Editing Argentine cuisine (section)

=== Central region and la Pampa ===
[[File:Pizzas Buenos Aires.png|thumb|left|Typical pizzeria from Buenos Aires]]
[[File:Puchero argentino servido.JPG|thumb|Argentine [[puchero]]]]
This region is composed of the city of [[Buenos Aires]], Buenos Aires Province, [[Córdoba Province, Argentina|Córdoba]], [[La Pampa Province|La Pampa]], [[Santa Fe Province|Santa Fe]], and [[Entre Ríos Province|Entre Ríos]].

This region, especially within the larger urban areas of [[Buenos Aires]], [[Rosario]], and [[Córdoba, Argentina|Córdoba]] welcomed [[Argentines of European descent|European immigrants]]. These were especially of [[Italian Argentine|Italian]] and [[Spanish Argentine|Spanish]] descent. Nevertheless, there was also a migratory flow of [[German Argentine|German]], [[Swiss Argentine|Swiss]], and Middle Eastern immigrants arriving in Argentina. As a result, dishes such as pasta, pizza, [[puchero]]s ([[stew]]s), [[croqueta]]s ([[fritter]]s), [[sauce]]s, [[embutido]]s ([[sausage]]s), and chicken and meat courses brought a wider scope of options to daily menus. The bread-making, dessert, pastry, and dairy industries have achieved considerable development in this region.

The above-mentioned dishes have developed a distinctively Argentine nuance. That is why, for example, Argentine pasta includes a wide variety of dishes ranging from [[spaghetti]], fusiles ([[fusilli]]), ñoquis ([[gnocchi]]), [[ravioli]], cintas (pasta ribbons), and [[lasagne]] to the Argentine-made [[sorrentinos]], agnolottis ([[agnolotti]]), canelones ([[cannelloni]]), and fetuchines ([[fettuccine]]).

Pizza—made with very thin, and sometimes thick, high-rising [[dough]]s, with or without cheese, cooked in the oven or ''a la piedra'' (on a [[stone oven]]), and stuffed with numerous ingredients—is a dish which can be found in nearly every corner of the country. [[Buenos Aires]], [[Rosario]], and [[Córdoba, Argentina|Córdoba]] also serve it with [[fainá]], which is a chick pea-flour dough placed over the piece of pizza. People say that what makes Argentine pizza unique is the blending of Italian and Spanish cultures. At the turn of the 19th century, immigrants from [[Naples]] and [[Genoa]] opened the first pizza bars, though Spanish residents subsequently owned most of the pizza businesses.

[[File:Alfajores de Argentina.jpg|thumb|235px|Argentine pastry, including ''Rogel'' (a cake of layers of [[hojaldre]] covered with [[meringue]]), [[dulce de leche]], and regional variants of [[Alfajores]] (from [[Mar del Plata]], [[Córdoba Province, Argentina|Córdoba]], [[Tucumán Province|Tucumán]], among others).]]

Bread products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derive from blending the above nationalities' products. [[Bakery|Bakeries]] sell not only a wide scope of bread, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose main dough ingredient is either butter or fat and which may be simple or stuffed with [[dulce de leche]], milk, [[jam]], crema pastel, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of ''medialunas'' (singular: ''medialuna,'' literally half-moon, that is to say, crescent), based upon [[French cuisine|French]] [[croissant]]s. [[Sandwiches de miga]] are another type of bread products; they are made only with thin layers of [[white bread]] (generally referred to as crustless bread) and stuffed with food items ranging from [[ham and cheese]] to other more sophisticated combinations such as raw ham, tomatoes, olives, hard-boiled eggs, tuna, lettuce, red pepper, and the like.

Desserts and sweets are usually stuffed or covered with [[dulce de leche]]. The latter can be eaten alone or on top of cakes, [[alfajor]]es, panqueques ([[Crêpe|crepes]]), and pastries, or as a topping spread over [[flan de leche]]. [[Chantilly cream]] is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes. [[Italian ice cream]]s in this region also achieved a significant degree of development by adding local flavours that somehow preserved the local spirit involved in their preparation.

Although asado is eaten all over the country, its origin may be traced back to the [[Pampas]]. It entails many types of meat, which are generally eaten as follows: achuras ([[offal]]), morcilla ([[black pudding|blood sausage]]), and sometimes also a [[provoleta]] (a piece of [[provolone]] cheese cooked on the grill with [[oregano]]) are eaten first. Then comes the [[choripán]] (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and finally meat such as [[short ribs|asado de tira]], vacío ([[flank steak]]), lomo ([[Beef tenderloin|tenderloin]]), colita de cuadril ([[round steak|rump]]), matambre (rolled stuffed steak cut into slices and served cold), entraña ([[hanger steak]]); the list is never-ending. ''Cabrito al asador'' (roast kid or goat) is frequently eaten in the [[Córdoba Province, Argentina|province of Córdoba]].