EXPO 2017 PAVILLION | SANTA CATARINA

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jmsepe
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EXPO 2017 PAVILLION | SANTA CATARINA

Postby jmsepe » December 3rd 2017, 11:42 am

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What good would it bring if a man gains the whole world but loses his soul the one he loves?

EXPERIENCE AND DEDICATION
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Ramon
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Re: EXPO 2017 PAVILLION | SANTA CATARINA

Postby Ramon » February 5th 2018, 1:00 am

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Ramon
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Re: EXPO 2017 PAVILLION | SANTA CATARINA

Postby Ramon » February 5th 2018, 1:49 am

• Foods of Santa Catarina •
Churrasco
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In Santa Catarina, it began in the seventeenth century, but the churrasco art already existed throughout South America, even before the Discovery and was used by the Indians. Livestock was kept away from the workers for long periods, and the barbecue was a more practical way to have a meal, since everything needed to prepare it was at hand: knife, bonfire made in a hole in the ground, a skewer which could be prepared at once with twigs, a generous piece of meat and coarse salt. The food was cut into small pieces and served, starting the way to serve meat carvery. And so the legitimate gaucho barbecue was created.

The Italian colonization helped to spread the habit, where the churrasco(barbecue) was eaten only on feast day, with several cuts of meat. It was from there that the popular "carvery of meat" or "espto corrido" was born, where it was also made with chicken, pork and fish. Nowadays, the meat on the spit is a food not only prepared with ease and hygiene, but also of affordable price to all layers of the population.

It was not always like this, it took time for the barbecue to become a sophisticated dish and consumed in the best restaurants in the country. In the beginning only cattle were thought to obtain leather and tallow. Gradually, it became a more widespread practice and new techniques of preparation. Variations appeared as rib and palette, and the bovine meat became the basic food of the gaucho, that ate it in great amount. More than eating, the barbecue has become synonymous with partying and fraternization between friends and family. Until now spread throughout the country, the technique is recognized and appreciated internationally.

Pinhão
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Roasted or cooked, pinhão is an element of the culture and cuisine of Santa Catarina. The seed of Araucaria Angustifolia, popularly known as Pine of Paraná, is a food very consumed by Santa Catarina, especially in the months of autumn and winter. The habit of eating pinhão was inherited from some indigenous tribes. Pine nuts also serve as food for many animals in the region. Soon, besides being important in food, the abundance of pine nuts also meant a good hunting for the Indians.

Every year, in the city of Lages, the National Festival of Pinhão, where several dishes are presented with pinhão, as the interweaving of pinhão, where pinhão and meats are mixed, the influence of the Italian and German immigrants still brought more originality to the dish adding new seasonings and flavors, creating a unique and exclusive meal of the region. The pinion brings yet brings numerous health benefits. Its seed has no gluten, low glycemic index and large amounts of protein and fiber. Most of their fats are monounsaturated. Pinion is also rich in Vitamin E, Vitamin K, Iron, Copper, Calcium, Magnesium and also a source of energy, as it is rich in starches.

Cuca
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The cuca is a sweet bread, typical of German cuisine. With the strong colonization of this European people, the dish became popular and today is very common you have a coffee, accompanied by a good cuca. So the cuca arrived in Santa Catarina through the Europeans and is essentially a kind of traditional bread loaf from Germany that has been part of the daily menu since German immigration. It is important to say that in the past, the dish was a rare dish that was only served on occasions such as Christmas, Easter, national days, etc. Because the main raw material, flour and sugar, were expensive.

Only later did the cuca become popular throughout Germany and has always been served with the fruits of its season as apricot, plum, pears, apples, cherries, etc. With the German immigrants this typical dessert was recognized all over the world. The factors that have boosted its success were the practicality of the preparation and the cost of the ingredients and that offers a neutral flavor that can be combined with any fruit or jelly of the region. The cuca became a daily food of Santa Catarina and with mixtures of cultures led to new tastes and sensations, mixed today with banana, strawberries and several other fruits very present in the southern region of South America.
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