Italian, NYC… or the Real MVP—Argentinian? Everyone’s got an opinion on pizza. Some say the best is the traditional Italian, straight outta Naples, with that thin, wood-fired crust and simple, fresh ingredients. Others swear by the NYC slice—big, foldable, dripping with grease in the best way possible. But let’s be real for a second: if you haven’t tried Argentinian pizza, you don’t even know what you’re missing.

How Pizza Took Over the World

It all started in Naples, Italy. The original pizza was simple: dough, tomato sauce, and mozzarella—sometimes a sprinkle of basil if they were feeling fancy. When Italians started crossing the Atlantic looking for a better life, they brought their food traditions with them. That’s how pizza landed in the U.S. and in Argentina, two places that took it and made it their own.

In New York, pizza became a street-food staple. The slice culture was born: thin, crispy crust, lots of cheese, and just enough sauce to balance things out. It was quick, cheap, and perfect for the city that never sleeps.

Meanwhile, in Argentina, things took a different turn. The Italian immigrants who settled there weren’t just from Naples—they were also from Genoa and Sicily, and they had their own way of doing things. They didn’t just copy the Neapolitan style. They supercharged it.

What Makes Argentinian Pizza Different?

Let’s talk facts. Argentinian pizza is all about excess. More dough. More cheese. More toppings. A standard mozzarella pizza here (aka “muzzarella” for the locals) is covered with so much melted cheese that it drips off the sides when you pick up a slice. And it doesn’t stop there—Argentinians love to pile on toppings like roasted red peppers (morrones), green olives (aceitunas, and yes, LOTS of them), and sometimes even slices of fainá (a chickpea flatbread that takes things to another level).

And the sauce? It’s different too. It’s richer, slightly sweeter, and always balanced with a good amount of oregano. The crust is thick but soft, perfect for soaking up all that flavor. Some places even char the edges a bit for extra crunch.

The Best Spots to Try Argentinian Pizza in Buenos Aires

If you want the real deal, you gotta hit the right spots. Buenos Aires is packed with pizzerias, especially along Corrientes Avenue—a street that’s basically a shrine to pizza lovers, lined with old-school pizzerias and Italian trattorias. But if you’re only gonna try two places, make them these:

• Pizzería Güerrin – The GOAT of Buenos Aires pizza. Since 1932, this place has been serving up some of the cheesiest, most delicious slices in the city. The crust is thick, the cheese is overflowing, and the experience? Pure magic. Grab a slice standing at the counter like a local. Trust us, you won’t regret it. Check them out here.
• El Cuartito – Another Buenos Aires classic, around since 1934. It’s got that old-school vibe, with walls covered in fútbol memorabilia and a smell of melted cheese that hits you the second you walk in. Their fugazzeta (a deep-dish onion and cheese pizza) is legendary. See more here.

So, Who Wins the Pizza War?

Look, we’re not here to start fights (or maybe we are 👀), but let’s just say this: NYC pizza is great, Italian pizza is the OG, but Argentinian pizza is an experience. It’s not just a meal—it’s a whole event. You don’t grab a slice on the go. You sit down, order a whole pie, and take your time. It’s about the atmosphere, the flavors, and the fact that you’re probably washing it down with a cold Quilmes beer.

Next time you’re in Buenos Aires, do yourself a favor: hit up Corrientes, grab a slice of muzzarella with extra olives, and experience what real pizza should taste like. And if you need help planning your trip (because, let’s be honest, you’re already thinking about it), head over to Nosfui.com and let’s make it happen. 🍕🔥