Sinopse do Episódio "Cerrado Cuisine: Native Products at the Table in Brasília"

Discover how chefs from Brasília are revolutionizing local cuisine with the unique flavors of the Cerrado. This episode explores the passionate relationship of renowned chefs such as Ana Paula Boquadi (Buriti Zen), Eliane Régis (Slow Food Cerrado), Tainá Zaneti (Slow Food Cerrado and PEQUI-nique), Gil Guimarães (Baco Pizzaria), and farmer and cook Ana Maria Romeiro (Slow Food Cerrado) with the fruits of the Cerrado.

Ouvir "Cerrado Cuisine: Native Products at the Table in Brasília"

Mais episódios do podcast Slow Food Cerrado

• Pimenta-de-macaco: Flavor and Tradition of the Cerrado
• Cerrado Cuisine: Native Products at the Table in Brasília
• Flavors of the Cerrado: A Gastronomic and Cultural Journey through Mama-Cadela
• The Baunilha do Cerrado Controversy: Cultural Appropriation or Culinary Innovation?
• The Lobeira: a hidden treasure of the Cerrado
• Gueroba Palm: Tradition, Sustainability, and the Cerrado
• Big Food and Its Influence in Brazil
• Marmelada from Quilombo Mesquita: Tradition, Culture, and Land Rights
• The Return of Trigo Veadeiro: Reviving Tradition in Chapada dos Veadeiros
• Culinary Treasures of the Cerrado: Celebrating Regional Flavors
• Buriti: The Multifaceted Treasure of the Brazilian Cerrado
• Jenipapo: A Vanishing Treasure of Brazilian Heritage
• Pequi: A Culinary and Cultural Jewel of the Cerrado
• Babaçu and the Coconut Breakers: Empowerment, Tradition, and Sustainability
• Jatobá: A Fruit Connecting Communities, Cuisine, and Conservation
• Cagaita: A Native Fruit Fueling Sustainability and Local Economies
• The Baru Nut: A Treasure of the Cerrado
• Cajuzinho: A Culinary and Cultural Treasure
• Talking about the "Slow Food Cerrado" Community
• Insegurança Alimentar: o que é e como nos afeta?
• Entomofagia
• Cerrado e Pantanal
• Barca das Letras
• Histórias na alimentação
• Bate-papo com Adriana Stanziani
• A cata do buriti
• Cozinhar: um hábito saudável