Surprising to many locals who have a life-long devoted loyalty to their beloved 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 long for delicious tasting pizza, looking to ditch the puddles of grease on a cardboard tasting crust and in search for a lighter more airy version, get your culo to Siamo nel Forno.So what’s so great about this pizza that makes it so damn good? Owner and the total Italian pizza making groso Néstor Gattorna brings the true Italian pizza experience by serving high quality ingredients, mostly imported from Italy, fresh toppings and good service. Tomato sauce made with care, high quality olive oils, balsamic vinegar, wonderful cheeses and inventive toppings.The magic is in the baking. Pizzas are cooked for only about one minute in a wood oven, that has been heated to 450 degrees C, where it comes out slightly burnt and crispy on the outside, yet still has that soft, chewy and pliable consistency. Really perfect doughy texture. The Marinara makes for a simple, light, cheeseless option – if you are into that kinda thing. Soft yet chewy crust, sweet tangy tomato sauce, oregano, garlic, basil and sea salt. Ask for some red pepper flakes and you have simple perfection.They serve flavors like the Margherita, my personal favorite, that has tomato sauce, fior de latte mozzarella and basil. I could down five of these in one sitting (especially the one that has pepperoni added on top). Spinach is also a popular one, topped with goat cheese, Parmesan, fior de latte, garlic and piled high with fresh spinach.
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 salad too. While the pizza may be a bit more expensive than other Buenos Aires pizzería, the quality of Nestor’s product, the friendly staff and great wine list make it for a real BA pizza winner.
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, go to El Cuartito, Las Cuartetas, Guerrin, Punto y Banca, La Mezzetta and Napolés.