Pernambuco was a region greatly influenced by foreign cultures, mainly in the Colonial Era where many foreigners arrived.
In this way, the Pernambuco cuisine comes from mixtures of cultures and customs, which primarily brings influences from indigenous peoples and Europeans, mainly Portuguese, and Africans.
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Many recipes were incorporated into the local cuisine, changing some ingredients to others that were more easily found in the region. Therefore, the state's cuisine is very creative and diverse, full of flavors, aromas, colors and varieties.
When visiting the state, tourists, in addition to finding a variety of tourist attractions for their beauties and historical loads, may also be surprised by appreciating the cuisine of the region.
Something interesting about the local cuisine is that the typical foods of Pernambuco they have characteristics of homemade dishes, but can be served in different restaurants or made in the comfort of home.
A cuisine of Pernambuco surprises us with varied recipes involving sweets and savory foods. The most used ingredients and seasonings are based on what is available in the region and on the animals raised in the region.
This food was first explored by the Tupi, who used cassava to extract its gum and produce this typical food.
Tapioca is a dish that can be filled with a multitude of ingredients such as meat, sweets and fruits. However, the most traditional way of making it is with grated coconut and cheese filling. This is such a traditional dish that it is sold in tourist spots in the region.
This recipe was introduced in Brazil with the arrival of the Portuguese, originating from a Portuguese cake. The preparation is made with a very thin cake of sponge cake, stuffed with guava paste and rolled into a roulade.
This cake is called that because the family that created the recipe had that name. The delicacy has become one of the most traditional cakes in Pernambuco cuisine. It is made with cassava dough, hot sugar syrup, eggs and butter, which results in a very creamy consistency.
When talking about dessert, the top hat is one of the most popular desserts in the region. This dish originated in the large houses of colonial mills.
The traditional recipe is made with a fried plantain covered with roasted coalho cheese, with sugar and cinnamon sprinkled on top.
However, with the popularization of the dish, an ice cream ball was added on top of the banana instead of cheese. Thus, you can choose which one you like best and try this delight.
The double is from the Portuguese cuisine. It is made with beef tripe, tripe and sausage cut into small cubes, sautéed and cooked together with white beans. Can be served with rice and cassava flour
Sarapatel is a dish made with diced pork viscera, sautéed, boiled and with various seasonings. In addition, curdled blood is added in the preparation of the dish. Usually, it is served with cassava flour or with rice.
The buchada, as the name implies, is made with the stomach (bucho) of a goat. Traditionally, it is stuffed with sarapatel (the animal's viscera). Thus, the stuffed “bucho” is sewn and taken to the fire to cook. The broth formed during cooking is transformed into pirão, which is the broth added with flour.
Accompaniment can be made with vegetables and white rice.
Already this dish is of Italian origin that ended up being introduced in Brazil. It is made with the ossobuco of the ox, a part that has meat and bones. It is cooked and sautéed with seasonings that are more adapted to the region. It is usually served with a lot of cooking broth and cassava flour.
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