HOLY PIZZA BAR
Santo Bar de Pizzas stands out for its recipes with a porteño heritage. This restaurant, located on the corner of Charcas and Godoy Cruz, not only offers its classic pan pizzas made with a blend of flours, sourdough and a 24-hour cold maturation, but also a wide variety of empanadas. Prepared with 120 g homemade dough, they can be ordered fried or baked. The dough is made one or two days before, in an artisanal way, to obtain the best fermentation, as well as the fillings, so that the flavors settle well. They distinguish themselves by the raw materials they use, since everything is of great quality, for which they call on suppliers who provide them with exclusive products. Some of the recommended ones are the pork shoulder cooked in the oven for four hours (with mustard sauce, honey and caramelized onions); the ossobuco braised for six hours (with garlic, onion, bell pepper and rosemary) and caramelized carrots; and the spinach and blue cheese one (with cream cheese, plenty of mozzarella and sautéed onions). They can be ordered both to eat in the restaurant and toTake away. Everything can be combined with one of their vermouth cocktails, such as the Lunfardo, with rosso vermouth, white vermouth, Campari, Amaretto and a slice of grapefruit as a garnish.
PICSA
PICSA arrives in our country in 2021, led by chef Leo Azulay, who brought the concept, and carried it out together with the sommelier and food and wine entrepreneur Aldo Graziani and Lucila Zeballos. Located on the corner of Thames and Nicaragua, it is a proposal that combines Italian tradition with a very Argentine touch and is distinguished by having artisanal products, noble raw materials and mostly organic vegetables, from small local producers, such as San Marzano tomatoes for the sauce, spices from the northwest of Argentina, artisanal sausages and cured meats. On the menu, where classic options coexist with original creations, there are fried empanadas with abundant and very porteño fillings. Made with artisanal wheat flour dough and fried in corn oil, they are available in four varieties. The best sellers are the ones with shredded oven-roasted beef with green onion and hard-boiled egg and the vegetarian ones with cheese and onion that have a mixture of well-melted cheeses and roasted onion with panca chili pepper. These are joined by those made with organic chicken, well seasoned with onion, carrot and green onion, and finally, those made with artisanal ham cooked in its own juice and three types of cheese. The menu also includes pan-fried sourdough pizzas cooked in a wood-fired oven, thin and crispy fainá and a mezze proposal with tasty and light dishes reminiscent of our grandmothers’ cooking: aubergines in fresh marinade, wood-fired bell peppers and a delicious roast suckling pig with potato salad, homemade mayonnaise and bell pepper pickles, among other simple pleasures. It is worth noting that PICSA also offers a wide variety of wines and beers to pair with the dishes.
Address: Nicaragua 4896, Palermo.
BULLER BREWING COMPANY
In the Recoleta neighborhood, Buller Brewing Company stands out as a refreshing proposal, in an environment that combines the industrial essence with a relaxed style, whether on the terrace – the ideal place to enjoy a Buenos Aires sunset -, the deck on the sidewalk or in its internal patio. In addition, they have a great culinary proposal, where the empanadas stand out, highly chosen for their quality. There is a great variety on their menu, such as the traditional ones with meat or ham and cheese, the vegetarian ones with onion and cheese, the vegan ones from the Folivora brand with vegan meat from Not Co, in addition to 3 flavors of gluten-free empanadas from the Sintaxis brand (meat; ham and cheese; chard and white sauce). Another difference is that they use larger and thicker Creole empanada shells, and they are cooked in a clay oven, technical details that, together with the meticulously prepared filling, guarantee the flavor. As for the fillings, the meat mixture is made up of roast beef and capsicum, cooked with onion and green onion in butter and olive oil, and seasoned with a special blend of spices that includes black pepper, ground chili, smoked paprika and cumin; finally, before being stuffed, freshly cut green onion and hard-boiled egg are added. Buller’s menu is complemented by a selection of award-winning craft beers, such as Honey Beer, Pilsen and Stout, which pair perfectly with their empanadas.
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Address: Junín 1747, Recoleta.
SPOILED
With locations in Parque Leloir and Tortuguitas, Malcriado is the restaurant and wine bar that not only stands out for offering a diverse selection of wines on tap, served from a modern dispenser that preserves the attributes of each of its labels, but also for its gastronomic proposal, which invites you to try exclusive cuts of grilled meat, clay oven and plow disk and classic preparations, reinterpreted with original flavors. To whet your appetite, they offer traditional empanadas made with artisanal techniques and top quality ingredients. They are prepared with a traditional dough and tasty fillings, such as roasted vegetables (onion, shelled corn, carrot, eggplant, zucchini, green and red bell peppers, and pumpkin), bondiola al disco (minced pork pork, onion, garlic, leek, chives, dark beer, soy sauce, mustard, brown sugar, vegetable broth, and sweet potato puree), knife-cut meat (roast beef, onion, carrot, chives, red wine, sunflower oil, vegetable broth, spiced salt, paprika, and ground chili), capresse (mozzarella, cherry tomatoes, garlic, oil, salt, flour, and Italian pesto), chicken (chicken breast, onion, chives, white wine, cream cheese, pepper, ground chili, and vegetable broth), prawns (prawns, mozzarella, chives, garlic, paprika, oil, leek, and vegetable broth), among others.
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Address: Martín Fierro 3290, Leloir Park and Pilar Branch Km 36.5 (TOM Shopping Mall), Tortuguitas.
PIZZA CRUST
Located in Villa Adelina —and focused on growth through franchises—, this pizzeria is distinguished by its Neapolitan pizzas made in a wood-fired oven, with an Argentine spirit (lots of mozzarella and filling), its hot dogs made with the same dough and baked in the oven, its focaccias and artisan empanadas, with classic flavors and gourmet options. The empanada dough is soft, docile and of optimal finish, which is cooked in an electric oven at a temperature of 280 to 290 degrees. The fillings are made following strict handling procedures, both when receiving the raw material and when preparing them. The classic varieties are knife-cut meat; ham and cheese; bacon, onion and cheese, and pumpkin and cheese. As for the gourmet varieties, the chicken and leek cream, tuna and cheese and lamb confit stand out. The latter is the house specialty: as the filling is prepared with several hours of cooking, a product with an authentic and unique flavor is achieved.
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Address: Lamadrid 1710, Villa Adelina.
BONUS TRACK: ZËN PIZZA, BY ROBERTO AND MATEO PETERSEN
For those who prefer to stay at home, Pizza Zën, the brand created by Roberto Petersen and his son Mateo, offers a wide range of frozen pizzas and empanadas, ready to put in the oven and have a premium quality option, just like in any restaurant. The empanadas are made with organic flour, are hand-wrapped and have different fillings, such as humita (with cuartirolo cheese, roasted squash and spices), cheese and onion (onions, mozzarella cheese, provolone cheese, reggianito cheese and organic oregano), ham and cheese (natural cooked ham, mozzarella cheese, provolone cheese and reggianito cheese) and the most popular, roast beef cut with a knife (special recipe from the Petersens). They are available in supermarkets, stores and also through their website.
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Source: Ambito
