16:10 | Rabatt (Morocco), Dec. 08.
The Peruvian Embassy to the Kingdom of Morocco, in collaboration with La Cuchara restaurant —one of the most popular in the Moroccan capital Rabat— have organized the Peruvian Gastronomy Festival, an event displaying Peru’s representative dishes to Moroccan special guests and foodies.
Some of the most notable dishes include ceviche, causa limeña, pulpo con aji panca, jalea, sudado de pescado, among other specialties of the Peruvian cuisine; all of them were accompanied by the flagship cocktail, pisco sour.
The festival kicked off on 7 December in the presence of 80 special guests including authorities, representatives from culture and restoration circles, Rabat’s principal chefs, gastronomic businessmen, culinary opinion leaders, food importers and diplomatic corps.
The event has exceeded expectations, as the restaurant is completely booked for every single day.
The festival was organized by Chef Jhosef Arias, owner of Piscomar and Callao 24 restaurants in Madrid and an important figure among the most important Peruvian restaurateurs in Spain.
Along with Amin Azmani, Executive Chef at La Cuchara restaurant, Arias shared his most sophisticated culinary knowledge about typical Peruvian products, such as fish, shellfish, aji amarillo (yellow chili pepper), purple Andean potato, and aji panca (panca chili pepper).
Peruvian Ambassador Carlos Velasco emphasized that the Peruvian cuisine week is part of the Foreign Affairs Ministry efforts to disseminate gastronomy as its country brand's best quality and, in the case of Morocco, to facilitate cultural ties between the two once-distant countries.
(END) JJN/JJN/RMB
Published: 12/8/2015