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El Horno
400° C
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ORNO pays tribute to the master pizza maker and to the Italian-origin craft, in this case adding the contribution of the wonders of the Argentine soil, such as tomatoes from Mendoza. Reinterpreting the classic Neapolitan pizza, only raw material from local producers who care for the environment is used, with a varied, diverse and sustainable agriculture.

The only pizza format available in ORNO is whole, personal, irregular and indivisible.

Corrientes 402
Olivos
Buenos Aires

T: + 5411 4068 5330
info@ornopizzeria.com

Everyday: 12 a 16 h y 19 a 00h

Producers

Grimaldi

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

Queso

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.

Tomatoes

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.

Olive Oil

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

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