Fugazza (from Genoese: ''fugassa'') is a common type of Argentine pizza, originating in

Buenos Aires Buenos Aires, controlled by the government of the Autonomous City of Buenos Aires, is the Capital city, capital and largest city of Argentina. It is located on the southwest of the Río de la Plata. Buenos Aires is classified as an Alpha− glob ...

, that consists of a thick pizza crust topped with

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

s and sometimes

olive The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...

s. 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 Neapolitan pizza (; ) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. The tomatoes are traditionally either San Marzano tomatoes or , which grow on t ...

with Italian

focaccia Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectang ...

bread. Fugazza and its variations are believed to have been invented sometime between 1893 and 1932 by pizza maker named Juan Banchero, who served it out of a pizza shop bearing his name..

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 Moisture is the presence of a liquid, especially water, often in trace amounts. Moisture is defined as water in the adsorbed or absorbed phase. Small amounts of water may be found, for example, in the air (humidity), in foods, and in some comme ...

cow's milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutr ...

mozzarella Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozz ...

* White onions *

green onion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

* sweet onions *

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate climate, temperate Northern Hemisphere. Oregano is a ...

Parmesan cheese Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano ...

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

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. Figazza is a version of fugazza from

Uruguay Uruguay, officially the Oriental Republic of Uruguay, is a country in South America. It shares borders with Argentina to its west and southwest and Brazil to its north and northeast, while bordering the Río de la Plata to the south and the A ...

, 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 pepper The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

s, a less common version of Uruguayan figazza is figazza con muzzarella, where mozzarella cheese is put on top of the onions, almost same ingredients of Argentinian fugazza but backwards order.

References

Pizza styles Flatbread dishes Argentine cuisine Italian cuisine Popular culture Cheese dishes Snack foods Types of food Convenience foods National dishes Food combinations {{Uruguay-cuisine-stub

Characteristics and varieties

See also

References