“It is a new concept here in Neuquén. We are the only ones who do it. We make your pizza on the spot and play a little with the acrobatics. The pizzas can be classic or author, what customers ask for. We can also set up the drinks bar. If you don’t ask for it, they provide the drink,” Abarzúa said.
Abarzúa’s story, as a pizza master, became known in 2022 when he was recognized as Argentine champion. However, it begins many years before. As a child he suckled from his father a culinary legacy that made its mark in the bakery. Then, his own voice led him to venture into other corners of gastronomy. He studied at the School of Patagonian Chefs, he graduated as a cook and forged his first weapons in Bariloche. Some names are registered trademarks: Hotel Llao Llao; Berlina Brewery; Hotel Cacique Inacayal… In 2021, he won the renowned contest Bariloche a la carte.
But the biggest leap was made with Moscatto, your own venture of pizza and empanadas. “Always as a team, otherwise no one could achieve anything“, confessed the pizza master. Five years ago he became independent “regardless of obstacles and setbacks.” There were successes and mistakes, but he always moved forward, thinking about improving and learning every day.
In @moscatto.pizza You can request the Pizza Party service. Also calling 2996211318.
Every bite should be a unique experience. With that spirit, Abarzúa sets out to conquer new palates and add other battles. The closest: the (first) Pizza and Empanada World Cup, which will be held in Costa Salguero, Buenos Aires.
World of Pizza and Empanada
The team of Abarzúa (Moscatto) takes four Neuquén pizza makers and a kitchen advisor, plus all the flavor of local gastronomy and a variety of products. From pears, apples and pine nutsuntil the olive oil from Praderas Neuquinassome covercrowded Zapala and the Mauricio Couly cheeses. “The Neuquén touch, always on top,” commented the young man from Neuquén.
The competition is organized by the Association of Pizzerias and Empanada Houses of Argentina (APYCE) with him Union of Pastry Chefs of Buenos Aires. Will reveal who he is pizza master with the best skills and creativityon June 3, 4, 5 and 6. For this, the organization will have 13 ovens (four Neapolitan, four electric and five gas). “We come with the concept of the Neuquén product to compete in nine categories,” said Abarzúa.
The World Cup will call for teachers pizza makers from Argentina and other countries such as Brazil, Chile, Colomba, Cuba, Ecuador, Italy, Uruguay, Mexico, Panama, Paraguay, Peru, Senegal, Sweden, Venezuela and Spain. It is an event that will also have international juries.
Moscatto’s big bet will be two types of pizza: one that incorporates the variety of tomato ‘San Marzano’, cousin of the expert, which is produced in Centenario. Combined in turn with the fiordilatte mozzarella, by Mauricio Couly. The other variety, “in pala”, will rescue other Neuquén products such as trout and pine nuts.
