Perú mucho gusto. Cómo descubrir un país a través de su gastronomía. Una publicación de la Comisión de Promoción del Perú para la Exportación y el Turismo - PROMPERÚ. Calle Uno Oeste N° 50, piso 14, urb. Córpac, San Isidro, Lima - Perú Teléfono: (51-1) 616-7300 www.promperu.gob.pe © PROMPERÚ. Todos los derechos reservados. Distribución gratuita. Prohibida su venta. Hecho el Depósito Legal en la Biblioteca Nacional del Perú N° 2016-xxxx Imprenta: Impresso Gráfica (Av. La Mar 585, Miraflores - Perú) Lima, abril de 2016 Producción editorial: Fábrica de Ideas Edición general: Xabier Díaz de Cerio Diseño y diagramación: The best way to learn about our culinary diversity is by tasting The it. Yumi Teruya y Pilar Elías path of knowledge begins in the mouth. The very reason why the Diseño de portada: programs, festivals, and fairs to support producers, which have been put in Magno Aguilar the motion in the recent years, are so important. Textos: Paola Miglio We are consolidating a process of reassessment of what is ours. Edición de textos: The farmer no longer hides in anonymity. He or she are one of the Mayte Mugica main players. The tourist approach has also widened. We travel Edición fotográfica: Xabier Díaz de Cerio nowadays to live a series of experiences that allow us to understand the wealth of a country. Basado en concepto gráfico de Bríncala. Laboratorio gráfico. Where does the amazing food we eat with so much pleasure come from? What is the story behind the pachamancas, stews, soups, carapulcras and Producción General: suspiros a la limeña? History, mixing of cultures, use and respect for Subdirección de Producción - Dirección de Comunicaciones ancestral agricultural techniques, knowledge of the soil and natural e Imagen País, PROMPERÚ. climate cycles. The journey, as you can see, is huge, interesting, complete and tasty, wherever you look at. This is the culinary tourism that Peru offers to the world. Esta publicación fue impresa en papel certificado y libre de ácido. 2 / Perú Mucho Gusto Peru Menu North Sutil Coast lemon Juane p. 10 Fan Jungle shell p.38 Chicharrón Lima (fried pork p. 16 meat) Cusco South coast pág.34 p. 20 Stuffed Rocoto Highlands chili pepper p. 26 Quinoabread Gastronomic tourism / 1 Peru,the great cuisine What is behind the boom of Peruvian gastronomy? To answer this question we have to take a journey through our most remote history, to travel our territory from the sea to the jungle, to appreciate the knowledge of farmers, the sagacity of our cooks and, lastly, to enjoy the flavors that make us unique. 2 / Perú Mucho Gusto Peru starts to participate in 1994 1997 International Culinary Festivals. A carefullyconceived Foptur supports the The Peruvian cuisine publication of the book “La starts filling the shelves of strategy Gran Cocina Peruana” (“The bookstores and libraries Great Peruvian Cuisine), by with the support of Jorge Stambury Aguirre. PROMPERU. Over time and with the help of more and more unpredictable. nonprofit organizations they have been able to build rural cottages The hunikuin live along the banks of with all the comforts in the middle rivers Purús and Curanja in Ucayali of beautiful greenery. There they and they have learnt to modify welcome visitors, share their the traditional method of peanut everyday lives, teach them how to cultivation in fluvial beaches in order cook and to eat like them. to adapt to climate change. In Huánuco, Fausto Blas, a former The women at the La Balanza violinist and huaino singer, won de Comas community kitchen in rancisco and Trinidad Mamani the National Environment Award Lima summoned up the courage Quispe live in Chahuay in 2014. In the last 14 years he has and determination to complete a (Sangarará), an hour and a half devoted himself to cultivate almost project that would progressively awayF from the city of Cusco. Their everyday view is a huge lagoon and their fields which go all through the shore. They have quinoa, potato, The idea is to enjoy the culture, the his- corn, aromatic herbs they bring from the mountain. They also own cattle tory, the traditions, and the knowledge and a small greenhouse for when the frost arrives. Francisco and Trinidad linked to local gastronomy. have a twinkle in their eyes every time they talk about their farm and how 300 varieties of native potatoes. bring healthier food to their whole they managed to turn it into a self- He does not use any chemical community. They were supported sustainable space which allows them fertilizers and has endured frosts by an association that organizes to avoid shopping at the store, except and droughts that are becoming the annual theater festival, and when it comes to cooking oil or sugar. Gastronomic tourism / 3 2003 2004 Peru participates in Peru is the guest of honor the Culinary Festival at the Internationale held at the Ritz Hotel PROMPERU publishes of Madrid, Spain. “Pisco es Perú” (Pisco is Tourismus-Börse in Berlin. Peru), by