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…
CLICK HERE TO WATCH THE VIDEO Banana jam is a home made recipe really easy to make but really delicious. It can also be served as a dessert course, together with a slice of fresh cheese or a tablespoon of cream cheese. Ingredients• 6 ripe…
CLICK HERE TO WATCH THE VIDEO It’s not Christmas in Brazil wihtout Roast Pork Loin with Pineapple! Ingredients• pork loin in one piece• salt• black pepper• cinnamon• dried cloves• nutmeg powder• sliced garlic• bay leaves• white wine• pineapple juice or pineapple syrup (canned) To garnish:•…
CLICK HERE TO WATCH THE VIDEO Ingredients• 1 egg• a pinch of salt• 1 teaspoon of yellow mustard• a few drops of lemon juice• 150 ml corn oil, approximately Preparation method Crack the egg into an immersion blender container. Add the salt, the yellow mustard…
CLICK HERE TO WATCH THE VIDEO The “Olivier Salad”, also known as Russian salad, is a dish of Russian cuisine created in 1860 by Olivier Lousiene, Moscow chef of French origin. This salad is the most traditional dish for the Russian New Year’s Eve dinner…
CLICK HERE TO WATCH THE VIDEO Cassava or manioc root, native to the AmazoniAN region, was the basis of the Native Brazilian culinary and is still an important food resource to Northern and Northeastern Brazilian populations.Cassava tastes its best in this recipe: delicate but tasty,…
CLICK HERE TO WATCH THE VIDEO The “manjar branco” is a traditional New Year’s Eve dinner party recipe. In Brazil the color white, a symbol for peace in African culture, brings good luck.This pudding is perfect for dessert, especially after a hearty meal such as…
“Meia de seda” is another famous cocktail drink made by mixing pinga and sweetened condensed milk. It may be prepared in advance and stored at room temperature. It can also be served as an after-dinner liqueur.A bottle of batida makes a great gift for friends…
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