Everything You Need to Know About Argentina’s Pizzas
Argentina may be famous for beef and Malbec, but ask any local foodie, and they’ll tell you: Argentinas pizza culture is one of the richest outside of Italy.
From gooey fugazzeta stuffed with cheese and onions to crispy mozzarella slices devoured standing at marble counters, pizza is deeply woven into Argentina’s culinary soul.
In this complete guide, we’ll break down everything you need to know about Argentine pizza: its history, types, iconic pizzerias, must-try toppings, and how it differs from Italian and American versions.
A Brief History of Pizza in Argentina
According to the Argentine Pizza Association, Buenos Aires alone sells more than 14 million pizzas per year. And in a national food survey by Clarin, pizza ranked as Argentina’s second most consumed fast food, right after empanadas.
The Italian Immigration Wave
- Between 1880 and 1920, massive waves of Italian immigrants — especially from Genoa and Naples — settled in Buenos Aires, bringing their pizza traditions with them.
- Thanks to Argentina’s abundant wheat and cheese, the immigrants adapted pizza into a heavier, cheesier version than the original — giving birth to what we now call “Argentine pizza.”
From Naples to Corrientes Avenue
- Early pizzerias tweaked the recipes: thicker dough, more cheese, and lighter tomato sauce.
- Buenos Aires — especially around the iconic Corrientes Avenue — became the heart of Argentine pizza culture. Historic spots like Güerrín, El Cuartito, and Banchero helped cement pizza as a cultural staple.
Key Characteristics of Argentinian Pizza
1. Thick, Fluffy Dough
- The dough is thicker and airier than Neapolitan pizza.
- Often resembles focaccia in texture.
2. Cheese Overload
- Huge amounts of mozzarella are the standard.
- Many slices drip with molten cheese.
3. Modest Tomato Sauce
- Sauce is lightly brushed on the dough instead of being used generously like American-style pizzas.
4. Unique Toppings
Common toppings include onions, green olives, roasted red peppers, ham, hard-boiled eggs, and garlic parsley mix known as Provençal.
Most Popular Types of Pizza in Argentina
1. Muzzarella
- Thick slice with lots of mozzarella and a sprinkle of oregano.
- Considered the most classic Buenos Aires pizza.
2. Fugazzeta
- Loaded with caramelized onions and stuffed with mozzarella.
- Sometimes served double-layered as “fugazzeta rellena.”
3. Napolitana
- Topped with tomato slices, garlic, mozzarella, and basil.
- Thicker and richer than Italian Neapolitan pizza.
4. Calabresa
- Features spicy Argentinian sausage similar to pepperoni but thicker.
- Typically served over mozzarella and light tomato.
5. Pizza de Cancha
Thinner and less cheesy, designed for fast service.
Seen outside football stadiums.
Where to Eat the Best Pizza in Argentina
Buenos Aires Legendary Pizzerias
- Pizzería Güerrín (Corrientes Ave): Known for classic mozzarella slices.
- El Cuartito: Famous for fugazzeta and napolitana since 1934.
- Las Cuartetas: Loved for its crispy crusts and rich tomato flavor.
Other Cities Worth Exploring
- Córdoba: Popular for its extra cheesy fugazzeta and calabresa styles.
- Rosario: Known for pizza a la piedra, baked on stone for a crispier finish.
How Argentinians Eat Pizza
- 1. Standing Up
Traditional pizzerias offer marble counters where customers eat quickly while standing. - 2. With Fainá on Top
A slice of chickpea pancake (fainá) is placed on top of pizza, known as “pizza a caballo.” - 3. Family Style
Large pizzas are shared among big groups, often during weekend gatherings.
Unique Toppings You Will Find in Argentina
Classic Favorites
- Green olives (always with pits)
- Hard-boiled eggs
- Jamón (cooked ham)
- Roasted red peppers
- Provenzal (garlic and parsley mix)
Modern Gourmet Options
- Fresh burrata on top of mozzarella slices
- Arugula with prosciutto
- Goat cheese with caramelized onion
- Spicy salami
Regional Styles of Pizza Across Argentina
Buenos Aires
- Thick, cheesy, and indulgent.
- Home of mozzarella, napolitana, and fugazzeta.
Rosario
- Thinner crusts are baked in stone ovens.
- More artisanal and minimalist in style.
Mendoza and Patagonia
Creative toppings featuring local ingredients like lamb, Patagonian mushrooms, and regional cheeses.
Tips for the Best Pizza Experience in Argentina
1. Eat Fresh
Pizza is best straight out of the oven when the cheese is hot and stretchy.
2. Pair It Right
- Many locals enjoy Moscato wine or cold draft beer.
- Fernet with Coca is also a surprisingly popular pairing.
3. Try Different Styles
Each pizzeria has its specialty. Try at least two or three before deciding your favorite.
FAQs
Is Argentine Pizza Similar to Italian Pizza?
Only partly. Argentinian pizza is thicker, cheesier, and heavier. It evolved from Italian roots but has its own identity.
What Is Fugazzeta?
A classic pizza stuffed with mozzarella and topped with caramelized onions. Often served double-crusted.
Can I Find Thin Crust Pizza in Argentina?
Yes. Look for “pizza a la piedra,” which is crispier and thinner.
Conclusion
Argentinian pizza is a delicious reminder of the country’s Italian roots, reinvented with passion, creativity, and a hearty appetite for cheese.
From standing elbow-to-elbow at a bustling Corrientes pizzeria to layering your slice with fainá, eating pizza in Argentina is an unforgettable cultural experience you can’t miss.
source https://sazonytumbao.com/argentine-pizza/
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