The Peruvian Amazon is one of the regions with the greatest animal and plant diversity in the world. It is not only "biodiversity" that arrives immediately to our tables through gastronomy, but it is an effort of different actors such as the private sector, the State, organizations, civil society, communities and individuals, because to maintain the species over time, we not only require public policies, but also people who can achieve it. species over time, we not only require public policies, but also people who can achieve it. Renowned chefs such as Pedro Miguel Schiaffino, bet on a Peruvian cuisine that discovers the food varieties of the Amazon, he shares his quest to bring to the country Amazonian inputs in their restaurants in a professional manner, since its main objective is to publicize all the products that our Amazon offers. "Despite being new products in the capital, at least 10% are in love with the Amazonian inputs," said the renowned national chef. APEGA recognizes the potential that the Amazon has, which is immense for gastronomic development, because with creativity these products can generate a greater economic boost for the country, finding the greatest variety of products in the Peruvian Amazon. In the current context, the importance of this "Recipe book with local products from the Madre de Dios region: Cooking & Preserving", is to revalue and recover the food resources produced by the native communities of our region, highlighting the nutritional properties of each product. The preparation and demonstration of each dish was made with ingredients 100% from the region. Our Amazon has natural and healthy products, and with this we seek to continue rescuing the value of our forests. ROY RIQUELME Amazonian Chef
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