By: Julie Pacotte
It is told that the “dulce de leche” was born in 1829 when, in Cañuelas, a servant of the General Manuel de Rosas forgot the milk that she was preparing, because of the presence of the great enemy (the General Lavalle) into the campsite. When she remembered of her milk (milk with sugar), it became a kind of brown jelly. It is told that a brave soldier, being very hungry, tasted the jelly and since then we recognised this fruit of coincidence as “Dulce Criollo”, or “Dulce de Leche”, one of the argentines specialities. That we presented to the world almost 100 years later, in 1921, when in Washington the first regional milkier exposition was celebrated.
To be frank, I had never heard about the “dulce de leche” before arriving in Argentina. When I saw its colour for the first time, I thought it was made with chocolate (what shows my level of ignorance!). Tasting this cream, I understood that one (if it is not THE) of the main ingredients was sugar, and I found it to much sugared; I didn’t like it immediately, I felt it was only sugar! Nevertheless, hopefully, I could taste other ones, that this time were hand made, and I liked it much better. I could have eat it with a little spoon, ha-ha, instead it wouldn’t have come to my mind with the first that I have tasted.
If I would compare it with something that we eat in France it would be with the Nutella, of the Ferrero brand. This paste made with chocolate and nuts is very appreciated, it’s a delight for everybody, children and adults, at every moment of the day. What changes is that you don’t eat Nutella with every kind of sugared food, in France we mainly eat it on bread rolls or crepes. Even when now, I like the “dulce de leche”, I could never replace the Nutella, which is for me and a lot of French people, better when you talk about sugared food to eat for breakfast or tea time.
It is told that the “dulce de leche” was born in 1829 when, in Cañuelas, a servant of the General Manuel de Rosas forgot the milk that she was preparing, because of the presence of the great enemy (the General Lavalle) into the campsite. When she remembered of her milk (milk with sugar), it became a kind of brown jelly. It is told that a brave soldier, being very hungry, tasted the jelly and since then we recognised this fruit of coincidence as “Dulce Criollo”, or “Dulce de Leche”, one of the argentines specialities. That we presented to the world almost 100 years later, in 1921, when in Washington the first regional milkier exposition was celebrated.
To be frank, I had never heard about the “dulce de leche” before arriving in Argentina. When I saw its colour for the first time, I thought it was made with chocolate (what shows my level of ignorance!). Tasting this cream, I understood that one (if it is not THE) of the main ingredients was sugar, and I found it to much sugared; I didn’t like it immediately, I felt it was only sugar! Nevertheless, hopefully, I could taste other ones, that this time were hand made, and I liked it much better. I could have eat it with a little spoon, ha-ha, instead it wouldn’t have come to my mind with the first that I have tasted.
If I would compare it with something that we eat in France it would be with the Nutella, of the Ferrero brand. This paste made with chocolate and nuts is very appreciated, it’s a delight for everybody, children and adults, at every moment of the day. What changes is that you don’t eat Nutella with every kind of sugared food, in France we mainly eat it on bread rolls or crepes. Even when now, I like the “dulce de leche”, I could never replace the Nutella, which is for me and a lot of French people, better when you talk about sugared food to eat for breakfast or tea time.
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