Where chefs eat: Dante Liporace

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Where chefs eat: Dante Liporace

Nov 13, 2015

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He is one of the most outstanding chefs in the country: after closing his famous Tarquino restaurant, he started working, no less, as the leading chef of the kitchen of the Casa Rosada. Passionate about meat and Buenos Aires, his Secuencia de la vaca (Sequence of the Cow) - an 8-step tasting menu, to taste from the tongue to the tail of the cow - arrived at the gastronomic section of the New York Times. And there is more: his experience also include working with Ferran Adrià in El Bulli.




WHAT RESTAURANTS IN BUENOS AIRES DO YOU LIKE? WHERE DO YOU EAT PIZZA? AND ICE CREAM? WHICH MARKETS DO YOU LIKE TO GO?

Liporace shared with us all his favorite:

WHERE TO EAT AND WHAT TO TRY:

"La Brigada in San Telmo, to eat lamb chitterlings, lamb sweetbread, rib eye cap, boar sausage and as dessert figs with cream. I also love Freud & Fahler, Aramburu, The baqueano and Carlitos. The beef served at Le grill is one of the best I've tried and I like pasta at Brocolino, located downtown”.

WHERE TO TAKE AN ICE-CREAM:

"Persicco or Freddo, I ask mint ice cream, banana split, cherry or tramontana."

A MARKET IN BUENOS AIRES:

"I go once a week to Chinatown, to buy fish and try new things."

BARS TO DRINK A CUP:

"I don’t go out much, but when I do I go to Harrison or Guido. I also go to Gran Bar Danzon because it´s nearby to drink a mojito."

A SWEET CRAVING:

"For sweet I like Campania de chocolates, almond bread and croissants are amazing."

A BUENOS AIRES PIZZA STORE:

"I generally go to La Americana, because I have a strong feeling towards Congress town (Center). I choose El cuartito for the fugazetta and Guerrín for mozzarella". 



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