Pavé is very popular in Brazil and is generally made with biscuits and fruits such as pineapple, plums and bananas. This recipe combines pineapple and coconut, the major players in traditional Brazilian sweets. Ingredients For the coconut and pineapple mixture:• 150 g dry grated coconut•…
The peanut is native to Central and South America, and its roasted seeds are served all over the world as an aperitif but, peanuts are also great on desserts, and this peanut butter cream is also a great filling for cakes, pancakes, biscuits and cream…
The North American thanksgiving turkey recipe is the main dish of the Brazilian Christmas dinner, a real pleasure for the eyes and palate. It is decorated with fresh or canned fruit, it is brought to the table and then cut in front of the diners.…
CLICK HERE TO WATCH THE VIDEO The Chicabon, an ice cream produced by Kibon, is a tasty childhood food that left an indelible mark on almost all Brazilians. It is made with milk and chocolate, and there’s nobody who doesn’t love it!Kibon was the first…
Pinga com mel is probably inspired by Polish tradition, in which honey also flavours vodka. It is prepared on winter evenings in Southern Brazil. Ingredients• pinga or vodka• honey• raisins, optional Preparation methodAdd a few tablespoons of honey into the pinga bottle. Shake the closed…
The “pirão”, also known as “angu”, is a native indigenous food preparation, and has become a traditional Brazilian side dish. It is a really thick cream made with manioc flour and fish or beef stock. It’s served with white rice to accompany fish, poultry or…
CLICK HERE TO WATCH THE VIDEO Polenta is a dish quite widespread in Brazil. Fried polenta, great for cocktails, is served as a side dish to the famous “chicken and polenta” recipe, an emblematic dish of “the great ABC cities” of Santo André, São Bernardo…
CLICK HERE TO WATCH THE VIDEO The “egg white pudding”, also known as “Molotov” Pudding, is a great dessert of Portuguese origin, very soft and light. There is some confusion regarding the origin of the recipe, but probably it was a good way to use…
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