The history of Peru is undoubtedly linked to the Inca.

The history of the Incas and the Kingdom of Cuzco begins in the 13th century, then Francisco Pizarro captured Atahualpa in 1535, bringing an end to the Inca Empire and moving the capital to Lima.

The independence of Peru is one of the many chapters of the Spanish-American wars of independence, which began in 1808 and ended in 1829, seeing the Spanish monarchy clash with the emerging Latin American states demanding independence.

Following Peru’s independence, the rest of Latin America also gained independence; this occurred between 1811 and 1903.

More recently, from 1980 to 2000, Peru’s history was mainly characterized by the conflict between the Peruvian state and two leftist armed groups, the Túpac Amaru Revolutionary Movement and the Shining Path, which aimed to overthrow the Peruvian political system and establish socialism through armed struggle.

Compared to other Andean and South American countries in general, Peru is distinguished by the abundance and grandeur of its archaeological sites.

The mere mention of Machu Picchu brings glory, but there are many others, such as the mysterious Nazca lines, Sipan, and Chan Chan, that reveal the sophistication achieved by pre-Inca civilizations.

Unlike other countries near the equator, not all regions of Peru have a tropical climate.

The high Andean mountains determine a great climatic diversity among the different regions.

In general, it can be said that the best period for a trip to Peru is from May to October, coinciding with the dry season.

Peruvian cuisine is among the most varied in the world, incorporating at least 5,000 years of pre-Inca, Inca, colonial, and republican history.

Not only does the country grow a wide variety of fruits and vegetables, but these are available all year round.

In the last decade of the 20th century, Peruvian cuisine began to gain popularity outside of Peru.

Peruvian gastronomy is consistently awarded internationally, and its chefs often achieve international prestige.

Today, ceviche, pollo a la brasa, and chifa dishes are the most popular representatives of Peruvian cuisine.

But after trying espetinho de coraçao de frango in Brazil, I couldn’t help but choose a Peruvian counterpart: Anticuchos, skewers made with cow hearts, speared on bamboo sticks if possible, marinated “Peruvian style” in a sauce of onion, garlic, oregano, pepper, cumin, aji Panca (Peruvian chili paste) and wine vinegar, skewers then grilled or cooked in a pan.

Anticuchos are widely consumed in South American countries, especially in Peru and Bolivia.

A traditional dish dating back to the colonial era linked to the procession of the Lord of Miracles, a ceremony continuing throughout the month of October.

The name “anticucho” could derive from the Quechua word “Anccu” and Aymara “janchi,” meaning tendon, muscle; the Quechua word “cucho or kucho,” however, refers to the action of cutting.

Originally, the Incas used llama or alpaca meat, but with the Spaniards’ arrival in Peru, beef heart was added, speared on bamboo sticks.

The Spaniards discarded the offal, which was then given to the slaves, who treated the available foods with a mixture of spices and aromas before cooking them over the coals.

That’s how they “created” Peruvian skewers.

Unlike our skewers, the meat is not cut into cubes but into slices that are speared flat on the stick to facilitate cooking.

The side dish that usually accompanies these skewers is made up of grilled or boiled potatoes (or papas a la huancaína), but it’s often possible to find whole or sliced corn cobs.


In the picture, those tasted at the Peruvian restaurant “Brisas Peruanas” on Corso Maurizio Quadrio 4r in Genoa, with which I had the pleasure of collaborating.

Accompanied by papas a la huancaína, or boiled potatoes served with a sauce based on aji amarillo.