Dominican Republic and Peru forge culinary alliance to elevate national brands

Santo Domingo.- The Dominican Republic’s Ministry of Tourism (Mitur) has launched a collaborative initiative with the Peruvian government, through Promperú, to strategically position gastronomy as a core element of their respective national brands. This partnership underscores a shared vision of leveraging culinary richness for significant tourism and cultural development, recognizing food’s powerful role in promoting a country’s image globally.

Both nations, recognized as leading forces in the Latin American tourism industry, are actively working to strengthen their unique gastronomic identities as key differentiators. The joint effort emphasizes the exchange of best practices, with a particular focus on sustainability within the culinary sector. This collaboration is designed to build upon their collective experience to enhance positive national branding through the appeal of their distinct cuisines and the growth of gastronomic tourism.

As part of this initiative, a comprehensive exchange program is underway in the Dominican Republic, hosting a delegation of Peruvian tourism and brand specialists. Their agenda includes visits to various provinces and communities known for their tourism potential, where they are exploring and supporting sustainable gastronomic projects that emphasize community participation and local empowerment.

The Peruvian delegation, including experts in market intelligence, brand strategy, and community tourism, has already experienced the richness of Dominican cuisine. A four-course lunch at Santo Domingo’s Ajualá restaurant, prepared by Chef Saverio Stassi, showcased local ingredients and traditional recipes. Dishes featuring unique flavors like local “catibías” and fresh seafood underscored the sophistication and diversity of the Dominican culinary landscape, drawing praise from the Peruvian specialists for their authenticity and quality.

This strategic alliance is seen by Mitur’s Vice Ministry of International Cooperation as a vital step for mutual learning and the international projection of gastronomy as a national brand, aiming to bring both Dominican and Peruvian cuisine to global recognition. The ongoing program, which includes visits to regions like Samaná, Espaillat, and Puerto Plata, will also feature a presentation of the Dominican Republic’s Sustainable Gastronomic Tourism Strategic Plan, further solidifying the country’s ambition to become a leading culinary destination in the Caribbean and Americas.