Pizza in Argentina is another of the nation’s customs brought and adapted by Italian immigrants. Traditionally, the Argentine pizza comes with a thicker crust and spongier base than the Italian pizza. It exists three varieties: masa alta (thick dough), al molde (thinner and crunchier dough) and media masa (a combination of the two).
Regardless of your choice, expect about an inch of cheese? traditionally mozzarella, sprinkled with compulsory green olives and the toppings of your choice. The porteño is, however, slowly maturing to accommodate new tastes. The classic pizza menu will offer: mozzarella (or muzza), which is similar to a Margherita but with more cheese; Napolitana, the muzza with added garlic and tomato; Calabrese, with the ubiquitous chorizo; and cuatro queso (four cheese). Typical toppings include anchovies, blue cheese, boiled egg, mushrooms, red pepper or more olives.
Another icon of Argentine pizza is the fugazzeta, a slice of pizza with a cheese-filled crust topped with caramelized onions. In Buenos Aires, you will see people eating their pizza with extra piece of bread. This is fainá, an Italian-origin flatbread made from chickpea flour. It’s good as a starter but in Buenos Aires it’s eaten as a topping to create pizza a caballo (horseback pizza).
To eat a good pizza in BA, the classic of all classics is the Pizzería Güerrín (Corrientes 1368, Centro). Since being founded by two Genovese immigrants in 1931, Güerrín has become a Corrientes institution, popular with theatergoers and workers on their lunch break. The signature pizza is the mozzarella, which arrives overflowing with melted cheese plus toppings of your choice. It’s busy and rowdy, but you’ll find some quiet in the upstairs salon.ShoppingFashion