CLICK HERE TO WATCH THE VIDEO The Portuguese Christmas Cake (sometimes mistaken for the King Cake, which is instead a yeast sweet cake) is a very rich cake made especially at Christmas time, traditionally served without any decoration or just garnished with candied fruits. The…
CLICK HERE TO WATCH THE VIDEO The walnut cake filled and covered with Egg Yolk Sweet (“ovos moles”) is a traditional Portuguese Christmas Cake, introduced to Brazil. There are several versions of this recipe, that can also be filled with Egg Yolks Threads or with…
CLICK HERE TO WATCH THE VIDEO The “bolo embrulhado” is a recent and very popular version for the traditional cake with cream (sweetened condensed milk) between layers, and grated coconut for the coating. The slices are wrapped in aluminium foil and brought to the table…
CLICK HERE TO WATCH THE VIDEO This yummy cake “flavoured” with cheese is great for breakfast, snack and teatime, and it is also so quick and easy to bake. Ingredients• 5 eggs (300 g)• 200 ml sour cream• 300 g sugar• 100 g melted butter•…
Chocolate is an important and widely used ingredient in Brazilian sweets, that goes very well with coconut. This is a tasty recipe, soft, and moist. It keeps well out of the fridge. IngredientsFor the batter:• 200 g butter• 350 g sugar• 4 eggs• 200 g…
CLICK HERE TO WATCH THE VIDEO This is one of my mum’s cake recipes. It is more like a spoon sweet than cake and it is really easy to make. Don’t be deceived by its modest appearance because it tastes so so good, absolutely delicious!It…
CLICK HERE TO WATCH THE VIDEO It’s a very delicious cake, spiced and “flavoured” with typical Brazilian ingredients like coffee, cocoa, cinnamon and cloves. It is perfect for a snack and for afternoon tea.You can just dust this cake with powdered sugar or glaze it…
CLICK HERE TO WATCH THE VIDEO “Bolo pega marido” is a cake with a pudding-like consistency. It’s a variation of “Pudim de leite Moça” (Milk Pudding), a traditional brazilian recipe, enriched with coconut milk and flour. It is a delicate cake with personality, very quick…
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