Routes and flavors: attractive pleasures and an ideal hideaway for a rainy day – 07/07/2018

The rooms that bring together the flavors, colors and textures of the whole country were once again filled with families pbadionate about the Argentine product this Saturday in Caminos y Sabores, the fair which takes place from 12 to 21 hours until Monday 9 on the field of La Rural de Buenos Aires

400 exhibitors from all provinces of the country are divided into 9 thematic courses, two kitchens with nearly 40 chefs on stage, artistic performances, spaces for children and sharing places and drinks from exhibitors at the fair. In "Caminos y Sabores" we live the argentinidad in full, and without moving from Buenos Aires.

It takes 75 square meters of land to cultivate the ingredients of a breakfast and 616 square meters to make a dozen alfajores, he says. the fair stands the Network of Good Agricultural Practices, an organization that promotes food production in a sustainable manner. In the middle, everything is added value.

This is underlined by Igor Baratoff, of Nuestras Manos, a family business from Godoy Cruz, Mendoza, which produces tomato pulp, grapes dried peaches with syrup and various types of 100% natural preserves, with Kosher, Gluten Free and Organic certifications. They participated in Caminos y Sabores 13 years ago and they grew up with the fair. Today, they export to the United States and are an example of quality and added value in the origin.

Another example of value comes from the city of Palmira, in Mendoza. The family of Olivi Hnos traveled to the fair for the first time with its grape seed oil, a product from the seeds of the fruit, with many healthy properties, antioxidants, vitamins E and C, and this can be used up to three times to fry.

At the fair it was Madame Papin who, in the middle of the afternoon, in the kitchen of the Plaza del Sabor, using grape seed oil, produced a braised osobuco with papines, carrots and beets. The dish is one of 11 that were prepared on the second day of the fair by cooks like Soledad Nardelli with its cauliflower cream, winter harvest, Cuito cheese and seeds, Gabriela Maza and Fanny González who made tamales of Tucumán and Santiago Roberts, bruschettas of sheep capon with lemon chutney, smoked shrimps and salamín and homemade cheeses, all tastefully in Chubut

Among them, in another of the kitchens, Silvia Tejerina presented the secrets of the Empanada salteña and says that she is identified as being small and having the shape of a half-moon. "It has 16 to 19 repulsions.With a kilo of meat, 4 dozen can be made.They also put two tablespoons of hot sauce that is prepared with tomato, onion and chopped red pepper He said earlier, in the Plaza del Sabor, Marina Lobalo, the winner of the "Pbadion for Meat" competition organized by the Institute for the Promotion of Argentine Beef (IPCVA) and Caminos y Sabores. , had prepared her rolls of vegetables and squares with crispy potatoes with the prestigious Gastón Riveira, from La Cabrera.The contest aimed to reward innovative recipes from the public that use cuts such as roast beef, the square or the skirt

Thus, the festival is lived in all its forms and the happiness is shared by many. which new opportunities As a natural spirit, producers of organic honey products are open. Silvia Marina Pagano Flores, fourth generation of the family business, can not believe in the interest that her products aroused yesterday during the Business Round.

Jasmine is also happy, one of the girls who came with her parents to the fair and he's devoted to enjoying the Caminitos space. In this edition, children under 12 are free and also have the opportunity to paint, play, learn to make a garden and listen to stories that are seen. On Saturday afternoon, the narrator Luciana Corti and the visual artist Alan Ledesma recreated "Los tres pelos del diablo" and "El día de campo by Don Chancho". Tomorrow it will be the turn of "The Little Prince"

And in the middle of all this lies the pbadion of eating and enjoying. "If you think you can reach 105 years old, you will do all that is necessary to get there.On the other hand, if you think it is impossible, you will not take care of yourself", said the famous nutritionist Alberto Cormillot yesterday at La Plaza del Sabor. Recipe? Listen to the body, rest, do physical activity and have a diet tilted by the derivatives of the earth. "Although we can always treat ourselves," he said.

Sunday Agenda

12.30 pm . Plaza del Sabor. Prize of the contest "Experiencias del Sabor"

12. 30 hours Gourmet Cuisine Flavors. Charquisillo Tafi Valle del Tucumán Gabriela Maza and Fanny González.

14 hours. Cuisine of gourmet flavors. The Gualeguay Tourist Board presents a Gualeya biscuit recipe. Santiago Echegaray 14h30. Space Caminitos. Workshop "mini craftsmen"

14h30 Plaza del Sabor. San José dessert. Province of Entre Ríos. Lucas Monzón and Noelia Maillet (mother and son) 15 hours. Auditorium María Eugenia Fraga González of FS Certificación will speak about "organic certification as added value"

15:30 Space Caminitos. "Urban kitchen" workshop 15h30. Gourmet Cuisine Flavors. Pia Fendrik will be presented with a course on yogurt savory avocados. Recipe: red quinoa salad with yogurt and eggplant vinaigrette, potato and yogurt salad and mega vinegar sandwich and carrot vinaigrette, pork loin and arugula.

16 hours. Auditorium Niña Federica and Diego Ferrero will perform sensory experience "around the world in 9 spice mix."

16 hours. Plaza del Sabor. Buenos Aires. Juan Farías. "Argentine cake, a tradition of Dolorense".

16 and 17 hours. Space "Barbie Chef". Workshop "Healthy Cooking" with Mama Sana

17 hours. Cuisine of gourmet flavors. Juan Manuel Herrera El Gourmet Channel Butter croissants 17 hours. Auditorium People from different provinces will explain the offer of tourist towns for the winter holidays. Moderation: Luis Pablo Alonso, director of the Municipalities of Argentina

17.15 hours . Space Caminitos. Activity "stories that look like."

17.30 hours. Plaza del Sabor. Neuquén Emanuel Leiva "A walk in the kitchen Neuquén". North Neuquen goat milk, with cream of quince, nuts and creamy chichoca.

18 hours. Auditoria Analía Mastroianni of Barba Roja will speak about "the badociation of craft beers"

18:30 pm Gourmet Cuisine Flavors. Chantal Abad. "All the secrets of the multigrain mbad with seeds".

18:30 and 19:30. Space Caminitos. Workshop "Urban Garden"

19 hours. Plaza del Sabor. Juan Braceli. "Pasta in Argentina". Recipes: homemade noodles with puttanesca salami and bococcinos and cavatelli with pecan pesto, lasagna cheese and mushrooms.

20 hours. Plaza del Sabor. Show presented by the province of Buenos Aires.