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La cocina peruana es una de las más ricas y variadas del mundo, fruto de siglos de mestizaje y una biodiversidad sin igual: miles de variedades de papas, ajíes, maíces, pescados y frutas. Pero más allá de la variedad, hay algo que define su alma: la búsqueda constante de un sabor profundo e inolvidable — el umami. En este curso de fusión nikkei aprenderás a dominarlo: la técnica, el producto y la pasión, del ceviche al lomo saltado.
Hora de inicio: 20:00
Precio: 62 €. Reserva en la web.
Dónde: Umami Clases de Cocina, Av. Rufo García Rendueles, 8, Gijón.