Peruvian Gastronomy in the World

The recent campaign generated by PromPerú to strengthen Peruvian gastronomy, called “Flavors of Peru”, forces us to investigate what our chefs have achieved with our very Creole and native flavors. Peru is a megadiverse country. We are the fourth largest country in South America and this has meant that, over the years, what we know today as “diversity of Peruvian products” has been formed. Humberto Sato, chef and researcher, states on his website that thanks to different research by anthropologists, foods consumed and marketed only by each defined region have been discovered, to the point of forming two similar agro-industrial zones but with different people responsible for export: North-Amazon zone and the Central zone. This gives a great plus to Peruvian gastronomy and this involves something important, such as making Peru a brand, tourist services, Peruvian crafts or others. Peru as a product must have the added value of cuisine. To do this, you must work with the protagonists of the kitchen, the chefs.
This panorama suggests that the main generator of gastronomic tourism is the good work of renowned cooks and chefs, culinary artists who have a lot to do with the widespread interest that tourism has, since the subtypes bring together the offer according to their requirements. Countries like Spain have thrown themselves into creating specific routes, not only with so-called “classic” tourism, but also with so-called “alternative.” In recent years, Peruvian gastronomy has been in the eyes of the whole world and is considered a new destination for demanding palates, but what they do not know is all the knowledge and tradition behind each dish served in some restaurant.