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Piura


History :
The cultural development in Piura goes back B.C. to the 1000 year-old year, time in that farmers' groups were being organized in the area, giving place to several local cacicazgos. Among them the Guayacundos highlighted Ayahuancas, rebellious town and lover of the freedom that it never ended up being completely integrated neither for the culture Wari (500-1100 D.C.) neither for the expansion of the Incanato. The culture Vicús (500 B.C. -500 D.C.) one of the most important cultural manifestations in the history piurana constitutes. Their fine ceramic and the delight of their goldwork whose good known expression is the statuette of the highlight "Venus of Gold". Heirs of this cultural tradition the tallanes who were conquered first by the chimú were and later for the Inca in the XV century. In 1532, beside the river Chira, in the valley of Tangarará, Francisco Pizarro founded the first Hispanic city in the Peru, San Miguel. The city of Piura settled down definitively in 1588. January of 1821, 4 in the enclosure of the Church San Francisco, Piura declared his independence of Spain. To beginnings of the XX century they were discovered in Piura rich oil locations that made of Talara a very attractive place for the international investment. Today the piuranos maintains alive their traditions and they make of the tourism and the craft their main tools for the development.

Geography :
The region Piura has a varied geography. In their coastal region it highlights the desert of Sechura, the biggest in the Peru; in this the depression of Bayóvar, the lowest area in the Peruvian territory is located (37 meters under the level of the sea). Toward the east, in the Andean region, the territory is more uneven. There the Step of Porculla is located (2.138 msnm), the lowest step in the Peruvian Andes.

Climate :
The city of Piura has an arid and warm climate, with absence of rains in the whole year. The maximum half temperature is 31,2°C (88,1ºF) and the minimum one 17,7°C (63,8ºF). In the years in that The Boy's Phenomenon is presented, there are precipitations, especially between the months of December and June.

Folklore :
Among the manifestations cultural local it highlights the tondero, very popular dance in the whole Peruvian north. In the area, it is common to find to "Chamanes" or local sorcerers dedicated to make healing rituals and of good omens.

Tourist attractiveness :
Square of Weapons, Cathedral of Piura, Church San Francisco, Marries Museum of the Admiral Miguel Grau, Church of the Carmen, Museum Vicús, National Tourist Center The Public land, Town of Catacaos, Archaeological Remains of Narihualá (Strength of Narihualá), Lagoons The Huaringas, Cascade of Sitán, Temple of The Jaguars, Sacred Main Church Trinidad of Sullana, Valley of the Chira, Limit of Hunt The Angolo, Tangarará, Dams of Poechos, Prey Derivadora Sullana, Park National Hills of Amotape, Church of San Martin of Tours, Desert of Sechura, Lagoon of Ramón, Beach Tip Nunura or Shode, Complex Archaeological Illescas, Lagoon Ñapique, Building of The Customs, Manuela Marries Sáenz, Beach Colán, Church San Lucas of Colán, Beach Yacila, Beach Tea for Two, Beach Crabs, Beach The Gulls, Creek Miramar, Creek the Islilla, Beach The Grasses, Bay of Paita, Beach The Organs, Spa of Máncora, Puddle of Mud, The Pillars of the Gulch Fernández, Beach End Blanco, Tip Balconies, The Charmed one, Mount of the Parents, Archaeological Area Vicús, Cathedral of Ayabaca or Church, Petroglifos of Samanga, Complex Archaeological of Aypate, Forest of Whose, Medicinal Bathrooms of Chocán, Estuary of Virrilá.

Typical plates :
Among the typical plates of the region they highlight:

Dry of chabelo:
cured meat stew or dry meat, with kneaded banana.
Dry of kid with beans:
stew of tender kid, macerated in chicha of jora and vinegar, with beans decorated in onion and garlics.
Cebiche:
fish fillet cut in pieces, cooked with lemon, onion and pepper.
Pounded of yucca with pork crackling:
cooked yucca and mashed with pepper and accompanied by pork crackling.
Chifles:
bananas fried in flakes.
The typical candy is the natilla (prepared with goat milk, chancaca and flour of very fine rice). The traditional drink is the jora chicha (drink with the help of corn boiled and fermented in pitchers of mud).

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