"Peru Where Nature's Diversity Meets Culinary Mastery

Peru is located on the western side of South America. Its territory borders Ecuador, Colombia, Brazil, Bolivia, and Chile. It exercises sovereignty over 1,285,215 km² of land and 200 nautical miles of the Pacific Ocean, as well as 60 million hectares in Antarctica.

Area: 1,285,215.6 km² Peru is the third-largest country in South America and one of the 20 largest in the world. It holds sovereignty over 200 nautical miles. Peru's immense biodiversity is marked by its 11 ecoregions and 84 life zones. The country's varied landscapes, thanks to its unique geography, provide a vast array of natural resources. Traditionally, its territory is divided into three major regions based on altitude: the Coast, the Highlands, and the Jungle. The Coast - Lima,Tumbes: The Andes - Arequipa, Cusco, Lake, Titicaca, Cajamarca: The Forest - Iquitos          

Peruvian Gastronomy: Tradition, Fusion, and Local Flavors

Peru’s culinary tradition stands out due to three factors: its rich history, the contributions of various cultures, and the ideal environmental conditions for the growth of local ingredients. In Peru, culinary culture is part of the nation’s identity, representing the diverse cultures that make it up. When Peru wins awards for its cuisine, it is the entire society that shares in the achievement, as everyone contributes to the development of this sector. Traveling through Peru is also a sensory experience, filled with aromas that must be tasted, discovered, and explored.    

Wine in Peruvian Gastronomy  

Wine has been part of Peruvian gastronomy since the first vineyards were planted by Hernando de Montenegro, a Spanish captain who accompanied Francisco Pizarro during the conquest. Lima, the capital of the viceroyalty, was the entry point for the vines brought by the Spaniards. From there, the vines spread to Chile, Cusco, Huamanga, and Arequipa. 

The regions where vines are cultivated today include: Tacna, Moquegua, Arequipa, Ica, Lima, Apurímac, Ancash, and Ayacucho. The largest vineyards are planted with the Quebranta grape, a Peruvian variety resulting from a natural cross between the Listán Prieto and Mollar Cano grapes. The most popular   wine in Peru is made from the Borgoña variety, also known as Isabella.