Cozy and cheerful, he reveals its flavors secrets
L 'Argentina is called the land of six continents, the diversity of its climatic regions. Thus the land of polar glaciers, high mountains, pampas of sunny, subtropical forests, relaxing beaches. Obvious that the food is just as varied. To the northeast, near the border with Brazil. nelb forest area and the great waters, fish and game are: Surubi dorado and huge (up to 2-3 meters in length) are caught in rivers and grilled, baked or breaded and offered an alternative to meat and zebu stewed meat, squash, manioc and corn. Many tropical fruits, used inter alia in order to obtain flour for food. Unusual specialties also the area of \u200b\u200bthe tail fillets yacare, similar to the crocodile. Moving northwest, near the Andes mountains, the kitchen is very spicy, with soft corn grain (choclo), small peppers (aji) and beef, sheep and pig dried in the sun. The area is also famous for its excellent wines from San Juan, Mendoza and La Rioja, white Torrontés of Cafayate and cider Calingasta. La chica really special. a fermented maize flour and water, and aloja. derived from fermentation of carob pods. In the Andean Patagonian gastronomy becomes more refined: 130 varieties of chocolate that give life a greedy bottom, and then farmed salmon and trout and centolla, an exquisite giant crab. Welsh's influence has been especially the black cake with dried fruit, spices and sugar cane. On the pampas the main dish is the asado, beef grilled, juicy and tender. In Buenos Aires you can sample the cuisine from all regions and the Argentine international. In many clubs in Rome, dinner is served from 22 onwards.
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