Tasting Peru with Pedro Miguel Schaffino Tour

Chef Schiaffino got his cooking education in the U.S., at the Culinary Institute of America (CIA) and the Italian Culinary Institute for Foreigners (ICIF). He refined his technique in fine dining establishments in Italy before coming to Peru to open Malabar, one of Lima’s most critically acclaimed restaurants. His cooking has contributed so much to Peruvian cuisine that the Peruvian government has honored him with the prestigious Malak award.

Your tasting experience begins with a tour of a local market. There you’ll get to see and smell the raw ingredients that Chef Schiaffino brings to his kitchen. Fruits like cherimoyas, aguaymantos, and lúcumas are unforgettably luscious.

Back at the kitchen, your class will don aprons and learn how to create a couple of Peruvian specialties with the help of the master chef. To make a pisco sour, you’ll top Peruvian brandy with egg white foam and a dash of exotic bitters. Next you’ll get to make ceviche, a dish of fresh fish marinated in citrus juice. It’s typically seasoned with spicy peppers and served alongside sweet potatoes and plump corn kernels. While this dish is popular all over South America, the Peruvian version has put it on the map.
After your cooking adventure, the real tasting begins. Your lunch will consist of Chef Schiaffino’s 5-course tasting menu, which includes coffee and infusions. At the end of the tasting you’ll get a copy of one his recipes to take home. This tour offers valuable insight into an important trend in upscale dining – we’re all aware of the importance of preserving the rainforest, but not everyone knows about its delicious potential.