PANETTONE, a good example of the fusion between immigrants and the Andes.

It is known that bread deals with living energies, also with giving energies and growth, and with a nurturing seed that is transfered to us from the ones used in its confection.
Peru has been the final destination and land of hopes for many people since the beginning of the 19th century. Among them are the Italians. Those, in the quest for better future left their country, because of the World Wars, and embarked themselves from Italy, at the Port of Chiavan belonging to La Liguria region and faced a boat trip that lasted very long. They arrived at the port of Callao, Peru, armed only with willpower and the spirit of sacrifice in order to make something of their lives.
Antonio D'Onofrio was the son of immigrants who arrived from Caserta in 1911. He, as a young boy, began selling ice cream during summers and eventually chocolates. From this experience he developed a sweet brand of chocolates that still exists today (owned by Nestle). In 1960 he began selling Panettone, licensing a recipe from Gioacchino Alemagna, who created one of the best fusion of ingredients belonging to the Inca land in one of the best selling sweet bread that became commercialized in 1950.
Today they are dozens of brands of Panettone available in Peru.
Traditionally, Panettone is tall, light with a domed top that is baked in a paper pan with gold decorations. The dough is fermented for a few days to develop a fusion of flavor, which has notes of citrus and jasmine. The gluten must be very well developed to be strong enough to rise high, maintain its lightness and serve as a support for its own richness and at the same time for the high quality added fruit and raisins. Sugar and Fat are the main ones that interfere with the gluten development, so these ingredients are withheld to the initial mixing to the final dough in a proper manner, to let the dough develop its best quality. When properly done the mix yields a proper thin and very translucent dough. It can be compared as the way in which our own soul develops. That is why the quality of the Peruvian Panettone is one of the best.
If you want to order the D'Onofrio version and the Todino versions (packing can differ) please contact us at : angelasolari&@yahoo.es.
Price : $15 D'Onofrio.       $12 and  $10 the Todino.  We have to include shipping and handling .
Write a cheque or Money Order to NUEVA VIDA BOOKSTORE
Send it to : 496 Jane St.  Toronto, Ontario. M6S 4A2.

Benefits of LUCUMA powder.

LUCUMA powder delivers an abundance of healthy benefits when added to your favorite food or beverage.
LUCUMA is GLUTEN-FREE and a good source of antioxidants, fiber, carbohydrates, vitamins, and minerals necessary for bodily functions and of benefit to the immune system.
LUCUMA has been used for centuries in Peru for its medicinal properties. The anti-inflammatory effect  on wound healing and skin aging was known by the ancient People of the Andes.
LUCUMA significantly increase wound closure and promote tissue regeneration.
LUCUMA fruit powder has a distinctively sweet and fragrant taste that provides a natural sweetening to desserts and can be added to any beverage, smoothie, yogurt etc. It helps combine and emulsify fats and oils with sugars and polysaccharides.
LUCUMA are cool-weather drought-resistant trees that grow 25 to 50 feet tall. Known as the "gold of the Incas" in ancestral times, the fruit is yellowish green in the outside and egg-shaped with a dry, starchy yellow-orange flesh.
LUCUMA provides 14 essential trace elements, including a considerable amount of potassium, sodium, calcium, magnesium and phosphorus, while heavy metal content is low. Calcium  keeps the bones and teeth strong. Phosphorus is important for bone and protein formation, digestion and hormone balance.
One tablespoon of lucuma provides the recommended daily value for iron, which helps stimulate the immune system and improve physical endurance.

We have in stock the LUCUMA powder for flan (a type of peruvian dessert). You only need to add milk and enjoy the nutritional value of the product. It also can be added to any beverage, smoothie, yogurt, etc.
Place your order to Nueva Vida Bookstore. Write a cheque or money order and send it to : 496 Jane St.
Toronto, Ontario. M6S 4A2.
Your order include : Lucuma powder pouch with instructions to make flan.
Price: $5 plus shipping and handling.

QUINOA, the sacred grain of the Incas.

QUINOA known as the mother grain and sacred by the Incas, was the most important ingredient after the potatoes for pre- Hispanic Andean civilizations. The first grains were sown by a golden tool.
QUINOA has an impressive nutritional value. It is GLUTEN FREE.
QUINOA originates in Lake Titicaca, Puno, PERU. It is harvested at over 3,500 meters above sea level.
This delicious QUINOA SOUP recipe utilize Peru's native ingredients and it is easy to cook it at home.

