Pizza in Argentina

Pizza in Argentina is a unique variation of the popular dish, pizza, that has been adapted to the culinary culture of Argentina. The Argentine pizza has a thick crust, known as "media masa", that is more akin to Italian focaccia than a traditional thin crust pizza.

History

The history of pizza in Argentina dates back to the late 19th and early 20th centuries, when a wave of Italian immigrants arrived in Argentina. These immigrants brought with them their culinary traditions, including pizza. Over time, the pizza in Argentina evolved to reflect the local ingredients and tastes.

Varieties

There are several varieties of Argentine pizza, each with its own unique characteristics. The most popular types include Fugazza, Fugazzeta, Pizza a la Parrilla, and Pizza Canchera.

Fugazza is a type of Argentine pizza that is characterized by its lack of cheese. Instead, it is topped with a generous amount of onions and sometimes includes other ingredients such as olives and bell peppers.

Fugazzeta is a variation of Fugazza, but unlike Fugazza, it is stuffed with cheese. The top layer is usually sprinkled with a small amount of cheese and onions.

Pizza a la Parrilla is a type of pizza that is cooked on a grill. The dough is rolled out thin, topped with ingredients, and then cooked directly on the grill. This results in a crispy crust and a smoky flavor.

Pizza Canchera is a traditional Argentine pizza that is typically sold at soccer stadiums. It is a simple pizza, usually topped with cheese, tomato sauce, and oregano.

Cultural Significance

Pizza in Argentina is more than just a meal; it is a part of the country's cultural identity. It is commonly consumed at social gatherings and is a staple of Argentine cuisine. The city of Buenos Aires, in particular, is known for its pizzerias, many of which have been in operation for over a century.

See Also

• Italian cuisine in Argentina
• Argentine cuisine
• History of pizza

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