Argentinian cuisine

Argentinian cooking is beef, Italian immigration and mate: meat over wood, pasta on Sundays and a herbal infusion all day long.

Asado is not barbecue but a way of handling fire: the meat cooks over the embers of burnt-down wood, far from the heat, for hours. Hurrying is considered a graver error than over-salting.

Half of Argentinian cooking is Italian in origin: milanesa, gnocchi on the twenty-ninth, pizza the Argentinian way. It is the inheritance of millions who arrived at the end of the nineteenth century.