Argentinian restaurants The Argentinian cooking, poor of spices and seasonings, but abounding in the quantity, sinks his roots in that spanish. The main resource of the Countries is the meat, one of the best in the world, that is prepared to the brace (braseros), to the skewer (asados), on the grill (churrascos) or boiled (puncheros) and offer always in big portions, with surround of legumes, potatoes, rice or mais and varied sauces of accompaniment, like the Chinichurri. The typical argentinian food is the asado (meat of cow cooked to the grill), besides the "empanadas" (a sort of pasta stuffed from meat and other flavors), the "tamales", the "humita" and the "locro". Fish and crustaceans ( specially renowned salmon and trout of the region andina) are cooked to the spanish. A dish of lean part very spread are "los huevos rancheros", cooke eggs served on slices of toasted bread and sprinkled with a sauce of garlic, onions, tomato, peppers, paprika and oil. Here the Argentinian restaurant born in Italy.
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Apollo 2002 Map Map
corso Milano 66, Novara (NO)
 
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Because the human body is a tree. Spring Awakening III In the garden
The initiative, which is scheduled to run from June 26th to September 13th, 2020, is inaugurating a temporary space for art in Corso Matteotti 5, in Milan, in the very heart of the city.
Cariatide (bleue), circa 1913 Modigliani and the Montparnasse Adventure
On 22 January 1920 Amedeo Modigliani was taken, unconscious, to the Hôpital de la Charité in Paris and died there two days later at the age of only 36, struck down by the then incurable disease of tubercular meningitis that he had miraculously managed to survive twenty years earlier.
 

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