Within the vast culinary landscape of Buenos Aires, pizza holds a special place in the hearts of residents and visitors alike.
There are pizzerias in every neighborhood that offer exponents of all styles.
But
which are the temples of pizza that conquer the palates of the most famous chefs in the City?
In the world of haute cuisine, the most renowned chefs not only know how to create extraordinary dishes, but also where to find the most authentic flavors.
In this search for gastronomic perfection,
pizzerias rise as true sanctuaries of informal cuisine
, where the mastery in the preparation of the dough and the combination of ingredients become a sublime experience.
Discovering the preferences of the most famous chefs in this universe of pizza is like entering a world of exquisite flavors and carefully guarded culinary secrets.
Traditional or more modern pizzerias are part of the map of the best rated according to these specialists.
Below,
a tour of the favorites of those who have elevated cooking to new heights.
Roberto Petersen: Pizzeria Pepe in Acassuso and Pirilo in San Telmo
Roberto Petersen is a pizza expert.
Roberto Petersen is not only a renowned chef, he is also an expert in the art of pizza.
For years, he has run his own brand of Neapolitan-style frozen pizzas, distributing them in strategic points such as Aeroparque and the Ezeiza airport.
His passion for this delicacy even led him to record specials on pizzas for the elGourmet channel, touring Italy in search of the most varied culinary styles and techniques that enhance its flavor.
Video
The video with his advice accumulated thousands of likes in just a few hours.
Therefore Roberto's palate is more than trained.
His favorite pizzeria is Pepe, located in front of the Acassuso station on the Miter line, Tigre branch.
Nostalgia is to blame for Roberto choosing this place: “Because it is the pizzeria in my neighborhood, the one that brings back memories of being a kid,” he explains.
“The pizza is always the same, delicious with a crispy base, without pretensions
,” he describes.
Pepe's pizza style is medium crust and traditional flavors.
This pizzeria opened its doors in 1944 and since then it has garnered praise not only for the products that come out of its oven, but also for the homemade ice creams, among which the most praised is dulce de leche.
Pepe's pizza in Acasusso.
Those who visited the place also highlight the attention of its owners and describe the service as familiar and friendly.
Furthermore, according to Roberto, “
fainá is one of the best in Buenos Aires.”
Within the City of Buenos Aires, his favorite pizzeria is in the San Telmo neighborhood
- although he recognizes that it is difficult to choose just one.
This is Pirilo
.
What the chef likes is that his owner, Silvia, is always on the premises.
Also, they make the dough by hand in a wooden pan, which is a simple but tasty pizza and they prepare it in 60 centimeter molds.
But
what he likes most is “that it is to eat only dorapa”.
Pepe Pizzeria. Eduardo Costa 996. Acassuso. Tuesday to Sunday from 12 to 23. Telephone: 4793-7912.
Piril. Defensa 821, San Telmo. Tuesday to Friday from 1:00 p.m. to 4:30 p.m. and from 6:00 p.m. to 11:00 p.m. Saturday and Sunday from 6:00 p.m. to 12:00 a.m. Telephone 4307-0248.
Ximena Sáenz: El Cuartito in Retiro and Togni's in Belgrano
Ximena Saenz at her location in Belgrano.
Photo: Juano Tesone.
Ximena Sáenz entered homes thanks to her participation in the cooking program “Cocineros Argentinos”.
Today, away from television, she runs two restaurants, which demands most of her time: “I would like to go out to eat pizza more often,” she confesses.
But when her schedule allows it and she finds a little space, Ximena
escapes to the Retiro neighborhood, to eat some portions at El Cuartito
.
There the cook likes all the flavors, she doesn't have a favorite of hers, for her they are all delicious.
However, she does have a favorite dessert, rice pudding.
For Ximena, the history rooted in the place represents an irresistible attraction.
This pizzeria has been an icon in the heart of the City for 90 years, captivating its customers with its exquisite flavors since its modest beginnings as a small establishment.
Its growth, driven by the power of word of mouth among Buenos Aires palates and tourists, has turned this pizzeria into a must-visit place.
The flavor of their pizzas has conquered several generations.
The El Cuartito pizzeria (Photo from Clarín file).
There the pizzas seduce with their
high and airy dough.
The
cheese overflows from the portions
and drips, making the napkins meaningless.
You have to be very patient, especially if you visit the place from Thursday to Sunday night because long lines usually form.
But Ximena also has another favorite
that is positioned at the opposite end of El Cuartito, it is
Togni's, the New York-style pizzeria located in the Belgrano neighborhood.
The pizzas are made with organic flour, sourdough for proofing and 24-hour cold fermentation.
For the cook, the quality of the products they use is notable and that they are always renewed and up to date with trends.
There you can eat by the slice or whole pizza and the most popular is the classic pepperoni pizza ($3,000 a slice).
However, Ximena likes the one the most is the mozzarella one with meatballs and it costs $15,200 for 6 portions.
The Little Room. Talcahuano 937, Retiro. Tuesday to Sunday from 12:30 to 1. Instagram: @elcuartito_paginaoficial.
Togni's. Blanco Encalada 1665, Belgrano. Every day from 11 to 0. Instagram: @tognispizza.
