One of the favorite foods for porteños is pizza. Classic restaurants and pizzerias are part of the emblem of the city of Buenos Aires, both for history and for the acquired flavor of this native dish of Italian gastronomy. Whether mold or stone, the characteristic legacy of his taste is already part of the Argentine idiosyncrasy.
However, a few years ago the New York style of pizza emerged, which is here to stay and is part of the urban gastronomic landscape. It is an Italian-American concept of thin and light masses, which go beyond the abundance of mozzarella, which incorporates different flavors and combinations than what we are used to.
The classic of pepperoni, the “slices”, sizes XL or double the portion, are denominations and customs acquired to honor the consumption of this food in the best style New York City. Whether as chains or local businesses, these are some of the places that are here to stay.
Togni’s Pizza – Whitewashed 1665
The creation of chef Máximo Togni together with chef Martín Arrieta and his partners is located in Belgrano. Togni’s produces a careful product in all its ingredients and processes: organic flour, sourdough for leavening and slow cold fermentation. The sauce is made with Italian tomatoes. Pepperoni, the undisputed flavor of the brand, is made by hand and with our own recipe.
Tomasso – Santa Fe 4564
Among its eleven varieties, it added the NY-style pizza, which combines mozzarella, cheddar, crispy bacon and barbecue. A combination reminiscent of the American franchise Pizza Hut. This variety, as well as all the options on the menu, is available for take away at the brand’s 52 points of sale located in CABA, Pergamino, Monte Grande, Rosario, Neuquén and Bariloche.
Hell’s Pizza – Humboldt 1654
With its debut almost six years ago, in the Palermo neighborhood, it has to its credit 30 stores in the country so far. This chain, a pioneer in its style, stands out for its thin and large pizzas, almost half a meter long, with a flexible dough and crunchy texture, made with selected raw materials from small local producers and seasonal vegetables.
Pony Pizza – Echeverria 1677
Roja, Fungi and Flama, are some of the tasty varieties of Pony Pizza. The chain has branches both in the city of Buenos Aires and throughout the interior of the country, adding the franchise in Uruguay to the count. Beyond the quality of its American varieties and the affordable price, Pony’s pizzas stand out for their flavors and ingredients. The favorite for a large part of the public is the pepperoni with gratin mozzarella. They are also highly recommended to try the Neapolitan-style pizzas.
GorDough New York Style Pizza
A 100% family business born in the city of La Plata. Born from a Work and Travel experience in which its owner, Cristian Estaurino, ended up working in a pizzeria in New York in December 2004. Using an ’85 Volkswagen combi, he can be found at various gastronomic fairs in various cities, with all the seteo to offer slices of its three varieties: cheese, pepperoni and veggie.
Sbarro – Currents 1267
The arrival of Sbarro a few steps from the Obelisk places our country among the 26 where this pizza chain born in New York City is already present. Its XXL size is the first thing that catches your eye and to eat it you need to fold the portion in half, a real flavor experience.
by RN
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