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[title]Right in the middle of Buenos Aires’ Microcentro, among offices, tourists, and the city’s electric pace, there’s a place that seems to defy coordinates: Nuvola (Reconquista 479), a restaurant that delivers true Neapolitan pizza to Buenos Aires with surprising fidelity. This is not a loose interpretation or a local adaptation—it’s pure Italianità, conveyed with rigor, warmth, and a deep understanding of what pizza means in its place of origin.
True Neapolitan pizza in Buenos Aires: tradition, technique, and Italian DNA
Nuvola was born with a very clear intention: to bring back real Italian pizza, with its technique, history, and way of being. From day one, they’ve replicated the gestures, ingredients, and spirit of Neapolitan pizzerias, even following the STG disciplinary code—the standard that defines what an authentic Neapolitan pizza should be.
As Buenos Aires diners began to familiarize themselves with this tradition (and to distinguish it from classic Argentine pizza), Nuvola took on an almost pedagogical role: explaining why the dough must be the way it is, why San Marzano tomatoes are used, why the pizza isn’t dry, and why texture matters as much as flavor. Most importantly, they show that the culture behind the dish is just as relevant as the technique.
The experience doesn’t start on the plate—it begins with the welcome, the menus written in Italian, the non-negotiable ingredients, and an atmosphere that makes you feel like you’re stepping into a pizzeria in southern Italy.
Why Nuvola is an Italian pizza icon in the Microcentro
Choosing the Microcentro was no accident. Being in the heart of Buenos Aires allows Nuvola to bring authentic Neapolitan pizza to a diverse crowd: office workers looking for a different lunch, Italian tourists in search of familiar flavors, and the curious eager to try “the real Italian pizza in Buenos Aires.”
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And there’s a surprise for those who head upstairs: a hidden terrace that offers unexpected calm amid downtown chaos. That space, combined with the warmth of the service, seals the Italian experience Nuvola sets out to deliver.
Pistachio pizzas and other flavors that made history in Buenos Aires
While Nuvola stands firmly on Italian tradition, it was also a pioneer in introducing contemporary flavors that are now trending. Long before pistachio became a gastronomic hit in Buenos Aires, they were already serving the Nuvola pizza—a combination of pistachio cream and mortadella that became a house signature.
Then came Nuvola 2.0, made with a dough based on activated charcoal—a modern bet that never strays from absolute respect for Italian technique. Add to that ingredients like Neapolitan friariello (hard to find in the city) and genuine products from different regions of Italy.
The menu maintains a delicate balance between tradition and innovation: for purists, the Margherita STG with San Marzano tomatoes and fiordilatte; for adventurers, creations that show where contemporary pizza in Italy is headed.
Nuvola looks ahead without losing its essence: deepening its Italian identity, upholding tradition, and expanding its offering with new projects—such as a future pasta venture that promises to match the level of its pizza.
In a city where trends come and go, Nuvola remains a steady landmark: authentic, warm, technical, and deeply Italian. A slice of Naples in the heart of the Microcentro.
Where: Reconquista 479. Reservations: here.