Fugazzeta

Fugazzeta is an onion-and-cheese pizza associated with Buenos Aires. It is closely related to fugazza, an onion-topped pizza without cheese, but has a thicker, cheese-filled construction. A generous covering of onion sits above the soft base and cheese. The spelling fugazzetta is also used, including by the Buenos Aires pizzeria La Mezzetta.^[1][2]

It is commonly prepared al molde, meaning baked in a pan. This method produces the thick, spongy base characteristic of many traditional Buenos Aires pizzas. The term describes the baking style, while fugazzeta identifies the onion-and-cheese variety. La Mezzetta serves it in this style and is known for customers eating their slices standing at the counter.^[1][2]

Pizza by the slice is part of the city's everyday food culture, with traditional pizzerias offering counter service, tables or both. A local accompaniment is fainá, a flatbread made from chickpea flour. It may be placed on top of the pizza slice and eaten with it.^[1]