At 11 am we will be welcomed with a visit to the distillery, where we will see how the spiritual drinks are produced. Then we start with the first half of the cooking class. We will learn local techniques and customs and cook with fresh seasonal ingredients and different cuts of meat.
We continue with the visit to the tasting cave where we will distill the drinks ourselves. We pick the botanical ingredients, fill the still and wait for the alchemy to happen.
We return to the kitchen to finish preparing the food to welcome the most expected moment: we will enjoy a complete lunch paired with the house wine and spirits.
Throughout the morning/noon we will prepare (and taste) typical Argentinean food: Charcuterie plate with cheese and cured meats; depending on the season, fresh vegetables, provoleta cheese, chorizo (sausage), morcilla (blood sausage) and offal.
Then we prepare empanadas, and a cut of meat accompanied with the vegetables we have prepared.
To conclude, the dessert will arrive with seasonal flambéed fruits.
The idea is that you go back home with recipes you can reproduce, and maybe a bottle of a Spirit to share with family and friends.