

Open Tuesday – Sunday from 8 PM | Echeverría 1618 | Average price per person: AR $150+ | More info

1893 

Pioneer of pizza a la parrilla, Daniel Ferraz opened up the joint back in 1994. It is named after its older sister of the popular mini-chain Morelia which opened in 1893 (wtf). The pizza itself is rectangular in shape with an ultra-thin cracker crust, topped with tomato sauce and cheese, and then grilled quickly with some pretty fancy toppings. As a plus, for those warm summer days, you even have the option to dine outside.

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Pizza 1893 (Photo via Buenosairesconnect)

Open Tuesday – Sunday | Av. Scalabrini Ortiz 701 | $$ | More info 

Other places 

  • Pizza la Parrilla Jah | Open everyday for lunch & dinner | 11 de Septiembre 1832 | More info
  • Morelia | Open everyday for lunch & dinner | Humboldt 2005 | More info

MAMMA MIA!

Many of us are quite literally bogged-down by the Argentine classic thick crust cheesy pizza, but fear not: the city does offer an array of authentic Italian pizza joints.

Siamo nel Forno

Looking to ditch the grease? Then head to Siamo nel Forno, possibly one of the best Italian pizzerias in Buenos Aires. This cozy restaurant uses a wood-fire oven to give the pizzas a slightly crisp outer layer, while preserving a soft chewy inside. Ah, the way a pizza is supposed to be.

The owner Néstor Gattomma brings the true Italian experience to Argentina, using high quality ingredients imported from Italy. They are rigorously selected, from the oil to the sausages placed on top of the pizza; only the best will do.

Néstor is associated with the AVPN (Associazione Verace Pizza Napolitana), the Italian organization that certifies the rules and requirement of an authentic Naples pizza. Yes, it’s an actual thing. If authenticity is what you are after, then you know what to do.

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Pizza Siamo nel Forno (Photo via TripAdvisor)

Open Tuesday – Sunday from 8 PM | Costa Rica 5886 | Mid-range price| More info

San Paolo

The art of  Neopolitan pizzaoli has revolutionized stretched dough for centuries, and was declared an intangible treasure by UNESCO last year. It means that the pizzas in this place come in-and-out of a wood fire in 90 seconds, to ensure a thin and elastic dough, with high, crunchy edges.

Maurizio de Rosa, the chef, greets everyone that walks in with a big smile and is part of a long line of bakers from Naples. Thanks to his aunt Antonietta, he has perfected the art of making pizza. Like Siamo nel Forno, he also imports ingredients from the pizza homeland.

The menu follows a chronological order. There are classic pizzas (from 1600 to 1960) and modern pizzas (from 1960 to the present). You have to start with the Mastunicola, the first to be made in Naples, with pork fat, provolone and basil, when tomato sauce was not a thing in Europe, and then (and only then) can you move onto one of the more modern pizzas.

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Pizza San Paolo (Photo via TripAdvisor)

Open Monday – Friday for lunch & dinner and Saturday for dinner | Uriate 1616 | $$$ | More info

Other places

‘MURICA

The new boys on the block are the American-style pizza slices which channel the true taste of NYC. The New York-style pizza is famous for its thin crust; they are hand-tossed and stretched, spread with a generous layer of tomato sauce, and topped with cheese and other exciting bits. The crust is usually soft and foldable, rather than crispy and rigid.

The New York Style Pizza 

I think the name really does give it away on what you might expect in this pizza joint. Its founder, Raúl Bonetto, lived in New York for 25 years and had his own pizzeria. With all his experience, he pioneered one of the first American-style pizzerias in Argentina.

The pizza is a lot larger than the norm in Buenos Aires, and with 8 flavors to choose from you can’t go wrong – from the classic pepperoni to chicken and BBQ sauce pizza. Here they sell it by the slice, and cut into a huge triangle. That being the case, you’ll need to fold it and shovel it into your mouth: so be ready to get down and dirty.

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New York Style Pizza(Photo via Style Inspiration)

Hours vary every day, so visit the website | Gorriti 5881 | Low price range | More info

Hell’s Pizza

Opened just last year, this has to be one of the best American-style pizza joints. It’s the real deal.

The ideal time to go is later on in the evening, to throw down some cheap craft beer and cider; it has more of a bar vibe. This innovative idea tries to transport us to New York’s Soho, with hip decor and street art covering the walls.

The menu of Hell’s Pizza is starred by eight varieties of American-style pizzas, which, unlike those of local style, have a larger size (45 cm in diameter). They are cooked in special stone ovens, which have a low ceiling and generate more heat, which, apparently, gives the slice a nice bit of flexibility (who knew?). And as someone with a small mouth, this is very important to me.

One slice that I cannot recommend enough is the Chick Norris, which is smothered in cheddar cheese, topped with chicken, caramelized onion and BBQ sauce. All slices are under AR $100, so you can mix it up a little and buy a selection at an affordable price.

Its location is also perfect as it is set in Palermo Hollywood, you can line your stomach before heading out to all the trendiest bars in the area.

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(Photo via Hell’s Pizza)

Open daily from 12 PM | Humboldt 1654 | Low price range | More info





Publicado en Bubble.ar el
2018-09-07 15:45:21

Autor:
Georgia Lee

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