4,500 types of potatoes, 500 of chili peppers, 700 of fish. The country has been the best gourmet destination for eight consecutive years, thanks to its biodiversity and indigenous recipes, revisited in fine dining. Charles De Gaulle wondered how a country with 246 different varieties of cheese could be governed. The Peruvian governments of the last twelve years, however, of the more than 4,500 varieties of potatoes grown between the Andes and the sea - along with the 500 types of peppers, tubers, and Amazonian herbs - have only thought that they could be a formidable lever of their land a gastronomic destination. Mission accomplished. Peru , until a little over a decade ago only synonymous with steep mountains and magnificent Inca archaeology, has turned out to be a gourmet attraction. Attract fans from all over and colonize other continents with ceviche. Whether it's London, New York, Los Angeles or Milan, Peruvian restaurants are proliferating and ceviche-mania (raw fish ...
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