IN BRAZIL, smoked provolone cut into cubes and seasoned with olive oil and oregano is on the snacks menu of many botecos. The brownish rind, although edible, is often removed to reveal the yellow, hard interior, which is quite salty and has a characteristic, pungent taste and odor. Made from cow’s milk and using a recipe of Italian origin, the provolone cheese produced in Brazil has a cylindrical shape and is hung up to dry before being smoked. Ideally, it should be aged for at least 70 days.
BEEF LUNG IS mainly used in Brazil to prepare some traditional recipes from the northeastern cuisine. In Bahia, Xinxim de bofe is a dish combining beef lung and other ingredients […]
A Psychology graduate, he decided to dive into cooking after a few months living in Ucraine. From there, he has traveld to work in Paraty and Blumenau until arriving in São Paulo and in Instituto Brasil a Gosto.
CURED SAUSAGE of Italian origin made with pork meat and fat coarsely ground and seasoned with black pepper, fennel, and other spices and condiments, depending on the region of origin. […]