Stories, guides and Argentine flavours
Everything we want to share about mate, coffee, alfajores and what we do at Patagonien.
What is an alfajor? The story of Argentina's favourite sweet
Two tender biscuits, dulce de leche in the middle and a coating of chocolate, coconut or sugar. Where the alfajor comes from, which kinds exist and how we make them by hand in Nuremberg.
Argentine coffee in Nuremberg: cortado, lágrima and what to order
Cortado, lágrima, café con leche with medialunas: Argentina's coffee culture and how to find it on our specialty coffee menu in Nuremberg.
Dulce de leche: what it is, how it is made and why it is not caramel
Milk, sugar and hours of patience. What Argentine dulce de leche is, how it differs from caramel and caramel cream, and where we use it at Patagonien.
Argentine empanadas: what they are, how to eat them and where to try them in Nuremberg
Homemade dough, traditional filling and a hand-crimped edge. Everything about the Argentine empanada, its regional varieties and how we make it at Patagonien, Nuremberg.
How to prepare mate: a step-by-step guide
What mate is, what you need and how to brew it the Argentine way. The guide from Patagonien, the Argentine café in Nuremberg.
Medialunas: the Argentine breakfast that is not a croissant
Smaller, sweeter and glazed with syrup: what medialunas are, how they differ from a croissant and how they are eaten with coffee in Argentina and at Patagonien, Nuremberg.