Josefa Cano: Essence of a Cook in Arequipa, Peru: Discussion and Tasting NEW

Prepare for a culinary sensorial experience rooted in Peruvian food derived from Arequipa with select samples and recipes available for attendees.

Lula Valdivia, an award-winning singer, and Carolina Moratti; a chef, culinary instructor and cooking show host; are both natives of Arequipa and will discuss the cooking approach and influences of Josefa Cano, a restaurateur and Valdivia's grandmother.

Cano owned a well-known eatery in Arequipa that attracted celebrities and local residents alike. However, it was through an encounter with a well-known chef in Dubai that Valdivia came to truly understand her grandmother's culinary legacy as he was not only familiar with Cano but featured a dish in her name on his menu. The experience led Valdivia to research her ancestor and write the book, "Josefa Cano Ecencia de Una Picantera Arequipena" ("Josefa Cano: Essence of a Cook in Arequipa"). 

Moratti will share the flavors of Arequipa centered on the Rocoto regional hot pepper as well as a few other ones like Aji Colorado (red hot pepper) and Aji Amarillo (yellow hot pepper) and explain their influence on regional flavors and cooking techniques. 

She will bring "El Batan," a pre-hispanic household item made entirely of river stone, shaped into a concave form in the middle with a second piece of the same stone shaped into a half moon to fit atop the first one. Both stones are used to grind grains, herbs, etc.  into powders or sauces, like a pre-Hispanic blender.