 While Uruguayan pizza derives from Neapolitan cuisine, the Uruguayan fugaza (fugazza) comes from the focaccia xeneise (Genoan), but in any case its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in Argentina or Uruguay.Sliced pizza is often served along with fainá, made with chickpea flour and baked like pizza.For example, it is common for pasta to be eaten with white bread ("French bread"), which is unusual in Italy.