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CLICK HERE TO WATCH THE VIDEO Quindim is an African word but the Brazilian “quindim” is a reinterpretation of the Portuguese monastic confectionery tradition made with egg yolks and coconut instead of almonds. Very special and tasty “Quindim” has been immortalized in the song “Os…
CLICK HERE TO WATCH THE VIDEO The oxtail stew recipe is European in origin, inspired by traditional recipes like Oxtail Soup (English), Queue de boeuf (French), Coda alla vaccinara (Italian) and Sopa de Rabo de Boi (Portuguese). This dish has spread all over Brazil,…
CLICK HERE TO WATCH THE VIDEO “Rabananda” is a typical sweet of “Festa da Consoada”, a traditional Portuguese Christmas Eve dinner, but there are also similar recipes in Spain, France, England, United States, India, Morocco, Indonesia. This recipe is a sweet way to reuse…
The main difference between Brazilian and Italian risotto is the type of rice used to make it. In Brazil the rice mainly used is the Basmati variety and the parboiled rice, and neither release starch during cooking, therefore, there is no creamy risotto and no…
Although the word rissol derives from the French word “rissoler” (to brown), the rissol recipe came to Brazil via Portugal, where preparation of appetizers is a tradition and an art. For the filling of this appetizer you may also use cheese, cold meat thinly cut or…
CLICK HERE TO WATCH THE VIDEO Rocambole de camarão is one of my favorite family recipes, made by my mom for special occasions like Christmas and New Year’s Eve. Although it is not a typical Brazilian recipe, for I only ate it at home, I…
Rocambole com doce de leite is a mouth watering homemade cake, simple and quick to make. The chocolate version of this recipe goes very well with dulce de leche. Ingredients • 4 large eggs • 125 g sugar • 125 g all-purpose flour • 400 g…
The dessert is a happy end for a meal and may be also a very simple and quick preparation. Gilberto Freire called Romeu e Juilieta “Brazil’s true flavor”. This dessert is called “Romeu e Julieta” since the 1960s because of an advertising campaign for “Goiabada (Guava…
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