Uruguayan cuisine
Encyclopedia
Dulce de leche
Dulce de leche is a thick,creamy, caramel-like milk-based sauce or spread.Literally translated, dulce de leche means "sweet from milk". It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. It is a popular sweet in Latin America, where...
, is used to fill cookies, cakes, pancakes, milhojas
Mille-feuille
The mille-feuille , vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France.Traditionally, a mille-feuille is made up of three layers of puff pastry , alternating with two layers of pastry cream , but sometimes whipped cream, or jam are substituted...
, and alfajores. The alfajores are shortbread cookies sandwiched together with dulce de leche or a fruit paste. Dulce de leche is used also in flan con Dulce de Leche.
The national drink is the Grappamiel. Grappamiel is an alcoholic drink which is very popular in rural areas. It is made with alcohol and honey. It is often consumed in the cold mornings of autumn and winter to warm up the body.
A traditional drink, is an infusion called mate
Mate (beverage)
Mate , also known as chimarrão or cimarrón, is a traditional South American infused drink, particularly in Argentina, Uruguay, Paraguay, southern states of Brazil, south of Chile, the Bolivian Chaco, and to some extent, Syria and Lebanon...
. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup. Hot water is then poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. The drink is sipped through a metal or cane straw, known as a Bombilla.
Traditional dishes
- AsadoAsadoAsado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In the former countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various...
: both the tradition of grilling beefBeefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
over coals (which translates to barbecue in American English), and the dish, "tira de asado". - ChivitoChivito (sandwich)Chivito is the name of a sandwich-style national dish in Uruguay, and consists primarily of a thin slice of filet mignon , with mayonnaise, black or green olives, mozzarella, tomatoes and commonly also bacon, fried or hardboiled eggs and ham. It is served in a bun, often with a side of French fries...
: a sandwichSandwichA sandwich is a food item, typically consisting of two or more slices of :bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or...
containing steakSteakA steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
, hamHamHam is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
, cheeseCheeseCheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
, tomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
, lettuceLettuceLettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important...
, and mayonnaiseMayonnaiseMayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
. - ChoripánChoripánChoripán is a type of sandwich with chorizo invented in Argentina.This type of chorizo sandwich is very popular in Argentina, Chile, Peru, Puerto Rico and Uruguay...
: a very popular Uruguayan fast foodFast foodFast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a...
. A grilled "chorizoChorizoChorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
" and a crusty breadBreadBread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
such as a baguetteBaguetteA baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough...
, with tomato, lettuce and mayonnaise. - EmpanadaEmpanadaAn empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing...
: a small piePieA pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients....
or turnoverTurnover (food)A turnover is a kind of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich....
, most commonly filled with meat or ham and cheese. - Empanada Gallega: a fish pieFish pieFish pie is a traditional British dish. The pie is usually made with white fish in a white or béchamel sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients...
, with sauceSauceIn cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...
, onionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s and green peppers. Brought by immigrants from Galicia. - FaináFainaFaina is a small town and municipality in central-west Goiás state, Brazil. The population was 6,918 in a total area of 1,944.9 km².-Location and Connections:...
: a mix of chickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
flourFlourFlour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
, salt, water and olive oil, originally called "farinata" cooked like a pizzaPizzaPizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
on a flat tray. Brought by immigrants from LiguriaLiguriaLiguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
(Italy). - Pancho: the typical Uruguayan hot dogHot dogA hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish and/or sauerkraut.-History:...
: a bunBunA bun is a small, usually sweet, bread. Commonly they are hand-sized or smaller, domed in shape, with a flat bottom. A bun can also be a savory bread roll similar to a bap or barmcake....
called "pan de Viena" filled with a "FrankfurterHot dogA hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish and/or sauerkraut.-History:...
" with mustardMustard (condiment)Mustard is a condiment made from the seeds of a mustard plant...
, ketchupKetchupKetchup is a sweet-and-tangy condiment typically made from tomatoes, vinegar, sugar or high-fructose corn syrup and an assortment of...
, mayonnaiseMayonnaiseMayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
or "salsa golfSalsa golfSalsa golf is a cold sauce of somewhat thick consistency, common in Argentina. According to legend, it was invented by Nobel laureate Luis Federico Leloir in the mid-1920s at the "Golf Club" at the seaside resort Mar del Plata...
" on top. - GnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
(known as "ñoquis") is traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest. Gnocchi made a cheap and hearty meal. On these occasions, some people leave a coin or a banknote under the plate to attract prosperity. - Húngara: very similar to the FrankfurterHot dogA hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish and/or sauerkraut.-History:...
, but very spicy. - MilanesaMilanesaThe milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Panama, Paraguay, Peru, Uruguay, and Venezuela, as well as in other American countries to a lesser extent, where breaded meat fillet preparations are known as a milanesa The milanesa is a common meat...
: a thin, breaded steak. There is a great variety, such as: MilanesaMilanesaThe milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Panama, Paraguay, Peru, Uruguay, and Venezuela, as well as in other American countries to a lesser extent, where breaded meat fillet preparations are known as a milanesa The milanesa is a common meat...
Napolitana, Milanesa Rellena and Suprema MarylandMarylandMaryland is a U.S. state located in the Mid Atlantic region of the United States, bordering Virginia, West Virginia, and the District of Columbia to its south and west; Pennsylvania to its north; and Delaware to its east...
. - LehmeyunLahmacunLahmacun or lahmajoun , from , , "meat with dough", is an item of prepared food originating in the early Syrian cuisine of the Levant, consisting of a round, thin piece of dough topped with minced meat...
: an ArmeniaArmeniaArmenia , officially the Republic of Armenia , is a landlocked mountainous country in the Caucasus region of Eurasia...
n dish, brought by Armenian immigrants. - Pascualina: a spinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
pie, not unlike spinach pies found throughout the Mediterranean the name makes a reference to Pascua, 'Easter'. - Pastel de carne: in English: meat pie. Chopped meat, mashed potatoMashed potatoMashed potato is made by mashing freshly boiled potatoes with a ricer, fork, potato masher, food mill, or whipping them with a hand beater. Dehydrated and frozen mashed potatoes are available in many places...
es, green peppers, oliveOliveThe olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
s, eggs. - Russian saladRussian saladSalade Olivier is a salad composed of diced potatoes, vegetables and meats bound in mayonnaise. The salad is usually called Russian salad in Western European and Latin American countries, and Salad Olivieh in Iranian cooking.-History:...
: potatoes, carrotCarrotThe carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
s, peaPeaA pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s and mayonnaise.
Pizza (locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Uruguayan form more closely resembles an Italian calzone
Calzone
A calzone Italian: , "stocking" or "trouser") is a turnover that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza....
than it does its Italian ancestor. Typical Uruguayan pizzas include pizza canchera, pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). While Uruguayan pizza, derives from Neapolitan
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France...
cuisine, the Uruguayan fugaza/fugazza comes from the focaccia xeneise (Genoan), but in any case its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) is an Uruguayan invention.
Fainá
Faina
Faina is a small town and municipality in central-west Goiás state, Brazil. The population was 6,918 in a total area of 1,944.9 km².-Location and Connections:...
is a type of thin bread made with chickpea
Chickpea
The chickpea is a legume of the family Fabaceae, subfamily Faboideae...
flour (adopted from northern Italy). During the 20th century, people in pizzerias in Montevideo, have commonly ordered a "combo" of moscato
Muscat (grape and wine)
The Muscat variety of grapes of the species Vitis vinifera is widely grown for wine, raisins and table grapes. Their color ranges from white to near black. Muscat almost always has a pronounced sweet floral aroma. Muscat grapes are grown around the world...
, pizza, and fainá. This is a large glass of a sweet wine called moscato (muscat), plus two triangular stacked pieces (the lower one being pizza and the upper one fainá). Despite both pizza and faina being Italian in origin, they are never served together in that country.
