GastronomiaEssa combinação de povos

Gastronomia

Essa combinação de povos resultou em hábitos alimentares completamente distintos. Um fato interessante sobre a gastronomia brasileira é que um nome de comida por ser utilizado para identificar pratos diferentes. É o caso do cuscuz que de São Paulo ao Rio Grande do Sul é uma receita a base de ovos, ervilhas, sardinha e farinha de fubá, que quando pronto tem cor laranja. Mas do Rio de Janeiro a região Nordeste indica um doce de cor branca.

Dentre os pratos típicos brasileiros destacam-se a feijoada, acarajé, vatapá, churrasco, tutu de feijão, pão de queijo, carne de sol, camarão na moranga, arroz e feijão, peixe na folha de bananeira, cuzcuz, polenta, pirão, farofas, empada, pato no tucupi, casquinha de siri, moqueca, baião de dois, rabada, sarapatel, sarapatel, caruru, leitoa a pururuca, feijão tropeiro, virado à paulista, cural, picadinho, barreado, arroz carreteiro, porco no rolete, pinhão, paçoca, brigadeiro, bolo de milho, cocada, pamonha, tapioca, açaí, arroz doce e pé-de-moleque.

Resultados (Inglês) 1:

GastronomyThis combination of people resulted in completely different eating habits. An interesting fact about brazilian cuisine is a food for being used to identify different dishes. The couscous that of São Paulo to Rio Grande do Sul is a prescription based on eggs, peas, sardines and flour cornmeal, which has orange color when ready. But in Rio de Janeiro to Northeast region indicates a sweet white.Among the typical Brazilian dishes include feijoada, acarajé, vatapá, barbecue, tutu of beans, cheese bread, salted meat, shrimp in pumpkin, rice and beans, fish in banana leaf, couscous, polenta, mush, "farofas", pie, pato no tucupi, crab cakes, moqueca, baião two, oxtail, sarapatel, sarapatel, Pigweed, sow the crackly, feijão tropeiro, turned to paulista, cural, mincemeat, barreado rice, Carter, pig on the roller, pine nuts, peanut butter cups, Brigadier, corn cake, coconut candy, tamales, tapioca, acai berry, rice pudding and peanut brittle.

Resultados (Inglês) 3:

GastronomyThis combination of peoples resulted in food habits completely separate. An interesting fact about the Brazilian gastronomy is a name of food can be used to identify different dishes. This is the case of the couscous that Sao Paulo to Rio Grande do Sul is a recipe based on eggs, peas, sardines and flour, corn meal, when there is orange. But the Rio de Janeiro the northeast region indicates a sweet white color.Among the dishes are the Brazilian feijoada, acaraj é, vatap á, barbecue, Tutu of beans, bread, cheese, meat, sunny, shrimp in pumpkin, beans and rice, fish in banana leaf, cuscus, polenta, porridge, farofas, pie, duck in the Tucupi, crab cake, moqueca, Bai ã o two, oxtail, sarapatel, sarapatel, Caruru, piglet to pururuca, beans herdsmen, turned to the Paulista, cural, slice, barreado, rice risotto, pig in a roller chain, cups, brig, corn cake, coconut candy, paste, tapioca, acai berry, rice pudding, and foot - - boy.