Adriana santagati
04/24/2021 6:00 AM
Clarín.com
Gourmet
Updated 04/24/2021 6:00 AM
Pizza is one of those things that very few people can't stand.
Since in the movie Mind-Mind the dislike was a broccoli,
the joy should have been a pizza
.
The pandemic did not stop pizza but rather boosted it
: of the gastronomic openings that took place since the beginning of 2020, pizzerias are in the lead. Basically, they explain, because it is a business with
low investment and good profitability
. It is also a format that adapts to the
new consumption habits of
the young public, and also to the
delivery
imposed by Covid restrictions (several pizzerias even already offer tutorials to get the best out of their products at home).
The different pizza boom isn't new, but it definitely
consolidated in the last year and a half
. The wave of
Napoletana
, which Siamo Nel forno and San Paolo began in Palermo a long time ago, is devastating, and was adding exponents such as Orno (first in Olivos but now also in Belgrano) and Atte. Also in Palermo, Cosi mi piace makes a fine Roman pizza. And Danilo Ferraz brought the New York Style (large and thin pizza with original toppings) to various neighborhoods of the City with his Hell's Pizza brand.
But there are also other innovative and good pizzas to try.
Here, a guide with just some of these new Buenos Aires pizzerias.
Many have
outdoor spaces, or have take away and delivery services
.
In any case, it is advisable to consult your Instagram accounts to check hours and type of sale due to the restrictions in the AMBA.
1. Pizza Paradiso
In teglia, one of the versions of pizza served at Pizza Paradiso.
Photo Martín Bonetto
Donato de Santis opened in a corner of Belgrano this sister pizzeria of his classic Cucina Paradiso.
Italian pizza in two very different and equally delicious versions: the Neapolitan one, with less water and yeast, round shape and finite dough cooked on wood;
and
Roman
in teglia
, square in shape and thick dough cooked to the plate.
The Neapolitan is individual and the
English
comes whole or by portion.
Recommended:
Imbattibile, with pomodoro, bocconcini, dried tomatoes, raw ham, arugula and extra virgin olive oil.
Sucre 1302, Belgrano. IG: @pizzaparadisoar.
.
2. Chicago Style Pizza
The Deep Dish Sloppy Joe, recommended by Chicago Style Pizza.
Photo Clarín Archive
Maximiliano Matsumoto is one of the best cooks of his generation and the pizza he makes at this Villa Devoto restaurant is up to par.
Inspired by the
deep dishes
served in America's
Windy
City, this pizza is unlike any other.
It has crunchy dough, high edges (it could be mistaken for a cake) and a lot, a lot of topping, for those who use products from renowned producers.
Recommended:
Deep Dish Sloppy Joe, a tribute to an iconic sandwich from the North American recipe book, with minced pork, mozzarella and barbecue sauce.
Av. San Martín 6372, Villa Devoto. IG: @chicagostylepizza_.
3. COURT
On the sidewalk.
CANCHA's pizza Photo Instagram @canchapizza
In a relaxed corner of Villa Crespo, this place that evokes the buffet of a neighborhood club in which tables and chairs - on the sidewalk - are drawers of drinks.
It seeks to be the Great Dabbang of pizza: Neapolitan style, sourdough, wood-fired oven and, here the big difference, memorable signature versions with ingredients that one would not expect to find on top of a pizza.
Pomegranate, kimchi, curry, gyrgolas, kale ... To open your head to new flavors.
Recommended:
Of the day, based on the seasonal roasted vegetables or fruits played that day.
Loyola 902, Villa Crespo. IG: @canchapizza.
4. Electric Pizza
Eléctrica, another innovative pizzeria.
Photo Clarín Archive
An old workshop on a corner of Villa Crespo was also converted into a pizzeria that was also very relaxed, with tables facing the street and a format without waiters.
They make wood-fired organic flour sourdough pizza, which they also sell vacuum packed to take away.
In the toppings there is a search for innovative flavors (including a vegan margherita with
plant based
mozzarella
).
Recommended:
Potato, with roasted potatoes with rosemary, mozzarella and parmesan.
Julián Alvarez 1295, Villa Crespo. IG: @electricapizza.
5. Spritzza!
The Margarita de Spritzza! Pizza in Palermo.
Photo: IG @spritzza_.
New project of the owners of Invernadero Bar, combines two basic in its proposal: pizza and Spritz.
In the drinks, dozens of varieties of Spritz (except the classic) that they prepare with their own aperitif, Santino Stevani's.
In the pizzas, Neapolitan inspiration in a light dough of organic flour, but with a porteño style, with more base and generous cover, which come out of its wood-fired oven.
Recommended:
Patagonzola, with Patagonzola cheese, pears roasted in a clay oven and mozzarella.
Thames 1699, Palermo. IG: @spritzza_.
6. Núvola
The mortadella pizza with pistachio from Núvola.
