Just as with the cocoa of the Amazon region, which links the geographical origin of the product with the human factors of ancestral practices and beliefs, there are many Peruvian ingredients that cry out to be recognised, cared for and preserved. This session focusses on reflecting on the sources of these unique foodstuffs, which can only be found locally, and their use in the now world-renowned Peruvian cuisine. Are we going beyond marketing towards a genuine appreciation of our local varieties? Andrea Ortiz de Zevallos, Head of the Despensa Amazónica team and author of the book Madre de Dios, will talk to the agricultural engineer Manuel Choqque; Mónica Huerta, a gastronomical ambassador for the Peru brand, picantera and owner of La Nueva Palomino; and Waldir Maqque, author of the successful book Qué riquito.
