OLIVERA THE STILL LIFE
In Parque Avellaneda, the eatery with a hidden bar that highlighted 80 years of neighborhood gastronomic history is Olivera the Bodegón. As the star dish, we chose the vacuum sorrentinos with bolognese sauce in a bread basket, you can choose from 6 featured sauces. All pastas are homemade and made fresh. Options such as egg noodles, vegetable ravioli, various sorrentinos and potato gnocchi. Everyone comes on their edible “plate.”
Furthermore, below Olivera the Bodegón is found Populacea hidden bar with a Buenos Aires theme that recreates the golden age of Argentine tango.
The bar has a collection of old tango books, a collection of photos by Ignacio Corsini, piano scores that are more than 90 years old, old photos of Buenos Aires and a bandoneon gift from a friend whose father had been a tango presenter and claims that it was played by Aníbal Troilo.
Address: Olivera 901, CABA
CARMEN
To celebrate World Pasta Day, on Sunday the 26th at noon Carmen will take her kitchen to the sidewalk and offer cavatelli with ragù Bolognese al disco, an off-the-menu preparation. Additionally, for those who cannot attend, there will be a 15% discount on online purchases of their pastas, only for this week. The Palermo restaurant and pastificio celebrates its specialty with a unique imprint: pastas made in plain sight, fillings cooked over embers and smoked sauces that reflect the seal of fire, the central axis of its cuisine. Among its most representative dishes, the Kamado sweet potato Girandola stands out, stuffed with roasted sweet potato, parmesan and chestnuts, finished with mint butter, and the roast fagottini, with vacuum and roast beef cooked for five hours at low temperature on espinillo, accompanied by a passata of smoked peppers and organic tomatoes. Added to them is the classic Cacio e Pepe, with egg tagliatelle, butter, cheese and freshly ground black pepper, an ode to Italian simplicity. The ideal pairing: a glass of Tilia Malbec, which enhances the smoky flavors, or a Chenin, fresh and floral, perfect for lighter pastas.
Carmen – Kamado beet cappelettis
Address: Gurruchaga 1428, Palermo
L’ADESSO
At the L’adesso restaurant, chef Leonardo Fumarola celebrates Pasta Day with the recipes that best represent his cuisine: Italian, modern and deeply artisanal. Made in-house, selected raw materials are used and the care of those who understand that the texture, thickness and cooking al dente They are essential to achieve perfection in every bite. To honor pasta on its day, on Saturday night, October 25, L’adesso will have a dish specially created for the occasion: Pappardella stuffed with ricotta with roasted bell pepper sauce, olives, capers, almonds and lemon zest as a final touch. To accompany it, its cava—with more than 800 labels—offers matching pairings: a Chianti Classico to highlight the intensity of the Cacio e Pepe or an Argentine Chardonnay aged in wood to enhance the sweetness and creaminess of the tortelli.
L’adesso – Cacio e pepe
Address: Fray Justo Santa María de Oro 2047, Palermo.
THE PAROLACCIA
La Parolaccia is a benchmark of Italian cuisine in Buenos Aires, with three decades of history and a proposal focused on authentic flavors. The pasta shines on the menu fatta at home with selected ingredients and following family recipes. The Gran Caruso sorrentinos stand out, stuffed with mozzarella and cooked ham, gratin with cream and fresh pomodoro; the gnocchi soufflé La Parolaccia, of spinach with pesto, poultry and parmesan, and the spaghetti ai frutti di mare, prepared with prawns, squid, scallops, squid and clams. A space that always invites you to meet with family or friends, to live an authentic Italian experience.
LA PAROLACCIA 190A5917
Addresses: Riobamba 1046, Barrio Norte; President Roberto M. Ortiz 1865, Recoleta; Cerviño 3561, Palermo; del Libertador 5823, Belgrano; del Libertador 5836, Belgrano; Alicia Moreau of Justo 1052, Puerto Madero; Olga Cossettini 302, Madero Downtown; Del Libertador 14621, San Isidro; Km 42.5, Panamericana Collector, Pilar.
BIASATTI
The best flavors of Italian gastronomy are the stars of Biasatti, the 100% homemade, gourmet and signature pasta restaurant, a project by chefs Milton Bertoni and Stefanía Langford in Belgrano. Artisanal and with a recipe direct from Italy, they use durum wheat semolina, free-range eggs and fresh and natural ingredients. Among others, the braised lamb ravioli stands out, with tomato extract and roasted peppers – one of the most requested – or the roast meat ravioli and reggianito cheese with cream, in addition to the classic vegetable lasagna and bolognese sauce, the green pansotti, with ricotta, spinach and parmesan cheese; the free-range chicken tortellini and mortadella with pistachios, or the egg fusilli with Italian sausage ragout, meat, pecorino cheese and rosemary, among other dishes to discover.
