Comments on: The Cautionary Tale of Fugazzetta & El Pibe De Oro

By: Best pizza in Las Vegas

Best pizza in Las Vegas — Tue, 29 Nov 2011 09:06:11 +0000

Hi there, I discovered your web site via Google even as searching for a similar topic, your web site came up, it appears great. I’ve bookmarked to favourites|added to bookmarks.

By: We Are Never Full » Lomo Saltado: Delicious, Eaten Drunk or Sober

We Are Never Full » Lomo Saltado: Delicious, Eaten Drunk or Sober — Tue, 25 Jan 2011 03:33:34 +0000

[...] readers of this blog will know of our penchant for the immigrant groups of the Americas, where they came from, how and why they arrived, and how they went about creating their new and [...]

By: Buenos Aires mi amor « BOUNDING

Buenos Aires mi amor « BOUNDING — Mon, 17 May 2010 03:56:55 +0000

[...] cheese-oozing pizza at El Cuartito! Would you like some pizza with your [...]

By: We Are Never Full » Galician Empanadas – North-West Spain’s Iconic Dish – via Buenos Aires

Wed, 12 May 2010 15:31:00 +0000

[...] visitors to this blog will, perhaps, recall last April’s post about Argentine pizza which ventured a sociological theory on the impact Italian immigrants have had on the culture and [...]

By: admin

admin — Mon, 11 May 2009 16:12:16 +0000

Rachelle – that’s very cool that you know that about your family history! When we were in Elba, Italy, a couple of years ago, we spent an afternoon wine-tasting with a very knowledgeable local who told us that entire villages from Elba left for the mines of Argentina and Chile and very few ever came back. Argentina still is a place at the very end of the world to run away to!

Helene/foodhoe/natasha – thanks for reading. it’s very gratifying when visitors read the whole thing – it was a lot of work.

By: Rachelle

Rachelle — Sat, 02 May 2009 04:19:40 +0000

My great great grandfather was one of the Italians who visited, the family story is that he ran away, Argentina for a while. Thanks for the fun recipe and history reminder.

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Wed, 29 Apr 2009 04:02:13 +0000

What a neat and informative post! The fugazetta sounds excellent!

By: foodhoe

foodhoe — Tue, 28 Apr 2009 22:43:37 +0000

wow, great informative post and that fugazetta looks fantastic! very cheesey and delicious looking.

By: Hélène

Hélène — Tue, 28 Apr 2009 21:53:40 +0000

Love your post and all of your pictures.

By: admin

admin — Mon, 27 Apr 2009 16:27:55 +0000

Joan – thanking you for your kind words. It was a similar kind of experience to au pied de cochon, except we, having learned our lesson in Montreal, left El Cuartito sans ambulance…! Sadly, we didn’t hear any lunfardo spoken, not that we could’ve understood it, but RioPlatense Spanish is sufficiently confusing and accented that we were struggling to communicate as it was.

Rachel – food coma is right. happily, buenos aires is such a huge city, we managed to walk-off “most” of our lunch that day. And, since you expressed an interest in the linguistic/ethnographic stuff, “manyar” took me a couple of seconds to figure out, and it wasn’t until i pronounced it with a pseudo-Argentine accent that I understood. “Y”s in Argentine (and Uruguayan) Spanish, particularly, are often hardened into “g”s or a Borat-like “zzzhh”, so manyar becomes man-zhar, equating, perhaps, a softer, Genoese dialectical pronunciation of mangiare.

Angela/Lori Lynn – thanks also. context in travel and food is very important to us.

PeterM – “melting-pot pizza” is perfect – it describes the look and context of the dish! I want to use that to re-title this post now!