Introduction: Lavash is a thin, soft flatbread central to Armenian identity, recognised by UNESCO as an element of Armenia’s Intangible Cultural Heritage. Cultural Background: Lavash is a thin, soft flatbread central to Armenian identity, recognised by UNESCO as an element of Armenia’s Intangible Cultural Heritage. Traditionally baked in a tonir — a deep clay pit […]
Introduction: Tortas fritas are simple discs of fried dough, traditionally made on rainy days across Argentina – so strongly associated with wet weather that ‘día de tortas fritas’ (torta frita day) is a recognised cultural phrase. Cultural Background: Tortas fritas are simple discs of fried dough, traditionally made on rainy days across Argentina – so […]
Introduction: Brought by Italian immigrants and reinvented in Buenos Aires in the mid-20th century, the milanesa napolitana – a breaded beef cutlet topped with tomato sauce, ham and melted cheese – is said to have been named on the spot at a restaurant called Nápoli rather than after the city itself. Cultural Background: Brought by […]
Introduction: Medialunas are Argentina’s answer to the croissant, brought by Spanish and Italian immigrants in the late 19th and early 20th centuries and adapted into a sweeter, softer pastry. Cultural Background: Medialunas are Argentina’s answer to the croissant, brought by Spanish and Italian immigrants in the late 19th and early 20th centuries and adapted into […]
Introduction: These flaky, lard-laminated biscuits are a staple of rural and small-town Argentine bakeries, sold by the kilo and eaten with mate or coffee. Cultural Background: These flaky, lard-laminated biscuits are a staple of rural and small-town Argentine bakeries, sold by the kilo and eaten with mate or coffee. They descend from Spanish and Basque […]
Introduction: Alfajores are two soft shortbread-like cookies sandwiching a thick layer of dulce de leche, often coated in chocolate or dusted with icing sugar. Cultural Background: Alfajores are two soft shortbread-like cookies sandwiching a thick layer of dulce de leche, often coated in chocolate or dusted with icing sugar. Descended from Moorish-Spanish sweets, they became […]
Introduction: Empanadas criollas trace back to Spanish colonial pastries adapted with local beef, cumin and chilli by Andean and Creole cooks in Salta and the northwest. Cultural Background: Empanadas criollas trace back to Spanish colonial pastries adapted with local beef, cumin and chilli by Andean and Creole cooks in Salta and the northwest. Hand-crimped and […]
Introduction: Pan dulce, Argentina’s take on Italian panettone, is a sweet, fruit-and-nut-studded bread that appears on every table at Christmas and New Year, brought over by Italian immigrants in the late 19th and early 20th centuries and now considered an essential part of the Argentine holiday table alongside cider and turrón. Cultural Background: Pan dulce, […]
Introduction: Bun and cheese pairs a dense, sweet, spiced bun with a slice of sharp processed cheese, creating a distinctive sweet-and-savoury combination enjoyed across Antigua and Barbuda at breakfast or as a snack throughout the day. Cultural Background: Bun and cheese pairs a dense, sweet, spiced bun with a slice of sharp processed cheese, creating […]
Introduction: Antiguan butter bread is a soft, slightly sweet white loaf so rich and buttery that it needs no additional butter once baked. Cultural Background: Antiguan butter bread is a soft, slightly sweet white loaf so rich and buttery that it needs no additional butter once baked. It is a daily staple across the islands, […]