Fugazza
 Fugazza con queso | |
| Type | Flatbread |
|---|---|
| Place of origin | Argentina |
| Region or state | Buenos Aires |
| Serving temperature | Hot or warm |
| Main ingredients | Dough, onions, cheese |
| Part of a series on |
| Pizza |
|---|
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Fugazza (from Genoese fugassa) is a common type of Argentine pizza,[1] originating in Buenos Aires,[2] that consists of a thick pizza crust topped with onions and sometimes olives. A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread, which in the Genoese Accent is known as Fugassa[3]. The pizza originates from another style called pizza al molde.[4]
History
[edit]Fugazza and its variations are believed to have been invented sometime between 1893 and 1932 in the La Boca neighborhood of Buenos Aires by pizza maker Juan Banchero, who served it out of a pizza shop bearing his name.[5]
Banchero's father, Agustín Banchero, was originally from Genoa and settled in the La Boca, where he opened a bakery named "Riachuelo" in 1893.[6] There, his son Juan created the fugazza.[7]
In 1932, Juan and his sons opened up the first pizza restaurant named Banchero.[8] Due to the popularity of their fugazza, Juan Banchero was named “Emperor of the Fugaza con Queso” by the Republic of La Boca, a cultural association of the neighborhood.[6]
Characteristics and varieties
[edit]Fugazza is typically prepared with the following ingredients:[9]
- 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
- white onions
- green onion
- sweet onions
- oregano
- Parmesan cheese
- olive oil
Fugazzetta is a variation on fugazza in which the cheese is cuartirolo instead of mozzarella, is baked in between two pizza crusts (usually media masa), and the onions are placed on top.[10]
Figazza is a version of fugazza from Uruguay, where the main difference is the lack of cheese or any middle filling, also the portions are cut to the style of Uruguayan pizza, which is in rectangular pieces, and it can have additional topping of olives and bell peppers, a less common version of Uruguayan figazza is figazza con muzzarella, where mozzarella cheese is put on top of the onions, almost the same ingredients of the Argentinian fugazza but in backward order.[11][12]
See also
[edit]
References
[edit]- ↑ Homolka, Gina (2025). ”Skinny Taste High Protein” (1st ed.). Crown Publishing Group Clarkson Potter. p. 120-121. ISBN 979-8-217-03394-2.
- ↑ Gómez, Silvia (10 September 2019). "La fugazzeta, una reinvención de la pizza que nació en Buenos Aires". Clarín (in Spanish). Retrieved 10 December 2022.
- ↑ "Fugazza vs. fugazzeta: el origen de una confusión con marca registrada".
- ↑ Santagati, Adriana (15 May 2026). "La historia de la pizzería que popularizó la fugazzeta y el plan para conquistar el mundo con un invento argentino". Clarín (in Spanish). Retrieved 29 May 2026.
- ↑ "Los inventores de la fugazza con queso". Clarín. 12 February 2006.
- 1 2 INMOBILIARIA, Publicado por DI MITRIO. "La Pizzeria Banchero. Un clasico boquense" (in Spanish). Retrieved 28 May 2026.
- ↑ Clarín, Redacción (12 February 2006). "Los inventores de la fugazza con queso". Clarín (in Spanish). Retrieved 28 May 2026.
- ↑ "pizzerías de valor patrimonal de Buenos Aires" (PDF). www.buenosaires.gob.ar. Archived from the original (PDF) on 30 May 2017. Retrieved 28 May 2026.
- ↑ "PIZZA FUGAZZA CON QUESO – PIZZA ARGENTINA". 2 July 2014.
- ↑ "Fugazza vs. fugazzeta" (in Spanish). Retrieved 8 June 2022.
- ↑ "Pizza y Fainá". 29 November 2020.
- ↑ Rojas, Gustavo Fripp (15 April 2020). ¿Qué es boniato, maestro? Pequeño diccionario ilustrado de uruguayismos para porteños: Contiene como chiquicientas definiciones. Alter ediciones. ISBN 9789974872370.
