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.
LAMB OF FEDERACIÓN
MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT
When you visit the thermal waters of Federación you must taste its famous lamb, which has its own provincial festival.
PLUM GRANITA
WITH CHOCOLATE CRUNCH
The plum grains give the fruit all its flavor. It is one of those refresh desserts ideal with a chocolate crunch. A good company is a late harvest or a fortified Malbec.
CLASSIC “CHORIPAN”
WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES
Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.
DEER
ON BREAD CRUST AND SPICES CURED GARLIC PURÉE AND ROASTED TOMATOES COMPOTE
The deer from Patagonia is prepared in different ways. In this case, is served with a bread crust and spices. It is a meal that greatly combines with a Pinot Noir wine of the region.
PIZZA
IN MOLD OR HALF DOUGH
In Buenos Aires we eat good pizza and at each place it is served with its particular thickness, although mostly it is in mold or half dough. Be in oven or grilled, they are made with as many variations as pizza chefs there are, each one with its particular touch.
BARBECUE ON A CROSS OR GRILLED
This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.
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