Argentina is one of the largest countries in South America in terms of land area. It is also known for being the country where a significant Italian immigration took place, thus influencing Argentine culture and, of course, its cuisine. The average Argentine not only bears Italian surnames but also consumes foods that originate from Italian culture, albeit with some variations that reinforce their cultural identity. In this article, I will discuss the Italian influence on Argentine cooking.
Like most Hispanic American countries, Argentine culture is the result of a blend of Spanish and indigenous influences. However, during the 19th century, a large Italian immigration emerged in Argentine territory. This immigration was a consequence of various causes occurring in Europe that negatively affected Italy economically.
This led many Italians between the 19th and 20th centuries to leave their country and cross the ocean in search of new opportunities. Most of these immigrants set foot in Argentina and had a profound influence on its inhabitants, developing their own customs, traditions, language, and habits.
For this reason, it is estimated that a large portion of today's Argentine population is descended from Italian immigrants. That is why many carry Italian surnames.
Just as Italy influenced their traditions, it also impacted their cuisine. One popular Argentine dish with Italian influence is “Argentine pizza.” This pizza is mainly consumed in the capital city, where numerous pizzerias are owned by descendants of Italians.
The “Argentine pizza” is characterized by its thicker base dough, called “media masa”. The most common ingredient in this pizza is mozzarella cheese, which can be varied with additions like olives, tomato slices, ham, and peppers.
Another Argentine dish with Italian influence is fugazzetta. This dish was invented by Juan Bachero, the son of a Genoese cook named Agustín Banchero, who, in 1893, opened a bakery called “Riachuelo” in the La Boca neighborhood of Buenos Aires. They not only served pizzas but also sought to innovate and create new dishes to grow their business.
Fugazzetta is considered a variation of pizza, with a mixture of “focaccia” or “fugazza”. Its presentation consists of two discs of dough filled with cheese and topped with abundant onions. Another creation by Juan Bachero is “fugazza con queso,” which features bread dough topped with onions, cheese, and olives.
And since we’re talking about Argentine cuisine influenced by Italy, we can't forget pasta or noodles. There are various types of pasta, with the most common being tagliatelle with tomato sauce and grated cheese. It sounds very Italian, but Argentines often serve it with white bread—a practice not typical of the average Italian.
The reason Argentines eat pasta with bread is that, for some time, bread was relatively inexpensive, and due to the excess of tomato sauce, they used bread to absorb it. In contrast, in European countries, the cost of bread was quite high, so they didn’t usually serve it with meals.
Regarding the classification of pasta, it can be divided into three types: dry pasta, fresh pasta, and filled pasta. Dry pasta refers to dried pasta, which is the most common due to its ease of cooking and preparation. The most well-known are the fideos or noodles.
Fresh pasta includes types like tagliatelle, gnocchi, spaghetti, among others. Filled pasta comprises ravioli, which, due to their perishable nature, are also classified as fresh pasta.
Typically, pasta is topped with red sauce or tomato sauce with grated cheese. However, other sauces such as white sauce, pink sauce, puttanesca, Portuguese sauce, pomarola, and béchamel can also be added.
While true Italian pasta usually doesn’t include meat, Argentines often serve it with grilled beef or other meats. In this case, they usually add barbecue sauce or creole sauce. Creole sauce consists of a mix of chopped onions, peppers, tomatoes, vinegar, and oil.
Lastly, another Italian dish widely enjoyed in Argentina is polenta, made from boiled cornmeal with a texture similar to mashed potatoes. This dish is commonly eaten in colder climates and is usually served with tomato sauce and grated cheese.
Polenta is rich in calories and vitamin B, making it an energizing dish. That’s why in Argentina, the phrase “there’s gotta be polenta” is often used as a synonym for being strong or cheerful.
In conclusion, Italian culture has influenced Argentine cuisine. However, over time, these dishes evolved, creating a distinction between authentic Italian food and Argentine adaptations, thus shaping a unique cultural identity.
