Though Peruvian cuisine has made its way around the world, many of Schiaffino’s obscure yet delectable ingredients grow only the Amazon jungle. He has spent years studying the cooking traditions and food resources of Amazonia, working beyond the kitchen with anthropologists and environmental scientists. The Lima based chef returns often to go even deeper into this dense jungle in search of the next sustainable ingredients he’ll incorporate to create original recipes for Aqua Expeditions guests on the Amazon.
Schiaffino says around 70% of all ingredients on board are sourced in the waters and rainforest surrounding your journey, but guests may rest assured that dishes also stay true to more accessible indigenous traditions like Peruvian ceviche, with its succulent tranches of just caught river fish, juicy onions, cilantro, coriander and corn kernels the size of South Sea pearls.
Chosse to dine à deux, or family style among new friends. Whatever dishes you choose among Schiaffino's fresh, ever-changing modern Amazon jungle influenced menus, perhaps the hearts of palm soufflé followed by an Amazon bass tiradito, do save room for dessert, be it a warm banana tart or classic chocolate fondant.