Dear Readers,
There has been a lot of talk around Peruvian gastronomy for the last five years. From the development of the novoAndean cuisine, that reaches international standards while introducing Peruvian ingredients, to the splendid participation of Peru during the IV International Summit of Gastronomy Madrid Fusion last month, where the chef Gaston Acurio impressed the critics with his creativity at the reinterpretation of traditional Peruvian dishes, and Emilio Vivanco won the cocktails prize with "Nasca", cocktail prepared with Pisco.
With this, we could not let pass the opportunity of showing you two basic representatives of Peruvian gastronomy: the pachamanca, that dish that really is a party, and pisco, the emblematic drink of Peru.
But as well you know, Peru is always something more, and that is why we take a look at Choquequirao, with its beauty and vertiginous access road and its immaculate magnificence; and also learn a little bit about Peruvian jewelry, where art and utilitarianism merge in a imperceptibly way.
Bon voyage. et bon appetite!
Regards,
Jose and Cynthia
More than a meal, a pachamanca is a feast in which all the animals and fruits of the earth are converted into a delight fit for the Gods. A pachamanca is also a piece of a theater -a riotous rustic ceremony in the open air and (preferably) sunshine.At the same time a pachamanca is a seldom for the few -it is more like a community banquet with entire families united in celebration. A pachamanca has something of the ritual about it and, simple though is it is, it is perhaps the most lavish feast to be found in rural Peru.
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The autor of this article, Mariella Balbi, extracts of her important book "Pisco es Perú", some unbeatable arguments that demonstrate that the pisco is from Peru. Like someone lucid said ones, to talk about "Peruvian pisco" is a redundancy.After around a year and a half's research, I have come to the conclusion that pisco is a product that summarizes 450 years of Peruvian history. Before we start, let us define this extraordinary and essentially Peruvian drink. What are its characteristics? Well first of all, a 25 ounce bottle requires 15.1/2 pounds of grapes. Other liquors, such as Chilean aguardiente use only just over two pounds. It is grape juice which is fermented and then distilled without being clarified.
THE NAME PISCO
Few words have as many meanings as the word pisco. Juan de Arona´s Peruvian dictionary (1883) defines it thus: "Generic name of a spirit made from grapes, produced in the states around Pisco, and exported from that port. A pisco -or pisquito- is a fired earthware jar in which the famous spirit is packed. Pisco is perhaps one of the finest spirits on earth".
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The canyon seems bottomless. From the lookout where the trail begins, the Apurimac River is a greenish-white ribbon speckled with tiny black dots, which you know are house-size boulders. Beyond the canyon, the massive snow peaks of the Cordillera Vilcabamba seem to fill the sky.The Inca terraces at Choquequirao are dimly visible on a ridge to the north-east, green and hazy in the distance. To reach them it will take two days of hard walk
Choquequirao is one of those places we have always known about, yet never rally known. Unlike Machu Picchu, its name has been mentioned since colonial times. Treasure hunters went there occasionally from the early 18th century onwards, lured by its tantalizing name - "Cradle of Gold". The French scholar Leonce Angrand drew the first maps in 1847. Hiram Bingham went there in 1909, two years before he reached Machu Picchu .
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The abundance of minerals and semi-precious stones in Peru has made it possible to develop creative metalwork since pre-Hispanic times. The oldest example of goldsmithy in South America dates back to the Chavin culture (1000 B.C.). Later; priceless pieces were found in the areas of Chancay, Paracas and Cuzco, as well as superb work done by the Mochica, Chimu and Lambayeque cultures.In the late 1980's archaeologists discovered the Royal Tombs of Sipan corresponding to the Moche culture (600-1200 A.D). The tomb of the warrior priest featured ceremonial dress and ornaments worked in gold with techniques that were highly advanced for the time. These techniques, used even today by artisans working with jewels, sculpture pieces and utensils, include alloys, smelting with laminated pieces, chiseling, soaking, smelting gold threads, filigree, and applications, incrustations and clasps.
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