Buenos Aires Foods Of Italian Origin

[ajoknoblauch]

Nikad the link for Siamo says the page isn't there anymore. What's your current pick for best pizza with delivery in barrio Norte/recoleta area?

Siamo has a page at http://tinyurl.com/mtjd44f

 

[nikad]

I think I did not post the right link https://www.facebook.com/pages/Siamo-Nel-Forno/108065175897230

In Recoleta I like pizza from La Calda. Good crust and ingredients, they are in front of Hospital Aleman on Juncal - the guy that answers the phone is the owner, and treats you as if he was making you a favor though lol -

Juncal 2421, Buenos Aires, Capital Federal
011 4826-5168

 

[nlaruccia]

Nikad the link for Siamo says the page isn't there anymore. What's your current pick for best pizza with delivery in barrio Norte/recoleta area?

http://www.tripadvisor.com/Restaurant_Review-g312741-d2077703-Reviews-Siamo_nel_Forno-Buenos_Aires_Capital_Federal_District.html

Here's a link to Siamo nel Forno. Guerrin and El Cuarteto are both really good but I'm not sure if they deliver.

 

[Ries]

Siamo is good- and its actually Italian style, as opposed to Guerrin and El Cuarteto, both of which I eat at all the time- which are most definitely Argentine style pizza, NOT italian.
I am a La Mezzeta man, myself, though, when it comes to fugazetta.

 

[Girino]

By the way, if you are looking for authentic pizza, I strongly recommend Partenope in La Lucila ( member of the Napoletan Pizza Asociation ) its owner is from Napoli.

He wouldn't speak to me in Italian, he is 2nd generation as a minimum. He traveled to Italy a lot, though.

it does seem you only care about the spelling when it´s your culture they´re talking about...

Italian cuisine is all about caring: caring your product is of the correct variety, in the correct amount, in the perfect proportion with all of the others, and cooked to give its best. If you don't spell the name right, I assume you will put the same care when making your recipes.
Nobody said an uneducated person can't cook, but when you are marketing yourself as an authentic Italian place, claiming your place was established long time ago, framing pictures of your home country,... and then you can't even spell the 20 dishes you've been making for 100 years?!

I'll give you an example: I went to the startup meet up at La Accademia della pizza downtown. I saw it from the outside, there was something about "been here since 100 years" and I was "Wow, so cool! It looks like a genuine place".
Then we entered, and I started watching the pictures and signs hanging on the walls... And it all looked like a setup, like in a movie. I started reading the signs in Italian and they were signs who didn't make nor laugh nor meant nothing, with spelling mistakes as well. I went to the bathroom and the sign on the men's bathroom stated an odd word, at the point that I had to see the women's door to understand that the other one was the men's bathroom.

I went downstairs and I watched at the food served at the other tables and I was like "What is this?" "What could be that?", etc.
It was a fake. It was all stages to lead you to think you were in an authentic Italian place, but instead you were eating the usual Argentinian craps.

How would you feel in an "authentic NY cuisine" place if it had lame signs in English, a menu where nothing sounds correct, and there are pictures of Seattle's needle?! And where your hamburger was served fried in oil and with chimichurri on top?!

 

[Girino]

Uhmmm Risotto Milanese has Zaferano!! 2 Original recipes one uses bone marrow!

I love bone marrow! Just a pinch of salt and it is yummy!

I bought safran here, but it is not as strong as the one I used in Italy. I tried both the Spanish safran (more expensive) and the other one (I don't know where it is from) but their flavour is not that strong. It is like they wouldn't melt properly. It remembers be about the safran I bought in Tunisia - they call it safran but it is really curcuma.

The safran I bought here was in powder and not in "lines" (I don't know the proper English name, sorry), sold in super tiny jars the size of half a thumb.

 

[nikad]

I love bone marrow! Just a pinch of salt and it is yummy!

I bought safran here, but it is not as strong as the one I used in Italy. I tried both the Spanish safran (more expensive) and the other one (I don't know where it is from) but their flavour is not that strong. It is like they wouldn't melt properly. It remembers be about the safran I bought in Tunisia - they call it safran but it is really curcuma.

The safran I bought here was in powder and not in "lines" (I don't know the proper English name, sorry), sold in super tiny jars the size of half a thumb.

The tiny jar the chinos sell is coloring and a pinch of saffron. You have to hunt for the imported Spanish saffron strands.

 

[nikad]

He wouldn't speak to me in Italian, he is 2nd generation as a minimum. He traveled to Italy a lot, though.

Mario?

 

[Rich One]

I love bone marrow! Just a pinch of salt and it is yummy!

I bought safran here, but it is not as strong as the one I used in Italy. I tried both the Spanish safran (more expensive) and the other one (I don't know where it is from) but their flavour is not that strong. It is like they wouldn't melt properly. It remembers be about the safran I bought in Tunisia - they call it safran but it is really curcuma.

The safran I bought here was in powder and not in "lines" (I don't know the proper English name, sorry), sold in super tiny jars the size of half a thumb.

The Spanish Zafran sold here comes in Pistiles like threads, not strong though...!! must use more!!! $$$$

 

[Rich One]

The Spanish Zafran sold here comes in Pistiles like threads, not strong though...!! must use more!!! $$$$ Try Valentino's