The Billboard

CLUBS

aAt ASIPI we share our hobbies and have fun with the “experts”. In this edition we present the recommendations of the E-Sports and Video Games Club and the Gastronomy and Regions Club.

25

E-Sports and Videogames Club: fall guys, ultimate knockout

Tweet image taken from the game’s official Twitter page in Spanish. https://twitter.com/FallGuys_ESP/status/1542917170635628544?s=20&t=uNMhlaagda9SFup2 iIn these times of complex video games, which require a lot of time to learn or which “invite” to spend money to win, we recommend a video game that is simple, fun, for all ages and currently free: Fall Guys: Ultimate

Knockout.

The game consists of rooms of 60 participants who go through various circuits full of challenges in the purest style of an obstacle course show. After each game or circuit, a certain number of players are eliminated, until only a small number of players remain (approx. 10) between which the winner of the crown is decided in a final game. If one is eliminated you can stay as a spectator or exit the game to start again. The basic commands are simple, it will only ask us to move and jump, although we can also jump and grab things (or others players).

The game allows you to customize your participant with a variety of “skins”; which although they do not give you abilities, they will make you look tougher or more adorable as you play. The skins are acquired by buying them in the game store (with real money or with reward coins for playing) and are very eye-catching, even famous ones like the iconic Mexican hero, El Chapulín Colorado.

Difficulty: Consoles:

2/5 PS4, PS5, Xbox, NintendoSwitch Classification: All ages Online Multiplatform: Yes

Rating:

26

Gastronomy and Regions club: ceviche and tiger’s milk

tThe ASIPI Gastronomy and Regions Club shared various gastronomic recipes during its sessions, highlighting the one carried out on March 31, in which a presentation of the flagship dish of Peru was made: El Ceviche. The event featured the participation of the renowned Chef Bratzo Vergara Sosa, who is Corporate Chef of Acurio Restaurants. The expert explained that a ceviche has basic ingredients and ingredients of each diner’s taste, which can be incorporated into the famous dish. Basically white fish, stew, sweet potato and corn are used. Sometimes it is accompanied by an edible “appetizer”, very popular in Peru, called “tiger’s milk”, which consists of a mixture of lemon, chili and liquefied fish, served in a glass, because it is drinkable. ASIPI thanks Manlio Bassino (Echecopar Studio) for the initiative and valuable collaboration of this session.

And now… are you up to for a Peruvian ceviche? The Club wishes to thank all the people who participated in the organization of its sessions

• Gastronomy and Brazilian Geographical Indications. Speakers:

Andréa Possihnas (Gruenbaum, Possinhas & Teixera) and Rosane

Tavares (Kasznar Leonardos).

• A Journey Inside the Entrepreneurship, the Philosophy and the Flavors of the Pacari Company. Speaker: Santiago Peralta (organized by

María Cecilia Romoleroux from Corral Rosales).

• “Tembi’u paraguái”: Tour of Paraguayan Food. Speakers: Lorena Mersan (Mersan Abogados) and Monserratt Puente (Ferrere).

• Origins of Costa Rican Gastronomy. Speaker Ana Beatriz Valverde (International Chef). Organized by Facio & Cañas.

• A Trip to Specialty Coffee. Speaker: María Elena Rivera Garita (International Barista). Organized by Facio & Cañas. • Colombian gastronomy. Speakers: Paula Harker (International Chef).

Organized by Ximena Castellanos (Castellanos & Co.).

• Argentine Traditions: the Secrets of the Empanadas. Speaker: Juan

Felipe Porta (Ryan-Lusssich & Asociados).

• Guaro-Based Drinks (Costa Rican Cocktail Bar: Santo Remedio). Organized by Valeria Corea (Facio & Cañas).

• Ceviches by Bratzo Vergara Sosa, Corporate Chef of Acurio Restaurants organized by Manlio Bassino (Echecopar Studio).

• Quinoa and preparation of quinoa risotto and Andean salad. Exhibitor

Marco Mercado (Marlet Legal – Bolivia).

27