Comments on: Pizza and Sunshine

By: Presidential Backbone – 4th Vertebra

Presidential Backbone – 4th Vertebra — Sun, 26 Sep 2010 22:56:24 +0000

[...] of my favorite pizzerias, Tuñin, is to be found at the corner of Castro Barros. This corner seems a good stopping point for this [...]

By: María Eugenia

María Eugenia — Mon, 14 Jun 2010 22:13:16 +0000

Hi,
You can add another place to your list of “go and taste”: Pizzicatto, placed in Av. J.M. Moreno and Av. Asamblea, in the neighbourhood of Parque Chacabuco. Its our choice when we dont whan to cook! They have the “a la piedra style”, cooked in a wood oven. I highly recommend the vast variety of “calzones”.
Also near, at Emilio Mitre and Asamblea, you will find “a la leña” pizza at El Litoral, but only for delivery or to eat while standing, no tables.
Another good choice is Infraganti, they have moved so you´ll have to search the new adress.
And the last one, a tiny place at Av. Pedro Goyena and Beauchef (or one block more east), a typical “pizzería de barrio”.

Buen provecho!

pd: liked your reviews, find your web while looking for a good mexican restaurant…I was born and live in BsAs, but worked for 3 months at Chiapas, and still remember those tastes!

By: SaltShaker » Blog Archive » Gang of Four

SaltShaker » Blog Archive » Gang of Four — Fri, 04 Jan 2008 12:53:05 +0000

[...] I started thinking about the other pizza spot in the neighborhood that I really like, Tuñín, and hmm… this would be a good side by side comparison… very similar in style and [...]

By: dan

dan — Thu, 02 Nov 2006 11:43:56 +0000

Will do! And next time I head down towards Ushuaia, I’ll pick up a large pie to go… I wonder if I can resist eating it during the flight…

By: asadoarg

asadoarg — Wed, 01 Nov 2006 23:15:44 +0000

>On the recommendation of one of my readers, and I apologize for not remembering whom

I believe that was me. Apology accepted! I used to live on the same block; Rivadavia. 90% of the time that was (and when we return to visit) the only place we would order from. Large pizza with a couple slices of faina. I think their crust is pretty unique compared to many others around town; they’ve been around a long time. Buttery, crispy, not doughy at all. That napolitana is extremely good. Fresh slices of tomato, ham, and mozzarella topped with minced garlic. I guess I better stop myself because this is making me hungry and probably sounds like an advertisement.

And do try that Cremolatti next time you are on the block.