Nevertheless, the pastas (pasta, always in the plural) surpass pizzas in consumption levels. Among them are tallarines (fettuccine
Fettuccine
Fettuccine is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour wider than but similar to the tagliatelle typical of Bologna...
), ravioles (ravioli
Ravioli
Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
), ñoquis (gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
), and canelones
Canelones
Canelones is the capital of the department of Canelones in Uruguay.-Population:In 2004, it had a population of 19,631. While Canelones is the capital of the department of the same name, it has a considerably smaller population compared with two other cities in the department, Ciudad de la Costa and...
(cannelloni
Cannelloni
Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce. Some type of cannelloni need to be boiled beforehand, for some others is enough to use runnier sauces/filling....
). They are usually cooked, served, and consumed in Uruguayan fashion
Fashion
Fashion, a general term for a currently popular style or practice, especially in clothing, foot wear, or accessories. Fashion references to anything that is the current trend in look and dress up of a person...
, called al-uso-nostro, a phrase of Italian origin.
Sliced pizza served over fainá, a common combination. For example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Uruguayan pasta tends to come together with a large amount of tuco sauce (Italian suco "juice"), and accompanied by estofado (stew). Less commonly, pastas are eaten with a sauce of pesto
Pesto
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
, a green sauce based on basil
Basil
Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum , of the family Lamiaceae , sometimes known as Saint Joseph's Wort in some English-speaking countries....
, or salsa blanca (Béchamel sauce
Béchamel sauce
Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...
).
Polenta
Polenta
Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
comes from Northern Italy
Northern Italy
Northern Italy is a wide cultural, historical and geographical definition, without any administrative usage, used to indicate the northern part of the Italian state, also referred as Settentrione or Alta Italia...
and is very common throughout Uruguay. But unlike in Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese.
Spanish influences are very abundant: desserts like the churros (cylinders of pastry
Pastry
Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small cakes, tarts and other sweet baked products are called "pastries."...
, usually fried, sometimes filled with dulce de leche), flan
Flan
Crème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top...
, ensaimadas (Catalan sweet bread), and alfajores are all descended from Spain. Nearly all kinds of stews known as "guisos" or "estofados", arroces (rice dishes such as paella
Paella
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
), and fabada (Asturian
Asturias
The Principality of Asturias is an autonomous community of the Kingdom of Spain, coextensive with the former Kingdom of Asturias in the Middle Ages...
bean stew). All of the guisos and pucheros (stews) are of Spanish origin. Uruguayan preparations of fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
, such as dried salt cod (bacalao
Bacalao
Bacallao was a phantom island depicted on several early 16th century maps and nautical charts. The name first appears on a chart in 1508, but there are earlier accounts of Bacalao...
), calamari, and octopus
Octopus
The octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms...
, originate from the Basque
Basque Country (autonomous community)
The Basque Country is an autonomous community of northern Spain. It includes the Basque provinces of Álava, Biscay and Gipuzkoa, also called Historical Territories....
and Galician regions.
Germanic
Germanic peoples
The Germanic peoples are an Indo-European ethno-linguistic group of Northern European origin, identified by their use of the Indo-European Germanic languages which diversified out of Proto-Germanic during the Pre-Roman Iron Age.Originating about 1800 BCE from the Corded Ware Culture on the North...
influence has impacted Uruguayan food as well, particularly sweet dishes. The pastries known as facturas are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the "Berlinese" known as bolas de fraile ("friar's balls"), and the rolls called piononos. The facturas were re-christened with local names given the difficult phonology of German, and usually Uruguayanized by the addition of a dulce of leche filling. In addition dishes like Chucrut (Sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
) have also made it into mainstream Uruguayan cuisine.
Due to its strong Italian tradition, in Uruguay all of the famous Italian pasta dishes are present:
ravioli
Ravioli
Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
, spaghetti
Spaghetti
Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
, lasagna
Lasagna
Lasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
, tortellini
Tortellini
Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
, fettuccine
Fettuccine
Fettuccine is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour wider than but similar to the tagliatelle typical of Bologna...
, cannelloni
Cannelloni
Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce. Some type of cannelloni need to be boiled beforehand, for some others is enough to use runnier sauces/filling....