Photo Instagram @ nuvola.ar
Recent opening in Reconquista almost Corrientes, the pizzeria that already had a branch in Liniers embraces here with everything the essence of
true pizza from Napoletana
: the headquarters of Scuola Pizzaioli, an academy for professionals and amateurs, works on the mezzanine. They have a large terrace, also inspired by Italian towns, with an interesting menu of drinks specialized in gin and tonic. The variety of pizzas is very wide, with a super light dough and a gourmet search in its flavors. They have an STG line (
Specialità Tradizionale Garantita
) that, while respecting the authenticity of Neapolitan pizza, has tomato from San Marzano and buffalo mozzarella.
Recommended:
Pistacchio and mortadella, with pistachio cream, mozzarella fior di latte, mortadella, slices of cheese, pistachio granules and extra virgin olive oil.
Reconquista 479, San Nicolás. IG: @ nuvola.ar.
7. Francisca del Fuego
Buenos Aires pizza in Francisca del Fuego's version.
Instagram photo @franciscadelfuego
The same gastronomic group from Avant Garten and Komyun also opened this "camp of fire" in the Arcos del Rosedal, with a large Moroccan-style tent in one of its outdoor spaces.
The menu has several proposals but its specialty is pizza, for which chef Agustín Lucero sought to reverse the Buenos Aires pizza, with an Italian style in the processes and local in the results.
Made from sourdough, the pizza is light and has a good floor and edge (they bring you a little sauce for those who don't get used to
corniccione
) and generous toppings without being over the top.
Recommended:
I did not forget, with mozzarella, parmesan, caramelized onion, goat provoleta, chives and olive oil.
Av. Infanta Isabel 110, Arcos del Rosedal, Palermo. IG: @franciscadelfuego.
8. Togni's
Togni's mega pizza.
Instagram photo @tognispizza
Also recent and highly anticipated opening, Máximo Togni and Martín Arrieta's pizzeria in Bajo Belgrano is from the aesthetics of the premises a trip to other latitudes.
Their pizzas, made of organic flour, sourdough and a pinch of yeast, come in two versions.
The rectangular mold and the star, those giant
New York Style-
inspired pizzas
that measure more than 50 centimeters in diameter and can be ordered whole and by the portion.
Recommended:
Mozzarella, pepperoni and jalapeños, with the pepperoni that they make with their own recipe.
Blanco Encalada 1665, Belgrano. IG: @tognispizza.
9. Fugazi
Fugazi, a project of two cousins.
Instagram photo @fugazipizza
Eric and Luciano Smalietis are cousins and they opened a pizzeria in Balvanera at the beginning of their quarantine, with the idea of adding a quality offer to the neighborhood.
They use organic flours, tomatoes and cheeses from recognized producers in a particular version of Buenos Aires pizza.
There's some Neapolitan inspiration to the airy rim, but the crunchy dough brings it to Buenos Aires.
It goes out to the stone or to the mold (only Friday and Saturday).
Recommended:
Provo, with mozzarella sauce, and smoked provolone.
Ayacucho 684, Balvanera. IG: @fugazipizza.
10. The epic
The epic pizza, in front of the Saavedra park.
Instagram photo @laepica_pizza
Also in Neapolitan style, it is in front of the Saavedra Park.
When the outdoor tables were enabled, they took advantage of their location to promote an original move that they still maintain: you can borrow the lounge chair to take away and enjoy your pizza in the park.
Recommended:
Bresaola and arugula, with tomato, mozzarella fior di latte, pomodoro, arugula, bresaola slices and capers.
Melián 4092, Saavedra. IG: @laepica_pizza.
11. Antonio's
The oven built in Naples where Antonio's pizzas are baked.
Instagram photo @antoniospizzaba
When they opened in December 2019, it was quite a novel opening: a Neapolitan pizzeria on the way in the heart of Microcentro, for which an oven was specially brought from Italy where they cook pizza for 70 seconds.
Dough with more than 24 hours of fermentation, Italian tomato sauce and a not very extensive menu in which the flavors of the peninsula are respected.
Recommended:
Capra, with goat cheese, pesto and pistachio.
Tacuarí 76, Montserrat. IG: @antoniospizzaba.
12. Roma Bar
The filled fugazzetta of Roma Bar. Photo Instagram @romadelabasto
Julián Díaz, Martín Auzmendi, Sebastián Zuccardi and Agustín Camps replicated the successful formula of Los Galgos to recover an old Abasto bar where they make an outstanding pizza.
His reinterpretation of Buenos Aires pizza is of a respectable thickness, but with a dough made with super light and crunchy agroecological flour.
They are made in the mold, in a traditional oven with fire and wood.
Since they use seasonal products, several of their pizzas are also seasonal.
Recommended:
Stuffed Fugazzetta, special on Tuesdays and Wednesdays, with double dough, mozzarella, white, purple and green onion, extra virgin olive oil and stuffed with blue cheese and Lincoln cheese.
Anchorena 806, Abasto. IG: @romadelabasto.
AS / CE
Look also
8 new restaurants in Buenos Aires: the most outstanding openings of 2020
Revolution in Argentine pizza: the “rivals” that threaten the traditional style