Gastronomy

Perú: gastronomy as a lever for development

Video Comment

Madrid Fusión 2017

Mario Vargas Llosa once wrote about the gastronomy of his country, Peru: “If someone had told me a few years ago that one day I would go and see ‘gastronomic tourist trips’ to Peru, I would not have believed it.

But it has happened and I suspect that the shrimp licks, the piqueos, the cause, the pachamancas, the ceviches, the lomito saltado, the spiced shredded chicken in sauce, the picarones, the Lima sigh, etc., now bring to the country as many tourists as the colonial and pre-Hispanic palaces of Cuzco and the stones of Machu Picchu”.

Peru has long been notable in the international tourism scene for its ability to exploit the potential of its historical, natural and cultural heritage by boosting the tourism industry as an important source of foreign exchange for the country and, therefore, a driver for economic development.

One of the main drivers of Peruvian tourism, as Mario Vargas Llosa points out, is its delicious gastronomy. Peru is known worldwide for the haute cuisine. Generations of chefs who, nowadays, are worldwide celebrities of the international gastronomy like Gastón Acurio among others have projected the image of Peru much beyond its borders. The abundance of natural products, the fusion of techniques and cultures, forged a gastronomy rich in flavors and colors of mestizo identity. The diversity and richness of regional cuisines maintain their identity with quality and variety of flavors and colors. For the quality of the ingredients, the mixture of techniques and cultures and the passion of the Peruvian cookers, Lima is regarded as the Gastronomic Capital of Latin America.

In the interview we did at the ever-lively stand of Peru in Madrid Fusion 2017, Isabella Falco, Director of Communications and Image Country Promperu, highlights the strength of culture, especially Peruvian gastronomy. She also underlines the importance of constant and long-term support to develop the natural talent of Peruvians for haute cuisine. The goal is not only to increase awareness about the Peru brand but to transform Peruvian cuisine into a truly global cuisine in the near future. Therefore, what Vargas Llosa would not have believed in a not too distant past will become more and more common: tourists choosing Peru as a holiday destination for what it can offer in terms of adventure, history, hospitality, flavors … A world of sensations. Without doubt, a lesson and reference for other developing countries, especially Latin American neighbors like Brazil, Bolivia, Colombia, Ecuador and Argentina.

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