CLICK HERE TO WATCH THE VIDEO This tasty appetizer accompanied by an ice-cold beer was a specialty dish of “Ilhabela”, a small bar in São Paulo city south districts, where dwell so many German and northern Europe immigrants. This is not a traditional recipe, but…
“Canja” is a light and digestive broth very popular in Portugal, where usually the first course is always soup. In Brazil “canja” has been enriched with other ingredients, but it is always a light broth very suitable for children, the elderly and the convalescent. Ingredients•…
CLICK HERE TO WATCH THE VIDEO There is some controversy over the origin of “canjica” – whether it is an African or a native American preparation – but it has certainly become a traditional Brazilian sweet. It can be served as a dessert or a…
CLICK HERE TO WATCH THE VIDEO The “Cartola Pernambuca” (“cartola” means top hat) is a traditional dessert of the state of Pernambuco. “Cartola” hold the title of “Intangible Cultural Heritage of Pernambuco State” (Law n° 13.751 of April 2009).The “Cartola” is made with banana and…
CLICK HERE TO WATCH THE VIDEO Along Brazil’s long sea-coast there is an abundance of many types of fish, so there is no shortage of fish recipes.The casquinhas de siri are refined, tasty, easy and quick to prepare. They make a delicious snack and a…
CLICK HERE TO WATCH THE VIDEO Chayote is a very common vegetable in Brazil, usually considered an ingredient “less noble”. Although, in addition to the new recipes there are countless “traditional” ways to prepare it, which completely contradict any kind of preconception about its delicate…
CLICK HERE TO WATCH THE VIDEO Chayote is an herbaceous perennial climbing vine, native to Central America. It is easily digestible and has a delicate flavour.Chayote is a cheap and common fruit in Brazil, often deemed not “important” culinary ingredient. Fortunately there are lots of…
CLICK HERE TO WATCH THE VIDEO The ” braised chayote” is a common side dish in Brazil, very easy and quick to make. Thanks to its mild flavour it goes very well with “rice and beans” and with all sorts of meat and fish dishes.I…
Tastes, knowledge, cooking tell us about a people’s history and soul. No other cuisine is richer in colours, flavours and food varieties than the Brazilian one. Over 500 years of coexistence between natives, European conquerors and African culture have led to a multitude of dishes, either created or adapted to the inhabitants’ tastes, as well as to a wonderful intermingling of flavours, always closely related to local produce such as fruits, vegetables and spices.
“Sabor Brasil” started as an Italian site but, considering the increasing number of people from many countries visiting it, we are working to add the English interface. So let’s start with the recipes!
Welcome to Sabor Brasil! I hope you enjoy the taste of Brazilian cuisine!
“Sabor Brasil” is now a book with hundreds of traditional recipes interspersed with tales and stories in a fascinating journey through knowledge and taste.
Besides illustrating ingredients and culinary procedures, it tells the story of recipe origins, often linked to a specific geographical area and the influence of cultures that come from afar. It tells how food is perceived by the Brazilian people and describes both the places where it is eaten and the rituals that accompany it.
FOR MORE INFORMATION ABOUT THE BOOK CLICK HERE
This is a practical handbook created to familiarize yourselves with the Brazilian language and the melting-pot culture of Latin America’s largest country.
CLICK HERE TO LEARN MORE
Official tourism website of Brazil
CCBI Centro Cultural Brasil-Itália
CCBI Brazil-Italy Cultural Centre
The CCBI is an institution linked to the Brazilian Embassy, dedicated to the promotion of the Brazilian language and culture.
DOMÍNIO PÚBLICO
Digital library of the Ministry of Education, with free access and free download of text and music files.
I’m an architect. I was born in Brazil and my father was Italian.
“Eating well” is a heritage of Humanity. With this site I wish to share my passion for cooking. For every recipe, I’ve tried to use simple and traditional ingredients and not complicated working procedures. All recipes have been “tested and approved” by my Italian friends.
Fernanda Bocconi