, fusilli
Fusilli
Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fusile, archaic or dialectal word for "rifle" , referring to the spiral-grooved barrel of the latter...
, agnolotti
Agnolotti
Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto...
, tagliatelle
Tagliatelle
Tagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...
, capellini
Capellini
Capellini with its diameter between 0.85 mm and 0.92 mm is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands....
, vermicelli
Vermicelli
Vermicelli is a traditional type of pasta round in section that is thicker than spaghetti.-Vermicelli thickness comparison:In USA, the National Pasta Association, founded in 1904, lists, together with various spelling mistakes, vermicelli as a thinner type of spaghetti.-History in Italy:In...
, penne rigatti, fagioloni, cellentani, rotini
Rotini
Rotini is a type of helix- or corkscrew-shaped pasta. The name derives from the Italian for twists. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle ....
, bucatini
Bucatini
Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning "hole", while bucato means "pierced"....
, farfalle
Farfalle
Farfalle are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla . The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."...
and the traditional gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
. Although the pasta can be served with a lot of sauces, there is one special sauce that was created by Uruguayans. The Caruso Sauce
Caruso Sauce
Caruso Sauce or Salsa Caruso is a warm sauce made of cream, sliced onions, ham, cheese, nuts and mushrooms. It is served with pasta .-History:...
is a pasta sauce made from double cream, meat extract, onions, ham and mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
s. It is very popular with sorrentino
Sorrentino
Sorrentino is a surname of Italian origin. The name refers to:*Beth Sorrentino , American pianist and pop singer*Christopher Sorrentino , American novelist and short story writer; son of Gilbert Sorrentino...
s and agnolotti
Agnolotti
Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto...
.
Cakes
- Schwarzwälder Kirschtorte: brought by immigrants from Germany, consists several layers of chocolate cakeChocolate cakeChocolate cake is a cake flavored with melted chocolate or cocoa powder.-History:Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr...
, with whipped creamWhipped creamWhipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, in which case it may be called Chantilly cream or crème Chantilly ....
and cherries between each layer (Selva Negra) - Chajá: a dessert with meringue, sponge cake, "Chajá" cream and peaches. It is created by a well known firm in the city of PaysandúPaysandú-Transportation:The city is served by Tydeo Larre Borges International Airport.-Climate:Paysandú has a humid subtropical climate, described by the Köppen climate classification as Cfa. Summers are warm to hot and winters are cool, with the occurrence of frosts and fog...
. - Génoise cakeGénoise CakeA génoise cake is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine that does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake...
: Italian sponge cakeSponge cakeSponge cake is a cake based on flour , sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method. Typicially the batter method in the U.S. is known as a...
served with buttercream frosting, brought by the Italian immigrants. (Plantillas) - Frankfurter KranzFrankfurter KranzThe Frankfurter Kranz is a cake speciality believed to originate from Frankfurt am Main, Germany.Preparation starts with the baking of a firm sponge cake in a ring shaped baking tin...
: shaped like a crown in a ring shape, it is filled with buttercream (and also possibly jam or jelly) and topped with caramel-covered brittle nuts, called Krokant. Brought by the German immigrants from Frankfurt am Main. Mainly eating during holidays and very popular among Uruguayan desserts. - PrinzregententortePrinzregententortePrinzregententorte is a bavarian cake, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze....
: a cake that consists of at least six thin layers of sponge cake interlaid with chocolate buttercream, the exterior is covered in a dark chocolate glaze. Brought by the German immigrants from BavariaBavariaBavaria, formally the Free State of Bavaria is a state of Germany, located in the southeast of Germany. With an area of , it is the largest state by area, forming almost 20% of the total land area of Germany...
. - Isla Flotante
Confectioneries
- Garrapiñada: a very popular treat, made with peanuts, cocoa, vanilla and sugar. It is sold in little bags in the downtown's streets.
