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Typical pizzeria from Buenos Aires Argentine puchero. This region is composed of the city of Buenos Aires, Buenos Aires Province, Córdoba, La Pampa, Santa Fe, and Entre Ríos. This region, especially within the larger urban areas of Buenos Aires, Rosario, and Córdoba welcomed European immigrants. These were especially of Italian and Spanish ...
Buenos Aires – Palermo: Trescha: Contemporary: Buenos Aires – Villa Crespo: Zonda Cocina de Paisaje: Argentinian: Mendoza – Mayor Drummond: Reference [3] Key
Argentine pizza is a mainstay of the country's cuisine, [1] especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city. [2] [3] [4] Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with ...
Güerrín is a pizzeria in Buenos Aires, Argentina, where the speciality of the restaurant is the Argentine pizza. Guerrin was declared by the Buenos Aires City Legislature as one of the most iconic pizzerias of the city in 2011. [1]
Fugazza con queso (from Genoese dialect: fugassa), or simply fugazza, is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions, cheese, and sometimes olives. [1] It is derived from a combination of Neapolitan pizza with Italian focaccia bread.
BUENOS AIRES (Reuters) - An Argentina court has dismissed aggravated rape charges against French international rugby players Hugo Auradou and Oscar Jegou, the pair's lawyer said on Tuesday ...
Amersham, England — Family and friends of One Direction star Liam Payne, who died last month after falling from a Buenos Aires hotel room, gathered for his funeral in Britain on Wednesday. Payne ...
Capilla del Señor, Buenos Aires, Argentina Asado (Argentinian-style barbecue: sirloin steak, "tira de asado" beef ribs, roasted chicken, chorizo and morcilla or blood sausage all rubbed in salt, pepper and olive oil and cooked by an "asador" for 5 hours on a "parrilla" or wood-burning grill smoked in eucalyptus tree wood);