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Savoring the Seductive Flavors of the Inca in Cuzco, Peru
Tucked on the second floor of an old colonial building near the main plaza of Cuzco is Cicciolina, an alluring restaurant featuring new twists on Peru’s fusion cuisine. Interested in trying cuy (guinea pig, specialty of the Andes) but find the traditional presentation with teeth still attached a bit unnerving? Cicciolina serves a delightful causa tibia de cuy (mashed yellow potatoes with olive oil, lime and yellow aji pepper) layered with shredded guinea pig and carmelized apples. The perfect light meal on a brisk Andean winter night, the potatoes creamy and soothing, the shredded guinea pig only slightly more exotic than duck or rabbit, the saltiness of the former mingling pleasantly with the sweetness of the apples. As they say in Peru, ¡Qué rico!
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