I’m utterly obsessed with pizza.
Sinking my teeth into a cheesy, saucy slice shoots a delicious dopamine spike through my brain. My cells break into cute little happy dances sparked by the influx of energy, “Woo Hoo!! She’s eating pizza!!!” The human body is designed to love carbs and fats, after all. Plus, the fact that it’s normally affordable only heightens the experience.
I’ve had a lot of slices and a lot of different style pizzas in my day. Detroit style. New York style. Neapolitan. Chicago deep dish. Sicilian. Grandma. Roman… (Check out my guide to square crusts HERE!)
From 1870 to 1960, roughly two million Italians immigrated to Argentina for economic opportunity and to escape unrest in Italy. Naturally, they brought their food with them. Dishes that have become intertwined with Argentinian food culture include milanesa, pasta, ice creams, and, of course, pizza!
It’s commonly cited that the first pizzas in Argentina were whipped up by Nicola Vaccarezza in 1882 at his bakery in La Boca. However, the mighty Za didn’t take off until the early ‘30s with Genoese Augustine Banchero opened his pizzeria Banchero.
There are 3 factors that make Argentinian pizza Argentinian: The dough, the cheese, and the toppings.
Argentinian pizza has a thick, slightly-chewy, slightly-crunchy crust. It’s cooked in either a gas or wood fired oven, and is made in a steel pizza pan which gives the crust a nice crunch.
I’ve read in the blog-sphere people equate it to Chicago deep dish, to which I throw up my hands and exclaim, “No way Jose!!!” It’s much more similar to Detroit style pizza—both styles use a mega hot steel pan that creates a delightfully crispy caramelization effect on the crust.
The main distinguishing feature of Argentinian pizza is copious amounts of cheese. We’re talking so much cheese that a fork and knife isn’t just suggested, it’s required. The most popular cheeses include mozzarella, Roquefort, and provolone.
The cows in Argentina must be pretty darn happy, because the steak, ice cream, and cheese here are truly exceptional.
There are standard pizza toppings you’ll see gracing all styles of pizza: onions, peppers, olives, garlic, basil. On Argentinian pizza, however, you probably won’t see a meat lovers delight with pepperoni, sausage, chicken, and the whole barnyard. You’re more likely to see the likes of sliced ham.
Fugazetta is a pizza that is stuffed with cheese and topped with copious amounts of caramelized onions. No sauce involved. The caramelized onions give it a slight sweetness and bit of crunch. If you’re lactose intolerant, fugazetta is your stomachs worst nightmare. But if you’re a lover of cheese, this slice is for you!
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man that is one hellova meal!
Wow! That's wild looking. I'm going to search for some recipes. definitely something to try making
Ooooo let me know if you try it!!