Spanish
Santo Domingo.- As references in the tourism industry on the continent, Peru and the Dominican Republic are taking steps to promote and boost gastronomy as a Country Brand, due to its great potential, based on the experiences of the South American nation and the exchange of good practices in sustainability.
For such purposes, an exchange between Peru and the Dominican Republic is being developed in the Quisqueyan country, which has among its objectives, to share experiences in terms of strategies to positively promote the country's image, through the positioning of gastronomy.
With this purpose, the Peruvian delegation carries out an agenda of activities, with tours through provinces and tourist communities with sustainable and gastronomic ventures and projects.
Other activities that the group will have as a mission consist of the exchange of experiences for the realization of proposed actions to strengthen the sustainable development of tourism in towns with a tourist vocation and/or community participation.
The delegation is composed of, for PROMPERÚ, María José Rosas, specialist in Tourist Market Intelligence; Carla Mariana Urbano Danayre, brand management executive of the Image and Country Brand Strategy Office; Sandra Delgado, Tourism specialist for the "Charming Towns" Initiative and Guy Rengifo Rodríguez, specialist in Community Tourism.
Four-Course Lunch in First Gastronomy Experience
As part of the first gastronomic experience of the group of Peruvians, the capital restaurant Ajualá was chosen for a 4-course lunch, prepared by its owner, chef Saverio Stassi, as a specific example to learn about the exquisiteness and composition of Dominican flavors and recipes.
In this quote, the diners tasted Snack, Cativia one hundred percent local; pigeon peas, Geo cheese and Rabbit Chorizo.
The creative "Raw fish with sweet potatoes from Childhood Memory" is added; Pure Mero Flavor and Goat barbecue and as desserts were appreciated the Dominican organic chocolate bonbons and filled with Dominican exotic fruits.
The Vice Ministry of International Cooperation of MITUR highlighted Peru as an important ally to learn from and exchange experiences in gastronomy as a Country Brand, "a step we want to take to another level and to worldwide recognition."
You may be interested in: Gastronomy of Puerto Plata: history of flavors
Specialists Sandra Delgado and María José Rosas value the taste of Dominican food in this exhibition as "exquisite," its great similarity to Peruvian food, highlighting the smoothness and authentic flavor they feel in Dominican leaf cheese, with a different taste and shape than Peruvian cheese.
The president of the Dominican Association of Restaurants (ADERES), Omar Cepeda, presented the Sustainable Gastronomic Tourism Strategic Plan for the Dominican Republic, which aims to promote the Dominican Republic as a gastronomic tourism destination, based on sustainability, local gastronomic identity, and public-private collaboration.
In addition to the conservation of cultural and natural heritage and sustainable economic development, the Plan seeks to have the Dominican Republic recognized as a leading gastronomic destination in the Caribbean and the Americas.
During their tour of Santo Domingo and communities with tourism potential such as Samaná, Espaillat and Puerto Plata, experts will experience firsthand traditional typical flavors, country cuisine, good practices of community integration and entrepreneurial projects led by women.
The visit of the Peruvian mission to the country is in response to the first exchange visit made to Peru by a Dominican delegation composed of officials and technicians from PRODOMINICANA, MEPyD and MITUR.
The event is held within the framework of the cooperation between PROMPERÚ and MITUR, and as part of the 2022-2024 Bilateral Program of the III Meeting of the Peru - Dominican Republic Technical and Scientific Cooperation Working Group. It is also developed in conjunction with the Ministry of Foreign Trade and Tourism of Peru (MINCETUR) and the Peruvian Agency for International Cooperation (APCI).
