From Peru via Barcelona, with love. For the second consecutive year the chef Roberto Sihuay Ramirez returns to the Bar Cavour del Cambio di Torino to delight Turinese and not with exotic flavors and today so trendy of Peruvian cuisine. Until the 15th of September on the upper floor of the historic and starred Turin restaurant led by Matteo Baronetto will be proposed some great classics like the Ceviche (also in vegan version, we are in Turin – of course – one of the cities of the world, with a strong veg vocation), the ensalada de quinoa, the jumping lomo, the pulpo tempura y aji panca, the cause with ventresca de atun, the historical dish of Peru, realized for independence. And tasting.
At the ready and via last week, there seemed all very fresh and appetizing dishes, suitable for the coming summer. Better if accompanied by cocktails, always of Peruvian inspiration, of the good bartenders of the Cavour that are confirmed among the best in Turin. In addition to the imperdible Pisco Sour (of the god, because barmans promise daily variations on the theme) that is the national drink, to try the excellent Mama Zara (lightrum, dark rum, graviola puree, lime juice and aji syrup lemon and cinnamon), Inti, Raymi the Supay, Pacha Mama, all based on Pisco.
"My kitchen is a gesture of unconditional love for my country, it is a story. I like to propose a contemporary cuisine that interprets with respect a gastronomic history rich in contamination, fruit of the meeting of Spanish, Italian, Japanese and African cuisine" explains Ramirez who in 2013 opened in Barcelona the restaurant Ceviche 103 and in 2015 published the book "103 lecciones para comer, beber y querer a la peruana", became a reference cookbook of the South American country. To try Peruvian Vibes, this is the name of the Bar Cavour summer initiative, it is spent from 9 to 23 € for dishes and 14/15 € for cocktails.
Author: Dario Bragaglia – @♪ (Instagram)
