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 meal that quickly adapts to the changes and demands of tourism. In other words, it gets modernized all the time. Every February 9, a new anniversary of “World Pizza Day” is celebrated, and for this reason we select 8 unmissable, exotic and unusual proposals, for all those who dare to experience new flavors and combinations. of this exquisite gastronomic proposal.
– In Alcahuete (Scalabrini Ortiz 1335, Palermo), they prepare a fugazzeta only suitable for the brave, which is stuffed with shredded beef matambre, lots of mozzarella and provolone, finished with golden onions on top and edges gratin with cheese. It is a mold pizza, made with organic flour, natural fermentation and carefully selected ingredients.
– The location in Palermo Viejo of the Baum craft brewery (José A. Cabrera 4427, Palermo) stands out among other branches of the brand for accompanying its pints with authentic Mexican dishes. Following this line, in addition to tacos, burritos and quesadillas, they propose a hearty medium-crust pizza that has mozzarella, minced beef, Sinaloa-style Mexican chorizo, bell peppers and roasted onions, to which you can add hot sauce.
– In the famous Hell’s Pizza pizzeria (Humboldt 1654, Palermo), the pizza master Danilo Ferraz offers huge and finite pizzas served “by the slice”, like those consumed on the streets of New York. One of the most exotic is the Tex-Mex, covered in mozzarella, homemade guacamole, jalapeños, cherry tomatoes, pickled red onion, cilantro and crispy nachos.
– Tribu (Juan Díaz de Solis 2794, Martínez) is a colorful “river restaurant” where you can enjoy traditional dishes with gourmet touches, such as its tasty mozzarella pizza with blue cheese, caramelized pears and fresh rocket; a popular combination that tempts any fan of bittersweet. Its dough has a 24-hour hydration process and is cooked in a clay oven, resulting in lightness, with airy edges and crunchy on the palate.
– The Tomasso pizzeria (Agüero 1955, Recoleta and more branches) offers more than 20 varieties, between classic versions and other very innovative ones that are constantly being updated. One of the latest additions is the Bacon&Eggs Revoltosa, with lots of mozzarella, crispy bacon, scrambled eggs, black pepper and olive oil. It is kneaded and stretched by hand, cooked on the stone, and comes out with a crispy base and a dough that is as tender as it is spongy.
– At Joe’s Grill restaurant (Av. Fondo de la Legua 340, San Isidro), which offers an extensive menu with American-inspired dishes, the homonymous pizza stands out: it has homemade tomato sauce, plenty of mozzarella and a tasty stir-fry of chicken with onions, carrots, zucchinis, eggplants and bell peppers. It is literally a dish from the kitchen, served on a crispy artisan dough.
– Santo (Charcas 4799, Palermo) is a pizza bar that for 9 years has been delighting with options of half-dough in the mold, made with a blend of selected flours, sourdough and a 48-hour leavening process. Among its less conventional varieties is the Red Onion, which combines a homemade tomato sauce, mozzarella, red onion, blue cheese and walnuts. It can be ordered in individual, medium or large format.
– Known for its natural and healthy cuisine, the Hierbabuena restaurant (Av. Caseros 454, San Telmo) offers an outstanding pizza, with a dough made from organic flour, sourdough and activated coconut carbon. On it are Italian tomatoes, plant-based mozzarella, kale pesto, artichokes, vegan pepperoni, arugula and rawmesan (a kind of vegan Parmesan).
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by RN