Paco Almeida: Pony Pizza in Belgrano
The chef Paco Almeida.
Just by looking at Paco Almeida's networks, you can sense that pizza is one of his favorite dishes.
This chef, who can be seen today on the Cooking School program on channel 9 with Jimena Monteverde and Coco Carreño, usually shares recipes with different techniques and flavors to prepare them on his Instagram.
There, where he has a huge community of almost 500 thousand followers, Paco chooses traditional pizza, however his favorite pizzeria is a little more innovative.
The pizzeria chosen by Paco is Pony pizz
a, a pioneer in inhabiting the new gastronomic hub of Barrio Chino, the Echeverría passage, when the area did not have the commercial development of today.
Pony Pozzi's Fungi pizza.
Photo: Instagram.
In its beginnings, this establishment acted as an almost clandestine enclave
, intended exclusively for a select circle of friends.
The space, reduced to a simple window without a room, tables or cutlery, led customers to purchase their pizzas and enjoy them on the cement benches of the nearby pedestrian area.
Over time, Pony Pizza's reputation expanded, becoming an iconic gathering spot
for neighborhood residents.
Its gastronomic proposal fuses the New York essence with Italian tradition.
Among his outstanding options, the Muzza, with its gratin mozzarella on a base of organic tomato sauce and light pesto, is the one that Paco recommends trying for newcomers.
But his favorite is the Fungi, which is served with mushrooms and can be ordered with traditional or plant-based mozzarella.
Pony Pizza. Echeverria 1677, Belgrano. Tuesday to Friday from 7pm to 0am. Saturdays from 12.30pm to 0am and Sundays from 7pm to 0am. Instagram: @pony_pizza.
Felicitas Pizarro: Siamo nel forno in Palermo
Congratulations Pizarro.
Photo: The Gourmet
Siamo Nel Forno is an authentic culinary gem located in the heart of Palermo
and stands as an undisputed benchmark for Neapolitan pizza in the city.
Chef Felicitas Pizarro has named it her favorite, praising its authenticity and flavor.
At Siamo nel forno, the passion for pizza is translated into a gastronomic experience that captivates both locals and visitors.
From its stone oven, the unmistakable aroma of the dough fermented for hours and crowned with the perfect combination of San Marzano tomato and buffalo mozzarella emanates.
Upon entering Siamo Nel Forno, customers are greeted by
an impressive wood-fired oven and a distinctive certificate guaranteeing the authenticity of their pizzas
as Specialita Tradizionale Garantita.
Siamo Nel Forno's Neapolitan style pizza.
Photo: Instagram.
Under the direction of the experienced pizzaiolo Néstor Gattorna, this pizzeria meets the rigorous standards of origin that have earned it Neapolitan certification.
The pizzas resemble the authentic ones from Italy: individual, with a thin crust and a slightly thicker edge, crispy on the outside but tender and fluffy on the inside.
Other pizzerias that the cook considers excellent are Mezzetta
, famous for its stuffed fugazzeta;
Las cuartetas, a classic on Corrientes Avenue,
which is characterized by its pan-fried pizzas with plenty of cheese and
Ti amo, a small pizzeria in the city of Adrogué, in the south of Greater Buenos Aires,
which was named as one of the 50 best in the world according to the Italian guide 50 Top Pizza in 2022 and then opened a branch in Colegiales.
Siamo Nel Forno. Costa Rica 5886, Palermo. Tuesday to Sunday from 19 to 0. Instagram: @siamonelfrono
Coco Carreño: Güerrín in downtown Buenos Aires
Coco Carreño at the door of her store in Palermo.
Coco Carreño divides her time between the television program -Escuela de Cocina- in which she participates along with Jimena Monteverde and Paco Almeida, which is broadcast every afternoon on Channel 9 and her restaurants in Palermo.
However, from time to time, although not as much as she would like, Coco escapes from her obligations and heads to Corrientes Street in search of a
slice of Güerrin's classic mozzarella.
When we consider the emblems of gastronomy in Buenos Aires, it is impossible to overlook the Güerrin pizzeria.
Since its establishment in 1932, this place has been an unavoidable landmark on Corrientes Avenue, and thanks to that
in 2022 it celebrated its 90 years of life.
A colorful fact is that this oven has not seen its flame cease, which has remained lit since its inception.
Güerrin's pizzas Photo: Luciano Thieberger.
Thanks to its recognition as a cultural landmark and a prominent tourist destination,
the pizzeria is very popular, so it is not unusual to see its capacity for 850 diners, covered.
For the chef, this pizzeria deserves the number one spot “because it has that taste like ours and a spongy dough that also forms a bit of a floor at its base.”
And Güerrin's pizza is very tall, with a very airy dough.
If the option is to choose between those who make the best stuffed fugazzeta pizzas, the chef confesses that he is clear about which ones are the best but he cannot decide between
El Cuartito and, like his colleague Felicitas Pizarro, the Villa Ortúzar pizzeria, La Mezzetta.
Guerrin. Av. Corrientes 1368. Every day from 11 to 1. Instagram: @pizzeriaguerrin.