CuscoPeru.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