El Cuartito
Open at the same Talcahuano address since 1934, El Cuartito makes media masa molde by culinary definition — a specific Porteño dough style distinct from fugazzeta or thin-crust pizza — with the recipe's exact method kept as a house secret by Manuel Diz, a partner since 1970 and the pizzeria's maestro pizzero since 1969. It is one of the pieces of evidence for the argued-but-not-yet-added 'media masa' discipline value.
Why it is here
Open at the same Talcahuano address since 1934, El Cuartito makes media masa molde by culinary definition — a specific Porteño dough style distinct from fugazzeta or thin-crust pizza — with the recipe's exact method kept as a house secret by Manuel Diz, a partner since 1970 and the pizzeria's maestro pizzero since 1969. It is one of the pieces of evidence for the argued-but-not-yet-added 'media masa' discipline value.
What to order
Fugazzeta; mozzarella