Cookies
- AlfajorAlfajorAn alfajor or alajú is a traditional Arabic confection found in some regions of Spain and then made with variations in countries of Latin America including Argentina, Chile, Uruguay, Peru, and Mexico, after being taken there by the colonists. The archetypal alfajor entered Iberia during the period...
es: longbread cookies, sandwiched together with Dulce de Leche or a fruit paste. - Churros: came from Spain, and are just like those, except some have fillings, like custard cream or Dulce de Leche
Custards and ice creams
- Dulce de lecheDulce de lecheDulce de leche is a thick,creamy, caramel-like milk-based sauce or spread.Literally translated, dulce de leche means "sweet from milk". It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. It is a popular sweet in Latin America, where...
: a sweet treat made of milk and sugar. Is used in many Uruguayan desserts. - GelatoGelatoGelato is the italian word for ice cream and sorbet. Italians use the word gelato to mean a sweet treat that is served frozen. Indeed, gelato, just like ice cream, is made with Milk, cream, various sugars, flavoring including fresh fruit and nut purees....
: an Italian variant of ice-cream, flavored with fresh fruit purees, cocoa and/or nut pastes. If other ingredients such as chocolate flakes, nuts, small confections, cookies, or biscuits are added, they are added after the gelato is frozen. Gelato made with fresh fruit sugar and water and without dairy ingredients is known as sorbet. Brought by the Italian immigrants. - Dulce de membrilloDulce de membrilloDulce de membrillo or Carne de membrillo in Spanish, marmelada in Portuguese, codonyat in Catalan, cotognata in Italian, is a sweet spread or a dessert ....
: a sweet quince paste. - Budín inglés: in English: "English pudding". A pudding with fruits and nuts, very popular in Christmas and New Year's Eve.
- FlanFlanCrème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top...
: is a kind of rich custard dessert with a layer of soft caramel on top. It can be served with Dulce de Leche too (Flan con dulce de leche). - Martín FierroMartín FierroMartín Fierro is a 2,316 line epic poem by the Argentine writer José Hernández. The poem was originally published in two parts, El Gaucho Martín Fierro and La Vuelta de Martín Fierro . The poem is, in part, a protest against the modernist tendencies of Argentine president Domingo Faustino Sarmiento...
: a slice of cheese and a slice of quinceQuinceThe quince , or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region...
paste (dulce de membrillo). - Ricardito: Also as popular, this is a cream filled treat, covered with chocolate on a waffle base. It has different variants and it's sold in most kiosks in individual boxes.
- GranitaGranitaGranita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy , it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture...
: a semi-frozen dessert of sugar, water, and flavorings originally brought from the Italian immigrants from SicilySicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
. - SemifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
: is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped creamWhipped creamWhipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, in which case it may be called Chantilly cream or crème Chantilly ....
, brought by the Italian immigrants from Northern ItalyNorthern ItalyNorthern Italy is a wide cultural, historical and geographical definition, without any administrative usage, used to indicate the northern part of the Italian state, also referred as Settentrione or Alta Italia...
. - Crème caramel: a rich custard dessert with a layer of soft caramelCaramelCaramel is a beige to dark-brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard and coffee....
on top, as opposed to crème brûléeCrème brûléeCrème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel...
, which is custard with a hard caramel top. Brought by the immigrants from France or Spain.
Pastries
- BizcochoBizcochoBizcocho is the name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies. Bizcochos have European origin, but have been developed and diversified in the Río de la Plata region –they are known as facturas in Argentina.-Assorted...
s: buttery flaky pastry with many variants, the croissantCroissantA croissant is a buttery flaky pastry named for its distinctive crescent shape. It is also sometimes called a crescent, from the French word for "crescent". Croissants are made of a leavened variant of puff pastry...
s being one of the most popular. - StrudelStrudelA strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire....
: the famous apple pie from Germany. - Pastafrola: an exquisite pie made of quince paste (dulce de membrillo).
- CrêpeCrêpeA crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...
: brought by the immigrants from France, popular for a typical Uruguayan breakfeast, When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella spread, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits. The most populars are Apple Crepes and Dulce de Leche Crepes. - Loukoumades: are a kind of fried-dough pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame, brought by the Greek immigrants.