Criollitos de grasa
Small Argentine laminated bread bites made with wheat dough, yeast and beef fat or pork lard; this version follows a 40-piece home recipe.
Modern adaptation
Fugazzeta
fugazzeta rellena
An Argentine-style onion-topped yeast bread with mozzarella and Emmental sealed inside.
An onion-topped filled bread
This fugazzeta encloses cheese between two yeast-dough layers and carries sautéed onion on top. Daniela Santos distinguishes it from her Uruguayan figazza, an onion-topped bread without the same cheese filling.
Sources for this section
Two names with different fillings
Buenos Aires City's tourism guide distinguishes fugazza, an onion-topped bread without cheese or tomato, from the thicker, cheese-filled fugazzeta. This supports keeping the selected recipe's title and two-layer cheese enclosure, even though its archive item ID remains fugazza.
The guide connects the names with Genoese food vocabulary, but that connection does not establish the first date of this particular cheese-filled preparation. Daniela Santos's mozzarella-and-Emmental home formula remains one documented version.
At the pizzeria counter
The city guide describes both standing counter service and seated meals in traditional pizzerias. Its account of El Cuartito specifically names fugazzeta and records the establishment's opening in 1934. That is a date for the business, not a first attestation of the dish.
The restaurant context does not supply a pan size, scaled batch or baking endpoint for this home recipe. Its onion preparation, sealed cheese filling and 240°C oven method remain unchanged.
Sources for this section
History
The source documents a cheese-filled Argentine fugazzeta alongside a distinct Uruguayan onion-topped figazza.
Ingredients
Yield 1 filled bread · Scaling: source batch only
Plain wheat flour
500 g
Water
300 mL
Sugar
4.9 mL1 tsp as recorded
Salt
9.9 mL2 tsp as recorded
Olive oil
59 mL4 tbsp as recorded
Plus oil for the pan and onionsFresh yeast
12 g
Onions
6 whole
LargeMozzarella
200 g
Emmental
100 g
Oregano
For topping
Salt and pepper
For onions
Method
Risks and precautions · Standard risk
Contains wheat and milk.
Keep the mozzarella and Emmental refrigerated until ready to assemble the filling. FDA advises refrigerating foods that require refrigeration within 2 hours, or within 1 hour when the air is above 90°F (32°C); keep the refrigerator at or below 40°F (4°C).
Do not taste raw dough; raw flour can contain harmful germs. Wash hands and surfaces after handling it.
Use care with hot oil and the oven.
Refrigerate leftover cheese-filled bread within 2 hours, or within 1 hour if the air is above 90°F (32°C); keep the refrigerator at or below 40°F (4°C).
- Stir yeast and sugar into the water, at room temperature or slightly warm in a cold kitchen. Cover and leave for 10–15 minutes.
- Mix flour, salt and 4 tablespoons olive oil. Gradually add the yeast mixture and knead to a smooth, flexible dough. Cover and let rise for about 1 hour.
- Cut onions into strips about ½ cm wide. Sauté for 3–4 minutes in a little oil with salt and pepper; they should retain some texture and will finish in the oven.
- Preheat the oven to 240°C. Briefly knead the risen dough to deflate it, then divide into a larger and a smaller piece, roughly 60:40. Roll both out.
- Oil a baking pan or tray and spread the larger piece to the edges. Distribute the mozzarella and Emmental over it, cover with the smaller piece and press the edges together to seal.
- Spread the onions over the top and sprinkle with oregano. Bake for about 20 minutes until the edges are golden and the onion tips lightly toasted; ensure the enclosed dough is cooked through.
Conditions
Yield1 filled bread
Fermentation1 h
Places
Argentina
Documented preparation · Country evidenceThe author describes this cheese-filled form as Argentine; no precise birthplace is established.
Related
More from Argentina
Libritos de grasa
Libritos de grasa are small Argentine laminated yeast rolls made with wheat flour and beef fat, folded into book-like pieces and served with mate.
Pan de miga
A soft, fine-crumbed pan de miga for thin sandwich slices, made with wheat flour, milk powder, butter and dry yeast in a lidded loaf pan.
Chimichurri
Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.
Salsa criolla (Argentine)
Argentine salsa criolla is a raw relish of finely diced peppers, onion and tomato dressed with olive oil, vinegar and lemon, served cold with grilled meat. The name covers different sauces across Latin America.
Salsa golf / pink sauce
A cold mayonnaise-and-tomato condiment family with distinct documented forms in Argentina, Peru and Puerto Rico; this draft records a Peruvian caper-and-orange version and keeps its regional relatives separate.
Related in the family
Afghan naan
A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.
Aish baladi (Egyptian whole-wheat pita)
This home adaptation of Egyptian aish baladi uses a refrigerated yeast biga, whole-wheat dough, bran dusting and a very hot baking surface to make 16 pocketed rounds.
Amdo balep (oven-baked home version)
This oven-baked Amdo balep uses yeast, whole-wheat and white flour, a long covered rise and a two-sided bake in a heavy oven-safe pot.
Ayacucho chapla (Thermomix Peru home method)
A measured, yeast-raised Ayacucho chapla home method shared by Thermomix Peru presenter Roxanna Salaverry. It makes thin, anise-scented rounds baked at 240°C; the historic qunchu-leavened form is documented separately.
Baiji mo (Bai ji mo)
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
Batbout
A Moroccan yeast-raised semolina pocket bread cooked on a dry pan or griddle; this measured batch makes about twenty 4-inch rounds.
Bazlama
This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.
Beijing Sesame-Paste Shaobing
A Beijing-style yeast dough is layered with seasoned sesame paste, sealed into small buns, briefly pan-fried, seeded, and baked.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
El Comidista / El PaísInspiration · Method · Geography
Figazza y fugazzeta, la receta de las primas rioplatenses de la pizzaArgentine cheese-filled fugazzeta method, onion topping and distinction from Uruguayan figazza.
Cited in: An onion-topped filled bread; Two names with different fillings
Buenos Aires City TourismContext
Pizzerias in Buenos AiresDistinguishes onion-topped fugazza from thicker cheese-filled fugazzeta; describes standing counter and seated pizzeria service.
Cited in: Two names with different fillings; At the pizzeria counter
Buenos Aires City TourismContext
El CuartitoDocuments fugazzeta at El Cuartito and counter/table dining; dates the establishment to 1934, not the invention of fugazzeta.
Cited in: At the pizzeria counter
Wikimedia Commons / AlepostaImage reference
Fugazzetta en Pizzería Guerrin, Buenos Aires.jpg26 June 2011 own-work photograph, later cropped by Hohum. Individually checked CC BY-SA 3.0; excluded from PD/CC0 references.
FDASafety
Are You Storing Food Safely?Refrigerate perishable leftovers within two hours, or one hour above 90°F; keep refrigerators at or below 40°F.