From the Daily News comes word of "Pizza the Argentine Way" at Las Americas of Corona, Queens:

What makes it Argentinean is the addition of "faina," a crisp top crust made of harina de garbanzos (chickpea flour). The faina is slow-baked separately and placed on top of the pizza before putting the whole thing in the oven again. The resulting slice ($3.70) is a kind of wedge-shaped sandwich with a distinctive crunchy top and a flavorful, melted ooze in the middle."

Doesn't sound too bad. I wonder if faina is anything like panelle, the chickpea-flour fritters found in such places as Ferdinando's Focacceria in Red Hook or Joe's of Avenue U.

Location: 40-05 Junction Blvd., Corona, Queens
Phone: 718-478-5040

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