Turismo emotivo

Peruvian Gastronomy

The Peruvian Gastronomy reflects practices and local ingredients and the influence of dietary habits of immigrants, Spanish, Chinese, Italian, African, Japanese . The three elements - base of Peruvian cuisine are corn, potato and pepper. Immigrants have changed the culinary of their countries with the use of traditional ingredients of Peru .
Peru won the title of Worlds Leading Culinary Destination at the World Travel Awards 2013. Peruvian Culinary
Some plants cultivated by ancient societies of Peru have been rediscovered and are being carefully studied by scientists. Due to the characteristics of its land and climate and the nutritional quality of their products, some Peruvian plants can play a vital role in the future nutrition. Examples are the quinoa (an excellent source of amino acids), kañiwa, similar and cooked as a cereal, root vegetables like stretcher and cereals as kiwicha.
The province of Ica is known as an area of sand, sea and oasis. Despite its hot and dry climate, Ica is really a perfect place for viticulture, initiated by the Spanish in the sixteenth century.
The fields are fully irrigated with water from the Andes and virtually any seed lying here grows up.
In Ica are the best Bodegas of Peru (wine production).
Worth visiting the Bodegas Tacana that produces Cabernet Sauvignon Blanc , Ocucaje was the first winery to be established in this area, and Vista Alegre, probably the most advanced in Ica province .

The Central Restaurant Peru was already the fourth best restaurant of the world in the list of S. Pellegrino, launched in July, after the famous El Celler de Can Roca in Catalonia, the Italian Osteria Francescana and Noma in Copenhagen.
The Central in Lima is the best restaurant in Latin America for the second consecutive time the.
The kitchen is under the the responsibility of chef Virgilio Martinez and his wife, Pia Leon , and the, avant-garde peruvian dishes have unusual ingredients like airampo, coming straight from the Andes.
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