Any afternoon in Buenos Aires can become a small trip to Naples just by crossing the door of Popular Pizzería. Between aromas of freshly baked, the heat of the wood oven and the voices of those who greet themselves as old friends, this chain born in Córdoba a decade ago is consolidated as much more than a place to eat: it is an experience that combines flavor, community and a difficult warmth to find.
With 89 ovens lit in six countries – from Argentina to Spain, passing through Brazil, Uruguay, Paraguay and Chile – Pizzería Popular celebrates its tenth anniversary as the largest pizzas chain in the country and one of the most beloved in the region. In May, they add the 90 oven, with a new opening in Vitacura, Santiago, Chile. And there is more on the way: New York, Miami, Mexico City and several Argentine cities are among the next stops of the international expansion plan.
A corner of the neighborhood, in each city
Sit Popular Pizzería It is to enter an environment that refers to the Napolitan cantines of the nineteenth century, where everything revolves around fire, food and conversation. The walls are decorated with photos of families, blackboards with hand -painted phrases and warm lighting that invites you to stay a while.
“The oven is in the center of everything, as in the houses before. We want each place to be a meeting point, not just a pizzeria. That’s why we call it popular: because it belongs to everyone,” explains Tomás Leguizamón, founding partner of the brand.
What is eaten in popular pizzeria
The letter is designed for shared enjoyment. The pizzas, undisputed protagonists, are made with mother dough, homemade sauce and a combination of fresh ingredients that balance the classic with the creative. Among the public’s favorites are the “classic popular”, with Muzzarella, fresh tomato and basil; the “South Barrio”, with Longaniza Cordoba, peppers and olive; and the “vitacura”, a recent incorporation with avocado, goat cheese and confited tomatoes.
In addition, you can try handmade pasta – imperdible pumpkin and walnut sorrentines – fresh salads, sandwiches with baked pizza bread at the time and homemade desserts such as tiramisu and flan with dulce de leche.
The service is agile, but without trouble, with young men who know the letter well and do not hesitate to recommend with enthusiasm. The neighborhood spirit feels in each gesture, from the welcome to the last shared portion.
Expansion without losing the essence
What began as a single oven in Córdoba in 2014 became a regional phenomenon that adds openings at a constant pace, but without losing sight of its identity. “We are not interested in growing at any cost. Each new place is an opportunity to tell a story, to integrate the neighborhood. That is why we take the time to choose each square well and adapt to its people,” says Leguizamón.
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With new locations confirmed in Rio de Janeiro, São Paulo, Mexico City and several neighborhoods of the AMBA, popular pizzeria plans to close the year exceeding the 100 burning ovens.
Where there is a popular oven, there is encounter. And there is also good pizza, friendly attention and that homemade flavor that is not negotiated. Popular Pizzería not only celebrates a decade of history: invites you to live it in each bite.
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.
