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…
CLICK HERE TO WATCH THE VIDEO The Roast “Picanha” (Rump Cap) cooked in a pan is a quick, easy and very tasty recipe for every occasion. The “picanha” is a particularly tender and flavourful cut of beef. You can cook it on the grill…
CLICK HERE TO WATCH THE VIDEO Tapioca pearls in red wine is the emblematic recipe of “tapioca pearls”, a relatively recent food ingredient created by German immigrants with tiny cassava pearls cooked in the wine made by Italian immigrants. “Sagu de vinho tinto” is…
CLICK HERE TO WATCH THE VIDEO Chayote Salad is a light and fresh summer side dish, made with boiled chayote dressed to taste, with or without the addition of boiled vegetables such as carrot, green beans, potato, and of raw vegetables such as lettuce…
CLICK HERE TO WATCH THE VIDEO Salpicão is a Spanish word meaning “a good pinch of salt”, and refers to recipes containing meat or fish with vegetables. In Brazil it is a beautiful, fresh and tantalizing “salad”, full of character, almost a complete meal. It…
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