CLICK HERE TO WATCH THE VIDEO The “curau” is a very popular pudding and it is a traditional “festas juninas” (June festivities which coincide with the corn harvest) dish, celebrating St. Anthony’s, St. Peter’s and St. John’s Day. It is a cheap but very healthy…
CLICK HERE TO WATCH THE VIDEO The Coconut Couscous also known as Coconut Milk Couscous or Coconut Corn Couscous is a variation of the Brazilian Couscous from the Northeast Region, a North African dish brought to Brazil by Portuguese colonizers.It is a steamed cornmeal and…
CLICK HERE TO WATCH THE VIDEO The Tapioca Couscous also known as White Couscous or Bahia Couscous, is one of many versions of the North African couscous, brought to Brazil by Portuguese colonizers. This recipe is very popular in the North and Northeast regions, especially…
CLICK HERE TO WATCH THE VIDEO The Brazilian Couscous from the Northeast Region also known as Corn Couscous is a nutritious, cheap and a really simple recipe to make. It is a North African dish brought to Brazil by Portuguese colonizers.It is a steamed corn…
CLICK HERE TO WATCH THE VIDEO The “doce de abóbora” is one of the traditional “festas juninas” (June country parties) dishes, although it’s eaten all year round in Brazil. Pumpkin may be crystallized, preserved, molded in heart-shaped tins (the pulp paste is poured into heart-shaped…
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.…
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…
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…
“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