Cozinha Present brings recipes which are the true intangible heritage of our State

Credit score: Higor Maranho

Regional delicacies may even happen on this twenty first Acorn Winter Pageant. A present kitchen will probably be arrange in Praça da Liberdade to host gastronomic workshops to make clear one of many intangible legacies of MS. On 08/26 (Friday) and 08/27 (Saturday) cooks Edu Rajala, Sylvio Trujillo, Patrícia Ayres Marques, Leonardo Zonitta, Letícia Krause and Paulo Machado will in flip educate you tips on how to make recipes with pure southern forest taste. – Scrumptious Mojica de Pintado, Fish Croqueta in Pantanal Spices and Carne Oreada, Gross like Cassava in Textures, PANCs and Black Garlic, in addition to uncommon flavors like Tereré Cheesecake and Forest Brownie with Guavira Sorbet.

The theme of the proposal of the Cozinha Present has an Imaginary Dive, a reference to Sustainable tourism, biodiversity and Cultural and Pure Heritage. “To emphasise the significance of the best way of constructing, expressing and producing, which is added not solely within the context of conservation, but in addition as a tourist-cultural attraction, the Cozinha Present will think about supplies out there within the area in its preparations. and intangible heritage and the development of our Southern Mato Grosso identification”, says Márcia Marinho, curator of the Cozinha Present.

The meals supplied to the general public will function substances from the native delicacies. Will probably be a present starring cooks invited to indicate the general public a non-trivial dish, with substances which are a part of the cultural identification of the Mato Grosso do Sul State.

Motion is a partnership between FCMS, Sebrae and Senac to advertise gastronomy by bringing flavors of native substances to the Pageant. “The primary alternative was to make use of present skills from Bonito, similar to Chef Sylvio Trujillo and Chef Letícia Krause. love. As the principle attraction, as chef Paulo Machado is our world ambassador of gastronomy, our Pantanal will be unable to ask one other chef as it’s trendy and within the focal point, along with these we can have two extra professor cooks. From Senac.”

Chef Sylvio Trujillo will current the Mojica de Pintado: “It’s a very conventional dish from Mato Grosso do Sul due to its indigenous roots. Mojica in Guarani means ‘thickened’, one thing cooked in cassava broth, utilizing this starch from the cassava cooking water in order that it turns into a constant, thickened broth. The unique recipe is principally annatto cooked in cassava broth with woman finger peppers and bananas and cassava itself in broth. My dish is a reinterpretation of this recipe, every ingredient goes by way of a unique cooking course of and all of them use cassava juice, which is the uncooked materials of this dish. This reinterpretation gained first place this 12 months at Enchefs Mato Grosso do Sul, which gave me the correct to compete for the place of ambassador of gastronomy at Mato Grosso do Sul, and I’m very completely satisfied as a result of in addition to a recipe with roots, it’s a extremely targeted, targeted recipe for our tradition. It’s a scrumptious dish that I all the time like to cook dinner in a standard approach, and I cooked it within the format that I’ll current on the Winter Pageant for this competitors.”

Sylvio is from São Paulo and has lived in Bonito (MS) since 2006. At the moment president of the Brazilian Affiliation of Bars and Eating places (Abrasel) in Serra da Bodoquena and member of Comtur (Bonito Municipal Tourism Council), Sylvio Trujillo. It began in Ruggero. He gained expertise in Genoa (Italy), on the La Trattoria buffet, on the Tivoli Restaurant and on cruises within the Mediterranean.

He’s presently chargeable for the kitchens and administration of the Marruá Resort and Restaurant and is the advisor chef of Eco Park Porto da Ilha and Onça Ecotur in Boca. Bonitense chef practices a combination between traditional and modern delicacies and the rusticity and opulence of the Pantanal. It has discretion of content material as a information within the preparation of its menus. “I really like this land, this land I selected to develop previous, to boost my kids. “There isn’t a worth to pay for the standard of life we ​​have right here,” he stated.

