{"id":3418,"date":"2023-10-20T21:29:00","date_gmt":"2023-10-20T19:29:00","guid":{"rendered":"https:\/\/schlamann.com\/?p=3418"},"modified":"2023-12-11T22:05:20","modified_gmt":"2023-12-11T21:05:20","slug":"koln-tag-3","status":"publish","type":"post","link":"https:\/\/schlamann.com\/en\/blog-en\/koln-tag-3\/","title":{"rendered":"Cologne, Day -3"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>When I travel to foreign countries, one of the first questions I ask myself is: what do they eat there, what ingredients are available to the locals? In Peru, the first and clear answer is: CEVICHE &#8211; acid-cooked fish, and I&#8217;m already really looking forward to it! I&#8217;m also looking forward to corn beer and pisco sour.<br>.<br><\/p>\n\n\n\n<p>A few days ago, a newsletter from the great guys at Hennes Finest fluttered into my mailbox: they describe the QUINOA plant, which also grows in the high Andes at an altitude of 3,500 meters. In addition to quinoa, Peru has something else special: around 2,300 different varieties of potatoes, unimaginable. I am excited to see the many ways in which I will encounter potatoes and quinoa.<br>To see how quinoa can be prepared, check out Sophia Schillik\/Hennes Finest&#8217;s recipes, which are wonderful as always  <a href=\"https:\/\/email-campaign.hennesfinest.com\/index.php?action=social&amp;chash=6da9003b743b65f4c0ccd295cc484e57.266&amp;s=a7b81d3fd8692d20f01947f2d09690aa\">here<\/a><br>.<br>This year&#8217;s best restaurant in the world is located in Lima and is called Central. And that&#8217;s not all: two other restaurants from Lima are in 6th and 28th place. The most highly awarded German restaurant is in 40th place: Tim Raue, Berlin.<br>.<br><\/p>\n\n\n\n<p>Why is there such a high density of top Peruvian chefs?<br>Peru has three very different landscape zones and therefore three climate zones: the coast, the Andean highlands and the rainforest in the Amazon lowlands. This diversity means that the variety of flora and fauna is as wide as possible, which is certainly a challenge, but also a great source of inspiration for every chef\/cocinero.<br>.<br>An excerpt from Wikipedia: &#8220;The cuisine at Central Restaurante is contemporary Peruvian, and founder Virgilio Mart\u00e9nez V\u00e9liz has sought to redefine Peruvian cuisine by introducing little-known native ingredients from Peru&#8217;s coastal region, the Andean highlands and the Amazon rainforest. Examples of such ingredients include kushuru (cushuro), an edible cyyobacteria harvested in high altitude wetlands; arracacha, a root vegetable from the Andes; and arapaima, a freshwater fish found in the Amazon.&#8221; more <a href=\"https:\/\/en.wikipedia.org\/wiki\/Central_Restaurante\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a><br>.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/schlamann.com\/wp-content\/uploads\/2023\/10\/quinoa.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"619\" data-id=\"2127\" src=\"https:\/\/schlamann.com\/wp-content\/uploads\/2023\/10\/quinoa.jpg\" alt=\"\" class=\"wp-image-2127\" srcset=\"https:\/\/schlamann.com\/wp-content\/uploads\/2023\/10\/quinoa.jpg 800w, https:\/\/schlamann.com\/wp-content\/uploads\/2023\/10\/quinoa-768x594.jpg 768w, https:\/\/schlamann.com\/wp-content\/uploads\/2023\/10\/quinoa-600x464.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I travel to foreign countries, one of the first questions I ask myself is: what do they eat there, what ingredients are available to&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/schlamann.com\/en\/blog-en\/koln-tag-3\/\">Continue reading<span class=\"screen-reader-text\">Cologne, Day -3<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":2128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71,77],"tags":[],"class_list":["post-3418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-peru-bolivia-2023","entry"],"_links":{"self":[{"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/posts\/3418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/comments?post=3418"}],"version-history":[{"count":3,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/posts\/3418\/revisions"}],"predecessor-version":[{"id":3447,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/posts\/3418\/revisions\/3447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/media\/2128"}],"wp:attachment":[{"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/media?parent=3418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/categories?post=3418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/schlamann.com\/en\/wp-json\/wp\/v2\/tags?post=3418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}