Peru’s Minister of Foreign Trade and Tourism, Eduardo Ferreyros, awarded the “Friend of Peru” distinction to the founder of the Slow Food movement, Carlo Petrini, who presented a book on Peru at the 2017 Mistura Food Fair.
The Italian sociologist, writer and gourmand founded the Slow Food movement with a group of activists in the late 80s. The movement is the antithesis of fast food and aims to preserve local traditions, good food and the pleasure of a flavorful meal.
This researcher has shown great interest in working with Peru to spread the word about its cuisine. He has visited the country several times, and Slow Food has a partnership agreement with the Peruvian Gastronomy Association (Spanish acronym: APEGA). The organization published the book “El arca del gusto en Perú” (The Ark of Taste in Peru), which spotlights our country’s quintessential products.
Peruvian food has won an international following, in part because of the diversity of its ingredients, the talent of its chefs and a long culinary tradition aged in savor and sagacity, but also because of the many waves of migration that arrived on Peru’s shores – all aspects very dear to the Slow Food movement espoused by Petrini.
During the awards ceremony, Mr. Ferreyros also gave a commemorative plaque to the directors of Mistura, Bernardo Roca Rey and Mariano Valderrama, to mark the event’s 10-year anniversary. Mistura has become Latin America’s most important food fair and has cemented Peru’s reputation as an international destination for food lovers.
Ferreyros also pointed out that APEGA does important work with the different sectors in order to make Mistura a success year after year, a prime example of the work that the government and private companies can do to benefit all Peruvians.
ABOUT “FRIEND OF PERU”
This honor was created by PROMPERÚ through the Peru Country Brand and is given to prominent foreigners with ties to the country, a fondness that reveals commitment, trust, respect and admiration for Peru.
“Friends of Peru” promote Peru’s resources, landscapes, culture or people through their talents, products or work.
In 2016, chef Jordi Roca, the World’s Best Pastry Chef of the acclaimed El Celler de Can Roca restaurant, received this honor for using, promoting and introducing the world to Peruvian cacao.
In April of this year, Spanish designer Adolfo Domínguez was given the distinction for using, extolling and bringing recognition to Peruvian alpaca fiber through his apparel. Months later, it was Japanese chef Nobuyuki “Nobu” Matsuhisa’s turn. For more than 30 years, Matsuhisa has been sharing the versatility of Peruvian products at his Nobu and Matsuhisa restaurants around the world.
These international celebrities draw attention to aspects of Peru through their different activities and, in the process, broadcast the country’s image, showcasing its star exports or tourist destinations to a global audience in order to develop the extensive supply chains for both trade and tourism.