You will need : 1 cup of quinoa,   6 cups of water,   3tbs olive oil,   3 garlic cloves,   1 red onion,   1tbs yellow hot pepper   (peruvian aji mirasol),  1 tsp cumin,   1/4 grated cheese,   2 tbs chopped chives or parsley,      1 tbs ground cilantro seeds,   1 chopped hard boiled egg,  1 small potato diced,   salt and pepper.
Preparation : Soak quinoa overnight and rinse with a lot of water before boil it.   Boil the quinoa in a pan with the 6 cups of water for 20 minutes, medium heat.   Strain but keep the water.   Heat oil in a separate frying pan, saute the garlic with the onion, cumin, cilantro, until it gets transparent.   Add the mixture to the water, as well as the diced potatoes and the quinoa, salt and pepper. Boil until the potatoes are soft.   Finally add the chives.   Turn off the heat and add the fresh cheese (feta or goat cheese). Serve with chopped hard eggs.

If you prefer thick soup just reduce the amount of water.

You can order from us your kit to prepare it at home. Make your order : angelasolari7@yahoo.es. Write cheque or money order to Nueva Vida Bookstore, and send it this address : 496 Jane St. Toronto Ontario. M6S 4A2.
Your order include : Quinoa, aji mirasol, cumin, cilantro powder, salt and pepper.
Price $10 dollars plus shipping and handling. Try this delicious recipe at the commodity of your home.

PERUVIAN POTATOES, the oldest product of the world. Page 2

Preparation: Toast the dried potato in a dried skillet over medium heat, about 5 minutes. Soak in 3 cups of cold water for one hour.   Mince the garlic, dice the onion, and chop the cilantro.   Clean and cut the meat into 1-inch cubes, season with salt, pepper and cumin, and set aside.   Brown the meat in a large pot with 1 tablespoon of olive oil over medium to high heat, about 15 minutes. Remove the pieces of meat from the pot and set aside.   in the same pot, sauteing the garlic, diced onion, chilli peppers with 2 tablespoon of olive oil over medium heat. Cook until onions are translucent.   Add peanut butter and strained dried potato to the mixture , stir to mix well.   Add 3 cups of beef stock, the cloves, cinnamon, anise, pieces of meat, and stir well all the ingredients.   Simmer covered until meat is very tender, about 1 1/2 hours. Stir occasionally to prevent the stew from sticking to the pot.   After simmering for 40 minutes, add another cup of stock and continue to simmer.   In the last 10 minutes, add 1/4 cup of red wine and stir to mix well.   After the completion of 1 1/2 hours of simmering remove from the heat and let it rest.   After resting for 30 minutes, remove cloves, cinnamon stick and star anise.   Serve warm.   Garnish with roasted peanuts and chopped cilantro.


This traditional dish of the Andes was and still is made in clay pots. It is the oldest Peruvian dish and its ancient origins go back to pre-Incan times.

Make your order to Nueva Vida Bookstore by cheque or money order and send it by mail at 496 Jane Street,  Toronto, Ontario. M6S 4A2.
The order includes : Freeze dried potatoes, dried chili peppers, cumin, star anise, cinnamon, cloves and instructions.
Introductory price $ 10 dollars plus shipping and handling. Tell us where you are and we will send it to you via UPS or regular mail.

PERUVIAN POTATOES, the oldest product of the world. Page 1

Peruvians love their potatoes as they literary have thousands of varieties to choose from. During the time of the Incan empire, the armies were able to move freely over the mountains terrain and get dominion over the land thanks to the freeze dried potatoes stored at altitudes of more than 3,000 meters above the sea level.
Potatoes are still freeze dried much in the same way they have been done for many millennia. These freeze dried potatoes are high in nutrition level since they are nourished with spring water that come down from the glaciers and enhance the nutritional value of the mountain soil from where they come from.
Their light weight allowed them to be carried on the backs of the warriors and llamas as they moved through their empire. Climate conditions weakened the economies of coastal communities but the higher elevation of the Inca headquarters with ample rainfall and moisture gave them sufficient foodstuffs to help the areas suffering famine. The Incas were intelligent enough bargainers to offer food to any peoples who would accept their rule.
The Inca had five to seven years worth of food storage at any one time for all of the inhabitants of the empire.
We are giving to you the best recipe involving the use of this nutritious freeze dried potato. Order your dried potatoes from us if you want to preserve this type of food at your home in the event that a natural disaster occur and you will apply the same technique that the Incas did.
DRIED POTATO STEW (spanish name of the dish:"Carapulcra"). Ingredients: 1/2 lb freeze dried potato,  3 cups water for soaking,   1 lb chicken or meat,   3 tbs olive oil,  4 garlic cloves,   1 red onion, 1 tbs yellow chilli pepper (peruvian aji mirasol),  1 tbs red chilli pepper (peruvian aji panca),   salt, pepper and cumin to taste,   1 tbs peanut butter,   2 cloves,   1 cinnamon stick,   1 star anise,   4 cups beef stock,   1/4 cup red wine,   roasted peanuts for garnish,   chopped cilantro for garnish.