Cozinha Present brings recipes that signify the true intangible heritage of our state

Credit score: Higor Maranho

Regional delicacies may also be current on this twenty first version of the Bonito Winter Pageant. A present kitchen can be arrange in Praça da Liberdade to host the gastronomy workshops, with the goal of shedding mild on one of many intangible legacies of MS. On 26/08 (Friday) and 27/08 (Saturday), cooks Edu Rajala, Sylvio Trujillo, Patrícia Ayres Marques, Leonardo Zonitta, Letícia Krause and Paulo Machado will take turns educating the right way to make recipes with pure south-forest taste. -grossense, such because the scrumptious Mojica de Pintado, Fish Croqueta and Carne Oreada in Pantanal Spices, Cassava in Textures, PANCs and Black Garlic, in addition to uncommon delicacies corresponding to Tereré Cheesecake and Forest Brownie with Guavira Sorbet.


The Cozinha Present proposal has as its theme A Dive into the Imaginary, a reference to sustainable tourism, biodiversity and Cultural and Pure Heritage. “To emphasise the significance of the best way of constructing, expressing and producing, inserted not solely within the context of safeguarding, but additionally as a touristic-cultural attraction, the Cozinha Salon will deal with in its preparations substances which can be current within the area. and interconnected with the intangible heritage and building of our southern Mato Grosso id,” says Márcia Marinho, curator of the Cozinha Present.


The dishes offered to the general public could have substances from the regional delicacies. “It will likely be a present with the cooks invited to reveal to the general public a dish completely different from the strange, with substances which can be a part of the cultural id of the state of Mato Grosso do Sul.”


The motion is a partnership between FCMS, Sebrae and Senac to advertise gastronomy, bringing the flavors of regional substances to the Pageant. “The preliminary selection was to make use of the prevailing skills in Bonito, corresponding to chef Sylvio Trujillo and chef Letícia Krause, we thought to additionally convey an attraction allied to inclusion, which chef Edu Rejala does rather a lot with the venture of the Juliano Varela Affiliation. love. And because the primary attraction, the chef Paulo Machado, as a result of he’s our ambassador of gastronomy to the entire world, couldn’t invite one other chef since our Pantanal is in vogue and within the focus, moreover them we could have two chef academics. from Senac”.


Chef Sylvio Trujillo will current the Mojica de Pintado: “it’s a very conventional dish from Mato Grosso do Sul on account of its indigenous roots. Mojica, in Guarani, means “thickened”, it could be one thing cooked in cassava juice to make use of this starch from the cassava cooking broth in order that it turns into a thick, thick broth. The unique recipe is principally dye cooked in cassava broth with annatto, pepper and plantain and the cassava itself in its broth. My dish is a reinterpretation of this recipe, every ingredient is made in a unique cooking course of, all utilizing cassava broth, which is the uncooked materials of this dish. This reinterpretation gained first place this 12 months at Enchefs Mato Grosso do Sul, a contest that gave me the best to run for the place of ambassador of gastronomy in Mato Grosso do Sul, which makes me very blissful, as a result of along with a recipe with roots extraordinarily concentrated for our tradition, on prime of that it’s scrumptious, a dish that I’ve all the time appreciated to make, within the conventional approach, and for this competitors I made it on this format that I’ll current on the Pageant of Winter”.


Sylvio is from São Paulo and has been residing 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 (Municipal Tourism Board of Bonito), Sylvio Trujillo he began his profession in São Paulo, at Gran Meliá WTC, Resort Distinctive, Restaurant Skye, Resort Fasano and Restaurant Nonno Ruggero. He amassed experiences in Genoa (Italy), on the La Trattoria buffet, the Tivoli Restaurant and on cruises on the Mediterranean Sea.


He’s at present accountable for the kitchens and administration of the Resort and Restaurant Marruá and chef advisor of Eco Park Porto da Ilha and Boca da Onça Ecotur. Chef Bonitense practices a mixture between traditional and modern delicacies and the rusticity and richness of the Pantanal. He has as a information the appreciation of the ingredient within the elaboration of his menus. “I really like this land, it’s the land I selected to develop outdated, to boost my kids. There isn’t a worth to pay for the standard of life we ​​have right here.”


