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I define myself as a rustic chef. My formal instruction was the starting point that I perfected through experience and contact with different cultures, traditions and places around the world.

My training continues every day, learning from ancestral, urban or peasant cuisine.

A small dining room, an old cook or your grandmother, can teach you the magic of cooking that is not contained in gastronomy books or large schools.

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Fresh Salad Author: malegre

Fresh salad to enjoy a sunny day

matambre Metal swatter and something else Author: malegre

In the Quebrada de las Conchas (Salta), we cook a matambre with special venee...

Northern table Author: malegre

We show you how to prepare a typical northern board.

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