Visiting São Paulo this week, I was invited to get to know one of the most charming places I’ve ever been to on the outskirts of the capital, either for its cozy and relaxed atmosphere, or for its wonderful cuisine. It is the Vilarejo restaurant. The restaurant are far from the city center, where was…
How is it like to fly on Itapemirim, the newest airline in Brazil / Como é voar na Itapemirim, a mais nova companhia aérea do Brasil
I’ve already taken the first dose of the vaccine with the Grace of GOD and it seems I’m going to start travel again, both on business and on my culinary adventures. And one of the most important factors in any trip is, of course, the flight. And today I made my first flight on the…
And COVID doesn’t wanna leave!
These days I had decided to resume my posts after a long time, as I went back to traveling. After all, my blog is about cooking and I wanted to bring good things in such difficult times, but Belém (capital of the Marajoara region) hasn’t improved at all and I have to say that COVID…
Golden Brown Brazilian Farofa Recipe
By http://www.cucabrazuca.com/ – Classic Brazilian food and drinks Another great Afro-Brazilian dish. Farofa is toasted casava flower fried in butter with a variety of other ingredients. It’s a wonderful accompaniment to other Brazilian dishes. Yellow Farofa is mixed with Dende (Palm Oil) which gives its great colour and adds to the nutty taste. Ideal for…
For those who have never seen how pure açaí is extracted in Pará… Para quem nunca viu como o açaí puro é extraído no Pará…
Many people distort too much what açaí is and how it is extracted. This is because today it is sold in powder, mixed with a lot of things and it is very difficult to find a pure açaí, freshly beaten. The process of extracting the pure pulp from açaí is simple, just insert the açaí…
Acai Ravioli with Pará nut and grana padano Filling and Pará nuts Sauce / Ravióli de açaí com recheio de grana padano e Castanha do Pará e molho de castanha do Pará.
This is one of the recipes that I love the most and that adds much of what I think as a diffuser of Pará cuisine, mixing the best of two important culinary cultures. Let’s go to the recipe: For ravioli pasta: 75 grams of acai powder 1 egg 1 gem 200 grams of wheat flour…
The artisanal stills of Minas Gerais / Os alambiques artesanais de Minas Gerais
I am more and more in love with the culture of agriculture and family production in the interior of Brazil. Spread across the various states, several families have multiplied across the country facing the challenge of growing little by little, whether in the cultivation of some kind of fruit or vegetables, or even in the…
Cold, soup, wine and work: the combination of Saturday night // Frio, caldo, vinho e trabalho: a combinação do sábado à noite.
I am in the state of São Paulo participating in another process of selection of landowners to receive incentives in exchange for actions to protect the rainforest. Our selection processes usually take place all day, so at night we have to resolve the remaining work issues. The district of São Francisco Xavier is located in…
Campos do Jordão: the Brazilian capital of homemade chocolates // Campos do Jordão: a capital brasileira dos chocolates caseiros.
Campos do Jordão is a city located in the mountains of the state of São Paulo and is known as a tourist spot mainly for the attractions associated with the winter period, the architecture that resembles the charm of some European cities and chocolate. It’s simply impossible for you to walk the streets of downtown,…
Sometimes we don’t need much to feel at home
I have a very busy life, I travel a lot, I work as a lawyer, chef, historian and writer and have rarely had moments of tranquility. This made me develop some health problems that took me away from my activities, but I recovered and now I am returning to normal life, that is, I would…
The five best restaurants in Belém for those who want to taste the best of authentic Marajoara cuisine! / Os cinco melhores restaurantes de Belém para quem quer provar o melhor da autêntica culinária Marajoara!
Rereading the gastronomic critiques of the city of Belém, capital of the state of Pará, the cradle of the Marajoara cuisine, I noticed, with some sadness, that often they choose restaurants that serve nothing (or almost nothing) of regional authentic foods like the best ones of the city. So among the first ones we always…
The culinary culture of Pará is much more than a name or a stereotype
I continually see reports and stories in newspapers that show very little of the state of Pará, practically repeating contents, as if the Marajoara region lived in an eternal “fashion” of starred restaurants, trendy stores and stereotypes. This week I’m traveling to São Paulo for work and, on the flight, I was reading the Gol…
Candy carts: a typical culture of the cities of the coast of Rio de Janeiro / Carrinhos de doces: uma cultura típica das cidades do litoral do Rio de Janeiro.
Visiting several cities in the interior of Rio de Janeiro with a work team, almost every day we had lunch in a different city, sometimes in a food restaurant per kilo and in other opportunities in more sophisticated restaurants. Irrespective of the city of the coastal area of Rio, I began to notice that there…
Sustainable handicrafts in Silveiras-SP / Artesanato sustentável em Silveiras-SP
I consider crafts as important as cooking for the culture of a country, region, state or city. These two cultures are important to demonstrate what is most intrinsic in their lives and history and manages to pass some of all ancestry aspects from some region or city forward. In the region of the Atlantic Forest,…
Lula a dorê (fried squid)
If someone ask me to tell a dish that can be found on almost all beaches in the northeast, southeast and south of the country, this dish is the fried squid. The dish is very simple and basic and are squid’s rings dipped in a mixture of ingredients and then fried in very hot oil….
The triad of Marajoara seasonings / A tríade dos temperos marajoara.
Every culinary culture has some especific characteristics and typical spices, which are part of the essence of the cuisine and are used in practically all the dishes of the region. In the Marajoara region it is no different, where three specific seasonings make up practically all the dishes. They are the “urucum”, the cumin pepper…
