Each country has its own style of pizza, including Argentina. But the rule does not apply to all the "pizzero" Nestor Gattorna took a different route, spending a year studying traditional techniques in Naples. He also imported a wood-fired oven and is designed to reach the 00 flour and olive oil, all to play the best pizza in the heart of Palermo in Buenos Aires. The local people have waited in line for a bite of her delicious steaming pizzas cooked perfectly and the "calzoni" just as good.