Chef Paulo Machado selected a dish that represents quite a lot of winter meals within the Pantanal, Caribéu, provides us consolation once we eat. So I selected Caribéu, I reinterpret this dish. Initially I had offered it in a really conventional approach, as I discovered from my mom, in actual fact this was the favourite dish of my mom, the artist Lúcia Martins Coelho, however I actually determined, after speaking with the organizers of the occasion, to do a Caribbean reinterpretation. So I convey cassava in three completely different textures, another pasty and one other extra crunchy, briefly, a cassava with two methods of cooking, one cooked and sauteed. And with that, on the plate, I additionally put the seasoned meat. It’s a method that could be a legacy of the town of Aquidauana, a means of curing Pantanal beef, which is meat from grazing animals, raised within the fields, which has a stronger, extra intense taste of the meat, a lot tastier than the animals. that are closed, and along with this meat they make the method of prayer, that’s, of therapeutic not solely with cattle salt, but additionally with Pantanal spices. I put garlic, dehydrated pepper, dehydrated onion, a splash of cumin referring to the Arab ancestors of our gastronomy, which may be very sturdy, very current in Campo Grande and different areas of Mato Grosso do Sul and I put this meat with much less level about these cassava textures, and prime all of it off with a discount of black garlic and pepper, which is a product discovered right now in Campo Grande, artisanally made and really tasty. And I garnish this dish with unconventional meals vegetation that vary from milkweed, dandelion, pigweed and some different leaves and flowers that I discover alongside the best way after I’m in Bonito.”


Paulo Machado, creator of Cozinha Pantaneira, has a deep data of Latin American gastronomy. Graduated in legislation and gastronomy, studied within the French delicacies program on the Paul Bocuse Institute in Lyon. Grasp in Hospitality, founding father of the Paulo Machado Analysis Institute in Mato Grosso do Sul, labored in eating places in Europe and Brazil. He teaches gastronomy and has been to 56 international locations, and in 15 of them he promoted Brazilian delicacies festivals along with Itamaraty. In 2015 he obtained the Dólmã Award for the very best chef within the nationwide class and the title of Ambassador of Brazilian Delicacies.


Machado is a columnist at CBN Campo Grande radio, he indicators the menu of eating places in Bonito – MS and is a member of the Sluggish Meals group and the South American Regional Delicacies group. And in 2017, his gastronomic expedition model “Brasil FoodSafaris” obtained the Braztoa/Sebrae award for the very best tourism startup in Brazil, and in 2020 he obtained the gold medal on the award: WTM Accountable Awards Latin America for the very best attraction from Cultural Heritage. He at present lives in Barcelona, ​​​​​​​​Spain and participates within the Brasil em Sabores program of the Ministry of Overseas Affairs to advertise Brazilian gastronomy around the globe.


If you’re a fan of our state’s gastronomy and need to take part within the Cozinha Present through the twenty first Bonito Winter Pageant, know that the occasion is open to the general public, freed from cost and doesn’t require prior registration. Take a look at the schedule under:


Friday July 26


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


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


CHEF SYLVIO TRUJILLO – ABRASEL (Bonito/MS)


Recipe: Mojica de Pintado


CHEF PATRÍCIA AYRES MARQUES – Professor at SENAC (Campo Grande/MS)


Recipe: Cheesecake Tereré


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


Recipe: Pastelzinho de Pintado


Location: Cozinha Present – Praça da Liberdade


Saturday (27/08)


CHEF PATRÍCIA AYRES MARQUES – Professor at SENAC (Campo Grande/MS)


Recipe: Lollipop biscuits


KIDS workshop (25 kids from 9 to 14 years outdated)


CHEF LETICIA KRAUSE (Bonito/MS)


Recipe: Brownie da Floresta with Guavira Sorbet


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


Recipe: Fish croquette


CHEF PAULO MACHADO – SEBRAE (MS)


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

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