21 results
A Peruvian soup born from Italian minestrone and transformed into a generous green pot of beef, root vegetables, legumes, and macaroni. Basil, spinach, and cheese give it a thick, unmistakable character that makes stopping at one bowl difficult.
80 min
A Criollo pesto that Peru made entirely its own. Basil and spinach coat the pasta in a creamy green sauce, with fresh cheese and pecans adding body before a freshly seared steak brings the contrast. One look at that sauce clinging to the noodles explains why this lunch rarely leaves leftovers.
45 min
A Chincha classic born from the meeting of pasta, criollo seasoning and fresh herbs. The noodles absorb a chicken-rich base colored with annatto, tomato, ají panca, basil and parsley until moist and concentrated, never soupy. Once the lid comes off and that green, reddish aroma escapes, remembering to carry the pot all the way to the table becomes surprisingly difficult.
45 min
Peruvian green spaghetti coated in a creamy basil-and-spinach sauce and topped with crisp breaded beef. A beloved Italian-Peruvian home classic, generous and comforting, where silky green pasta contrasts with freshly fried meat.
50 min
Homemade egg-pasta ravioli filled with seasoned beef and Parmesan, finished with tomato and basil sauce. A comforting Italian-Peruvian family-table classic with tender pasta and a juicy, savory filling.
85 min
Spaghetti with tender beef-and-pork meatballs simmered in a rich tomato sauce. A milk-and-breadcrumb panade keeps the meat juicy, while Parmesan, parsley, and basil finish a generous, family-style plate made to arrive at the table with plenty of sauce.
65 min
Homemade pizza with a soft, lightly crisp crust, quick tomato sauce, melted mozzarella, and fresh basil. The dough ferments just long enough to gain elasticity without turning dinner into an all-day project, while a hot oven delivers browned edges and a firm center.
78 min
Al dente macaroni with a quick sauce that keeps fresh tomatoes firmly in the spotlight. Garlic is gently perfumed in olive oil, the tomatoes cook just long enough to concentrate, and basil goes in at the end to stay vibrant. Simple, affordable, juicy pasta that proves a good sauce does not need half the pantry.
22 min
Thin, crisp chicken breast topped with concentrated tomato sauce, melted mozzarella, and Parmesan. The breading is browned first in the skillet, then the oven finishes the center and melts the cheese without letting the sauce soak the entire crust. An Italian-American classic now familiar on Peruvian menus and in home kitchens.
40 min