Siamo nel Forno
Siamo nel Forno Review
Every country has its own style of pizza, and in Argentina it's piled high with cheese. After spending a year studying traditional techniques in Naples, pizzero Nestor Gattorna took another route. He even imported a wood-burning oven, and brings in specially milled flour and extra-virgin olive oil, all to reproduce the best Neapolitan-style pizza in the heart of Palermo. Italophiles jam into the place for a bite of one of his smoky, perfectly charred pies and equally good calzones. Try a delicious specialty like the potato pizza, and end your meal with a "white pie" filled with Nutella.
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