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  • ALFAJORES

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    The alfajor was introduced by the Spanish to Peru many years ago, this peruvian sweet (normally is served as dessert) it is composed of two small pieces of thin dough (traditionally made with cornstarch), adhered to each other with "manjar blanco" (peruvian caramel made it with milk) or another kind of caramel.
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  • Brenay Peru International SRL

    Exhibitor
    Peru
    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    Brenaypi Peru International is a company that is dedicated to the promotion of textile and gastronomic peruvian products around the world. In this opportunity Brenaypi Peru international is collaborating with Esmeralda Inka Cafe, Peruanische Spezialitäten Restaurant to offer the most typical and delicious dishes and cocktails from Peru.  Peruvian cuisine is in first place according to the World Travel Awards and we are proud of it, our gastronomy is rich since the Inka's times and in todays' ti…
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  • CAFÉ ORGÁNICO PERUANO ALTOMAYO // Peruvian organic coffee Altomayo

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    Coffee is the main export agricultural product in Peru. Its cultivation is concentrated in Arabica coffee (Coffea arabica) and all its variation. This coffee is produced mostly in the inter-Andean valleys and the eastern Andes, in their encounter with the Peruvian jungle.  ORGANIC COFFEE ALTOMAYO The ecological premium coffee from the Andes stands for fair trade, social responsibility, sustainable management and better living conditions for our farmers and their families. Its noble Altomayo Ar…
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  • CEVICHE

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    Peru's pride and favorite dish is Ceviche. The name of this spicy marinated fish dish comes from the Quechua (shivichi) that means "fresh fish". In the pre hispanic times, the Inca used to eat salted fish and a chicha-marinated fish dish. After the Spanish conquest, the ceviche got the influence of the mediterranean custom using lemons and onions. Currently, there is more than eight variations of ceviche along the peruvian coast where each variations includes their culture and own products from …
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  • CHICHA MORADA

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    The chicha morada is a national drink originated in the Andean region of Peru. It is made with purple corn "culli" or "ckolli" (Quechua names), which is widely cultivated in the peruvian Andes. It is a refreshing drink of pleasant taste that is also rich in antioxidants. 
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  • Miguel Gonzales Ortega

    Contact person of Brenay Peru International SRL
    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
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  • PAPA A LA HUANCAÍNA

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    The Papa a la Huancaína it is a typical dish of the coast and mountains of Perú. The huancaína sauce consist in a cream made it with fresh cheese, milk, peruvian yellow pepper, salty crackers, garlic, chopped onion and penuts. 
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  • PAPA RELLENA // STUFED POTATO

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    The stuffed potato consists of a cooked potato dough, which wraps a filling made with beef, onions, olives and hard-boiled eggs, all of these chopped. Once filled, it is fried and served with Creole sauce.
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  • PISCO SOUR

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    The pisco sour is originally from Peru, it is a cocktail prepared with pisco and lemon juice. The denomination of the name comes from the union of the words "pisco" (a type of grape brandy that has 40% of alcohol) which was discovered in the city with the same name, and "sour" (in reference to the family of cocktails that use lemon as part of their recipe). It is considered as the national cocktail and we celebrate every year, in the first Saturday of February, the annual holiday in honor of Pis…
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  • TAMAL

    • Grüne Woche 2018
    • Hall 6.2 118
    • Grüne Woche 2017
    Tamal is a dish of Indo-American origin prepared generally based on corn dough filled with meats, vegetables, chilies, fruits, sauces and other ingredients, wrapped in vegetable leaves such as corn cob or banana, avocado, among others , And cooked in water or steam. They could be sweet or salty. In Peru, tamales were introduced by African slaves, and are generally salty, as a sweet tamales, we have "humitas" originally from Peru, prepared in Inca times.
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