Unusual sommelier: his fanaticism led him to be the first taster of the country's alfajores

"We can discuss but wait until I finish chewing a slice of grapefruit. In my daily diet, alfajores are the exception rather than the norm", the boy revealed in an interview with minutouno.com in the middle of the "week alfajor" which runs from May 1st to 7th.

In addition to trying alfajores, Calabró is an advertiser, he studies literature and works as a community manager. The ease of the word is handy develop a terminology describe your experience with each alfajor.

"If the alfajor has a trivial cookie, that does not interest me because the truth is that there are many stereotypical flavors to become an industrial product. What I try to identify is what deviates from the norm"explained the taster.

It should be noted that this originality does not include the creativity of putting Fernet in the thicket how to change pastry with a softer or to vary the chocolate cover to obtain the "tightening" of the first bite.

What insurance does not include is to use the famous dark chocolate cookies and other treats to make a nauseating Frankenstein. "He is atrocious and a bit like a sepoy," said Calabró.

"I'm talking about taking, for example, the Mar del Plata or Santa Fe and finding a return so that there is something special," explained Calabró, who respects "the tradition" of eating everything in the world. 39; alfajor to make a "micro chronology of the bite".

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"What I like the most is to invent terms or apply terms that come from elsewhere to alfajores. but I like the humorous effect"He admitted, and it shows in the hyperbole of his publications on Twitter and Instagram, where he has more than 13,000 subscribers.

Every time with the palace more "stuck" to try luxury brands such as Cachafaz or Havanna, Calabró was defined "against the hoax of the gourmet" who could marginalize the popular clbadics as captain of space.

"What's happening with Captain of Space is one of the things that fascinates me the most. the manifestations of the sentimentality that he has around him"One day, you will realize the dream of entering the factory of this alfajor, in Quilmes.

During this time, the taster went to the interior of the country to try more varieties of traditional aljafores. For example, he went to Córdoba to know the alfajores filled with fruit candies, knowing that Altas Cumbres available in the kiosks of Buenos Aires They are "for export or for tourism" and they do not do justice to the gastronomy of this province.

His favorite style these days is the santafesino biscuit "more rustic, dry, salty and even more tasteless that with the candy makes a more interesting contrast than the Mar del Plata, which has a lot of sugar. "He also learned to appreciate the joke stuffing with cayote, appreciated in Salta.

"I like a lot the traditional flavors because I think these are simpler concepts, but more clear and the filling emphasizes a lot more thanks to the contrast. In the marplatense, simplicity has been lost, "said Calabró, very against "followers" like the "alphawaffle" from the Uruguayan brand Punta Ballenas.

"It's really like Rhodesia," Calabró decided on the marketing attempt to unify the criollo of alfajor with the European waffle.

As a taster at the "boughtado" palace, Calabró may have trouble dealing with cheap alfajores, which "are in good condition and have good dulce de leche in good quantity" but which "for a cost they have an inedible pastry bath that touches the non-digestible"

For Calabró, "the global success of the alfajor and its roots is related to the size of the market and an option for all consumers".