History

The fugazzeta evolved out of Genoese focaccia (fugazza) brought by Italian immigrants in the late 1800s. Juan Banchero opened his Boca pizzeria on 28 March 1932 and added cuartirolo cheese to the focaccia, creating the canonical fugazzeta; the cheese-stuffed double-layer form spread quickly to the Corrientes pizza strip through the 1930s. The fugazzeta rellena form (stuffed more, often with ham too) followed; today both are served at El Cuartito, Guerrin and Banchero's surviving outposts.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4Hands-on 30 minTotal 5 hrDifficulty Intermediate

Ingredients

  • 1 batch pizza al molde dough (see Pizza al molde recipe)
  • 500g fresh mozzarella, sliced
  • 3 large white onions, sliced very thin
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • Salt and pepper

Method

  1. Soak the sliced onions in cold salted water for 30 minutes. Drain and squeeze dry; this stops them turning bitter on the bake.
  2. Divide the dough into two parts (60/40). Stretch the larger piece into a 30cm oiled tin, push up the sides.
  3. Layer mozzarella over the base dough to within 1cm of the edge.
  4. Stretch the smaller piece to fit over the top. Seal the edges tight, trim excess.
  5. Brush with olive oil. Spread the onions thickly over the surface. Sprinkle with oregano and salt.
  6. Bake at 250C (480F) for 18-22 minutes until top is deeply golden and onions caramelised at the edges.
  7. Rest 5 minutes before slicing.

Tip from the editors. Soaking the onions is the move that separates a real fugazzeta from a soggy one.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat fugazzeta

Fugazzeta in Buenos Aires

El Cuartito ★ 4.3

microcentroUntil Daily 12:00-01:30

Microcentro pizzeria since 1934, open until 01:30 daily. Fugazzeta and faina, paper napkins, tin tabletops; reliable mid-Corrientes post-club move.

Try: Fugazzeta and faina

Talcahuano 937, C1013 Buenos Aires

Pizzeria Guerrin ★ 4.3

microcentroUntil Mon-Sat 11:00-01:30, Sun 11:00-01:00

Corrientes 1932 pizzeria, the canonical post-theatre slice. Cuarta de muzza standing at the counter; full sit-down service in the back room until close.

Try: Cuarta de muzza and fugazzeta rellena

Avenida Corrientes 1368, C1043 Buenos Aires

More cities are in research. Want fugazzeta covered somewhere specific? Tell us where you want to eat.

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