NOA tables show the cultures encounter. This chanfaina of Hispanic origin is served with a very native bread of pumpkin and humita.
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
The provoleta goat cheese gains in flavor after resting in the grape oil marinade. The combination is completed with a beet purée, contributing to with color and aroma.
The alfajores from the province of Córdoba are famous and a real legend. The come from old recipes of the Carmelite sisters, and many o the most known are made with sweets of the region’s fruits.
Spider-crab is one of those products you must taste if you visit this area. In this preparation it is boiled in a three vegetables broth. A delicatessen to go with a Sauvignon Blanc wine.
Strawberries with cream are those desserts that relate to spring and whims. They come in big cups and everybody likes them. They are served alone or with a touch of some liquor wine
The homemade pudding with fruits or jams, is another dessert present in all menus. It comes with the flavor that caramel brings and gourmands use to taste it with a good portion of whipped cream.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.About the book