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…
CLICK HERE TO WATCH THE VIDEO Pastéis (pl) are fried pasties that today can be found everywhere in Brazil. However once could only be found in the farmers’ produce street market – the feira livre – and were prepared by the descendants of Oriental immigrants.…
CLICK HERE TO WATCH THE VIDEO Eggplant pâté is a “tropical” version of “Baba Ganoush”, a traditional Arab dish, introduced in Brazil in the late 19th century. “Baba Ganoush” is a side dish for meat, for quibe and for tabule, and can be served as…
CLICK HERE TO WATCH THE VIDEO The onion pâté is an easy home made recipe that uses just a few ingredients. It is not quite a traditional recipe. I dare say, it is probably an improvised one , but still it is very tasty. It…
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…
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.
CLICK HERE TO LEARN MORE
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