Blog
An Evening of Amazonian Gastronomic Exploration and Discovery with Chef Beto Bellini in DeLand, Florida
Posted by Brian Kermath on
Twenty-five guests attended our event of delightful Amazonian cuisine prepared by Chefs Beto Bellini and Almir da Fonseca at a family home in DeLand, Florida on May 25, 2018. Check out the menu and photos.
- Tags: Almir Da Fonseca, Amazon Pantry, Amazonian Gastronomy, Arapaima gigas, Beto Bellini, Café Apuí, Jambú, Na'kau wild chocolate, pimenta baniwa, Rainforest to Table, Tucupi preto, Wará nuts, Yanomami mushrooms
An Evening of Amazonian Gastronomic Exploration and Discovery
Posted by Gregory Prang on
Follow the following link for coverage by Nick Gill of the New Worlder about our recent dinner event with Beto Bellini and special guest Almir da Fonseca. Also, see a short video on the Egg White Pudding from the event here.
- Tags: Almir Da Fonseca, Amazon Pantry, Amazonian Gastronomy, Beto Bellini, Café Apuí, Instituto ATÁ, Instituto Socioambiental, Na'kau wild chocolate, New Worlder, pimenta baniwa, Rainforest to Table, Territories of Socio-Environmental Diversity, Tucupi preto, Wará nuts
Pimenta Baniwa from the Brazilian Amazon
Posted by Gregory Prang on
A great article on Pimenta Baniwa by Nicholas Gill of the New Worlder. Check it out!
- Tags: Alex Atala, Amazonian Gastronomy, Chefs' Table, chili powder, Instituto ATÁ, Instituto Socioambiental, pimenta baniwa, Territories of Socio-Environmental Diversity
“What the Forest has” (Part II): Culinary Exploration in Brazilian Territories of Socio-Environmental Diversity
Posted by Gregory Prang on
On Saturday, August 5, the “What the forest has” extravaganza at the Pinheiros Market in São Paulo offered tasting sessions organized around three Territories of Socio-Environmental Diversity from 3 biomes: The Rio Xingu basin, Vale do Ribeira (quilombolas) in São Paulo, and the Rio Negro Basin. Below we summarize the discoveries we made that day. Culinary Culture Connections hopes to introduce many of the products offered in the tastings in the near future. The Rio Xingu Basin Xingu Territories of Socio-Environmental Diversity (Source: https://www.socioambiental.org/pt-br/noticias-socioambientais/populacoes-tradicionais-da-amazonia-exigem-gestao-conjunta-de-territorios) First was a tasting of foods originating from the Xingu River basin, representing two regions: the Xingu Indigenous Park in...
- Tags: Amazonia, Babbasu flour, Bananda, Brazil nut oil, Brazilian gastronomy, Honey of the Xingu Indians, Instituto ATÁ, Instituto Socioambiental, Katamuto chili, Massoca, Origens Brasil, Pequi oil, pimenta baniwa, Puxiri, Taiada, Territories of Socio-Environmental Diversity, Tucupi preto, Uará, Yanomami mushrooms
“What the Forest has” (Part I) - An event by the Instituto Socioambental and Instituto ATÁ Supporting Socio-Biodiversity Product Value Chains
Posted by Gregory Prang on
On Saturday, August,5, Culinary Culture Connections attended a truly magnificent food event called “What the Forest has” at the Pinheiros Market in São Paulo. The event brought together products for tasting from indigenous communities of the Indigenous Territory of Xingu (Mato Grosso), extractivists from Terra do Meio (Para), quilombolas from the Ribeira Valley (São Paulo) and indigenous peoples of Roraima and the Rio Negro basin, in the state of Amazonas. It was organized by the Instituto Socioambiental (ISA) and Instituto ATÁ (ATÁ) to showcase their Territories of Socio-Environmental Diversity project, whose mission is to strengthen a new forest...