Peruvian cuisine makes an impression at the Identità Golose international congress

Peruvian cuisine continues gaining popularity around the world, this time doing so at the ‘Identità Golose’ international congress, which took place from March 3-5 in Milan, the Peruvian Export and Tourism Promotion Board (PROMPERÚ) reported.

At this 14th edition and under the title 'The Human Factor', Peru displayed its unequaled natural riches through the presentations of Virgilio Martínez, chef at Central, who emphasized the effort of food producers and the talent of Peruvian chefs who are working together to make the country a point of reference in international cuisine and something that diners enjoy.

Peruvian participation was complete with a stand that hosted activities including cooking demonstrations led by chef Roberto Sihuay from the restaurant Ceviche 103, pisco master classes given by the mixologist Omar Kuan, and native Peruvian cacao tastings. 

The PROMPERÚ Communications and Country Image Director, Isabella Falco, pointed out that: "At this edition, Peru wanted people who attended the congress to gain first-hand knowledge about the products that make us a key commercial partner for the European Union, which is why the live-cooking space was set up. There, as well as preparing recipes that show off the different trends of our cuisine, the various uses of our materials were presented."

Virgilio Martinez's talks during the congress were 'A Thousand Potatoes', through which he brought Peru's enormous biodiversity to the audience, presenting the 4,000 varieties of potatoes that can be found in the country. 

Martinez's second talk was focused on the concept of identity and the human factor outside the kitchen in order to highlight the role of Peruvians in the production of Peru's flagship products. Under the title 'A Moment of Identity', the chef prepared a traditional huatia, a recipe that maintains the thousand-year-old tradition of potatoes cooked in the traditional way, without losing the connection to the earth from cultivation to consumption.

To finish the Peruvian contribution at Identità Golose, a four-handed dinner was prepared by Virgilio Martínez and the well-known Italian chef Andre Aprea from the Milanese restaurant VUN, which holds two Michelin stars. An exclusive event which united a select group of critics and experts with a view to showing them what Peru has to offer.

About Identità Golose “Il Fattore Umano” (Italy).

It is an Italian cooking congress, sponsored by San Pellegrino and Acqua Panna, which for its 2018 edition was themed on 'The Human Factor', and in which there were contributions from the best-known chefs in the world. Identità Golose attracts chefs to study and further their knowledge, with professionals from the culinary world forming its main target audience.