When the layer of cheese is as thick as the sheet of dough it’s covering and when it emits golden bubbles, we’re witnessing the mozzarella effect. We experience an increase in this effect with the fugazzeta, a filled pizza from Argentina. Their hallmarks: loads of cheese and sweet caramelized onions on top. A combination of pizza, focaccia and onion tart – more carbohydrates at once is hardly possible.
The Fugazzeta comes from Buenos Aires; it was invented there by Italian immigrants in the 19th century. The original is available from La Mezzetta, where the same recipe has been used for decades. Up to 1.5 kilograms (!) of mozzarella are used per fugazzeta.
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