Según el diario español “El País”,tras la decisión del reconocido chef Ferrán Adrià de tomarse dos años sabáticos, en España se preguntan qué será de su cocina y algunos estiman que el nuevo eje mundial podría estar en Perú.
More than 20 000 visitors and 400 wineries pisco with denomination of origin from all over the country will have planed gather the XVII and XIV Festival Nacional del Pisco Contest 2010 to be held from October 29 to November 1 next at Plaza San Miguel.
The event will coincide with the celebrations for the Day of the Creole Song, a new effort to associate the image of the flag with a drink of musical genres that best identifies the Peru international.
Más de 20 mil visitantes y 400 bodegas pisqueras con denominación de origen de todo el país tiene previsto reunir el XVII Festival y XIV Concurso Nacional del Pisco 2010, que se realizará del 29 de octubre al 01 de noviembre próximos, en Plaza San Miguel.
Ell evento coincidirá con las celebraciones por el Día de la Canción Criolla, en un nuevo esfuerzo por asociar la imagen de la bebida bandera con uno de los géneros musicales que más identifica al Perú a nivel internacional.
In places like Saylla, Lucre and Oropesa, tourists can taste the flesh of this animal in baked, chicharron and pepian.
In order to attract more visitors and diversify tourism products, has implemented a culinary trail that runs along the south of Cusco, explained regional director of Foreign Trade and Tourism, Victor Hugo Perez. Continue reading
En localidades como Saylla, Lucre y Oropesa, los turistas podrán saborear la carne de este animal en chicharrón, pepián y al horno.
Con el fin de atraer más visitantes y diversificar la oferta turística, se ha implementado una ruta gastronómica que recorre la zona sur del Cusco, según explicó el director regional de Comercio Exterior y Turismo, Víctor Hugo Pérez.
The richness of Peru has many more values, apart from those already known as Machu Picchu and the ceviche dish and this could be seen at fairs like Mistura,Mentioned the journalist Diana Pazos.
Diana Pazos said: “I appreciated the pride and passion of the producers who have brought their products from the farms. It’s exciting to see all this,” he said, referring to farmers who were honored and recognized at Mistura. Also mention that the work performed Peruvian chefs to develop Peruvian cuisine is an example to follow.
La riqueza del Perú tiene muchos más valores, aparte de los que ya conocemos como Machu Picchu y el plato típico el cebiche y esto se vió en las ferias como Mistura, menciono la peridista Diana Pazos.
Pazos manifestó: “He apreciado el orgullo y la pasión de los productores que han traído desde las chacras sus productos. Es emocionante ver todo esto”, señaló al referirse a los agricultores que fueron premiados y reconocidos en Mistura. También Menciono que el trabajo que los chefs peruanos realizan para desarrollar la culinaria peruana es un ejemplo a seguir
Peruvian Airlines announced that it will serve Peruvian food and desserts to passengers during its flights to Cusco, Arequipa, Iquitos and Tacna, reports Aeronoticias.
Passengers will be able to taste some of the best selections from Peruvian gastronomy, currently ranked as one of the best cuisines in the world.
The company also stressed that this is an effort aiming to improve service on board and in turn, contribute to the promotion of national cuisine.
Source: http://www.livinginperu.com
Fuente: http://www.livinginperu.com
Aguaymanto, elderberry, sachatomate, cacao, amaranth and other ingredients shined in the Imperial City.
At Regocijo square, the center of Cusco, was held yesterday the national fair of traditional desserts “Dulce Peru”. More than three thousand people, between Cusco and tourists reveled all day with the outstanding creations of thirty pastry chefs in the region.
The stars, by consensus, were the ingredients used for making desserts. All typical of the highlands and jungle of Cusco, as the aguaymanto, the sachatomate, the elder, cocoa, amaranth, the Añu, quinoa, maca, among others. With them were made, for example, the four winners of the contest desserts: api fruity in the free version of chef Pedro Alegria, won in the category of traditional desserts, Intihuatana of sachatomate, Jose Lujan, did the same in the Innovation category ; delight of Cusco chef polenta Erbert Ventura won in the category culinary school, and English tower Crisanto Steve Miller won the prize in the best restaurant.
The jury praised the presentations, it was chaired by the prominent historian in Cusco cuisine Rosario Olivas and composed of representatives of Prom-Peru and the cooking school Le Cordon Bleu.
Source: http://elcomercio.pe
