The very tasty silverside fish with a very compact flesh, is enriched with the northern ingredients, where the purple corn and the pumpkin don’t fault.
The classic bread pudding in Littoral tastes of its oranges and goes with sweet grains made with the very special product of the region: the yerba mate. Oranges are one of the citric fruits typical of this area, one of the main producers of this delicacy.
As an appetizer to go with a glass of Cuyo wine, a delicious bruschetta of homemade bread, covered with olive paste and dried tomatoes, is an ideal choice. A meal inherited from our Italian ancestors, it is the best of the hors d’oeuvres of good meals.
Pigs from Córdoba are always present in every important celebration. You can eat hem fried or hot, whole or rolled. The combination with the roasted quince, is a delicious sweet and sour suggestion.
A mousse of two chocolates is the ideal final touch of a dinner at the coast of any lake of Patagonia, in a fresh Southern night.
Of all fishes served in this zone, the most popular is hake, prepared Roman fashion, dipped in flour and eggs. It is a course that usually goes with purée or French fries. Fish must be brown on the outside and very white in the inside.
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.”
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