When Piola opened in 1993, it was perhaps the first place to offer traditional Italian-style pizza in the city, and this couragious move by owners Dante and Stefano Carniato was rewarded. They brought their pizza model from Treviso, Italia, and pizza-crazy Buenos Aires lapped it up. The pizzas are thin and crispy, topped with traditional Italian ingredients and cooked in a wood-burning oven. There are sixty varieties to choose from! But leave space for a piece of tiramisú for dessert.
Speciality: Italian-style stone-baked pizza cooked in a wood-burning oven.