MISTURA 2012 Visitors include originality and diversity of dishes offered at fair

During the first six days of Mistura, thousands of people have emphasized its originality, good organization and diversity. Thus, the supplement ‘Lo Nuestro’, Official Journal Gazette, presents a detailed guide to all that can be found in the fifth edition of this food fair at its new headquarters in the Campus Martius.

The Amazonian food lovers can meet some of the locals that have attracted the most interest among the public for the sale of such iconic dishes like beef jerky and tacacho with Juanes.

In addition, various producers and Villa Rica Chanchamayo explain why their coffee is listed as one of the best in the world, while giving lecture Ucayali cocoa in developing magnificent chocolates.

Also, on the home page highlights a story about a day in Mistura where disclosed numerous characters that make this new version of the show a must-see.

For its part, the boulevard of sweetness, led by Sandra Plevisani, is a return to the past and bakers from around the country comment on the preparation of cakes as old as the lemon filling Ica, or innovations in desserts such as quinoa picarones from Arequipa.

Finally, respected cooks Puno, Ayacucho, Lambayeque, Cusco, among other regions relate how they rescued a number of traditional dishes, the preparation and history will be discussed in the large auditorium of the fair, which ends on Sunday 16.