Pizza is a classic of Buenos Aires gastronomy and some even describe it as one of the best in the world. And it is a food that adapts to changes and is modernized all the time. And, on February 9, it celebrates a new anniversary of “World Pizza Day.” For this reason, we have selected 5 unmissable proposals to taste different styles of this exquisite gastronomic proposal.
If you are looking for the typical Neapolitan pizza, with a thin and tender dough with airy and crispy edges, you can stop by the Italian pizzeria Furio that is located inside the Mercado de los Carruajes (Leandro N. Alem 852, Retiro). Throughout the month and on the occasion of Pizza Day, they will serve a “seasonal” variety with mozzarella cheese, exclusive heirloom tomatoes, chopped parsley, garlic and olive oil (at $1,850 per individual unit). Its dough is based on organic flour with a slow cold fermentation process that makes it much lighter, healthier and tastier.
Grilled pizza is an Argentine invention that the renowned pizza master Danilo Ferraz popularized years ago. At its current Mil y Pico location (Av. Dorrego 1194, Chacarita and Av. de los Incas 5499, Parque Chas), it offers a contemporary version, with very little yeast, a long cold maturation, stretched on a pallet and cooked over direct heat. . The result is the thinnest, crispiest and lightest pizza you will find in Buenos Aires. On February 9, they will celebrate at the Av. Dorrego headquarters with invited DJs, they will serve a fugazzeta with “al molde” ham off the menu and they will have a 20% discount on Escorihuela Gascón Sauvignon Blanc and Pinot Noir wines.
Pizzas with smoked touches? Yes, at Bruce Grill Station (Honduras 5815, Palermo and more branches in GBA), a place that was inspired by the Far West to design its setting and menu. Although the specialty is wood-fired meats, this February 9 they will serve free selected pizzas (we repeat: free) and you only have to pay for the drink. They are prepared like flat bread, thin and crunchy, with a subtle smoky flavor that is typical of cooking on the coals. The proposed varieties are the classic Mozzarella and the Margarita (with sauce, mozzarella and basil pesto). To drink, there are cocktails, draft beers and a wide range of wines.
To try a variety of options, this Thursday’s plan can be moved to the Patio de los Lecheros (Donato Álvarez 175, Caballito), where there will be three limited edition pizzas: an authentic Napoletana pizza baked in a clay oven, a classic Roman pinsa for master pizza chef Eugenio Mansilla from the local Farinatta and a crispy grilled pizza from the Ásame Mucho stand.
Pizza with beer is an unbeatable combo and at the Grizzly beer bar (Palestina 1107, Villa Crespo) the duo takes flight. It is that, for Pizza Day, they will exclusively have Neapolitan sourdough pizzas baked in a wood-fired oven, prepared by the specialists at L’épi Boulangerie. There will be a variety of Margarita and another of pepperoni with jalapeños (at $1,500 each) that can be paired with an exclusive selection of draft beers from prestigious craft producers. Additionally, the Kölsch style will be offered at a promotional price of $500 throughout the evening.
