CLICK HERE TO WATCH THE VIDEO The eggs “farofa” is an excellent side dish for rice and beans as well as a side dish for barbecue.There are numerous versions of this recipe all around the country, but the most famous one – that becomes protagonist…
CLICK HERE TO WATCH THE VIDEO “Feijão-tropeiro” is the icon of “tropeiro” (muleteer or caravan conductor) kitchen, a figure appeared in the late 17th century and early 18th century. Muleteers transported goods for supply to the central regions of the country. The trips were very…
CLICK HERE TO WATCH THE VIDEO The “feijoada” – an icon of Brazilian cuisine – is a fusion of usual European cuisine with local products such as the black bean. It is a variation of the “cozido português”, of the Italian “cassoeula”, of the French…
The fig tree was introduced in Brazil at the beginning of the 16Th century by the Portuguese colonizer, and quickly spread throughout the Country. The main production, however, is concentrated in the States of São Paulo, Minas Gerais, Rio Grande do Sul and Santa Catarina.…
The pineapple is native to South America and has been widely spread in the tropical areas of Asia and Africa. Just like coconut, pineapple is no longer used just for dessert, but is also present in savory dishes, as in this particular recipe. Ingredients• 4…
CLICK HERE TO WATCH THE VIDEO “Fios de ovos” – also known as “Palha de Abrantes” (Abrantes straw) – is a speciality of the Portuguese monastic confectionery tradition, and it is very deeply rooted in Brazilian cuisine. During the 16th century in Portugal the egg…
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 The mosaic jello is a colorful, tasty, fresh, easy to make and very economical dessert. The jello (powdered gelatin and flavorings) was introduced in Brazil at the beginning of the last century and quickly became a recurring presence in…
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.
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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