Blog

Nick Gill tells us that Brazilian Cuisine is more than what is found in the Brazilian Steakhouse

Alex Atala introduces tucupi

Please visit the website of the famous chef and professor of culinary arts, Almir da Fonseca at the Culinary Institute of America at Greystone in the Sonoma Valley. Chef Almir provides a wealth of knowledge regarding the history, cooking techniques and recipes . Please visit his site and obtain a copy of his beautiful and fascinating book, The Brazil Project .

The ancestral sauce of black tucupi is making its way onto the menus of some of South America’s best restaurants, bringing a new sense of pride to an age-old tradition.

Another great article by Nick Gill in Saveur about the Baniwa, their culinary culture heritage, and their connection to the contemporary world of gastronomy. "Spanning from orange to green to yellow to purple, 80 distinct pepper varieties are cultivated by the Baniwa, a people who have lived in small settlements in northwestern Brazil's Içana River basin for thousands of years."