{"id":1020,"date":"2008-10-01T07:23:55","date_gmt":"2008-10-01T12:23:55","guid":{"rendered":"http:\/\/www.theworldbyroad.com\/?p=1020"},"modified":"2008-10-07T16:06:22","modified_gmt":"2008-10-07T21:06:22","slug":"person-of-the-week","status":"publish","type":"post","link":"https:\/\/theworldbyroad.com\/expedition\/2008\/10\/01\/person-of-the-week","title":{"rendered":"Person of the Week: The Dagna Family"},"content":{"rendered":"

With the many people that inspire us and help to make the expedition a success we have decided to start a little segment called \u00e2\u20ac\u0153The Person of the Week\u00e2\u20ac\u009d.\u00c2\u00a0 It is exactly what it sounds like…each week we will present you with an individual that has impacted TWBR. This week we would like to call attention a whole family of very kind and generous individuals\u00e2\u20ac\u00a6so without further ado: the Dagna Family of Bahia Blanca, Argentina.<\/p>\n

In a previous blog entry we mentioned that our first stop out of Buenos Aires would be at the home of Alfredo Dagna, one of Bouey\u00e2\u20ac\u2122s dad\u00e2\u20ac\u2122s colleagues in the bio-solids composting industry.\u00c2\u00a0 Ever since our troubles with the customs officials began over a month ago, it became clear that Alfredo is a well-connected man, always offering up the names and numbers of lawyers and various government employees that could potentially assist in our fight.\u00c2\u00a0 He patiently waited for our arrival as long as we\u00e2\u20ac\u2122d waited to leave Buenos Aires and finally, late Tuesday night, after a 7-hour drive we made it to Bahia Blanca to meet up with Alfredo and his three kids.\u00c2\u00a0 Luckily the trucks were not held up any longer than they were because as we found out on the drive down, Alfredo and his wife as well as their eldest son Nicolas were all to be leaving the country on Wednesday morning.\u00c2\u00a0 Nicolas works for Alfredo\u00e2\u20ac\u2122s industrial composting company, Daasons, and is now in Iowa for a farming internship while Alfredo and his wife vacation in Italy and Greece.\u00c2\u00a0\u00c2\u00a0 Even though most of the family ended up going away we have had an unbelievable stay thanks to his other two children Sofia (19) and Andreas (21).\u00c2\u00a0\u00c2\u00a0 \"DSC_0141\" We thoroughly enjoyed the use of their weekend home about 30 minutes outside of Bahia Blanca on their 150 hectare farm.\u00c2\u00a0 It was such a welcome change from the ridiculously loud and toxic downtown corner of Maipu and Juan D. Peron where most of our time in Buenos Aires was spent.\u00c2\u00a0 There really is nothing like some good ol\u00e2\u20ac\u2122 fashioned clich\u00c3\u00a9d peace and quiet!\u00c2\u00a0 It also didn\u00e2\u20ac\u2122t hurt that they had a hammock to help take in the impeccable spring weather.<\/p>\n

It pretty much goes without saying that when hosted in Argentina the presentation of an asado is a guarantee.\u00c2\u00a0 This was not the first asado prepared in our honor and I\u00e2\u20ac\u2122m sure it is far from the last, but I can assure you it was by far our favorite.\u00c2\u00a0 Before Alfredo left we overheard him hounding Andreas, “Make sure you do the asado correctly.” Meanwhile Andreas just rolled his eyes in annoyance. With that being said Andreas is the best asador we have had.\u00c2\u00a0 You can tell this whole family knows what they\u00e2\u20ac\u2122re doing when it comes to asado. \"DSC_0115\" Their Parilla is right inside their Food Network style kitchen instead of out in the garden like most homes and they also have a 20 person dining table as the next major focal point of the house.\u00c2\u00a0 Both Nicolas and Sofia invited over some friends, so including TWBR crew we totaled around 15\u00e2\u20ac\u00a6see if you can imagine all the beer and wine you can drink + all the different cuts of meat you can imagine and multiply that by 15\u00e2\u20ac\u00a6and that was just the first night.<\/p>\n

The second night we were introduced to what might just be the greatest production in BBQ-ing history: un cordero asado.\u00c2\u00a0 Although it translates as \u00e2\u20ac\u0153lamb BBQ\u00e2\u20ac\u009d we equated it as \u00e2\u20ac\u0153lamb crucifixion\u00e2\u20ac\u009d.\u00c2\u00a0 For those unfamiliar, please try to familiarize yourself with one at least once in your lifetime because it was absolutely stunning!\u00c2\u00a0 More people gathered for this asado due to the heavy amount of work required for the 5-hour prep time.\u00c2\u00a0 Things start to kick off roughly when the carcass is dragged in and heaved onto a cutting board on the kitchen counter.\u00c2\u00a0 Pablo, the family\u00e2\u20ac\u2122s gaucho groundskeeper (and in our collective top 10\u00e2\u20ac\u2122s of world\u00e2\u20ac\u2122s greatest human beings) took charge of crucifixion portion of the evening.\u00c2\u00a0 Basically, the little lamb is purchased headless, then the neck must be chopped while on its back, then sliced down the middle in order to rip the rib cage open \u00e2\u20ac\u201cthus allowing the four legs to be pinned down in opposite directions.\u00c2\u00a0 Are you following? Either way you should refer to our photos.\u00c2\u00a0 After seasoned properly with generous amounts of salt and homemade chimichurri it\u00e2\u20ac\u2122s ready to cook over the regularly tended fire pit.\u00c2\u00a0 It cooks for just under three hours and there are no words to describe the deliciousness that ensues!\u00c2\u00a0 Of course large quantities of local beer and wine are required consumption while the conversation lasts until the wee hours of the morning.<\/p>\n

There you have it:\u00c2\u00a0 For too many reasons to count, we are left with no choice but to feature the Dagna family and our amazing experience in Bahia Blanca, Argentina.<\/p>\n

The Prep<\/strong><\/p>\n

\"DSC_0028\"<\/p>\n

Cooking the Sheep<\/strong><\/p>\n

\"DSC_0055\"<\/p>\n

The Kitchen<\/strong><\/p>\n

\"DSC_0104\"<\/p>\n

The Parilla<\/strong><\/p>\n

\"DSC_0093\"<\/p>\n

The Family<\/strong> (Or at least some of it)<\/p>\n

\"DSC_0126\"<\/p>\n

\nINSERT_MAP<\/p>\n","protected":false},"excerpt":{"rendered":"

With the many people that inspire us and help to make the expedition a success we have decided to start a little segment called \u00e2\u20ac\u0153The Person of the Week\u00e2\u20ac\u009d. It is exactly what it sounds like…each week we will present you with an individual that has impacted TWBR. This week we would like to call attention a whole family of very kind and generous individuals\u00e2\u20ac\u00a6so without further ado: the Dagna Family of Bahia Blanca, Argentina.<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[191,25,218],"tags":[1461,205,351,350,352],"class_list":["post-1020","post","type-post","status-publish","format-standard","hentry","category-argentina","category-food","category-south-america","tag-argentina","tag-argentina-barbeque","tag-asado","tag-bahia-blanca","tag-gaucho"],"yoast_head":"\nPerson of the Week: The Dagna Family - The World By Road<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theworldbyroad.com\/expedition\/2008\/10\/01\/person-of-the-week\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Person of the Week: The Dagna Family - The World By Road\" \/>\n<meta property=\"og:description\" content=\"With the many people that inspire us and help to make the expedition a success we have decided to start a little segment called \u00e2\u20ac\u0153The Person of the Week\u00e2\u20ac\u009d. 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