to inherit traded elements of the immigrants that began arriving in Paraguay at the end of the 1800s and the beginning fourth of the 1900s, setting the bases for the modern kitchen, with processed ingredients in Paraguay and adapted to the way of life in the 21st century. The principal influences the enriched the Paraguayan culinary art are from the Italians and the Germans, in respect to the consumption of pastas, desserts, drinks and cold cuts, now rooted in Paraguay. The gastronomy of Paraguay has common American elements like the use of corn, cassava, peanuts and beans. The inheritance of natural resources, the culture of the Guarani and the mix with the European culture, gives Paraguay a unique gastronomy compared to the rest of America, keeping more similarities with countries of the River Plate Region. Elements like chipa and tereré, are spread throughout all of the Southern Cone of South America thanks to internal migrations. In 2017 the Ministry of the National Secretary of Culture in Paraguay decided:“To declare as Immaterial Cultural Heritage of Paraguay to the production, artisan elaboration and traditional of the four typical Paraguayan foods currently validated as the Vori-Vori, the Locro, the Sopa Paraguaya, and the Yopará (a mix of the Poroto and the Locro); as well as their recipes, knowledge, practices and flavors transmitted from generation to generation and it is documented the material and immaterial elements associated to them (corn, in its different varieties) as a cultural declaration.” Ingredients Meat, vegetables, manioc, maize, and fruits are common in Paraguayan cuisine. Barbecuing is both a cooking technique and often a social event, and are known as the Asado. Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten. There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal. Common dishes Dumplings. Chipa is a bread made with manioc, egg and cheese. In Argentina known as chipá and in Bolivia as cuñapé. Chipa guasu is a cake made with corn grains, and is an original and common food of Paraguay. It is often served at the asado. Chipa so'o is another type of cake. A traditional kiveve is made using pumpkin or "andai", water, salt, oil, onion (chopped into very small pieces), milk, sugar, corn flour and fresh cheese. Lampreado, better known as Payaguá