Perhaps no restaurant in Buenos Aires City is as ubiquitous as the pizzería.
Whether you’re ordering takeout or popping in for a personal Neapolitan — complete with sliced tomatoes, melted mozzarella, and oregano — you’d be hard-pressed to find a neighborhood that doesn’t have its share of options. Such is life in a country with a Italian roots as deep and rich as Argentina’s.
Still, not all pizzas are created equal, even within a given style. Chains like Kentucky, Almacén de Pizza, and the down-and-dirty Ugi’s have their signature pies, but the city’s individual pizzerías, like their patrons, contain multitudes.
There are thick, quiche-like pizzas de molde (pizzas from the pan) that are not for the faint of heart or the lactose-intolerant; onion-caked fugazzettas, which are almost a sub-category of pie unto themselves; and masa madre or sourdough pizza, that tends to be airier.
Of course, no Argentine cuisine would be complete without a grill; countless parrillas offer their own thin-crust delicacies.
