We are a pizzeria that became a restaurant, we offer options of small plates and kitchen dishes in addition to our menu of Neapolitan-style pizzas and our new Detroit pizza
The ORNO team is conformed by Renato Peralta, a renowned baker from Peru with more than 20 years of experience in the gastronomic field, who together with Rodrigo Villanueva created a special dough: buns that ferment for 72 hours to achieve a pizza with more alveoli, more digestible, crispier on the outside and softer on the inside. In addition, Juan Orsini, head chef at Casa Cavia for more than five years, adds his kitchen creations to the pizza menu. To pair this proposal, signature cocktails by Flavia Arroyo are served, who proposes reversed Italian classics, and a selection of wines by Mariana Torta.MENU
For four generations, the company "Grimaldi" in Italy, has built ovens to make pizzas respecting the Neapolitan tradition.They are built with traditional techniques and materials such as Sorrento stones, soil, sand, clay and refractory cement. Grimaldi is also characterized by the search for innovation and respect for the environment.Grimaldi
Arrivata is a family company that 25 years ago was a pioneer in making Italian-style cheeses. The plant is located in Pilar, province of Buenos Aires. It is managed by Florence and Martina Coppola. They produce our Fior di Latte cheeses, made of hilated pasta, a process originating in southern Italy. It is a product with no preservatives and high moisture content.
The tomatoes we use in our pizza are 100% natural. Respecting its exact ripening time, we get a final product of excellent quality that is processed and preserved in a natural way. It is harvested during the spring until the first frost of the month of April. The soil for planting is prepared from the month of April with organic waste from the same plant and, in this way, it is used in its entirety.
Zuelo maintains a strong commitment in all the processes that involve the production of extra virgin olive oil, and ensures the highest quality controls. They have 260 hectares of their own crops in Maipú, Mendoza and Cañada Honda, San Juan, with varieties that, after being processed in mono varietal form, are part of the Zuelo mixtures, looking for the right harvest time and suitable organoleptic profile. As soon as the olives are harvested, they are transferred to their oil mill, where the oil is controlled and extracted naturally, then sent to stainless steel tanks where it decants 10 days.Zuelo Aceite de Oliva Extra Virgen