CLICK HERE TO WATCH THE VIDEO This delicious finger food is really widespread in Brazil, especially at buffet parties and events. The “Savory Mini Pies” and “Chicken Pie” are variations of this recipe. The word “empada” (“empadinha” is the diminutive) derives from the Latin word…
CLICK HERE TO WATCH THE VIDEO “Esfiha” is a very popular dish in Lebanon, in Syria, and in almost every country in the Middle East. “Esfiha” was brought by Arab immigrants Brazil in the late 19th century, and it has become an integral part of…
CLICK HERE TO WATCH THE VIDEO The origin of the “esfiha” is Lebanese and dates back to the origins of bread, which received a layer of meat and onion. It is also believed that “esfiha fechada” (closed esfiha) is a variation of the original dish…
CLICK HERE TO WATCH THE VIDEO “Farofa” is a traditional Brazilian side dish maked with manioc flour. “Farofa” can be more, or less, “moist”, and there are countless ways to prepare it. The recipes below are just suggestions. The “farofa” is a wonderful preparation: one…
CLICK HERE TO WATCH THE VIDEO The plantain “farofa” is the most common side dish served with roasted fish in the state of Mato Grosso, but also goes very well with rice and beans dishes and meat dishes. In the state of Piauí it is…
CLICK HERE TO WATCH THE VIDEO The eggs “farofa” is an excellent side dish for rice and beans as well as a side dish for barbecue.There are numerous versions of this recipe all around the country, but the most famous one – that becomes protagonist…
CLICK HERE TO WATCH THE VIDEO “Feijão-tropeiro” is the icon of “tropeiro” (muleteer or caravan conductor) kitchen, a figure appeared in the late 17th century and early 18th century. Muleteers transported goods for supply to the central regions of the country. The trips were very…
CLICK HERE TO WATCH THE VIDEO The “feijoada” – an icon of Brazilian cuisine – is a fusion of usual European cuisine with local products such as the black bean. It is a variation of the “cozido português”, of the Italian “cassoeula”, of the French…
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