The “molho vinagrete” is a fresh sauce, also used as a salad dressing that accompanies the “churrasco” pieces of meat and its side dishes: “farofa”, “arroz à grega”, “salpicão”, Olivier salad, fried potatoes, green salads, grilled and boiled vegetables, “banana à milanesa”, grilled pineapple, salty…
The “moqueca de peixe”, is a traditional Brazilian north-northeast coast recipe, a native culinary heritage. The word “moqueca” comes from the Tupi (indigenous language) word “moquém”, which means a grill made with branches. The native people used “moquém” to cook agricultural products (cassava, eddoe, yam,…
CLICK HERE TO WATCH THE VIDEO This delicious homemade recipe is very popular in Brazil, and it is so easy and quick to make. In Brazil there are lots of different recipes made with sweetened condensed milk.It’s a great dessert for any occasion. Ingredients• 300…
The “passion fruit” is a tropical climbing plant with a beautiful flower, and presents a very special bouquet and flavor. “Passion fruit” is used to make fruit juice, fruit drinks, sweets and ice cream. This is a very fresh and elegant mousse, even for important…
“Olho de sogra” means “mother-in-law’s eye” and it’s a pitted prune filled with rolled “beijinho” to resemble an “eye” shape, as indicated by the name – really delicious and funny. It is one of the famous “docinhos de Leite Moça” that made their first appearance…
CLICK HERE TO WATCH THE VIDEO “Paçoca de banana da terra” is a typical dish of the Rondônia cuisine (a State in the North region of Brazil), but it is also found in other regions. Delicious in its simplicity, can be served for breakfast, lunch…
CLICK HERE TO WATCH THE VIDEO “Paçoca de carne seca” is a popular dish that can be found almost everywhere in Brazil. Manioc was the basis of the local diet, and this dish is a culinary legacy of the indigenous traditions,. Nowadays this dish is…
CLICK HERE TO WATCH THE VIDEO Paçoquinha is a traditional Brazilian sweet, prepared in the olden days by crushing the ingredients in a mortar, the exact processes used by the indigenous. In fact, the word paçoca comes from the tupi (indigenous) word pa’soka, which means…
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