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Pedro Miguel Schiaffino is a chef based in Peru who has worked to highlight the foods of the Amazon jungle and Amazonian cuisine. Schiaffino's restaurant in Lima, Peru is called Malabar.〔()〕 He is also executive chef aboard the M/V Aqua.〔David Kaufman (Chef Pedro Schiaffino ); The Jungle Cook Outside: Go〕 Schiaffino is known as the "jungle chef" and has been compared to René Redzepi.〔Necia Wilden (What a Catch ) March 05, 2011 The Australian〕 Schiaffino graduated from the Culinary Institute of America in Hyde Park, New York in 1997 and did Masters work at the Italian Culinary Institute. While in Italy he at Dal Pescatore under chef Nadia Santini and with Piero Bertinotti at Ristorante Pinocchio.〔 Ingredients he uses include ''kushuru'' (Andean caviar), algae, aguaje (a slightly fermented palm fruit), giant snails, sacha culantro (a type of wild coriander), turmeric, achiote, guinea pig and Andean corn beer.〔 He also uses quinoa and seasonings including cedrón, toronjil, muña, sachatomate, and aguaymanto.〔(October 2002 Events ) James Beard Foundation〕 His menu offerings have included dishes such as: *Tuna brule with cocona-lime juice and tobiko wild caigua with scallops, Andean seaweed, and maca root (known as Andean Viagra) *Fish ceviche with tumbo *Paiche with masato and black tapioca *Arroz con pato (Spanish rice with duck) *Copoazu and green melon *Lucuma and deep fried "truffles"〔(Peru's Chef Pedro Miguel Schiaffino '97 to Showcase the Cuisines of the Amazon to Students at The Culinary Institute of America's San Antonio Campus ); Diners are Invited to Attend Two Unique Dinner Events at NAO on July 6th and 7th San Antonio, TX, June 28, 2012 Culinary Institute of America Newswire〕 ==See also== *Peruvian cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pedro Miguel Schiaffano」の詳細全文を読む スポンサード リンク
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