After breakfast, depart for the ultimate foodie experience in Chinchero!
Agricultural Engineer Manuel Choqque researches and experiments with native potatoes and tubers to improve their nutritional composition and produces a wide variety of colors, flavors, and textures that grab the culinary world's attention. He welcomes you privately for a fascinating presentation about his work, as well as a chance to taste traditional uchucuta sauce made out of Peruvian hot peppers and his surprisingly delicious Andean tuber and potato wines. Also, learn how traditional Andean textiles are made during a special demonstration and stroll through Chinchero's lively weekly market. We continue to the ancient site of Moray to see its impressive circular terraces that the Incas used as a botanical laboratory. Stop for a memorable lunch prepared by top chefs at UNU.
Visit the salt pans of Maras, where one of the finest salts in the world is extracted. The patchwork effect of hundreds of salt pans in varying shades of white, pink, and beige is wonderfully photogenic—hike from Maras down to Pichingoto, at the bottom of the Sacred Valley.
Return to the hotel in the late afternoon and enjoy the grounds of this contemporary hacienda-style property surrounded by flowers, mountains, and trees.
Accommodation: Inkaterra Hacienda Urubamba, Sacred Valley
Meals: Breakfast , Lunch, Dinner