The wide variety of Peruvian chili pepper, used to prepare different typical dishes, was portrayed within the framework of the Board of Governors of the International Monetary Fund (IMF) and the World Bank Group (WBG).
Jose del Castillo, chef at La Taberna Isolina restaurant, prepared a dish named ‘Ajíes del Perú saltados con pesca del día,’ made of limo, rocoto, charapita, arnaucho and yellow chili peppers (ajies) at Peru Mucho Gusto food court set up by PromPeru at the Lima Convention Center.
“This dish puts on display the variety of ajies and Peruvian traditional flavors, which is generous and filling,” he stated before dozens of delegations and journalists who gathered to have lunch.
IMF makes a call
Peruvian gastronomy also prompted International Monetary Fund Managing Director Christine Lagarde to call financial leaders, convened in Lima, to learn about Peruvian cuisine, which upgrades traditional recipes, to revive the world’s battered economy.
The annual meetings also included the seminar Future of Food: Linking chefs with producers to encourage growth, jobs and well-being. It saw the participation of Word Bank Group President Jim Yong Kim and Chef Gaston Acurio.
Peru Mucho Gusto’s culinary program will close on Saturday with Francesco de Sanctis from Sibaris Resto Bar; he will prepare a dish made of loche pumpkin and black quinoa.
The dish will be prepared in an oven inspired in the Moche culture. Later, attendees will be delighted with Cuatro Gallos pisco-based cocktails made by Joel Durand.
(END) DOP/RMB/MVB
Published: 10/9/2015