CLICK HERE TO WATCH THE VIDEO This creamy soup is a classic Brazilian housewife recipe, really quick and easy to make – refined and just delicious – made with arracacha, a typical South American ingredient. We hope will soon be available in Italy! There…
Stroganoff has its origins in the aristocratic Russian kitchen in the seventeenth century. There are so many different versions but this recipe has certainly traveled worldwide and there are always many local variations to the original Russian recipe. (Information source: Russia Oggi.it) In Brazil it…
CLICK HERE TO WATCH THE VIDEO This delicious juice is a homemade recipe at practically zero cost and practically effortless to make: a cheap recipe that wastes nothing, a real comfort food. Pineapple is a typically tropical fruit, and it is said that its skin,…
CLICK HERE TO WATCH THE VIDEO Watermelon is a very common fruit in Italy as in Brazil, but the juice, in Italy, remains virtually unknown. Don’t miss it … try it! Ingredients • watermelon (about 250 g for a large glass) • sugar, if…
CLICK HERE TO WATCH THE VIDEO The grape juice is a delicious and healthy beverage, and it is one of the most popular juices in Brazil. In recent years it grew more than the others grape products, has shown positive export growth and it…
CLICK HERE TO WATCH THE VIDEO RECIPE Chayote Soufflé is a refined and delicate dish, and it makes a great appetizer or a great side dish. Soufflé dish is a classic French recipe, whose main characteristics are lightness and softness. Furthermore, it should be…
CLICK HERE TO WATCH THE VIDEO The Arabic food, its smells and its spices, arrived in Brazil in the 19th century with the Syrians and Lebanese immigrants. Food preparations like esfiha and quibe have become national Brazilian dishes. “Tabbouleh” is a light and healthy…
CLICK HERE TO WATCH THE VIDEO “Tender” is a small boneless fully cooked ham. It is traditional Christmas and New Year’s Eve recipe, especially in cities, where foreign influence is very strong. Spices, fresh and canned fruit are commonly used to flavour the ham,…
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