El Pastificio de Nicola: Riwwelkuchen | Traditional Volga German Crumb Cake

Oct 14, 2026 | Discover Riwwelkuchen, a traditional cake brought to Argentina by Volga German immigrants. Made with soft yeast dough, a caramelized sugar filling, and buttery crumbs, this old-fashioned recipe preserves the flavours of a rich culinary heritage.

Please note that the word “riwwel” is a dialect German word coming from the dialectic word “riwweln”, which in standard German would be ‘reiben’, meaning to rub or grate. In standard German, or Hochdeutsch, this cake is called Streuselkuchen. In order to undertand this correctly think of the English apple crumble, or rhubarb crumble, etc. That is the English equivalent. — Mark

El Pastificio de Nicola: Moist Italian Apple Cake | A Classic Nonna Recipe — Torta di mele della nonna

Sep 21, 2026 | Today we're making a classic **Italian Apple Cake**, a simple and wonderfully tender [delicate] cake inspired by the traditional recipes of the Italian nonna. Made with fresh apples, lemon, cinnamon and a touch of rum, this homemade cake is soft, moist and full of comforting flavors — perfect with a cup of coffee or tea.

Click here for the full recipe. Then click on ‘more’.

EL PASTIFICIO DE NICOLA: Pastafrola de ricota al chocolate | Chocolate Ricotta Pastafrola | Doña Petrona's Recipe

Aug 24, 2026 | Today we're preparing a recipe from Doña Petrona C. de Gandulfo: her chocolate ricotta pastafrola, a recipe originally published in El Hogar magazine in 1937.

A different take on the classic quince pastafrola, with a tender, slightly crumbly pastry crust and a smooth, creamy filling of ricotta, semi-sweet chocolate, and vanilla.


For the full recipe, please click here. Then click on ‘more’.

NB: “Pastafrola (also spelled pasta frola or pasta flora) is a traditional sweet shortcrust tart popular in Argentina, Uruguay, Paraguay, and Greece. It features a buttery, crumbly crust filled with a thick fruit paste or jam and topped with a distinctive crisscross lattice pattern.” [Source: Google AI]

El Pastificio de Nicola: Traditional Argentine Beef & Pumpkin Stew — Carbonada Criolla

May 23, 2026 | Today we’re making a traditional Argentine beef & pumpkin stew: one of those old-fashioned comfort foods that still carries the flavor of home cooking and Argentine patriotic celebrations.

This rustic and hearty stew is made with pumpkin, corn, sweet potato, rice, and just a small amount of beef, slowly simmered the traditional way.

In this version, we also add dried peaches for that subtle sweet touch found in many old South American country recipes.


Click here for the full recipe. Then click on ‘more’.

Argentinian Fried Pastelones | My Grandmother’s Forgotten Family Recipe

These fried meat pastelones were made by my grandmother in Santa Fe, in the Argentine Littoral region, especially for family gatherings during national holidays. They were like large savory criollo pastries: golden, crispy and filled with a juicy meat filling similar to our traditional empanadas… but with those personal and regional touches that made them truly unforgettable.

One of those touches was the use of prunes instead of raisins, giving the filling a deeper sweetness and a subtle fruity acidity that pairs beautifully with the meat.

This is a simple, rustic, and deeply homemade recipe — the kind that stays forever in family memories.

El Pastificio de Nicola: Tarantela de manzanas — Bread and Apple Pudding — A Traditional Argentine Dessert

July 31, 2024 | The Tarantella is a traditional Argentine dessert similar to bread and apple pudding. It's simple to prepare, convenient, satisfying, and budget-friendly. With its delightful taste, it's perfect for family enjoyment, suitable for breakfast, a snack, or whenever you crave something sweet and home-made.

Click here for the recipe. Then click on ‘more’.

El Pastificio de Nicola: La tarta de manzana suiza más simple y sorprendente — Apfelwähe/Apfelkuchen

May 4, 2026 | Apfelwähe is a traditional Swiss apple tart, simple and honest, born from a rural style of cooking where only a few basic ingredients were used: dough, seasonal fruit and a light custard to bind everything together.

In this video, you’ll see how to make it step by step, using accessible ingredients and achieving a light, balanced result full of flavor. A recipe that shows how simplicity, when done right, is more than enough.


For the full recipe, please click here. Then click on ‘more’.

El Pastificio de Nicola: "Argentine Shepherd’s Pie" | Traditional Pastel de Papa Recipe

Apr 22, 2026 | Pastel de Papa is one of Argentina’s most beloved comfort foods: hearty, simple and deeply satisfying. In this video I prepare a traditional version inspired by the classic cookbook *Las Comidas Económicas*, with a savory beef filling topped with rich mashed potatoes and baked until golden brown. A humble dish transformed into something beautiful for the family table.

Click here for the full recipe. Then click on ‘more’.

