Dulce de Leche

It is important to highlight that the Dulce de leche does not contain additives, neither colorings nor preservatives. A new flavor for the rest of the world, similar to the creams made based on chocolate and hazelnut paste, but being healthier, lighter and tastier.

As for its characteristics, the dulce de leche is a viscous, sweet product, spreadable, of yellowish brown color (fawn color), aroma of vanilla and remarkably bright.

A healthy, ideal product smartly included in the diet of the typical family

The World Health Organization has accepted it as an ideal consumption in the human diet, the daily ingestion of 400 cm3 of milk, either in liquid form or in any of its by-products.

Nevertheless, 200 grams of Dulce de leche covers the whole of the suggested ingestion. Its energetic value is approximately 290 calories every 100 grams.

Among its advantages we can highlight the one that indicate that it acts as an excellent fastener in the metabolic process of the vegetable proteins.

A bit of history............

As the tradition says, the Dulce de leche was invented in Argentina – by mistake - one evening during the colony and the internal fights ages.

Those were the times of Rosas and the battles with Lavalle.

Apparently, Lavalle decided to visit Rosas at his camp. Those were other ages where the honor was very important among gentlemen. Despite being enemies, a mutual admiration and respect existed.

It tells the history that as Rosas was not in the camp, General Lavalle did not find anything better to do that to fall asleep a while on his enemy’s cot and to wait for him.

At the same time a mulatto - the cook of the regiment - was preparing a "grout" which consisted of a mixture of milk with sugar that turned into a cream with a fawn color. The same one was served to give energy and to feed the soldiers.

When the mulatto got into the tent instead of finding the General there, he could see that Rosas, his enemy was asleep. The woman should have got scared that she couldn’t move herself from the place. She forgot for a moment the grout on the fire and it kept on cooking.

Then, a brave man was the one who tasted the dulce de leche as it had been left alone. As a result, the dulce de Leche began.

It is very difficult to meet a person who doesn´t like it while tasting it. It has an exquisite flavor which remains in our memory for ever after eating it for the first time. It is a kind of food that identifies us.

In Argentina, it is common to receive and to entertain the foreigners with two culinary specialties: the roast meat and the Dulce de leche. Both delicacies possess a common root being this:”the Argentine cattle”.

The cow in our country is raised in big meadows known as “The Pampas ", where the "gauchos", (inhabitants of those fields) used to be in charge of the rural work. This area - ideal for the baby of the bovine cattle – it is considered to be unique due to the rich soil, a kind climate and the lack of pollution in the air

This particular flavor has been spreading around the world and nowadays we can find the Dulce de Leche being commercialized in some countries under different names.

We truly know that it is an Argentinean invention. The one sold in other places varies in color, density and flavor

• Chile: Manjar
• México: Cajeta
• Venezuela: Arequipe
• Estados unidos: Caramel