Biasatti (140)
Address: Ciudad de la Paz 1917, Belgrano.
BONARIO
In the gastronomic hub of Villa Urquiza, Bonario stands out for reinterpreting Mediterranean cuisine with a modern approach and an artisanal imprint. In a space where contemporary design meets the warmth of a traditional canteen, the restaurant invites you to enjoy dishes made with fresh and seasonal products. The homemade pastas stand out in their proposal: the spinach tagliatelle are presented with pomodoro sauce, homemade meatballs and gratin mozzarella; The trout and leek ravioli surprise with a saute of tomatoes, broccoli and capers, and the mozzarella and caramelized onion panzottis tempt with their soft carrot and tomato sauce. To accompany it, Bonario offers a wide variety of national wines, classic and signature cocktails, as well as mocktails and craft beers.
Bonario – noquis cabutia
Address: Avenida Congreso 5702, Villa Urquiza.
CANTINE RECOLETA
Cantina Recoleta’s proposal highlights artisanal cuisine through a selection of pastas that combine Italian tradition and contemporary spirit. Prepared in plain sight on the counter, each recipe stands out for its preparation and the use of top-quality ingredients. Standout options include spaghetti with meatballs, pomodoro and basil, made with imported DeCecco dried pasta; the lasagna della nonna, with artisanal dough and stuffed with ricotta, vegetables and grilled sausage; the penne rigate gratin with smoked broccoli cream, also with DeCecco pasta, and the arugula malfatti, all made with traditional techniques. In addition, the menu will incorporate new stuffed pastas. For pairing, we suggest a glass of Cantina Malbec by Famiglia Banno, its own label wine, or an Aperol Spritz, ideal to enjoy on the terrace or in the restaurant rooms.
Cantina Recoleta – pasta1
Address: Av. Santa Fe 1430, Recoleta.
ZUK RESTAURANT
With an approach that combines tradition and innovation, ZUK consolidates itself in Puerto de Olivos as a reference point for fans of good food. Its gastronomic proposal highlights artisanal cuisine, especially highlighting its homemade pastas, made with precise techniques and selected ingredients. Among its preparations, the ham and mozzarella sorrentinos with truffle cream, the pumpkin ravioli in spinach dough, the penne rigatti and the tagliatelle with filet and fresh basil stand out. The traditional gnocchi complete the offering, accompanied by sauces such as panna, pomodoro, bolognese, Alfredo, carbonara, Mediterranean or mixed, along with a delicate bechamel dip. The complement of the experience is in its curated wine list, classic cocktails and craft beers served directly from its stainless steel tanks, in a warm and modern environment.
ZUK – pasta1
Address: Juan Díaz de Solís 2398, Olivos.
POT
In Puchero, the passion for homemade pasta is lived every day: on the first floor of the restaurant there is a workshop where the specialties that star in the menu are kneaded and filled. Among the most notable are the gizzard ravioli with green cream, the trout sorrentinos with saffron, the tenderloin and cheese with bolognese, and the roast and provolone with demi glace. The sweet potato sorrentinos with pesto and pomodoro also stand out; the braised meat lasagna with spinach, ricotta, ham and mozzarella; the classic fusilli al fierrito with stew and the potato gnocchi with meatballs. These recipes can be paired with selected wines, vermouths or cocktails from the bar. In a bright and well-kept atmosphere, Puchero combines the Buenos Aires identity with a contemporary look: its living room, terrace and deck on the sidewalk offer a warm refuge where memory, flavor and hospitality coexist.
Stew – gnocchi (5)
Address: Av. Rivadavia 10300, Villa Luro.
FROM THE CANTINA RIVER
Del Río Cantina is a colorful neighborhood cantina that is distinguished by its homemade pastas, menus and bodegón entrees that are presented in an abundant format and refer to homey flavors. The menu includes a large and tempting variety of artisanally prepared pastas, with options such as spinach tagliatelle with pomodoro sauce, meatballs and gratin mozzarella; spinach panzottis with provolone, walnuts and saffron cream; gnocchi gratin with a soft provolone cheese cream or cavatelli with ragù bolognese, among other possibilities. The proposal is completed with a variety of wines and classic and house cocktails that accompany these genuine flavors.
Del Río Cantina – Cavatellis with ragu
Address: Av. García del Río 2957, Saavedra.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
