The story of "La Fina" began when two teenage friends exchanged a car for an oven and gave shape to an undertaking that had surprising results: this small, warm, relaxed and familiar place to eat on the go and managed to earn its place among the pizzerias most original and rich in Belgrano and all of Buenos Aires.
Santiago Jovenich, owner of Côte, the adjoining bistro, is the father of Tobías, a young man who, about to turn 18, was saving with his friend Francesco Larocca to buy his first car: a BMW coupe from the 80s It was close to the goal when Santiago proposed to Francesco to buy a furnace, because “a furnace buys many cars”. And so it was, the father accompanied and guided the steps of these young people who carry out this pizzeria beloved by all that managed to grow in a very short time.
The boys define "La Fina" as a great family; In addition to the help of their parents, they already have loyal customers who contribute to the identity of the place. One of them is Waldo, a "lifetime" who created the "Capra e Miele" with goat ricotta, almonds, sun-dried tomatoes and jalapeño honey, a pizza that was to be temporary but which, due to its success, remained fixed in the menu.
"La Fina" is inspired by the concept of Roberta's, one of the most emblematic pizzerias in New York. It follows the line of the classic Napoletanas, but wisely reversed: The dough is finite, with thick edges and perfectly inflated but, unlike the others, which usually have little sauce and little cheese, this one has that Argentine touch of abundance in the ingredients. The secret of the dough was to try to find the perfect formula: no-process 000 flour with a prolonged fermentation of 48 hours, very little yeast and a bitter touch provided by the IPA beer. Among the most requested pizzas are the mortadella and pesto, the smoked (mozzarella, pomodoro, smoked mozzarella and roasted bell peppers) and the burrata. And the margarita pizza, a classic of classics, at "La Fina" is a true delight.
Delivery: 11 3246-1502.
Photo: malevamag.com
