Brazilian Flavors at Salone del Gusto

28 Oct 2006

Many of the Brazilian cooks participating in Salone del Gusto and Terra Madre have chosen to use elements of traditional Brazilian cooking, already full of multicultural influences, and adapt them to the classic dishes of France and Italy.

Fabio Sicilia yesterday prepared fish with a sauce of tucupi, a typical plant from the Amazonian region in the north of the country, and was pleased with the positive reactions from those who sampled it.

Sicilia is also taking part in Terra Madre as the representative of the convivium for the Amazon Forest. Slow Food, he says, helps him to understand his region and add value and promote the products of the land.

Today the Brazilian Francisco Ansiliero of the restaurant Dom Francisco in Brasilia prepared bacalhau alla brasiliana, a salad of salt cod with beans and Santarém butter and also a salt cod steak roasted with potatoes and black olives.

Next it will be the turn of Beth Beltrao of the restaurant Viradas do Largo da Beth in Tirandentes, in Minas Gerais, who will demonstrate a chicken dish using Paduan hens from the Italian presidium and Canapù beans from the Brazilian presidium. The day finishes with chef Alex Atala at the Taste Workshops and Theater of Taste. Atala is one of Brazil’s greatest chefs, known for his creative cooking, and his restaurant D.O.M. is considered to be among the world’s 50 best.

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