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By Fernando Santos

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Janaína Rueda says goodbye to the project Cozinheiros Pela Educação

 Em texto publicado na Folha de S. Paulo, chef faz um balanço do programa, com o qual ajudou a capacitar 1.600 merendeiras da rede de ensino estadual

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Brasil a Gosto Forum: knowledge to resist, resist to preserve

O evento acontecerá dia 14 de maio em São Paulo

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By Fernando Santos

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By Fernando Santos

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Ana Luiza Trajano gives lecture about Brazilian cuisine in a symposium in Portugal

Evento reuniu mais de 100 pessoas em São Paulo para tratar da cultura quilombola e suas nuances

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Banana: a versatile ingredient in the kitchen

Although bananas can be found in almost every Brazilian home, they are not usually seen as an ingredient that can go out of the fruit basket and into the pan. Let’s change this together?   Banana is a very versatile ingredient and is rich in potassium, manganese, vitamin C, copper and vitamin B6. The most […]

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By Fernando Santos

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By Fernando Santos

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What is the difference between the moqueca baiana and the moqueca capixaba?

Find out what the main characteristics of each recipe are and learn how to cook these Brazilian classics. And more: five versions of the recipe using different ingredients   One of the most famous discussions in Brazilian cuisine is which is the best moqueca: the baiana one (from Bahia) or the capixaba one (from Espírito […]

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Steak: one of the most common preparations of the Brazilian cuisine

The steak can be found at popular and fine restaurants. Learn five recipes. Here is an icon of Brazilian cuisine:  the steak.  And it is everywhere: you can find it at quilos (restaurants that sell food by the weight), at PF (“prato feito”, the meal served in simple restaurants, mostly at lunch time) and even […]

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By Fernando Santos

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By Fernando Santos

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Joanna Martins: how to preserve the Amazon and the family legacy

Joanna Martins: como preservar a Amazônia e o legado de Paulo Martins

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Know more about the product developed at a school in Fortaleza with Instituto Brasil a Gosto mentorship

Outras inovações desta primeira edição do Laboratório de Criação, da Escola de Gastronomia Social Ivens Dias Branco, são as farinhas de jaca e de fava com arroz e o levain de coco

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By Fernando Santos

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By Fernando Santos

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At her ‘Casa’, Ieda Matos goes back to her roots

Quando o assunto é aprender, não existem barreiras na vida da chef Ieda Matos, dona do restaurante Casa de Ieda, em São Paulo. Quer dizer, existiram, sim. Tantas, que ela só conseguiu se formar no curso técnico aos 40 ano

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