Buenos Aires eats more pizza per head than almost anywhere and files it under names the rest of the world does not use: fugazzeta, media masa, al molde, canchera. Banchero is credited with inventing fugazza con queso and the city has been arguing about it since 1932. The research also found a pattern that is itself a finding - the oldest and most-cited houses here are written about as monuments with founders rather than as kitchens with a living pizzaiolo, which is the exact opposite of how São Paulo's press covers its own trade. The forms this city needs are only partly in this guide's vocabulary, and the records name what is missing rather than forcing a fit.
Güerrín has occupied the same corner of Avenida Corrientes since 1932 and is named by the city of Buenos Aires's own tourism site as a founding monument of pizza al molde, with dough still worked by hand in a large trough despite the volume served. It carries a Ciudad de Buenos Aires Interés Cultural declaration (2011) and is one of the standard references for fugazzeta in Buenos Aires.
Verified 2026-09-18
Open at the same Talcahuano address since 1934, El Cuartito makes media masa molde by culinary definition — a specific Porteño dough style distinct from fugazzeta or thin-crust pizza — with the recipe's exact method kept as a house secret by Manuel Diz, a partner since 1970 and the pizzeria's maestro pizzero since 1969. It is one of the pieces of evidence for the argued-but-not-yet-added 'media masa' discipline value.
Verified 2026-09-18
Banchero invented the fugazzeta — adding cuartirolo cheese to the Genoese fugazza — at its original La Boca corner opened in 1932, and remains under direct descendants of the founding family. It is the oldest continuously family-run pizzeria in Buenos Aires, and was declared a Sitio de Interés Cultural by the city government in 2002.
Verified 2026-09-18
Named for an Italian immigrant pizza seller who, per a first-person La Nación interview with his adopted successor's grandson Ramiro Pintos, sold pizza from a bicycle outside Buenos Aires football stadiums before opening a stall in 1936 and moving to the current Avenida Córdoba address in 1938. The pizzeria is now run by the third generation of the family that inherited it, and its pizza is still baked in a wood-fired oven, per the same article's photo caption.
Verified 2026-09-18
Opened in August 2019 by Ángeles Zeballos in Palermo Hollywood, Atte. built its Neapolitan-inspired programme with New York consultant Anthony Falco, formerly of Roberta's, who spent four months developing the pizzeria's identity around Argentine-sourced ingredients within a Neapolitan frame.
Verified 2026-09-18
Open on Avenida Álvarez Thomas since 1939, La Mezzetta is one of the standard references cited by name for fugazzeta rellena in Buenos Aires, known for a thick, heavily-cheesed, stand-up counter format. A local Villa Ortúzar outlet profiled the family lineage that has run it since Marcelino, Gervasio and Abelardo Rodríguez bought the business in 1957, and named staff (Horacio Conde, son of Marcelino; Luis Dovale) as continuing that line today.
Verified 2026-09-18
Founded by José Caramés in 1947 at the busy transit intersection of Corrientes and Federico Lacroze in Chacarita, per the city's own tourism site, El Imperio is known specifically for pizza al molde — thick, generous, cheese-laden — and, per a 2026 press profile, for a fugazzeta rellena distinguished by a provenzal (garlic-and-parsley) seasoning folded into the recipe across generations of pizzeros.
Verified 2026-09-18
