These wild mushrooms grow after thunderstorms. It is curious that where the lightning bolts strike, the kallampas grow in lines like lightening tracks, just there. Women and children gather them as a delicacy from the skies. They cook them in different ways. One of the most traditional forms is mushroom Kapchi, the Kapchi de Setas, as the kallampitas are also known. They are not only delicious, but because of their origin they have in their being a bit of lightning energy and the intensity of the storm. The indescribable flavor transports us to the highest plains of the Andes. With veneration we nourish ourselves with the kallampas only found this time of year, the rainy season.
Seviche, ceviche or ceviche, is perhaps one of the most recognized typical dishes that Peru has; and although its origins are still unknown and disputed by others, it is a culinary delight that has been prepared for many years, making it a representative of Peruvian food.
Many years and colonies are those that date back to give life to pisco, extracted from various grape strains, including aromatic and non-aromatic, being until now a perfect drink for cocktails for its versatility in the mix and favorited worldwide. Continue reading “Peruvian Pisco: the story behind the iconic national drink”
Kawsaypaq, a family-owned company formed by a team of professionals who, from the beginning have been carrying out activities that lead to a respect for cultural, environmental and social responsibility, this 28 November has reached a rewarding merit in sustainable tourism, thanks to the hard work of its owners and, in particular, of all those who are part of the company.
A transcendental travel that begins several centuries ago, being a key point for the mega diversity of species of plants and animals that give rise to a variety of cuisine which served today a number of dishes that are difficult to find in other place of the planet.
Traditional place in Pisac with the best gourmet food prepared by expert chefs in the art of the cultural gastronomy, with the richest cultural flavor rooted in every detail that communicates more than 5000 years of Andean culinary cuisine.