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Breakfast typically is small and consists of coffee (or mate) and pastry. In most parts of Argentina, lunch is the largest meal of the day. Excluding the largest cities, such as Buenos Aires, Rosario or Cordoba, most towns close for lunchtime. This is when most people return home to enjoy a large meal and siesta.
A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. [5] Sorrentinos: pasta A type of ravioli created by immigrants from Sorrento, Italy Vitel toné: meat dish cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas ...
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It is sold in squares or blocks, then cut into thin slices and spread over toasted bread or sandwiches, plain or with cheese, often served for breakfast or as a snack, with manchego cheese or mató cheese. It is very often used to stuff pastries. Flan: Eggs, Milk, Sugar A very often eaten dessert. It is cooked with caramel in a Bain-marie.
[[Category:Argentina templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Argentina templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
This is a list of notable breakfast foods from A to Z. Breakfast is the meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking a day's work. Among English speakers, breakfast can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods such as eggs and much more.
Tertiary schools are presented separately on the list of universities in Argentina This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources .
Cheeses, breads, cured meats, fermented sausages, snack foods, potato chips, nuts, pâté, pickled foods Media: Picada A picada ( pronounced [piˈkaða] ; from picar , "to nibble at") [ 1 ] is a typical Argentine dish usually served as a starter , although sometimes as a main course.