Argentine cuisine ingredients
||It has been suggested that this article be merged into Argentine cuisine. (Discuss) Proposed since August 2012.|
|Part of a series on|
|Ingredients and types of food|
Argentine Cuisine is heavily based on the growth of all kinds of cereals, grains, oil seeds, fruits and vegetables, since Argentina is a significantly large livestock and agricultural country. In the Mesopotamia waters the following river fish including silverside, surubi, dorado or boga clearly stand out.
Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. As a matter of fact, certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing.
The vast breeding activity involving any type of cattle has given rise to a very developed dairy industry that includes products like cow, sheep and camelide, cheese, dulce de leche and yogurts. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices.
When it comes to blending ingredients and readapating other latitude cuisines traditions, the almost unlimited source of raw materials above enables the existence of a great product versatility.
- , 'Argentine Gastronomy', June 6, 2008
- Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. ISBN 978-0763759650. Retrieved 19 March 2014.
|This Argentine cuisine-related article is a stub. You can help Wikipedia by expanding it.|