Above: Fermented yacón semifreddo with flowers, Mil, Moray, Sacred Valley - ANDREW HARPER EDITOR

Peru has emerged as one of the world’s great culinary destinations, thanks in no small part to its wealth of indigenous ingredients, most famously its thousands of varieties of potatoes. The country also has direct access to superlative seafood, tropical fruit from the Amazon Basin and a range of herbs and vegetables from the Andean foothills. Peru’s centuries of trading have also led to the development of delicious fusion cuisines, the best known of which is Nikkei, which combines local and Japanese ingredients and techniques.

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