The Fascinating Pizza Preferences of Italians: Exploring the Allure of Fugazzeta and Provoleta from Argentina

When it comes to pizza, Italians are known for their strong preferences and traditional approach. The classic Neapolitan pizza, with its thin crust, simple tomato sauce, mozzarella cheese, and fresh basil, is a staple in Italy. However, it’s interesting to note that while some Italians avoid the American Chicago-style deep-dish pizza, they have a fondness for the fugazzeta and provoleta pizzas from Argentina. This intriguing culinary preference raises the question: what makes these Argentinean pizzas so appealing to Italians? Let’s delve into the fascinating world of Italian pizza preferences.

The Allure of Fugazzeta and Provoleta

Fugazzeta and provoleta pizzas are two popular types of pizza in Argentina. Fugazzeta is a double-crusted pizza filled with cheese and topped with thinly sliced onions, while provoleta is a pizza topped with provolone cheese, often seasoned with oregano and chili flakes. These pizzas are quite different from the traditional Neapolitan pizza, yet they have found a place in the hearts of many Italians.

Why Fugazzeta?

Fugazzeta, with its double crust and generous cheese filling, might seem like a far cry from the thin-crust Neapolitan pizza. However, it shares a key characteristic with its Italian counterpart: simplicity. The fugazzeta relies on a few quality ingredients, much like the Neapolitan pizza. The sweetness of the onions complements the richness of the cheese, creating a harmonious blend of flavors that Italians appreciate.

Why Provoleta?

Provoleta, on the other hand, is a celebration of cheese. The provolone cheese, melted until it’s perfectly gooey and slightly crispy on top, is the star of the show. This pizza is often served as an appetizer in Argentina, but it can also be enjoyed as a main dish. Italians, known for their love of cheese, find the provoleta irresistible.

Why Not Chicago-Style Deep-Dish Pizza?

While the fugazzeta and provoleta have won over many Italians, the Chicago-style deep-dish pizza has not enjoyed the same reception. This type of pizza, with its thick crust and heavy toppings, is often seen as too far removed from the traditional Italian pizza. The deep-dish pizza is more akin to a pie than a pizza, and its rich, heavy nature can be overwhelming for those accustomed to the lighter, simpler Neapolitan pizza.

Conclusion

Ultimately, the preference for fugazzeta and provoleta over Chicago-style deep-dish pizza among Italians can be attributed to a combination of factors. The simplicity and quality of ingredients in the Argentinean pizzas resonate with the Italian palate, while the heavy, pie-like nature of the deep-dish pizza does not. It’s a fascinating insight into the world of pizza preferences, demonstrating that even within this universally loved dish, there are distinct regional tastes and traditions.