In May, the Tourism Development Agency for La Paz hosted a Cooking Show in the Killi Killi lookout. With a beautiful view of the city as a backdrop, chefs from restaurants Ali Pacha, Humo and Magick cooked courses in front of a live audience which was finished off with a dessert of wonderful pastries by the 3600 Bakery. The event was an opportunity to present ”Bolivia on a plate”, chefs used products such as cooked and fermented yucca from the Amazon, with a touch of mature cheese, accompanied by almond milk from Chuquisaca, to a sauce of capers, sealed mushroom and a bit of crispy amaranth from the Bolivian highlands. The pairing was with Brut, the new sparkling wine of Altosama, with aroma of nuts, notes of tropical fruit and white flowers. All ingredients achieved a perfect balance. This new initiative promotes the ”Slow Food” movement in Bolivia.

Additionally there was a small market set up showcasing the Sendero Que Te Llama, a group of 9 local artisan shops dedicated to 100% Bolivian handicrafts.

#gastronomialapaz #lapazmaravillosa #boliviateespera #gastronomy #killikilli #lapaz #bolivia #yum

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In May, the Tourism Development Agency for La Paz hosted a Cooking Show in the Killi Killi lookout. With a beautiful view of the city as a backdrop, chefs from restaurants Ali Pacha, Humo and Magick cooked courses in front of a live audience which was finished off with a dessert of wonderful pastries by the 3600 Bakery. The event was an opportunity to present ”Bolivia on a plate”, chefs used products such as cooked and fermented yucca from the Amazon, with a touch of mature cheese, accompanied by almond milk from Chuquisaca, to a sauce of capers, sealed mushroom and a bit of crispy amaranth from the Bolivian highlands. The pairing was with Brut, the new sparkling wine of Altosama, with aroma of nuts, notes of tropical fruit and white flowers. All ingredients achieved a perfect balance. This new initiative promotes the ”Slow Food” movement in Bolivia.