The book inquires about the origin of the rocoto in Peru and its connection with the development of Peruvian man through nature; shows the socio-cultural aspects of Arequipa and its tradition, closely linked to the consumption of this fruit; highlights the wonderful substances of the rocoto and describes the traditional way in which it is ingested in multiple dishes of the mistiana gastronomy. In addition, it shows the traditional stuffed rocoto, nutritious recipes and the most outstanding dishes proposed by young cooks. Thus, the USIL renews its commitment to health, optimum nutrition and recognition of the food riches of Peru.
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