Products and gastronomy from Peru took center stage in Italy. Eataly Rome organized the Peruvian Cuisine Week from July 23-29, an event sponsored by the Peruvian Embassy in Italy, the Consulate General of Peru and the Italian Chamber of Commerce in Peru.
Eataly is a prestigious Italian food hall with 11 years of presence in the gourmet market and more than 30 branches in different countries, which are a favorite target of those who enjoy food tourism.
A Peruvian market was set up throughout the week on the ground floor at Eataly. The public were able to buy and taste typical Peruvian products here, such as exotic fruits, quinoa, amaranth seeds and chia.
Near the market, the restaurant was also headed by the famous Peruvian chef Adolfo Perret, ambassador of Peruvian cuisine in the world. Dishes from one of the most popular cuisines in South America could be discovered and tasted throughout the week, for both lunch and dinner.
A gastronomic culture that has drawn on Spanish, African, French and also Chinese-Cantonese, Japanese and Italian influences in the course of history. A unique potpourri of world flavors that has made Peru's cuisine even more special.
Opening and Schedule
The Peruvian Cooking Week was opened on July 23 with a press conference at the Eataly Congress Center, which was attended by the Peruvian Ambassador to Italy, Luis Iberico Nuñez, the creator and organizer of the event, Federico Solari Recavarren, the Peruvian chef Adolfo Perret and the Eataly Marketing Manager, Francesca Romani.
The conference discussed biodiversity, as well as the quality and use of Peruvian products in cooking. A pisco-based aperitif and finger food from chef Perret's kitchen was also on offer at the Enoteca di Eataly.
Several workshops and tastings animated the 'temple of Roman taste' over the course of the past week. Mastercoaching and master classes were organized between July 25 and 27 with Peruvian professionals and experts from the food and drinks industry.
On July 25, the Eataly Congress Center hosted a conference by Peruvian chef Luis Alberto Rodríguez, who presented the following subject: "Chili peppers in Peruvian culture: myths and truth about an ancestral and magical product".
The next day, Federico Solari, pisco expert and European representative of the National Industries Society Wine Committee, and Riccardo Rossi, Head Bartender of Freni e Frizioni, gave the master class on Pisco - Fine Spirit, the essence of Peru, in the Eataly Wine Room.
It is worth mentioning that throughout the week it was possible to taste Peruvian pisco at the Enoteca di Eataly, this being a unique product in the world due to its purity and fragrance.
On July 27, chef Adolfo Perret's cooking show entitled "Past, present and future of Peruvian cuisine" was presented, a trip back in time to discover Peruvian food and dishes. And on July 28 a ceremony was held in the presence of the Peruvian Consul General in Rome, the Minister José Antonio García Torres, who, in addition to giving a brief speech, presented the Marinera dance and offered a taste of Pisco Sour to all the Peruvians living in Rome who came to celebrate the national holidays.
The Peruvian Cuisine Week ended on Sunday, July 29 with the Aperitif: Pisco Party!
