Registrations are closed.
For further informations about available places, please contact the “Reception Events” at Salone del Gusto, pavilion 5 – Torino, during the days of the event

Andres Ugaz, chef, researcher and promoter of Peruvian culinary traditions, specializes in the history and preparation of cebiche, considered to be the cultural heritage of Peru on a plate, dating back to the Pre-Colombian era. Its ingredients include raw fish marinated in leche de tigre, a sauce of lemon, coriander and natural flavorings. Andres maintains that the dish retains the obstinate character of the fishers and likens its flavor to a gloriously sunny day at the beach. You will discover various preparation techniques and versions thereof: the classic raw-fish-based version, a mixed seafood version, tibio (in which the fish is wrapped in a corn husk), and tiradito, where the catch is paired with yellow chiles. To pair, a selection of wines from the Araldica Distribution from Castel Boglione (At)

Member: € 30,00

No Member: € 35,00