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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,…
CLICK HERE TO WATCH THE VIDEO “Torta de frango” or “empadão” (big “empadinha”) is a very popular dish which probably came from Portugal, where the “pastelaria” (pastry know-how) is an old tradition. There is a lot of different “salty pies” around the world, such…
CLICK HERE TO WATCH THE VIDEO The “Key Lime Pie” is a world-famous recipe. It was first made in the Florida Keys during 19th century famine, at the end of the American Civil War. This recipe was a peasant dish made with the few…
The “torta de liquidificador” is a homely dish, very easy to make and very tasty. It can be served hot, warm or cold, straight out of the fridge. It is always present at picnics, parties and buffet parties and it is great as a main…
The “tutu” consists of bean purée thickened with manioc flour or corn flour. Manioc flour has been added to beans to improve the nutritive value of the meal during the XVIII century expeditions to explore the new world’s territory and to search for gold and…
CLICK HERE TO WATCH THE VIDEO “Vaca atolada” is a typical dish from the inner regions of Brazil, particularly in the state of Minas Gerais (doutheast part of the country). There are some versions about the origin of such a curious name: “mired cow”.…
“Vatapá” originates from Africa and it is one of the great classics of the state of Bahia’s cuisine, characterized by the distinct flavor of ingredients such as palm oil, coconut milk and coriander. Prawns are the basis for a cream-like sauce, which is served with…
The “tutu” served with white rice, “couve refogada”, “torresmo” (cracklings), fried sausage and fried egg is the tasty “virado à paulista”, the traditional Monday lunch menu at São Paulo (Brazil). Ingredients • 1 recipe of “tutu de feijão” • 150 g bacon or cracklings •…
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