BOLANCHAO WITH LEMON CREAM
AND TORRONTÉS REDUCTION
This typical dessert of the region, in a bun form, is prepared crushing fruits in a mortar. In this case, it goes with a lemon cream and a Torrontés reduction.
SWEETENED RABBIT
WITH CREAMY CORN AND CUARTIROLO CHEESE
In this region you can find plenty of animals like the rabbit, with a flesh that is more flavored when it is sweetened. In one of the most wanted preparations, it comes with a creamy corn with Cuartirolo cheese
TAIL OF RUMP
WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES
This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.
PUDDING OF NUTS
WITH PEANUT PRALINÉ
Joining different dry fruits you get desserts such as this pudding of nuts, ideal or tea time, or with an infusion from the sierras.
BLUEBERRIES AND RASPBERRIES WAFFLES
WITH TOASTED HAZELNUTAS AND NATURAL YOGUR
For breakfast or dessert, waffles with red fruits from Patagonia show off the region’s pastry.
STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD
It is a dish synonym of home celebrations, is always present in every familiar Buenos Aires parties. It is the famous matambre stuffed whit Russian salad with infinite recipes which give it different touches. It is a real classic in fest times and in restaurants it is one of the most traditional hors d’oeuvre.
FRIED SQUIDS RINGS (RABAS A LA ROMANA)
Summers in Buenos Aires province have the flavor of the rabas Roman style, enjoyed very tender, by the sea side.
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