Mariella Balbi. specialized cooks with voluntary counseling. Nowadays they even have their own vegetable garden and are visited by locals and travellers. Today, gastronomic tourism is considered an interesting business and a big challenge. It has to do with getting to know (and taste) about the offers of restaurants around the country and the main gastronomic fairs which are a relevant attraction for tourists and locals. The objective is mainly to enjoy the culture, the history, the traditions, and to appreciate the knowledge linked to local gastronomy: from the simplest cebiche, the tasting menus from the most sophisticated restaurants, to a huatia at the shore of a lagoon over 3,000 meters above sea level. The gastronomic tourist looks for experiences and knowledge. It is the most delicious way to know the country. Quinoa harvest in Puno 4 / Perú Mucho Gusto Peru participates “Perú, Mucho for the first time Gusto” tours 2005 in Madrid-Fusion. through Latin 2006 America. First stop: Chile. PROMPERU The gastronomy is named by the Peruvian Government as a launches the flagship product. Since then, PROMPERU brand “Perú, Peru’s cuisine has officially Mucho Gusto”. represented the image of the publishes “Perú, country abroad. Mucho Gusto” In the case of Peru, we have come already exists. We have come this far this far with the help of public and because of the revaluation of our land private programs. For example, the and the work of farmers, the guardians Peru, Mucho Gusto gastronomic of all of our kitchens. Also because of fairs held every year in different our appreciation to local products, the cities of the country gathering one that only grows in specific areas thousands of attendants have play and at certain times of the year. All of an important role. these set us in the path of an honest commitment towards sustainability. It is important to start by getting to know what is ours, which is why these fairs promote the typical cuisine from The gastronomic tourist not only different departments, taking diners on a journey through all our national looks for experiences but also for territory. It is also an inviting proposal to promote tourism. Who does not knowledge. It is about knowing the want to try that dish that blew you away in the place it was invented? To country in the most delicious way. get to know how its ingredients were grown or who prepared it? One thing The traced path leads us to a tourism leads to another. that appreciates, and protects our national cuisine by knowing all We have come this far, also because its ingredients (history, geography, of the generous and thriving energy farmers, fishermen, landscape, of the cooks, who are able to show all weather, wildlife, flora, traditions, their creativity in their cuisine, and at and knowledge). n the same time, their respect for what Gastronomic tourism / 5 2008 2011 The official presentation in PROMPERU Lima of the “Marca Perú” publishes “La (“Brand Peru”) to the world. cocina de Teresa Izquierdo” (“The cuisine of Teresa Izquierdo”), by Mariella Balbi. The First Culinary Fair of Lima is organized: Simultaneously in Lima, 2007 “Perú, Mucho Gusto”. Iquitos, Arequipa and Trujillo, the documentary “Peru, Nebraska” is presented to the Peruvian public. The video quickly 2009 goes viral on the internet. Peruvian cuisine is named The book “Perú, Mucho The Sociedad Peruana de Cultural Heritage of the Gusto” is awarded at the Gastronomía-APEGA (Peruvian Americas. Gourmand World CookBook Society of Gastronomy) is created and takes over the Award. Peruvian restaurants are organization of the Culinary beginning to appear on The Fair of Lima. They call it the World’s Best Restaurants list. Sampling bars where “Mistura”. people can have a taste Peru is chosen as the of the Peruvian cuisine PROMPERU begins to organize are incorporated in the fair “Perú, Mucho Gusto” in World’s Leading Culinary international food and various regions of the country. Destination, according to beverage fairs. the World Travel Award. 6 / Perú Mucho Gusto The Peruvians Gaston Acurio and Hector Solís represent 2012 “Ceviche & Pisco Party” is Peru at the Star Chefs Ceviche & Pisco Party, as held as part of the “Hay International Chefs Congress part of the international Festival” in Cartagena, in New York, Star Chefs, Colombia. with two presentations: “Un launch of the campaign imperio peruano construido “Recordarás Perú” (“You con pasión” (“A Peruvian will remember Peru”) both empire built with passion”) in Washington (United States) “Marca Perú” participates and “Antiguo arte del and in Barcelona (Spain). in the 1 st Festival ‘Taste of cebiche” (“The ancient art of Peru’ in Dubai cebiche”), respectively. Peru receives the award for Leading Green Destination for The restaurants Astrid & Machu Picchu and the award Gastón (post 14) and Central 2014 for World’s Leading Culinary (50) appear in the list of Destination 2012 by the World World’s 50 Best Restaurants.