Meet the new pizza in town: Fugazzeta, the luscious quilt of dough, cheese and onions that you see below.
It's the newest creation of Del Campo chef Victor Albisu, who wants to remind D.C. that Italy isn't the only country with a pizza culture: Italians who immigrated to Argentina developed a pizza style of their own. The Fugazzeta falls somewhere between Italian focaccia and deep-dish pizza, with a thick, sauceless crust and a thicker layer of smoky provolone, mozzarella and lightly charred sweet onions.
At $18 and with enough to share, it's a dish you'll want to keep in mind when gathering at Del Campo's bar next month to watch the World Cup. Albisu's pizza menu also includes a pie with mortadella, olive, provolone and smoked tomato ($20) and an asado meat pizza with chorizo, short rib, sweetbreads, chimichurri and rapini ($22). He's developing a bone marrow pizza, too.
Also launching today at Del Campo: A pisco bar on the patio, with offerings ranging from the traditional pisco sour to a pisco bloody mary called "Pantera," made with squid ink and fish sauce. The gray drink is topped with an octopus tentacle. And if pizza's not your thing, the restaurant offers a Monday-Friday lunch combo of any sandwich -- including the decadent chivito -- and a beer or glass of wine for $12.
Del Campo, 777 I Street N.W. 202-289-7377. (Metro: Gallery Place-Chinatown)