Italian pizza in Buenos Aires: 7 restaurants that offer the best portions with the original recipes

• Address: El Salvador 4618, Palermo.

Francisca

Nestled in the Arcos del Rosedal is Francisca del Fuego, a gastronomic jewel that stands out for its Moroccan-style setting and for a gastronomic proposal where its famous sourdough pizzas baked in a clay oven and various “plates” with flavors from the Middle East stand out. . On the menu, its Neapolitan-style pizzas stand out with touches typical of the place, made with a naturally fermented dough that is subjected to 48 hours of cold leavening, and then cooked in a clay oven with quebracho and eucalyptus wood. Thanks to high-temperature cooking and prolonged fermentation, the dough is soft and crispy, with airy edges and unique flavors that stand out. In addition, the pizzas are served individually (4 portions), with locally produced toppings of the highest quality. Some of the recommended ones are the Stracciatella (biodynamic tomato sauce infused with basil and garlic, stracciatella, cashews, basil and olive), Rosa de los Vientos (mozzarella, Parmesan, Reggiano, English cheddar, black pepper and olive oil ), and the Vegan Red (biodynamic tomato sauce infused with basil and garlic, sliced ​​cherry tomatoes, black olives, capers, babbaganoush, basil and olive oil).

• Address: Avenida Infanta Isabel 220, Arco 14.

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Francisca

Carriage Market

Located in Retiro is the Mercado de los Carruajes, a gourmet gastronomic patio located inside a building that has been considered a Historical Heritage of the city, which offers a proposal of international stature. The property houses 19 stores, highlighting Furio, an Italian-style pizzeria specializing in Neapolitan pizzas distinguished by their tender, thin dough and airy edges. To achieve this result, the dough is subjected to a slow cold fermentation process with a minimum percentage of yeast, which can take between 24 and 48 hours. The end of these creations is provided by the top quality products used in their preparation, such as organic flour, Divell brand Italian tomato sauce, top-of-the-line artisan cheeses, vegetables and seasonal ingredients. Among the varieties that are recommended are the Cheeses pizza with a variety of sbrinz cheese, mozzarella, provolina, blue cheese with honey, peperoncino and olive; the Furio with pomodoro, baked peppers, mozzarella, habanero pepper pickles and olive; or the Mushrooms with roasted garlic and sesame cream, fior di latte, oyster mushrooms, parsley, lemon, grated reggianito and olive.

• Address: Leandro N. Alem 852, Retiro.

pizza Carriage Market

Il Giardino Romagnoli

In the Recova de Posadas you can discover Il Giardino Romagnoli, a restaurant that explores the flavors of Italian gastronomy, based on classic recipes made with exclusive raw materials. From its menu, pastas, salads, and pastured meats stand out, but without a doubt, an infallible option is its pizzas, made in an artisanal way and in the Roman style –thin and crispy– with rustic sourdough, cooked in a stone oven at 450 degrees . Designed for all tastes, from this Italian corner they recommend the Romagnoli with tomato sauce, mozzarella, rocket, raw prosciutto, burrata and bell pepper; the Capricciosa with tomato sauce, mozzarella, prosciutto cotto, artichoke, mushrooms and egg; and the Aphrodisiac with mushrooms, capers, truffle oil, mozzarella and smoked bacon, among others.

• Address: Carlos Pellegrini 1576, La Recova de Posadas.

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The Pizza OTL

The Pizza OTL is a pizzeria with Italian and Mediterranean roots located on the picturesque Boulevard de Caseros in San Telmo. Chef David Gdansky is behind the design of the menu, who put aside the concept of local pizza and focused on presenting a product made from sourdough with toppings designed as kitchen dishes. Cooked in a stone oven, these are prepared from a blend of three organic flours and a 48-hour natural leaven without chemical additives that results in a thin pizza with airy and crispy edges. Far from presenting traditional varieties, The Pizza OTL offers toppings with organic ingredients where olives, top-of-the-line cheeses, nuts and vegetables are protagonists. Some recommended ones are the Tres Formaggi (with three milk blue cheese, mozzarella fior di latte, Parmesan and grape must) and the Melanzana e Pecorino (with roasted aubergines, Italian tomato, basil, mozzarella fior di latte, black olives and pecorino cheese). . For the curious, in the “Pop Up” section there are pizzas with more disruptive toppings, including homemade cavatellis with pesto, pizza with Caesar salad, and pizza with homemade macaroni and mac&cheese.

• Address: Caseros 424, San Telmo.

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The Pizza OTL

V side

Established as one of the most “Instagrammable” places in the city, Lado V invites you to try its original plant-based street-food proposal. Its menu also features 100% vegan Neapolitan-style pizzas made from a traditional recipe and cooked in its colorful clay oven on the terrace of the premises. Its thin-bottomed pizzas with distinctive airy edges are prepared 100% by hand, fermented for 48 hours and can be enjoyed in ten individual varieties. Some that can be tried are the classic Margarita that has almond mozzarella, tomato passata, basil and olive oil; a choice of roasted mushrooms with almond mozzarella, fresh parsley and olive oil; or the Latmashin with vegetable protein cooked with vegetables and mint, tahini sauce, fresh parsley, lemon wedges and olive oil. These options are available from Wednesday to Sunday and are added to their street-food offer starring baos, tacos, “almost fried chicken” and plant-based NotBurgers.

• Address: Honduras 4969, Palermo.

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Dairy Yard

In the Caballito neighborhood, the Patio de los Lecheros offers a unique gastronomic space both for its architecture that takes you to other times, and for the variety of its proposals. Cuisines from Mexico, Venezuela, American, sea, and Argentine grill are some of the proposals that can be found. A space that is undoubtedly highly sought after is Farinatta, this is where the pizza master Eugenio Mansilla makes Roman-style pizza on the shovel, based on a highly hydrated dough that rests for 48 hours and results in a crispy and delicious crust. . At Farinatta they cook it in the stone oven and sell it by the meter (¼, ½ and 1 meter) in different flavors that recreate classic Argentine tastes such as fugazzeta, Neapolitan or arugula with cherry tomatoes. The quality and freshness of the products they use make Farinatta a must stop in Patio de los Lecheros.

• Address: Donato Alvarez 175, Caballito.