The history of San Antonio is connected with master pizza chef Pablo Mamoyka, a baker from Argentina's Chaco province, who came to Buenos Aires at the start of the 1960s. He began working in San Antonio and never left. Here he makes new dough up to ten times a day, ensuring the dough is always fresh, elastic and full of life. The ingredients are of good quality, and the house fugazzetta is famous for its thickness, which can be as much as 5cm.
Speciality: deep-pan pizza