Facts about the Culture of Pizza in Argentina: Why Is It a Gastronomic Must?

Flour, tomato sauce, and cheese (which never is enough): three simple ingredients that, combined in a circular geometric figure, result in the recipe for happiness. Pizza or “zapi”, as Argentinians call it, is an Italian tradition that landed in this territory to stay. In fact, this Italian thing went deep in Argentinians’ hearts, becoming part of the local roots; it has been reinvented, getting installed in every home in the country.

So, why is it a gastronomic must in the country with the End of the World? Classic, gourmet, signature, or of extravagant tastes, pizza in Argentina invites people to gather and enjoy. Pizza is synonymous for a cosy weekday meeting, an overflow of melted cheese, an essential member in the beer and empanadas trio. Pizza is part of national folklore, leaving an indelible mark on everyone’s minds (and stomachs). Precisely for this, we will introduce some of the 100% Argentinian habits linked to the wonder of pizza.

The Classic in Corrientes Street

The street that never sleeps; the heart of Buenos Aires livening up the entire city; the place of countless sunsets; the avenue of walks among bookshops full of stories and lights embracing the nightlife… Corrientes is an icon of the Argentinian capital, and there are plenty of reasons to tour it. But one that got us here today is the pizza shop’s show. The evening plan is very simple: go to a good theatre play and, later, taste some of the city’s best pizzas in the parlours located on both sides of the avenue. The so-called Pizza Route outlines its best version in this emblematic street.

When it comes to traditional pizza shops, Güerrín is one of the great representatives. It opened in 1932, and its ovens have been in constant operation since 1947. Banchero, Los Inmortales and Las Cuartetas finish up the list of must-go places in Corrientes.

Thick Pizza 

There’s a common expression in Argentina that represents our pizza: media masa (literally, half dough). It means loads of cheese and a good spongy dough between 1 and 2 centimetres high to accommodate that gratin that even reaches the cornicione. We can’t leave crumbs, we eat every single slice. The dough crust and golden mozzarella are savoured with closed eyes and very active taste buds.

Pizza + Fainá 

One on top of the other. In that order. The dish made from chickpea flour (fainá) pairs perfectly with the dough-and-cheese triangle. It feels like a sandwich: your knife goes through a double crispy layer, and the flavours blend in your mouth.

The Neapolitan Pizza Phenomenon

Argentina always stands out in innovation, and the pizza industry is no exception. The boom in Neapolitan pizzas, those concentrating the toppings in the centre surrounded by a thicker and more airy crust, also landed in the corners of the world. So much so that this novelty reached Italian juries’ ears, and this year, a pizza shop in Adrogué got to the 50 Top Pizza guide. Its name is Tiamo, and it’s in the 50th place in the ranking. A family business that began in 2019 and, little by little, improved to offer stone-baked varieties with unique tastes (the most popular version is “Brava”, with mozzarella, mascarpone, parma ham, and honey).

Eating While Standing up

“De parado” (standing up), another common jargon in Buenos Aires streets, which finds its alternative in a word spelled backwards: "de dorapa". Eating a slice of pizza quickly and standing up is a custom maintained in the most traditional pizza shops in the city. There are counters prepared for those who want to eat a slice of pizza and continue with their walk. Everything is carefully calculated. The pizza tour is a must, and there’s nothing better than a small quick tasting to continue perfecting the palate.

The Art of Stuffed Fugazzeta

Few pizzas carry the Argentinian signature as this one. Its origins can be found in the neighbourhood of La Boca and the flavour relies on two star ingredients: onion and cheese. The bottom dough is a little thicker and airier; in the middle, a lot (really a lot) of cheese; then, another layer of dough (this time thinner, so that it is crispy) and onions on top. The result is a pizza version that can only be tasted on national territory.