THE Southern Brazil It is awarded some elements that influence their gastronomic traditions. Here, flavors are directly related to cold winds and slow fire flames. In addition to meat, the region also makes beautiful with seafood and fresh ingredients.
I was able to prove all these special aromas and flavors in the season CNN Viagem & Gastronomy: Flavors of Brazil that, after the pleasant journey through all other large regions of the countryfinally culminated in the south.
To show a little bit of what Rio Grande do Sul offers us to the table, my visit in Bento Gonçalves It began with the junction of the best of two worlds: barbecue and wine. In addition to the cups being full of the best grapes and harvests in the state, the ground fire appeared to throw even more light to the gaucho tradition of preparing meat.
“I say that The biggest ingredient is fire because he has been with us for a long time. This great source of heat was our instrument for cooking forever, ”says the chef Enio Valli while monitors the flames.
Enio is the name behind the Guri Restaurant an interesting project that rescues recipes, ingredients and traditional techniques of gauchos pampas, with a cuisine that necessarily passes through firewood, fire and embers.
The restaurant is emphatic in stressing that it is not a steakhouse, nor a parrilla, but a gaucho house that promotes a kitchen of origin.
I often say that gaucho cuisine is simple but not simplistic. It is much harder to make a simple food well done than food considered exotic
Enio Valli, Chef of Guri Restaurante
On the outside of the restaurant, Enio showed me the step by step of the ground fire and talked about his passions and studies about gaucho traditions. I found that the ground fire is much more than just a technique for a well done flesh: in fact, practice carries a lot of history and also the strength of past knowledge from father to son.
“Our tradition is very linked to the flesh, although Rio Grande do Sul is not summed up only to the flesh. But it is one of the great symbols of the state, especially the rib,” says the chef, pointing to a juicy cut prepared between eight and ten hours of fire.
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Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
