Basic Argentine pizza (Photo: Marcelo Teson)
Pizza is one of the world’s most recognized dishes, and a global favorite. Originating in Italy (a claim hotly disputed by China) we associate a specific image with “typical“ pizza. But with versions all over the world, every country tends to create its own unique cultural style. The traditional Argentine pizza, rumored to be one of the best in the world, is bready and thin, with a dollop of sauce smothered under an inch of creamy cheese. This gooey delight is traditionally enjoyed with a shot of Moscato (a very sweet white wine) and a slice of fainá (savory, squishy chickpea bread). Let us guide you through the world of pizza in Buenos Aires…
Different sauces
- Salsa de tomate – The traditional tomato-based sauce
- Salsa portuguesa – Salsa de tomate with herbs, onions and bell pepper
- Salsa blanca – Béchamel sauce (mixture of milk, butter and flour; usually used on a vegetarian pizza)
- Salsa golf – A mixtures of mayonnaise, ketchup, mustard and flour
Different cheeses
- Muzzarella – Mozzerella
- Queso – A creamy cheese (but NOT cream cheese!)
- Roquefort – blue cheese, tangy and smelly
- Provolone — Provolone
- En hebras – shredded cheese
A pizza-faina sandwich (Photo: Marcelo Teson)
Different crusts
- A la piedra – thin crust
- De molde – thick crust (up to 2cm)
- Media masa – something in between thick and thin
Different sizes
- Individual – Just one slice
- Chica – Four slices
- Mediana – Six slices
- Grande – 12 slices
Different typical topping combinations (you always can add, but usually can’t make your own)
- Aceitunas – Olives (mostly green ones, and often with pits!)
- Albahaca – Fresh basil leaves on the top (post-baking)
- Rúcula – Fresh arrugula (post-baking)
- Palmitos – Sliced palm hearts
- Huevos – Shredded and sprinkled hard-boiled eggs
- Humitas – Creamed corn
- Morrónes – Cooked (usually red) bell pepper slices
- Jamón – Ham is large, thin slices
- Jamón Crudo – Cured ham
- Criolla – With a special sauce made of onion, red and green peppers, and vinegar
- Pizza canchera / Pizza de tacho – No cheese, just tomato sauce
Fugazza a la parrilla (Photo: Rebecca T. Caro)
Special types of pizza
- Fugazza – Thick fluffy focaccia-like crust topped with loads of caramelized onions (nothing else!)
- Fugazzeta – The same as Fugazza but with cheese
- Pizza a caballo – Pizza with fainá on top
- Pizza rellena – Stuffed pizza
- Pizza por metro – Pizza by the meter
- Pizza à la parilla – Grilled pizza
Where to go
- Best Italian pizza of Bs As: Siamo nel Forno, Costa Rica 5886, Palermo Hollywood, major credit cards accepted
- Modern Italian pizza: Piola, Libertad 1078, Barrio Norte
- Orthodox, original pizza: Grappa, El Salvador 5802, Palermo Hollywood, major credit cards accepted
- Pepperoni pizza: Punto Pizza, Palermo, Palermo Chico, Belgrano, Recoleta or Villa Crespo
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Kentucky, another famous pizzeria (Photo: cobra libre)
Traditional porteño pizza: La Guitarrita, Báez 518, Las Cañitas
- Traditional porteño pizza: Pizzaria los Campeones, Avenida Manuel Montes de Oca 856, Barracas, major credit cards accepted
- Traditional porteño pizza: El Cuartito, Talcahuano 937, Recoleta, cash only
- Traditonal porteño pizza: Guerrín, Avenida Corrientes 1368, Centro Tribunales, cash only
- Traditional porteño pizza: Los Inmortales, Avenida Corrientes 1369, Centro Tribunales, major credit cards accepted
- Traditional porteño pizza (very cheesy): Banchero, Suárez, La Boca (claims to be historically the first place offering pizza in Bs As!!!)
