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A private walk to three of the city's top pizzerias, including its much-argued 'best' slice.
Walk the city with a private guide en route to three of Buenos Aires' top pizzerias, tasting real local-style pizza while learning the history behind the sights along the way.
Buenos Aires has its own thick-crust pizza tradition, distinct from Italy's, and this private tour is built specifically around tasting it at three real, well-regarded pizzerias, with historical commentary on the neighborhoods in between.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Meeting point confirmed after booking; hotel pickup available in central Buenos Aires.
Taste pizza at three of the city's most respected pizza spots, including the contender for the 'best slice' in Buenos Aires.
Your guide shares the history and culture of Buenos Aires along the walking route.
Back to your hotel, home, or the airport — whenever your day wraps up.
Walk the city with a private guide en route to three of Buenos Aires' top pizzerias, tasting real local-style pizza while learning the history behind the sights along the way. Buenos Aires has its own thick-crust pizza tradition, distinct from Italy's, and this private tour is built specifically around tasting it at three real, well-regarded pizzerias, with historical commentary on the neighborhoods in between.
Argentine-style pizza took shape in Buenos Aires roughly between 1890 and 1930, during the decades when vast numbers of Italian immigrants were arriving and reshaping the city's culture and cuisine. While the base recipes came largely from Naples, the city's unusually large Genoese population — concentrated especially in La Boca — left its own distinct mark, pulling influence from sfincione, a thick, spongy focaccia-like pizza from Palermo in Sicily. The result, over a few decades, was something genuinely new: not a copy of Italian pizza, but its own 'pizza porteña.'
That Genoese influence shows up most clearly in the names themselves. Fugazza — a pizza topped with onion and cheese rather than tomato sauce — and fainá, a dense pancake made from chickpea flour traditionally eaten as a side or layered directly on top of a pizza slice, both derive their names from Genoese dialect and older Genoese cooking traditions. Pizza a la piedra, meanwhile, stays closer to the Italian original: stone-baked, with a notably thick, crisp crust.
By the 1930s, pizza had become fully woven into Buenos Aires life, and pizzerias themselves turned into genuine social hubs for the city's working class — places to gather as much as to eat, a role many of the city's oldest pizzerias still play today, which is exactly why arguments over the city's single 'best slice' remain such a serious, long-running debate among porteños.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
