Fugazzeta Pizza, Punto y Banca

Fugazzeta is an Argentine invention, a pizza exploding with onions and mozzarella on a thick crust.

Originally, fugazza comes from Northern Italy but the Argentine’s decided to add massive amounts of cheese resulting in fugazza con queso o fugazzeta.

There is no tomato sauce or other toppings and sometimes the onions are seasoned with oregano and olive oil.
fugazzeta_pizza_best_buenos_aires_punto_y_banca_argentina_palermo

Punto y Banca is an old “taxi-driver” pizzeria on a tree lined block in Palermo Viejo specializing in fried empanadas and pizza.  My first stop here was back in November and I’ve yet to return, knowing the lack of self control I have when it comes to fried cheesy empanadas.  Despite the lack of ambiance there’s outside seating and low prices.  If I was fifteen again, I’d probably eat here everyday for lunch.

NOLAchef-fugazetta-pizza-punto-y-banca

Empanadas are generally baked here in Buenos Aires as opposed to fried.  Punto y Banca serves both frita y horno for 5.75 pesos each.  They’re available stuffed with carne, pollo, humita (corn,) jamon y queso, cebolla y queso, verdura, y roquefort.  They’re pressed or folded in different patterns to distinguish the filling.

 

fugazzeta_pizza_best_buenos_aires_punto_y_banca_argentina_palermo_carne_empanada_frito fugazzeta_pizza_best_buenos_aires_punto_y_banca_argentina_palermo_queso_cebolla_empanada_frito fugazzeta_pizza_best_buenos_aires_punto_y_banca_argentina_palermo_empanada

There are three fugazza options at Punto y Banca- fugazza (onion without cheese) fugazzeta (onion with cheese) and fugazzeta con jamon y queso (onion with ham & cheese.)

fugazzeta_pizza_best_buenos_aires_punto_y_banca_argentina_palermo

Punto y Banca

Honduras 4002 esquina de Medrano

4864-4268

lunes a domingo, de 12:00 al cierre

Trackbacks

  1. […] Las pizzas llegaron de la mano de los genoveses, los xeneises, y se extendió por todo el país. La auténticamente argentina es la fugazzeta, de la mano de Banchero. La canchera, típica de Angelín, ya se comía en Italia pero no se le daba el uso social de pizza de cancha. Las elegidas de Nico Guthmann: Guerrín para comer la muzzarella con fainá y El cuartito para comer la fugazzeta. (foto) […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>