CLICK HERE TO WATCH THE VIDEO “Esfiha” is a very popular dish in Lebanon, in Syria, and in almost every country in the Middle East. “Esfiha” was brought by Arab immigrants Brazil in the late 19th century, and it has become an integral part of…
CLICK HERE TO WATCH THE VIDEO The origin of the “esfiha” is Lebanese and dates back to the origins of bread, which received a layer of meat and onion. It is also believed that “esfiha fechada” (closed esfiha) is a variation of the original dish…
Frango a passarinho means chicken fried as one fries a small bird, because the chicken is cut into small pieces. It goes perfectly with rice and beans, “farofa”, salad, but also makes an excellent appetizer. It must be well seasoned, very crisp and dry. Ingredients•…
CLICK HERE TO WATCH THE VIDEO Ingredients• 1 egg• a pinch of salt• 1 teaspoon of yellow mustard• a few drops of lemon juice• 150 ml corn oil, approximately Preparation method Crack the egg into an immersion blender container. Add the salt, the yellow mustard…
CLICK HERE TO WATCH THE VIDEO Cassava or manioc root, native to the AmazoniAN region, was the basis of the Native Brazilian culinary and is still an important food resource to Northern and Northeastern Brazilian populations.Cassava tastes its best in this recipe: delicate but tasty,…
CLICK HERE TO WATCH THE VIDEO Cassava bread is soft, tasty and nutritious. This delicious bread can be served at any event or at any time of the day. In this recipe cassava can be replaced with eddoe, yam or potatoes. Ingredients• 800 g peeled…
CLICK HERE TO WATCH THE VIDEO It’s a homemade recipe very similar to the British “scone”, and tastes as good as handmade with love. This “bread” can be ready in just 30 minutes and it is great for breakfast, for afternoon teatime and as a…
CLICK HERE TO WATCH THE VIDEO When the Portuguese arrived in Brazil the Native Brazilian’s diet was based on manioc, a very nutritious and versatile native roof tuber. Manioc may be eaten boiled, fried, may be ground into flour or starch, and is also…
“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.
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This is a practical handbook created to familiarize yourselves with the Brazilian language and the melting-pot culture of Latin America’s largest country.
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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