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This is the name of the project of the renowned chefs of Cordoba Fede Massa and Fanco Baravalle, who seek to innovate and reach wherever a culinary intervention is needed.
With their vast trajectory, Fede Massacesi and Franco Baravalle decided once again to embark on the path of their heart.A bet that leads them to victory . It is a gourmet, canchera and innovative proposal named after TUNGA! alluding to the rhythm that runs through the veins of the Cordobes: the quartet . So Fede and Franco, in their foodtruck, seek to find the rhythm of Cordovan food.They seek to transform TUNGA TUNGA into delicious and unmistakable dishes with the brand of their authorship . In the words of the professionals:
We are a caravan of Cordovan cuisine, we bring our taste and fun everywhere, we move from here to there, we move to the Cordovan rhythm, to the rhythm of the tunga tunga.
Fede Massa, who served as a teacher in Gastronomy for several years, is mainly dedicated to bakery, charcuterie and organization of events. After graduating as a gastronomic professional in 2004 from the Argentine Institute of Gastronomy in Buenos Aires, he continued in constant training. From Córdoba he flew to different places, to learn more and more, not only about cooking, but also about culture.In addition, as we all know, travel opens the doors of imagination and heart . Fede was formed around gastronomy, in various areas throughout the country , but he also encouraged to cross the puddle. After having worked and studied in different pastry shops, hotels and restaurants in Europe, he decided to return. But before, he toured Spain, Italy and Switzerland working in places such as El Bulli Hotel, La maison du Prussien, Paco Torreblanca and many more. Fede is the star of Cordoba's gastronomy. So, when he came back from his world tour, he decided to bet on something of his own.
On the other hand, Franco Baravalle is a central character in the gastronomic circle of Cordoba , and he never hesitated to support the proposal of his colleague and friend Fede.Franco studied in Cordoba and trained in the restaurant of the hotel Holiday Inn. He then became the chef of the renowned restaurant Jacinto Bistró and the Parador Bosque Douglas. Places highlighted for their originality and the development of regional recipes and dishes. With the touch of Cordovan precise and perfect, following the rhythm of nature . Using seasonal fruits and native herbaria, their knowledge is a source of inspiration. Franco's experience is strongly marked by the local, the regional and the work of cooking in harmony with nature.So this food professional knows all the routes of Cordovan cuisine. He knows better than anyone the secrets of Serrano flavors, the mysteries of native aromatic, the delights of native forestsand the desires of his Cordoba guests .
Franco and Fede form the ideal duo to fall in love with every Cordovan who is encouraged to try what TUNGA! has to give .
They never doubted it: the passion of both is gastronomy. When they meet in the kitchen, they feel alchemists, magicians, sorcerers of delicacies.With their tips and secrets they develop the best recipes, unexpected potions that fall in love with those who try them . That is why the development of entrepreneurship “TUNGA! Caravan of Cordovan cuisine” was an incipient success. A reputable brand that was destined to win. And so it was: he won several titles and stood out among the regional proposals. In the editions of the World Choi in 2015 and 2018, they won the awards for the best gourmet chori.
In the words of the team:
The mobile kitchen format allows you to hold different types of events, as well as adapt to the delivery of courses, workshops and gastronomy trainings in different areas.With TUNGA ! , the cuisine of Cordoba is moved in a truck with a lot of vibe and a strong gastronomic proposal. Maintaining the identity of regional cuisine, it brings fun and uncontractured style to the event.
And you... Do you dare to taste the rhythm of tunga tunga?
Publication Date: 31/07/2020
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