Originally from Chile and the Araucana Indian tribe, "curanto" (a stew made of seafood, meat and vegetables) was brought over to Bariloche's Colonia Suiza by one of its settlers, Emilio Goye. Today, making curanto is a common summer celebration in the small village. Cooked mainly with seafood from Chile, the Goye family has put their own twist on the ancient tradition. To create curanto a 15-centimeter hole is dug (its width depends on the amount of people eating). The bottom is covered with hot stones that are previously warmed in a fire pit. The rocks are then covered with large leaves from local tree species, the Nalca or Maqui. The various ingredients are then layered with another round of leaves on top. The earthy lasagna is then covered with dirt and wet towels to keep the heat in the natural stove. The Goye recipe calls for a variety of ingredients; beef, lamb, pork, chicken, sausage, potatoes, yams, apples, onions, carrots and gourds hollowed and filled with cheese. The basic rule is to have five types of meat and five types of vegetables. After a few hours the earth is opened up to reveal a stew perfectly cooked by Mother Earth herself. Colonia Suiza actually appreciates the cooking method so much that they created Curanto Day (February 6) where they give the process a lively and fun party atmosphere.