Rachel Laudan

Earlier I posted on my reactions to the standoff between Argentine farmers and the government over a proposed export tax on grains of around 40%. Given the widespread reporting on the “food crisis” I have been amazed how little attention has been paid to this conflict which has, or now had, major implications for [...]

My instinctive reaction to pasta dishes in Buenos Aires is that the pasta is more varied, chubbier, more likely to be filled, less shiny, and softer than the pasta you get in the United States.
More varied: Perhaps it’s just that the names are different, perhaps it’s because dried pasta is less common and gnocchi-style [...]

Or, more accurately, Italo-porteño cuisine, the Italian cuisine of Buenos Aires.
Just consider the following:

Argentine cuisine is “Italian” cuisine if you leave aside empanadas (pasties) and parilla (grilled meats) and some regional cuisines.
Pasta and pizza are the everyday dishes for everybody
The cheeses of Argentina are overwhelmingly of Italian ancestry
The charcuterie of Argentina is overwhelmingly of Italian [...]