Peruvian food and topography go hand in hand. Using what pachamama (mother earth) gave them, the Peruvians have developed a cuisine that combines local and international flavours. And undoubtedly it is the geography of Peru that makes its culinary culture so distinct. With the coast providing an abundance of fresh seafood, the Andean highland supplying a variety of potatoes and the Amazon rainforest delivering delicious seasonal fruits, it's unsurprising that Peru is one of the world's emerging foodie hotspots.Highlights
It's delicious, diverse and hands-on. You’ll learn the secrets of ceviche, make your own Pisco sour, learn a few Andean cooking tips with a foodie in Cusco and eat empanadas straight from the wood-fired oven
Pay a visit to a cacao farm and get involved in the whole process from planting to the final product. Enjoy a farm-cooked dinner and stay overnight on the family's plantation.
Indulge in an optional tour and tasting at one of the Sacred Valley's first craft breweries. Whet your whistle with a pint of the fruity local IPA, the citrus tinged American pale ale, the caramel malts of the Ayrampo Roja red ale or the hearty chocolate notes of the imperial porter.
Discover the breadth of Peruvian cuisine in all its rich and colourful history, from the rustic ‘pachamanca’ tradition to Lima’s world-class urban street food scene
No trip to Peru is complete without seeing Machu Picchu, so you’ll spend a day exploring this magical metropolis of the Incas
