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Figazza
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| Figazza I stepped out for a quick bite to each and decided to order a Pizza with Onions and Olives. Now, in Uruguay a Pizza usually refers to what we would think of as a pizza, but without the cheese.If you want the cheese, you need to order a "Muzzarella". The pizza without Muzzarella is quite good. After I placed my order the waiter said something about something with a little bit of red pepper too. I agreed, really having not the slightest idea of what I was getting myself into! The only reason I know I got a "Figazza" is because it was clearly printed on the check. Now I found this recipe for "Figazza" on an Uruguay site via Google. It seems to have a recipe for both Pizza and Figazza. -- FIGAZZA Ingredientes: 2 cebollas, Aceite, orégano, sal Preparación: Poner las cebollas en juliana en agua hirviendo por 5´, mezclar con lo demás y poner sobre la masa. -- Google's delightful translation from English to Spanish comes up with: "FIGAZZA Ingredients: 2 onions, Oil, oregano, salt Preparation: To put the onions in Julian in boiling water by 5´, to mix with the others and to put on the mass." And I believe them to mean to put the boiled onions on the pizza recipe they give (which is just a bread recipe). What I got was pizza dough cover with a thick layer of onions (probably preboiled) about 2 olives and a hint of red pepper. The cost 34 pesos about US$1.42. The Pizza would have been about 20 pesos more and had some tomato sauce and a thick layer of olives to go with the thick layer of onions... a dash of tabasco (often hard to find here) and you have a delightful snack. |
| Thank you for the translation. I was a little lost. That sounds delicious. There's this restaurant in California I used to go to that took pizza dough and I don't know what they did, but it was deep friend with garlic and some sort of garlic sauce and was to die for. |
| OMG that would burn my mouth off.. with hot peppers, onions etc. and it would probably burn coming out the other end as well. Do they make all their pizzas spicy like that or is it just this special one? You mentione mozarella ... is that not just added to the pizza automatically? You have to order it special? Does this increase the price of it? |
| Well, generally "pizza" doesn't have cheese and "Muzzarella" is a pizza with cheese. There can be exceptions so its best to ask when you order to make sure you do/do not get cheese. And, of course with cheese it is more expensive. A plain pizza at Old Maz is 50 pesos. A plain pizza with cheese is 65 pesos. Both a bit boring. If you want an interesting experience (and to sweat a lot and maybe cry a bit) try the "Diabola Picante": Salsa Tomate, Muzzarella de Bola, Longaniza, Peperonchino y Albahaca. Which will set you back 95 pesos and fulfill any desire you have for spicy (hot) food. |
| Here is a link to a blog post showing how pizza is cooked over a wood fire... common in Uruguay... |
| Not quite delicious... but you need to try new things when your in a new culture. |
| I love pizza cooked over a wood fire. |
| All I can say is who in the world does not like pizza? Pizza come in so many ways and in different ways, cooked, the toppings, everything. PIZZA IS AMAZING!!! who really doesnt eat or like pizza? haha |
| I love pizza...but REAL pizza, not Uruguayan pizza, which is more like a loaf of bread with sweet tomato sauce and bad plastic cheese (usually too much of it !) melted on top! Home-made pizza cooked on the parilla is incredible! You need to make your own sauce or if you buy sauce you have to add plenty of onions and salt and garlic because the packet sauces here are either too sweet or acidic. If you're looking for a restaurant that actually sells something that resembles a real pizza (relatively thin base, real sauce, actual tomatoes, nice cheese and a selection of toppings) then check out La Taberna Del Diablo near Parque Rodo. Their specialty is empanadas but their Mediterranea pizza with calamari is gorgeous! |
| Post number two is really hilarious. Of course there is more to ordering a kind of food you have never tasted..you have to understand what you are getting yourself into. Anyone that does not love Pizza is perhaps him or her that has never tasted it. The Uruguayan pizza is not round and slices are not triangular as such. Preparing them in ovens is propably in keeping with the barbacue tradition |
| If I am not mistaken, the way pizza and faina (chickpea pie or "Farinatta" in Italian)are made in Uruguay and Argentina --in large brick ovens-- is in the Italian tradition. |
| Just because its made it a brick oven doesn't make it good unfortunately...I think there's a little more to it than that :( |
| I also love eating pizza, but i haven't heard of pizza without cheese on top till now. That was quite an idea to separate the cheese and come up with a new recipe, the Muzarella and the Figazza.. I browse the net for a picture of that pizza and still, it is as mouth watering as the other pizza i have ever tasted. Here in our place, we do variations in preparing pizza, we use several ingredients.. and we love the finish product very much. |
| Figazza is something particular. It is not simple a pizza without cheese. It is basically a "pizza" with "2 cebollas, Aceite, orégano, sal". It has little flavor. You can get lots of interesting pizzas without cheese here.. I live Olives, Onions and Tabasco Sauce. Old Maz used to make a nice one with Cayanne peppers and other stuff. Fellini's makes a nice one with stewed vegetables. Of course you can get all the pizzas with or without cheese. |
| Fast Pizza Facts for every one. Well you could improvise your own pizza at and put any savory topping of your choice. |
| Pizza is my favorite and i think the most favorite of everyone, it depends actually. I tried Dain's link and i liked the idea of creating your own pizza toppings. At first i thought of putting some veggies as toppings in my pizza dough but thought that it might got over cooked, thanks to that link i got a more bright idea on what alternatives i can do over my pizza. |
| This is a really a topic about "Figazza", not "pizza". Does anyone actually like Figazza? |
| The world is an endless treasure trove and this new types of "pizza" recipe doesn't surprise me, though I wouldn't mind digging on one of it in one of my trips. By the way, since you have posted the recipe of this Figazza, can you somehow provide a picture of this promising dish. |
| "Boring Food"
I find Figazza the least interesting food Uruguay has to offer... so I'm not likely to be posting a photo soon... |
| I would love to get my hands on a genuine Uruguayan cook to help me out with some of these recipes. It is always best to learn directly from the source, this is my view. |
| I love figazza with pepper on it and a glass of beer ! I will make one of those pizzas and i will take a pic to show you all, how it looks like ! |
| Figazza peppers huh? i would sure love to learn more about this pepper. Hot food is my calling, I need to taste them all. |
| "Bland!"
Figazza is one of the most bland foods available in Uruguay! There is absolutely nothing in the least bit spicy, much less hot about it! |
| So what you are trying to say here is that Figazza is not as delicious as the recipe or the experience may seems, because you said and let me quote you "Figazza is one of the most bland foods available in Uruguay!". so let me assume that your Figazza dining experience was not that delectable. If this is so what other pasta or pizza-like dishes do you recommend when one (or "we") can dig their teeth on when they are in Uruguay? |
| "About Comment #11"
Elaine said: "Just because its made it a brick oven doesn't make it good unfortunately...I think there's a little more to it than that" :(I agree with you Elaine! I consider myself a figazza/pizza fan, but I can hardly claim to be a connoisseur. I can only give an opinion based on what my taste buds dictate. And I do love figazza and pizza "the Italian, Argentine and Uruguayan way". However, the BEST pizza I've ever, as far as my taste buds dictate, is NY pizza (from Brooklyn)!!! :-) |
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