BACK TO ARGENTINA TRAVEL GUIDE

CLIMATE
This province presents continental (mainland) type weather. The major temperature differences are caused by wind action. The north and northeasterly winds are hot and constant, whereas the south ands southwesterly (pampero) winds are strong, blustery and cold. The southeasterly one, or sudestada, is an occasional fresh, humid and mist-bearing wind. Rainfall varies from 750 mm a year in the northeastern corner of the province to 150 mm in the southwestern tip. The rainy season starts at the end of September and lasts until December, but there is a short secondary one that lasts from late summer until early fall. Winters are very dry, with frequent frosts that can last until the end of October. The wide temperature range goes from over 40° Celsius for summer maximums to winter lows of minus 7° C.

WHAT TO PACK
For summer we recommend you take along light clothes for the daytime and some coats or warm clothes for the nights that are usually cool.
Remember to take along a cap, sunglasses and sunscreen. Comfortable sports clothes are the best option.

HEALTH
There are no endemic diseases in this area, so no special vaccines are required for entry.
Argentina is free of foot and mouth disease, so beef can be safely eaten.
Argentina has an important network of hospitals, clinics and sanitary posts throughout its territory, most with emergency services. The hospitals in the main cities can deal with high-complexity cases, while treatment is basic in nature in the remote villages.

WATER
All the Argentine cities that figure on your itinerary have drinking water treatment plants. However, to avoid any kind of problem, we recommend you drink bottled water, especially when visiting remote attractions.

TRADITIONAL GASTRONOMY
This consists of the traditional asado (barbecue) and Pampas-type beef dishes. Also burgundy rabbit and stake-grilled kid, steaks a la criolla, and mulita or quirquincho barbecue, sausages and cheese from Friuli, plus typical Italian pizza and pasta and Spanish dishes with rice and pulpo a la gallega, brought by these immigrant groups.
The gastronomy offer depends on the area where the farmhouse is located and the surrounding fauna, as well as the products of the farm itself and traditional culinary modes. Some typical examples of this are asado criollo (barbecue) made with piquillin wood, beef, mutton, kid and pork. Also, there are rabbit, hare, vizcacha and wildfowl stews and pork and wild boar sausages. It is possible to carry out traditional farm activities and visit nearby establishments with different types of production, for example model dairy farms.

IMPORTANT
We reserve the right to make changes to the order of the trip, without prior notice, due to changes in climate conditions, river water levels, flight or bus arrival and departure times or any other reason relevant to the best development of the trip.