It is not all about the juicy meat. Thanks to the influx of Italian immigrants early last century Buenos Aires boasts the world's second best ice cream. The motherland naturally keeps the top spot in internacional competitions.
On a typical hot, humid day nothing beats strolling into one of the many upscale artisanal vendors and choosing from 70+ different flavours. After years of testing I pronounce Persicco and Volta as the premium places to visit, though quality can vary a bit between different outlets.
So what is so fantastic about Argentinian ice cream compared to the industrialised versions? Taste and texture. All natural ingredients are used and the result is divine. Go for a cuarto, 1/4 kilos of lovlieness, most commonly divided between three flavours. Try the different chocholate flavours that tastes better than real chocholate, but my advice is to steer well clear of the sambayón, which is ice cream with wine flavour! My Malbec works just fine in a glass, thank you.
