This Monday, February 9, a massive and solidarity event is held in Buenos Aires in front of the Obelisco to commemorate the International Day of Pizza. During the tasting of the 5,000 portions prepared by APYCE, one of the most common confusions among consumers arises: what is the technical difference between fugazza and fugazzetta?
Fugazzetta is a local creation, born from the fusion of fugazza with the need to incorporate the cheese that was abundant in Argentina. The cheese is trapped between the two doughs, preventing it from burning and allowing it to melt on the inside. Pizza is part of the national DNA and ranks among the top five favorite foods of Argentines, along with asado and milanesas.
Fugazza is the precursor. Its invention is attributed to the Banchero family in the La Boca neighborhood. It is a stuffed pizza. Its structure is: a layer of dough, plenty of mozzarella cheese (cuartirolo in its origins), another layer of dough to close it (like a sandwich), and the onion on top. The key: it is much taller and more substantial.
Fugazzetta, or "piso" pizza, is drier and crispier. It derives directly from the Genoese focaccia and is characterized by its simplicity. Composition: It is a pizza dough covered with plenty of onion, olive oil, and, sometimes, grated Parmesan cheese on top. The key: technically, it does not contain mozzarella or filling.
