During the classes, Juan Pablo Cutipa Loayza will tell you about the culinary traditions and culture of Peru. You will learn how the cultures of Japan, Italy and China influenced Peruvian cuisine. You will meet the most interesting chefs creating unique gastronomic concepts that gain recognition on the international culinary scene. Working individually and in small groups (2-4 people) you will prepare a 4-course dinner.
- Ceviche – traditional Peruvian ceviche with dorada slices marinated in fresh lime juice, red onion, salt, garlic, coriander, and chilli.
- Papa Rellena – potato balls stuffed with meat and nut filling, served with Sarsa Criolla – red onion, chilli and lime salsa.
- Lomo Saltado – Peruvian stir-fry with fried beef, vegetables, Peruvian/Chinese dressing, served with homemade fries.
- Mazamorra con Arroz con Leche – rice pudding with coconut, cinnamon, anise, cloves and lime, served with pineapple Mazamorra.
The meeting will end with tasting the dishes prepared together in the form of a dinner with a glass of wine. During the workshop, hot and cold drinks (coffee, tea, water) and a seasonal, aromatic infusion or lemonade will be served.
ATTENTION! We love Zero Waste ideas. If it’s possible please take some lunch boxes with you. You will be able to take some mezze with you.
This course is taught i English.