Pizaa
When Don Agustín Banchero arrived in Buenos Aires from Genoa in 1893, he could hardly have imagined the culinary legacy he would leave behind. Together with his son Juan, he opened a small bakery on Calle Olavarría, becoming one of the early pioneers of pizza in the city—and giving rise to an icon: the fugazza con queso.
Originally a Genoese creation, fugazza is a tomato-less pizza topped with caramelized onions, oregano, and seasoning. Banchero’s addition of cheese transformed it into what is now widely known as fugazzeta, a rich, indulgent staple of Argentine pizza culture.
This moment marked a turning point in Buenos Aires’ food history, highlighting just how deeply pizza is woven into the city’s culinary identity.
