Acaçá (Savory rice cream)
Ameixa com bacon e Purê de maçã (Prunes Wrapped in Bacon and Apple Purée)
Arroz à grega (Greek Style Rice)
Arroz branco (White Rice)
Arroz de carreteiro (Mule driver’s rice)
Arroz de festa (Party Rice)
Arroz de forno (Baked rice)
Bacalhoada da Vovó (Grandmother’s Codfish Recipe)
Baião de dois (Rice and black-eyed peas cooked together)
Banana à milanesa (Fried Banana in Breadcrumbs)
Banana da terra assada (Baked Plantains)
Banana da terra frita (Fried Plantains)
Batata doce frita (Fried Sweet Potatoes)
Batata palha (Potato Straws)
Bauru do “Ponto Chic” (Ponto Chic’s Bauru Sandwich)
Beiju de tapioca (Tapioca Crepes)
Bife de panela (Sautéed Sliced Beef)
Biscoito de Polvilho (Manioc Starch Cookies)
Bobó de camarão (Prawn in Creamy Cassava Sauce)
Bolinhas de queijo (Cheese Balls)
Bolinho de arroz (Rice Croquette)
Bolinho de bacalhau (Salt Cod Croquettes)
Caldo verde (Green Soup)
Camarão na moranga (Prawns in Pumpkin)
Canapé de rosbife (Roast Beef Canapé)
Canja de galinha (Chicken Broth)
Casquinha de siri (Stuffed Crab Shells)
Chuchu frito (Fried Chayote )
Chuchu recheado com carne (Meat Stuffed Chayote)
Chuchu refogado (Braised Chayote)
Churrasco (Barbecue)
Churrasco de picanha (Grilled “picanha”)
Couve refogada (Braised cabbage)
Coxa-creme de frango (Crusted Chicken Legs)
Coxinha de galinha (Hen Thigh)
Cozido (Boiled Meats and Vegetables)
Creme de milho verde (Creamed Corn)
Croquetes de camarão (Shrimp croquettes)
Cuscuz nordestino (Brazilian Couscous from the Northeast Region )
Cuscuz paulista (“Paulista” Couscous)
Empadinha (Savory Mini Pies)
Empadinha de queijo (Mini Cheese Pies)
Esfiha (Flatbread with Meat or Cheese)
Esfiha fechada (Beef Pasties)
Farofa (Manioc Flour Mixture)
Farofa de banana da terra (Plaintain “farofa”)
Farofa de ovos (Eggs “farofa”)
Feijoada (Brazilian Black Bean Stew)
Feijão-tropeiro (Muleteer Beans)
Filé de peixe com abacaxi (Fish Fillets with Pineapple)
Frango a passarinho (Fried Chicken)
Lombo com abacaxi (Roast Pork Loin with Pineapple)
Maionese (How to make homemade mayonnaise)
Maionese de batata (Olivier Salad)
Mandioca frita (Fried Manioc)
Molho vinagrete (Vinaigrette Sauce)
Moqueca de peixe baiana (Bahia’s Fish Stew)
Paçoca de carne seca (Shredded salted sun dried meat with manioc flour )
Pão de mandioca (Cassava Bread )
Pão de minuto (Speed Bread)
Pão de queijo (Cheese Bread)
Pastel (Fried Pasties)
Patê de berinjela (Eggplant Pâté)
Patê de sopa de cebola (Onion Soup Pâté)
Peru de Natal (Christmas Turkey)
Pirão (Creamy Manioc)
Polenta frita (Fried Polenta)
Purê de banana da terra (Plantain Purée)
Quiabo refogado (Sautéed Okra)
Quibebe (Pumpkin Purée)
Quibe/kibe de bandeja (Baked Kibbeh)
Quibe/Kibe frito (Fried Kibbeh)
Rabada ao vinho tinto (Oxtail Stew in Red Wine)
Risoto de camarão (Prawn Risotto)
Rissol (Soft Stuffed Pastry)
Rocambole de camarão (Prawn Roulade)
Rosbife de picanha (“Picanha” Roast)
Salada de chuchu (Chayote Salad )
Salpicão (Party Chicken Salad)
Saltenha (Savoury pastry filled with chicken)
Sanduíche de carne louca (Bizarre Meat Sandwich)
Sopa de feijão (Beans Soup)
Sopa de grão-de-bico com macarrãozinho (Chickpea and pasta soup)
Sopa de mandioquinha (Arracacha creamy soup)
Strogonoff (Stroganoff)
Suflê de chuchu (Chayote Soufflé)
Tabule (Tabbouleh)
Tender (Glazed Ham)
Torta de frango (Chicken Pie)
Torta de liquidificador (Savory Pie)
Tutu de feijão (Black Bean Purée)
Vaca atolada (Beef Ribs with Manioc)
Vatapá (Prawns in Coconut Milk Sauce)
Virado à paulista (Bean Purée with Pork)
“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
PARLANO DI NOI
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.
ABOUT ME
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