Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

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Chef Alex Sadowsky puts his own spin on choripán, one of Argentina’s signature handhelds, which sees chorizo tucked into a split baguette (not unlike an American hot dog bun). The chef’s version adds BelGioioso® Italico and Artigiano Vino Rosso cheeses, bringing a nice balance of earthy and salty, melty and firm. “Using a blend of the two cheeses—slices of the Italico and Artigiano crumbles—gives the best of both worlds: melty, earthy, fruity, wine hints and little pops of salt crystals,” he says. Meanwhile, jalapeños bring unexpected heat to the herbaceous chimichurri sauce.

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