CLICK HERE TO WATCH THE VIDEO Okra is a widely used vegetable in African, Asian and Latin American traditional cuisine and, little by little, its delicate flavor and good looks are also getting its well-deserved place in the top chefs kitchens.This “basic” recipe is a…
The quibebe is a savory pumpkin purée used as a side dish for meat, and goes very well with “arroz e feijão”. Many claim that quibebe has an African origin because “kibebe” is a word from the Quibundo language but, as pumpkin is native to…
CLICK HERE TO WATCH THE VIDEO Kibbeh is a traditional fried croquette very popular in Lebanon, Syria and Iraq. Arab immigration in the late nineteenth century brought the kibbeh to Brazil, and it has become an integral part of Brazilian cuisine. The Syrian pepper is…
CLICK HERE TO WATCH THE VIDEO The oxtail stew recipe is European in origin, inspired by traditional recipes like Oxtail Soup (English), Queue de boeuf (French), Coda alla vaccinara (Italian) and Sopa de Rabo de Boi (Portuguese). This dish has spread all over Brazil,…
The main difference between Brazilian and Italian risotto is the type of rice used to make it. In Brazil the rice mainly used is the Basmati variety and the parboiled rice, and neither release starch during cooking, therefore, there is no creamy risotto and no…
Although the word rissol derives from the French word “rissoler” (to brown), the rissol recipe came to Brazil via Portugal, where preparation of appetizers is a tradition and an art. For the filling of this appetizer you may also use cheese, cold meat thinly cut or…
CLICK HERE TO WATCH THE VIDEO Rocambole de camarão is one of my favorite family recipes, made by my mom for special occasions like Christmas and New Year’s Eve. Although it is not a typical Brazilian recipe, for I only ate it at home, I…
CLICK HERE TO WATCH THE VIDEO The Roast “Picanha” (Rump Cap) cooked in a pan is a quick, easy and very tasty recipe for every occasion. The “picanha” is a particularly tender and flavourful cut of beef. You can cook it on the grill…
“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