Fugazza

Fugazza con queso (from Genoese dialect: fugassa, Italian: focaccia), or simply Fugazza, is a common type of Argentinian pizza originating in Buenos Aires that consists of a thick pizza crust topped with onions, cheese, and sometimes olives.[1] It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

Fugazza con queso.
Fugazzeta.
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Fugazza and its variations are believed to have been invented by a Genovese-Argentine pizza maker named Juan Banchero sometime between 1893 and 1932, who served it out of a pizza shop bearing his name. Banchero's pizza shop continues to sell Fugazza to this day in the Buenos Aires neighborhood of La Boca, which historically served as a home to Genovese immigrants to Argentina.[2]

Characteristics and Varieties

Fugazza is typically prepared with the following ingredients:

  • Argentine pizza dough or half-dough, which is characterized by thickness, a spongy consistency, and more water and leavening than a Neapolitan pizza crust
  • cow's milk mozzarella
  • red onions
  • sweet onions
  • oregano
  • Parmesan cheese
  • olive oil

Fugazzetta is a variation on Fugazza in which the cheese is baked in between two pizza crusts, and the onions are placed on top.

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References
  1. "PIZZA FUGAZZA CON QUESO – PIZZA ARGENTINA". Cómeme la pizza.
  2. "Los inventores de la fugazza con queso". Clarín. 12 February 2006.
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