Nb: FYI, even though this recipe is referred to in Argentina as "shepherd's pie", in the UK, we would call this cottage pie. In the UK, we distinguish between shepherd's pie which is made with lamb, and cottage pie which is made with minced (US: ground) beef. — Mark

El Pasticio de Nicola: Fish Empanadas with Flaky Homemade Dough | Creamy Filling That Holds Its Shape — Empanadas de Merluza

Mar 24, 2026 | This version of fish empanadas is built around a simple idea: a filling that is creamy and smooth, but still holds its shape.

I used hake in this case, an affordable and widely available option, although the recipe can be adapted to other types of fish. With a simple preliminary step and careful cooking, the result is a filling where the texture of the fish remains noticeable in every bite.

The dough is homemade and loosely inspired by puff pastry. It’s not a classic laminated dough, but a simpler and more practical version that bakes up light, flaky, and crisp — perfect for this kind of empanada.


Click here for the recipe. Then click on ‘more’.

Discover Argentina's Most Famous Pizza: Fugazzeta Rellena (Stuffed Fugazzeta) | Reupload

March 5, 2025

Click here for the recipe. Then click on ‘more’.

Budín de Pan — Traditional Argentinian Bread Pudding

Jul 7, 2025 | This is how we make bread pudding in Argentina — a simple and traditional recipe, made without a blender and with everyday ingredients.

It’s a classic dessert in many Argentinian homes, often made to use up leftover bread.

Soft, comforting, and full of homemade flavor. It’s a budget-friendly dessert that brings back the smell of childhood kitchens.


Click here for the recipe. Then click on ‘more’.

El Pastificio de Nicola: Puchero: The King of One-pot Meals

Jun 23, 2025 | In this video, Andrés shares his favourite version of puchero, an iconic Argentinian dish full of comfort, tradition, and flavour. It’s a hearty one-pot meal made with meat, vegetables, and love — perfect for chilly days or family dinners.

Click here for the full recipe. Then click on ‘more’.

El Pastificio de Nicola: Traditional Beef and Rice Recipe from Argentina — Guiso Trifón

Jun 8, 2025 | Today I’m cooking a delicious recipe from Doña Petrona C. de Gandulfo’s classic Argentine cookbook.

This dish, called Guiso Trifón, appears in every edition of her book—from the earliest to the Definitive Version—proving its staying power.

It’s a rustic stew made with beef, rice, vegetables, and lots of flavor. Perfect for cold days and for those who enjoy recipes with history.

Adapted from the 70th edition of Doña Petrona C. de Gandulfo’s cookbook (1974).


Click here for the full recipe. Then click on ‘more’.

El Pastificio de Nicola: Beef and Spinach Ravioli with Meat Sauce — Ravioles con Estofado

Sep 23, 2021 | Just like tagliatelle with "tucco", homemade ravioli with meat ragú was the obligatory menu on Sundays at the homes of Argentinean families with Italian descent. This is an old-fashioned recipe inspired by my Nonna and my Mother's ravioli. Hope you like it.

For a full list of the ingredients, please click here, then click on ‘more’.

El Pastificio de Nicola: Pan Casero de Campo

Aug 5, 2019

Click here for the recipe. Then click on “more”. – Mark

El Pastificio de Nicola: Traditional Beef and Rice Recipe from Argentina

Jun 8, 2025 | Today, I’m cooking a delicious recipe from Doña Petrona C. de Gandulfo’s classic Argentine cookbook. This dish, called Guiso Trifón, appears in every edition of her book—from the earliest to the Definitive Version—proving its staying power. It’s a rustic stew made with beef, rice, vegetables, and lots of flavor. Perfect for cold days and for those who enjoy recipes with history. Adapted from the 70th edition of Doña Petrona C. de Gandulfo’s cookbook (1974).

El Pastificio de Nicola: Fugazzetta rellena: Discover Argentina's Most Famous Pizza!

”Hello, Homemade Cooking Lovers! 🍕

Welcome to a new video where I will teach you how to prepare a delicious Homemade Stuffed fugazzeta. Have you ever tried this classic of Argentine cuisine? If you haven't, you're missing out on something incredible! This recipe is perfect for sharing with friends and family, and the best part is, it's super easy to make. 😋

What is Stuffed fugazzeta? Stuffed fugazzeta is a variation of Argentine pizza, with a fluffy crust, filled with plenty of cheese, and topped with a generous amount of caramelized onions. A burst of flavors in every bite!”

El Pastificio de Nicola: Tuna Turnovers with Easy Puff Pastry

Mar 21, 2021 | These Tuna "Empanadas", with a quick Puff Pastry Dough, easy to prepare and without any complications. They are really exquisite, both the dough and the filling. These are traditionally made in Argentina for the Easter Holydays and during this season can be found almost in every bakery.

To get the full recipe, please click here, and then click on ‘more’.

El Pastificio de Nicola: Baked Argentine Beef Empanada | Empanadas de Carne

May 19, 2022 | This is the baked version of the classic Argentine Beef Empanada with its traditional home-made crispy pastry and juicy and tasty meat filling.

Click here for the recipe and then click on ‘more’.