CLICK HERE TO WATCH THE VIDEO The “banana da terra” (plantains) is a variety of banana that must be cooked before eating. It’s better when fully ripe, ie, when it becomes soft, the skin gets very dark and the pulp reddish. The fried banana can…
There are many different types of dessert bananas that are eaten raw, as “banana prata” (silver banana), “banana maçã” (apple banana) and “banana ouro” (gold banana), but the “banana nanica” (the most common type) is also used to make savory dishes and desserts.This is the…
CLICK HERE TO WATCH THE VIDEO Sweet potato is widely used in Brazilian cuisine, commonly found in both sweet and savory dishes. Sweet potato fries are great as appetizers or as a side dish. Ingredients• sweet potatos• salt• frying oil Preparation method Peel the sweet…
“Batata palha” is fried grated raw potatoes, dry and crisp, served as an accompaniment dish for “stroganoff” and other stew recipes. It takes some time and patience but it tastes so much better than the store bought potato crisps! Ingredients• 200 g potato per person,…
Batida is the generic name for drinks that blend various ingredients, mainly fruits, with sweetened condensed milk and pinga, a strong Brazilian liquor distilled from sugarcane.Peanut Batida is a famous drink in Brazil. It can be made in advance and keeps well in the fridge.…
Batida is the generic name for drinks that blend various ingredients, mainly fruits, with sweetened condensed milk and pinga, a strong Brazilian liquor distilled from sugarcane. Coconut Batida is a famous drink in Brazil. It can be made in advance and keeps well in the…
Batida is the generic name for drinks that blend various ingredients, mainly fruits and pinga, a strong Brazilian liquor distilled from sugarcane.Maracujá is an acidic native tropical American fruit with a distinctive taste and aroma. This batida must be prepared just before serving. Ingredients• 2…
Batida is the generic name for drinks that blend various ingredients, mainly fruits, with sweetened condensed milk and “pinga”, a strong Brazilian liquor distilled from sugarcane.Batida de morango blend strawberry and “pinga”, but there is an interesting variant of this batida prepared with a glass…
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