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September 10, 2019
Rating  51 (1)
Uncover the flavors of Peru’s gastronomy
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Peruvian gastronomy offers creativity, technique, quality, product and history. Core values ​​for all food lovers. If we add to this the enormous variety of landscapes of the country and the extraordinary historical culture it offers, we have a winning recipe.
 
That is why Peru has been chosen as the winner of the FIBEGA Gastronomy Tourism Awards 2019, in the category of “Best Destination in its Class:Destination that has consistently maintained its “ Best of ” Status. In recent years, Peru has emerged as one of the most fragrant destinations in regard to gastronomy and has become a leading reference for all those who seek the highest levels of excellence in the kitchen.
 
Peruvian cuisine is, in historical terms, one of the most varied in the world. In the different corners of the country we find a variety of flavors to enhance our culinary palate. The cuisine of Lima, North Coast, Amazon, Arequipa, Andina and Novoandina all guarantee a memorable experience.




 
In recent decades, Peruvian chefs have re-discovered ingredients and recipes used by their ancestors prior to the Spanish influence and successfully incorporated them into an international cuisine. One of the attributed success of Peruvian gastronomy is the climate and ecological diversity. Peru accounts for 84 of the 104 life zones on the planet.
 
Perfect harmony has been achieved in soft flavors, with little use of condiments, light cooking and very low-fat content. A true gift from nature
 
Nature is generous in Peru and offering abundant resources. The cuisine of the coast is nourished with its fish and shellfish to make a succulent cuisine. In the north they take advantage of rice, birds and goat to create feasts. Tasty Andean products such as potatoes and corn, in all its varieties, guinea pig meat (Andean rabbit) and chili pepper, are at the base of mountain food and are present throughout the country. The jungle adds exceptional coastal delicacies and game meats that are usually accompanied by bananas and cassava. Fruits, such as custard apple and lucuma are unmatched in desserts.
 
The mixture of oriental and western tradition joins the richness of raw materials. With a mix of Spanish, Arabic, African, Italian, Japanese and Chinese influence help shape the flavors that have already become traditional and that have created Peruvian cuisine as we know it today.
 
Source: visitperu.com
Peru.travel

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