THE
PIZZA CAME FROM ITALY, BUT OVER TIME IT HAS BECOME
A CLASSIC OF OUR KITCHEN. TODAY IS ALREADY PART OF HISTORY
INDIVIDUAL AND COLLECTIVE OF ARGENTINES.
IT IS SAID THAT
IN BUENOS AIRES THERE ARE MORE PIZZERIAS THAN GRILLS AND, CERTAINLY, THE
LEGEND IS TRUE. FROM A COMMONER CRIB, THIS FOOD HAS BECOME
AN INDISPENSABLE MEMBER OF THE MEETING BETWEEN PORTEÑOS. FRIEND OF
MEETINGS, PIZZA INVITES TO CHAT AND IT'S ALSO A GOOD PLAN
FOR LONERS AND LAZY COOKS. WHILE BANCHERO ,
GÜERRÍN OR THE
IMMORTALS ARE SOME OF THE TEMPLES
MOST FAMOUS CULINARY, EACH NEIGHBORHOOD HAS ITS CLASSIC, AND THE
HOME DELIVERIES ABOUND THROUGHOUT THE CAPITAL.
THE RECIPE
WAS BORN IN ITALY TO KILL THE FLEDGLING FAMINES
PROLETARIAT, AND IN THE 19TH CENTURY, WITH THE APPEARANCE OF CONTINGENTS OF
UNEMPLOYED, THEIR LANDING IN ARGENTINA TOOK PLACE. INDEED, THE
PIZZA ARRIVED IN THE COUNTRY BY SEA AND TOOK ROOT IN THE LA BOCA NEIGHBORHOOD.
THERE, AMONG THE TENEMENTS, A NEAPOLITAN IMMIGRANT PREPARED THE
MIX FOR SOME STRIKING DOCK WORKERS, AND SOON THEY STARTED TO
STREET STALLS PROLIFERATE.
FROM
THEN, THE INGREDIENTS, MOLDS AND CONDIMENTS HAVE BEEN
DIVERSIFIED, AND OUR PIZZA (THICKER AND WITH MUCH MORE
CHEESE AND OIL THAT THE ORIGINAL ONE) HAS ACQUIRED ITS OWN IDENTITY.
HOWEVER, FOR EVERYONE IT IS STILL ASSOCIATED WITH COMPANIONSHIP. WHETHER
WE ENJOY IT STANDING OR SITTING AT A LUXURIOUS TABLE, THE "ZAPI"
IT ALWAYS MAINTAINS ITS POPULAR AIR.
EN
OUR GASTRONOMIC LITURGY, MOSCATO (SWEET WINE), BEER AND
THE FAINÁ (MIXTURE OF OIL WITH CHICKPEA FLOUR, WATER AND SALT) ARE
THE PERFECT PLUGINS TO GO WITH IT.
NOW, ABOUT THE BEST PIZZERIA, NOBODY DARES TO GIVE A
VERDICT!
GET TO KNOW AND SAVOR THE BEST OF BUENOS AIRES WITH THE TANGOL CITY TOUR!