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CLAUDIO ROBERTO VALERIO Born in the City of Buenos Aires, Claudio Rotmo Valerio is an Electromechanical Engineer. In addition to historian, writer and columnist; he is a Specialist in University Teaching. When writing his reflections and thoughts; he seeks to transmit his expertise to the reader, in such a way that he can become familiar with them and apply them to his own, which turns out to be a not easy task because it fundamentally requires inspiration, knowledge and the desire to transmit to through writing.. As an editor and columnist, he stands out in and international newspapers. As a writer he has published through the Yammal Contents the book "Strip roast, Classic Argento and Campanian Legacy" (two sold-out editions); in addition to "Strip roast", of the Good Grill". As an independent film prcxiucer he has made several short and feature films. Friendship celebrates mass in the roast ritual Sharing a good barbecue with friends has always been wonderful. And if that meeting is accompanied by a good wine, the meaning we give to things is different. It is that the wine in combination of the table served shared with friends, gives meaning to our existence. In fact, the typical barbecue with those true friends turns out to be much more than an Argentine passion, it is a ritual of camaraderie. It is that those shared moments are never in vain..

Rafael Azcona, that great screenwriter of Spanish cinema, had a gocxi phrase that is gocxi to remember: "No food is heavy or gives acidity. Those that are heavy and give acidity are some diners with whom one is sometimes forced to share the table"... Good food and friendship have always been a wonderful Ergo, sincere affection is the hallmark of fusion. Knowing how to be with friends, enjoying their company, having a glass of wine without petty thoughts, is a good practice that should be practiced very often. Knowing how to share the occasional thought and also a delicious strip of roast while talking about nothing with those people for whom one appreciates looking at the embers and listening to the creaking of the branches, always new, always repeated, is something that makes our identity. The strip roast, whose origin dates back to the end of the 19th century with the installation of the first slaughterhouse refrigerator in South America, in the city of Campana (Buenos Aires), must be considered "Cultural Heritage" because it meets the conditions of traditionality, having been transmitted in oral form, be functional and have collective validity. In addition, it can be affirmed that its cultural and economic projection is all the more transcendent, the more the fact of its national origin is affirmed. Enjoying the classic roast in sincere camaraderie fills us with happiness and allows us to placidly ride the simplest delicacies, brightening up the aroma of any bite and prolonging the after-meal laughter towards a timeless time, a space without limits. 41.

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"ARGENTINA" El fin del mundo.

CLAUDIO ROBERTO VALERIO Nacido en la Ciudad de Buenos Aires, Claudio Roberto Valerio, es Ingeniero Electromecånico. Ademås de historiador, escritor y columnista; es Especialista en Docencia Universitaria. A1 escribir sus reflexiones y pensamientos; busca trasmitir al lector su experticia, de forma tal que pueda familiarizarse con los mismos y aplicarlos en los suyos, cosa que resulta ser una tarea no fåcil porque se requiere fundamentalmente, inspiraciön, conocimiento y el deseo de trasmitir a través de Ia escritura. Como redactor y columnista se destaca en diarios locales e internacionales. Como escritor ha publicado a través la Yammal Contenidos el libro "Asado de tira, Clåsico Argento y Legado campanense" (dos ediciones agotadas); ademås de "Asado de tira", "Manual del Buen Asador". Como productor de cine independiente ha realizado varios cortometrajes y largometrajes. La amistad celebra misa en el ritual del asado Compartir un buen asado con amigos ha Sido siempre una maravilla. Y si esa reuniön estå acompaöada de un buen vino, el significado que le damos a las cosas es diferente. Es que el vino en combinaciön de la mesa servida compartida con amigos, Ie da sentido a nuestra existencia. De hecho, Ia tipica parrillada con esos verdaderos amigos resulta ser mucho mås que una pasiOn argentina, es un ritual de camaraderia. Es que esos momentos compartidos nunca son en vano. 41.

Rafael Azcona, ese gran guionista del cine espanol, tenia una buena frase que es bueno recordar: "Ninguna comida es pesada o da acidez. Los que son pesados y dan acidez son algunos comensales con los que a veces uno se ve obligado a compartir Ia mesa"... La buena mesa y Ia amistad siempre ha Sido una maravillosa ligazön. Ergo, el sincero afecto es el condimento distintivo de la fusiön. Saber estar con amigos, deleitarse con su compaöia, tomarse una copa de vino sin pensamientos mezquinos, es una buena pråctica que debe practicarse muy a menudo. Saber compartir algün que Otro pensamiento y también una deliciosa tira de asado mientras se habla de nada con esas personas por Ias que uno tiene aprecio mirando Ias brasas y escuchando el crujir de las ramas, siempre nuevas, siempre repetidas, es algo que hace a nuestra identidad. EI asado de tira, cuyo Origen se remite a finales del siglo XIX con Ia instalaciön del primer frigorifico de Sudamérica, en Ia ciudad de Campana (Buenos Aires), debe ser considerado "Patrimonio Cultural" por reunir las condiciones de tradicionalidad, haberse transmitido en forma oral, ser funcional y tener vigencia colectiva. Ademås, se puede afirmar que su proyecciön cultural y econömica es tanto mås trascendente, cuanto mås se afirme el hecho de su Origen nacional. Disfrutar del clåsico asado en sincera camaraderia, nos Ilena de felicidad y nos permite cabalgar plåcidamente en los manjares mås sencillos, alegrando el aroma de cualquier bocado y prolongando la risa de la sobremesa hacia un tiempo sin tiempo, un espacio sin limites. 42.

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