Acaçá (Savory rice cream)
Alfajor” de amido de milho (“Alfajor” Cookies )
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 doce (Sweet Rice Pudding)
Baião de dois (Rice and black-eyed peas cooked together)
Bala de gelatina de pinga (Cachaça gumdrops)
Banana da terra assada (Baked Plantains)
Banana da terra frita (Fried Plantains)
Banana frita no açúcar (Caramelized Banana)
Batata doce frita (Fried Sweet Potatoes)
Batata palha (Potato Straws)
Batida de amendoim (Peanut “Batida”)
Batida de coco (Coconut “Batida”)
Batida de maracujá (Passion Fruit “Batida”)
Batida de morango (Strawberry “Batida”)
Beijinho (Coconut Balls)
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)
Bolo de aipim (Cassava Cake)
Bom-bocado (Sweet Bite)
Brigadeirão (Chocolate Milk Pudding)
Brigadeiro (Chocolate Balls)
Brigadeiro de caipirinha (“Caipirinha” Balls)
Café bombom (Spanish Bombón Coffee)
Caipirinha
Cajuzinho (Cashew Balls)
Caldo verde (Green Soup)
Camafeu de nozes (Walnut Cameo)
Canja de galinha (Chicken Broth)
Canjica (Creamy Hominy Pudding)
Cartola Pernambucana (Banana with Cheese Dessert)
Casquinha de siri (Stuffed Crab Shells)
Chuchu refogado (Braised Chayote)
Churrasco (Barbecue)
Churrasco de picanha (Grilled “picanha”)
Cocada (Coconut Sweet)
Cocada com ovos (Sweet Coconut Cream with Eggs)
Couve refogada (Braised cabbage)
Cozido (Boiled Meats and Vegetables)
Creme de abacate (Sweet Avocado Cream)
Curau (Sweet Corn Pudding)
Cuscuz com coco (Coconut Couscous)
Cuscuz de tapioca (Tapioca Couscous)
Cuscuz nordestino (Brazilian Couscous from the Northeast Region )
Cuscuz paulista (“Paulista” Couscous)
Doce de abóbora (Pumpkin Jam)
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)
Figo verde em calda (Green Fig Preserve)
Fios de ovos (Egg Yolks Threads)
Frango a passarinho (Fried Chicken)
Gelatina mosaico (Mosaic Jello)
Geléia de banana (Banana Jam)
Lombo com abacaxi (Roast Pork Loin with Pineapple)
Maionese (How to make homemade mayonnaise)
Maionese de batata (Olivier Salad)
Mandioca frita (Fried Manioc)
Manjar branco (Coconut Pudding)
Meia de seda (Silk Stocking)
Molho vinagrete (Vinaigrette Sauce)
Moqueca de peixe baiana (Bahia’s Fish Stew)
Mousse de limão rápida (Quick Lime Mousse)
Mousse de maracujá (Passion Fruit Mousse)
Olho de sogra (Sugar Plums with Coconut)
Paçoca de banana da terra (Boiled Plantains with Coconut)
Paçoca de carne seca (Shredded salted sun dried meat with manioc flour )
Paçoquinha de amendoim (Peanut candy)
Pamonha (Sweet Corn Mush)
Pão de queijo (Cheese Bread)
Patê de berinjela (Eggplant Pâté)
Peru de Natal (Christmas Turkey)
Picolé “Chicabon” caseiro (Homemade Chocolate Ice Cream on a Stick)
Pinga com mel (“Pinga” and Honey)
Pirão (Creamy Manioc)
Pudim de claras (Molotov Pudding)
Pudim de leite Moça (Milk Pudding)
Purê de banana da terra (Plantain Purée)
Quentão (Cachaça’s Grog )
Quiabo refogado (Sautéed Okra)
Quibebe (Pumpkin Purée)
Quindim (Egg Yolks and Coconut Flan)
Rabada ao vinho tinto (Oxtail Stew in Red Wine)
Risoto de camarão (Prawn Risotto)
Romeu e Julieta (Romeo and Juliet)
Rosbife de picanha (“Picanha” Roast)
Sagu de vinho tinto (Tapioca Pearls in Red Wine)
Salada de chuchu (Chayote Salad )
Salpicão (Party Chicken Salad)
Sequilhos de Maizena (Corn Starch Cookies)
Sopa de mandioquinha (Arracacha creamy soup)
Suco de abacaxi (Pineapple Juice)
Suco de melancia (Watermelon Juice)
Suco e geléia de uva (Grape juice and grape jam )
Tender (Glazed Ham)
Torta de limão (Brazilian Lime Pie)
Tutu de feijão (Black Bean Purée)
Vaca atolada (Beef Ribs with Manioc)
Virado à paulista (Bean Purée with
Vitamina de fruta e de abacate (Fruit Smoothie and Avocado Smoothie)
“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