RegiónNORTHWEST

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ICE CREAM OF MOLASSES NOUGAT

Tucumán is the land of the sugar cane. With its honey (molasses) nougat sweet is made, a formula that comes from the Colony, and with which this delicious ice cream is made.

ICE CREAM OF MOLASSES  NOUGAT

RegiónLITTORAL - NEA

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KINOTO AND CARDAMOM MOUSSE IN CHOCOLATE TRELLISWORK WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH

A very assorted delicacy: kinoto mousse spiced with cardamom, contrasting with the chocolate trelliswork to which the Curaçao of kiwi and peach gives a special flavor.

KINOTO AND CARDAMOM MOUSSE IN CHOCOLATE TRELLISWORK  WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH

RegiónCUYO

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COLD TART OF GRAPES

Grapes in all their variations are the heart of wines and also of the new confectionery of Cuyo. A show is this cold tart of grapes, for dessert or tea time.

COLD TART OF GRAPES

RegiónCENTER

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ICE CREAM OF PEANUT NOUGAT

For hot afternoons in the sierras and riversides, the ice cream of peanut nougat, a typical dessert of the region, is appreciated in different ways.

ICE CREAM OF PEANUT NOUGAT

RegiónPATAGONIA

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GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.

GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

RegiónCITY OF BUENOS AIRES

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BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

Other of the kings of barbecues, this beef steak is tasty, juicy a good options to understand why Argentine meat is considered one of the best of the world.

BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

RegiónPROVINCE OF BUENOS AIRES

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RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE

Ravioli with ricotta and spinach are an old tradition. They used to be prepared every Sunday at homes. The filling can vary, replacing the basic recipe for brains and borages. In this case, the classic stew is replaced for a soft three tomatoes sauce.

RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE
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Gastronomía Regional Argentina

“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