A South region Brazil is made up of three states:
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Unlike the rest of the country, where the tropical weather, the south is under the control of subtropical climate, that is, it presents low temperatures, varying between 16ºC and 20ºC per year. Due to this colder climate, similar to the European one, the region received several immigrants, mainly of Italian and Germanic origin.
Therefore, the culture of the South region, and consequently its typical cuisine, has a strong European influence. The descendants of Italians who settled in the region brought dishes such as polenta, capelleti It is chicken to the first corner.
From the german cuisine, came the tradition of Café Colonial, with a varied menu, consisting of breads, cakes, pies, cookies, jams, polenta, salamis, cheeses, sausages, pork, fruits, wines and hot drinks, among others others. The Germans also spread other dishes made with ingredients such as potatoes and pork knuckles.
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From the Brazilian seasoning, the cuisine of the region was influenced mainly by the tropeiros, traders who went from Rio Grande do Sul to the Southeast Region in order to sell products and food.
Due to the long journeys they made, they needed food that could last longer. Therefore, they had a special menu, based on rice, beans, beef jerky, fat and seasonings.
A southern cuisine it was also influenced by the countries that border the region, such as Argentina, Paraguay and Uruguay. This approach resulted in barbecue as one of the main typical foods of the south. The traditional barbecue with chimarrão is what stands out the most, being a reference in the cuisine of the region.
Some of the ingredients used in typical dishes from the South are found in the local vegetation. One of them is the pine nut, a seed that the inhabitants of the region consume cooked, or use in recipes for sauces and sweets. Another well-known is yerba mate, which is the basis for the production of chimarrão.
Check out some of the typical dishes of the southern region:
In the 17th century, the barbecue in the South Region was made over the ground fire, becoming a tradition maintained until today. Some of the barbecue specialties in the region are ribs and ox on a roller. As a side dish, rice, salad, farofa and bread are served.
As previously mentioned, the carters made a mixture of rice with beef jerky, cooked in an iron pot, to feed themselves during their long journeys. The method of preparation is still essentially the same to this day.
Easily found in the region in May and June, which are the months with the lowest temperatures, pine nuts can be used to increase several recipes. Pine nut paçoca with roast beef is one of them. Originally, the dish was made by Indians in the region, to obtain the energy needed for long distance walks.
It is a typical dish, found mainly on the coast of Paraná. It is made in a heavy clay pot, with the lid sealed with flour, where the meat is cooked for hours. This process ensures that even when reheated, the dish retains its flavor. It is served with cassava flour, mashed banana, orange and rice.
One of the typical Italian dishes that has also become traditional in the southern region. The recipe is based on cornmeal, water and salt, and can be prepared on the griddle, boiled or fried. It is served on its own or as a side dish.
Originally Portuguese dessert, which also became very popular in Rio Grande do Sul. Also known as “Delicacy of the Gods”, this sweet is made from eggs, milk and sugar.
It is a typical sweet, common mainly among the gauchos, served as a dessert after barbecues. The recipe is passed down from generation to generation, and can be enjoyed hot or cold.
This dessert is traditional in Portugal, but has also become popular in southern Brazil. It is made from egg yolks, which are beaten and boiled, and then boiled in a sugar syrup.
It is a type of sweet bread, of German origin. One of the most common flavors is banana, but it can also be made from apple, pineapple, chocolate, dulce de leche, guava paste, among others. Usually its accompaniment is coffee.
Of Ukrainian origin, where it is usually prepared on Christmas Eve, Kutiá is also very common in Paraná. It is a dessert prepared with raisins and poppy and wheat seeds.
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