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The rivers and landscape of peru, highlighting a range of products stunning in their diversity and to us, their newness. >> you have tuna, plantain vinegar. that's the cashew fruit. the nut is a fruit in brazil. and here we use the fruit. >> hmm. >> we make these scallops with wild almond. >> the almond is very, very soft, like the flavor of it and complements very well. >> this one is fresh water shrimp. dashi, made of taro root and freshwater shrimp. >> whole new flavor spectrum, all new. it's almost like you need a new section of your tongue. >> it must be exciting because they're an amazin...

Territory. his restaurant, amaz explores the rivers and landscape of peru, highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. >> you have tuna, plantain vinegar. that's the cashew fruit. the nut is a fruit in brazil. and here we use the fruit. >> hmm. >> we make these scallops with wild almond. >> the almond is very, very soft, like the flavor of it and complements really well. >> this one is freshwater shrimp. dashi, made of taro root and shrimp. >> whole new flavor spectrum, all new. it's almost like you need a new section of your tongue....

The amazon because of its amazing spectrum of entirely new to most of us ingredients. pedro schiaffino is at the cutting edge of exactly that territory. his restaurant, amaz explores the rivers, the ocean, the landscape of peru. highlighting a range of products stunning in their diversity and to us, anyway, their newness. >> you have tuna, plantain vinegar. that's the cashew fruit. the nut is a fruit in brazil. and here we use the fruit. >> mmm. >> we make these, the scallops, with wild almond. >> the almond is very, very soft, like the flavor of it and complements very well. >> this one is fr...

Edge of exactly that territory. his restaurant, amaz explores the rivers and landscape of peru, highlighting a range of products stunning in their diversity and to us, their newness. >> you have tuna, plantain vinegar. that's the cashew fruit. the nut is a fruit in brazil. and here we use the fruit. >> hmm. >> we make these scallops with wild almond. >> the almond is very, very soft, like the flavor of it and complements very well. >> this one is fresh water shrimp. dashi, made of taro root and shrimp. >> whole new flavor spectrum, all new. it's almost like you need a new section of your tongu...