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.
| Part of a series on |
| Pizza |
|---|
 |
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 ("masa" - meaning at least three focaccia-like centimetres when served, or the more moderate "half-dough" - "media masa"), characterized by a spongy consistency, and far more water and leavening than a Neapolitan pizza crust
- low-moisture 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 (usually media masa), and the onions are placed on top.
References
- "PIZZA FUGAZZA CON QUESO – PIZZA ARGENTINA". Cómeme la pizza.
- "Los inventores de la fugazza con queso". Clarín. 12 February 2006.
| Asia |
|  |
|---|---|---|
| Europe | ||
| Africa | ||
| Americas | ||
| ||
