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Julia

Cuisine of Peru’s Tacna Region a Model of Slow Food

Local produce, traditional methods, distinctive flavors, and dishes that can take days to prepare are key elements of the cuisine in southern Peru’s Tacna region, embodying the principles of the three-decade-old Slow Food Movement. The signature dish, a stew called picante a la tacneña, which can require anywhere from six

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Keywords
IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism
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