The typical style of pizza that visitors and locals have come to expect in Argentina is with medium crust, little sauce, and mounds of melted cheese. But long before the grilled pizza became commonplace in northern climes it was already part of local tradition, where pizza dough was tossed on the grill, cooked quickly like a flatbread and then topped with favored ingredients. The best for this style in town is Morelia, with this branch on the trendy restaurant row of Báez, and another in Palermo at Humboldt and Nicaragua. Choose your favorite topping combination, though a perennial favorite is the Montecattini with prosciutto and arugula. In nice weather grab a seat on the rooftop terrace, one of the best spots to eat pizza in town.
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