Chef Paulo Machado has chosen a dish within the Pantanal that represents many winter dishes, the Caribéu. It offers us consolation whereas consuming. So I selected the Caribéu, I am reinterpreting this dish. Initially I served it in a really conventional approach as I realized from my mom, really this was my mom’s favourite dish, artist Lúcia Martins Coelho, however after discussing it with the organizers of the occasion I actually determined to make one. Reinterpretation from the Caribbean. That is why I am bringing cassava in three totally different textures, yet one more doughy and the opposite extra crispy, in brief, a cassava that has two methods of cooking, one cooked and sautéed. And with that, I put seasoned meats on the plate. A way inherited from the town of Aquidauana, it’s the technique of curing Pantanal beef from grazing animals, farm-raised, whose meat is stronger, with a extra intense taste, a lot tastier than animal. and with this meat I don’t pray, that’s, remedy not solely with beef salt, but in addition with Pantanal spices. In Campo Grande and another components of Mato Grosso do Sul I put garlic, dried peppers, dried onions, a pinch of cumin, referring to the Arabian ancestors of our gastronomy, which could be very robust, and I put it along with this meat. Pay much less consideration to those cassava textures and high all of it off with the black garlic and pepper discount, an artisanally made and really tasty product out there immediately at Campo Grande. I additionally garnish this dish with uncommon herb vegetation similar to milkweed, dandelion, pigweed and another leaves and flowers I discovered alongside the best way whereas I used to be in Bonito”.

Paulo Machado, writer of Cozinha Pantaneira, has a deep data of Latin American gastronomy. He graduated in regulation and gastronomy, studied French delicacies on the Paul Bocuse Institute in Lyon. Grasp in hospitality, founding father of the Paulo Machado Analysis Institute in Mato Grosso do Sul, has labored in eating places in Europe and Brazil. He teaches Gastronomy and has been to 56 nations, selling Brazilian Delicacies Festivals with Itamaraty in 15 of them. In 2015, he acquired the Dólmã Award for greatest chef within the nationwide class and the title of Brazilian Delicacies Ambassador.

Machado is a columnist for CBN Campo Grande radio, indicators the menu for eating places in Bonito – MS, and is a member of the Sluggish Meals and South American Regional Delicacies group. And in 2017, the gastronomic discoveries model “Brasil FoodSafaris” acquired the Braztoa/Sebrae award for the very best tourism initiative in Brazil, and in 2020 it acquired a gold medal within the WTM Accountable Awards Latin America for the very best attraction of Cultural Heritage. He presently resides in Barcelona, ​​Spain and participates within the Overseas Ministry’s Brasil em Sabores program to advertise Brazilian gastronomy worldwide.

In the event you’re a fan of our state’s gastronomy and need to attend the Cozinha Present through the twenty first Acorn Winter Pageant, know that the occasion is open to the general public, freed from cost, and requires no prior registration. Take a look at this system beneath:

Friday, July 26

CHEF EDU REJALA (Campo Grande/MS) and Juliano Varela Affiliation

Recipe: Cerrado’s Kiss. Bocaiúva’s assembly with Baru


Recipe: Mojica de Pintado


Recipe: Terere cheesecake

CHIEF LEONARDO ZORNITTA – Professor at SENAC (Campo Grande/MS)

Recipe: Pastelzinho de Pintado

Venue: Cozinha Present – Praça da Liberdade

SATURDAY (27/08)


Recipe: Biscuit Lollipop

CHILDREN’S Workshop (25 kids aged 9-14)


Recipe: Forest Cake with Guavira Sorbet

CHIEF LEONARDO ZORNITTA – Professor at SENAC (Campo Grande/MS)

Recipe: Fish Croquettes


Recipe: Caribéu: Carne Oreada in Pantanal Spices, Cassava in Tissues, PANCs, and Black Garlic

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