Siamo nel Forno
Siamo nel Forno Review
Every country has its own style of pizza and in Argentina it's piled high with cheese. It's not for everyone, and pizzero Nestor Gattorna took another route, spending a year studying traditional techniques in Naples. He even imported a wood-burning oven, and brings in specially milled flour and olive oil, all to reproduce the best of 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 his potato pizza or end the meal with a "white pie" chockful of nutella.
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