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MIL OSI Translation. Region: Portuguese / Latin America –

Source: Republic of Brazil 2

COZINHA SHOWIn partnership with MTur, chef Di Oliveira presented the menu “Looking over the Cerrado”, combining Rural Tourism with family farming products

By Patrícia Gomes

In partnership with MTur, chef Di Oliveira presented a special menu. Credit: Roberto Castro / MTurThe Ministry of Tourism promoted, on Thursday (01.10), the action “Cozinha Show” during the ABAV Collab, virtual event of Brazilian tourism. The action consists of the presentation and assembly of dishes made with typically Brazilian ingredients, representing the diversity of the country’s biomes and flavors. Chef Di Oliveira prepared a menu called “Olhar sobre o Cerrado”, two dishes with regional foods representing Gastronomic Tourism, Rural Tourism and promoting family farming products. The cooking show is an activity that has been developed by MTur, with the partnership with the Ministry of Agriculture, Livestock and Supply (MAPA) and the Universidade Federal Fluminense, in strategic events. This action is part of a project that involves applied research and technical-scientific support in actions to promote Brazilian cuisine associated with family farming products. Such a strategic measure seeks to diversify the tourist offer, social inclusion and the generation of work and income. by encouraging the promotion and commercialization of family farming products and services in tourism. “Ministry of Tourism and the Ministry of Agriculture, Livestock and Supply have been working together to promote and strengthen rural tourism and agricultural products and routes familiar. The idea is to bring family farming enterprises and small producers closer to the tourism chain, adding value to tourism products offered throughout Brazil. ” commented the National Secretary for Development and Competitiveness of the Ministry of Tourism, William França. At Cozinha Show, the Ministry of Tourism always gives space for family farming enterprises to promote their products, and thus bring them closer to the food sector. tourism to close deals and exchange experiences.SABORES DO CERRADO – In the presentation at ABAV Collab, chef Di Oliveira prepared the menu “Looking over the Cerrado” that shows the strength of regional foods and how gastronomy strengthens these products and family farming . Using regional ingredients such as Barú nuts, açaí powder, tamarind and murici, the chef prepared a Crispy Tilapia in Tamarino sauce, as a main dish, and Canolli´s filled with Murici and Cupuaçu cream and lemon zest for dessert. Edition: Rafael Brais

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