Chef Rodrigo Carugati. Hoy cocinó "alfajores"

En Hispanoamérica, el alfajor es un postre dulce, que comparte el origen con su homónimo andaluz, una golosina tradicional de la gastronomía del Al-Ándalus, aunque guarde más similitudes con el alajú, en cuanto a su configuración. Fue difundido en América durante el periodo colonial.

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Chef Rodrigo Carugati. Hoy cocinó "alfajores"

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