Surprising to many locals who have a life-long devoted loyalty to their favorite dish, Argentina is known by many to serve some pretty awful pizza. Some have even go far to say that it’s one of the worst pizza in the world. Oh, but how can you go wrong with dough + cheese + grease, might you ask? Well, I’ll tell you: Despite the large Italian influence, and love for the cheesy pie, most pizza in Buenos Aires consists of rubbery cheese, tasteless cardboard dough, no sauce with very little flavor and odd topping choices.* Fortunately, one pizzeria stands far above the rest with their true napoletana style pizza. Thanks to Siamo nel Forno there is no competition anymore, this pizza is simply the best.
People always overuse the words the best to describe food, “I had the best <insert something that is probably not that good ever in my life> it was TO DIE FOR.” But in this case, you can hold me to my pizza declaration: for those who are not fans of Argentine style pizza, long for something a bit different, looking to ditch the puddles of grease on a cardboard tasting crust to change it up for a lighter version, get your culo to this Palermo Hollywood pizzería.
So what’s so great about this pizza that makes it so damn good? Owner and the total Italian pizza making grosso Néstor Gattorna brings the true Italian pizza experience by serving high quality ingredients, mostly imported from Italy, with fresh toppings, a carefully worked dough, and beautiful flavor combinations. Tomato sauce made with care in a world of pizza sauces that consist of canned tomato puré, high quality olive oils, wonderful cheeses and an interesting selection of toppings.
The magic is in the baking. Pizzas are cooked for only about one minute in a wood-fire oven that has been heated to 450 degrees C. It comes out slightly burnt and crispy on the outside, yet still has that soft, chewy and pliable consistency. Really perfect doughy texture with those airy bubble blisters.
For those who have simpler tastes, try the cheeseless option: sweet tangy tomato sauce, oregano, garlic, basil and sea salt. Ask for some red pepper flakes or spicy chili oil, and you have simple perfection.
My personal flavor and go-to pizza that never fails, the Margherita: fior de latte mozzarella, tomato sauce and basil.
The potato pizza is also a winner, with thin slices of potato and Parmesan cheese.
For dessert, the nutella specialty is a must order: nutella + pizza, you say?? Dreams are made of this shit. Unlike most Buenos Aires pizzerias, Siamo Nel Forno does not deliver, but you can order your pizza to go – and if you bring your own tupperware (ahem, like me) bring home a caprese salad or burrata too.
Siamo nel Forno
Costa Rica 5886, Palermo Hollywood
Tue – Sun: 8pm – close
*While good pizza does exist in Buenos Aires, you can’t just walk into any pizzeria and expect to be served a piece of the good stuff. Pizza has a bit different definition and the good pizzerías offer something similar to a Chicago deep dish. If you want to try Argentine-style pizza, aka a cheese-onion fugazetta bomb, here is my Buenos Aires pizza guide on the Latin Kitchen.