Argentine pizza
Argentine pizza is a mainstay of the country's cuisine, especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city. Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with the highest consumption of pizzas in the world (estimated in 2015 to be 14 million per year). As such, the city has been considered as one of the world capitals of pizza.
Traditional pizzas de molde being prepared at a pizzeria in Buenos Aires | |
| Type | Pizza |
|---|---|
| Place of origin | Argentina |
| Region or state | Buenos Aires |
| Invented | c. 1890–1930 |
| Main ingredients |
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| Ingredients generally used | Typical toppings:
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| Variations |
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| Other information | Commonly eaten algonside fainá, a pancake made from chickpea flour |
| Part of a series on |
| Pizza |
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Pizza was introduced to Buenos Aires in the late 19th century with the massive Italian immigration, as part of a broader great European immigration wave to the country. Thus, around the same time that the iconic Pizza Margherita was being invented in Italy, pizza were already being cooked in the Argentine capital. The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina. In the 1930s, pizza was cemented as a cultural icon in Buenos Aires, with the new pizzerias becoming a central space for sociability for the working-class people who flocked to the city.
A typical custom is to accompany pizza with fainá, a pancake made from chickpea flour.