CLICK HERE TO WATCH THE VIDEO The best-known version of “Bauru” sandwich – widely spread in Brazil – is prepared with ham, cheese and sliced tomatoes assembled on toasted bread slices.The original “Bauru”, however, is much more “sophisticated” than this one. It was “invented” one…
“Beijinho” (“little kiss”) is a coconut sweet made with sweetened condensed milk and shaped as a small ball. It is one of the famous “docinhos de Leite Moça” that made their first appearance in the middle of the 20Th Century. They soon became popular and…
CLICK HERE TO WATCH THE VIDEO The tapioca crepe, known as “beiju de tapioca”, “beiju mole”, “tapioca” or “tapioquinha”, is a genuinely Brazilian recipe, inherited from the indigenous culinary culture. The first news about “tapioca com coco” (tapioca crepe stuffed with grated coconut), served during…
CLICK HERE TO WATCH THE VIDEO “Guava Paste Pinch”, “Small guava” or “bow tie” is a traditional Brazilian biscuit filled with guava paste, a classic home recipe that brings back childhood memories. The particular name “pinch” is due to the fact that these biscuits are…
CLICK HERE TO WATCH THE VIDEO This is a very widespread homemade recipe in Brazil’s centre-south region. Simple but very tasty, this recipe can be made from cheaper cuts of beef, which require a long cooking time. If desired you can add slices of sweet…
CLICK HERE TO WATCH THE VIDEO “Biscoito de polvilho” is a dry, crisp, very airy and light cookie. The word “polvilho” (the main ingredient of this recipe) comes from the Latin “pulvis” and from the Spanish “polvillo”, meaning “fine powder”.The exact origin of the recipe…
The Bobó de Camarão – one of the great icons of Bahia cuisine – is of African origin. Bobó is probably a version of Itepé (creamy yam with dried prawn), a ritual dish of Candomblé, a religion brought by African slaves.Originally Bobó was a very…
CLICK HERE TO WATCH THE VIDEO Cheese Balls is one of the most famous and appreciated Brazilian finger foods. It is an easy, nutritious and cheap recipe, that always enjoys great popularity among guests of all ages. IngredientsFor the dough:• 500 ml milk• 1 level…
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