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El curanto (en mapudungun: kurantu, ‘pedregal’) es un método tradicional milenario de cocinar alimentos originario del archipiélago de Chiloé, y que utiliza piedras calientes enterradas en un hoyo que se tapa con hojas de pangue y champas. Los componentes fundamentales son los mariscos, algunos crustáceos y papas, junto con otras preparaciones tradicionales de la misma zona como el milcao y el chapalele, a las que se añaden carnes y embutidos.

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