Learn curious facts about Floripa gastronomy and its seafood tradition
Learn how to cook the most local meal with a renowned chef
Enjoy a dinner paired with a fine wine selection by an expert sommelier
Experience a hands-on dinner with tailored dinner and wines
Prepare to embark on a delightful culinary journey as we delve into the heart of Brazilian cuisine in our upcoming cooking class. In this session, we'll guide you through the art of crafting an authentic and mouthwatering Brazilian feast, featuring Fish Moqueca, Pirão, Farofa, and a delectable local banana dessert, all thoughtfully paired with exceptional Brazilian wines.
Fish Moqueca, Pirão, and Farofa: These three dishes are at the core of Brazilian comfort food, and together, they create a symphony of flavors and textures that will transport you straight to Brazil.
Fish Moqueca: Our adventure begins with Fish Moqueca, a beloved Brazilian seafood stew. Learn the secrets behind preparing this aromatic dish, where tender fish mingles with fragrant coconut milk, herbs, and spices. It's a flavorful journey that captures the essence of coastal Brazil.
Pirão: Complementing the Moqueca is Pirão, a side dish with a rich history. Discover how to transform the flavorful broth from the Moqueca into a thick, savory sauce that adds depth and warmth to your meal. Pirão is the perfect accompaniment to the main course.
Farofa: No Brazilian meal is complete without Farofa. This toasted cassava flour side dish brings a delightful crunch and a nutty, savory flavor to the table. We'll teach you how to prepare Farofa with a delightful twist, making it a highlight of your Brazilian feast.
Throughout the class, our experienced chef will provide step-by-step guidance, sharing the techniques and nuances of these traditional Brazilian dishes. Whether you're an experienced cook or a novice in the kitchen, our class promises to equip you with the skills and knowledge needed to recreate these authentic Brazilian flavors in your own home.
To round off our culinary adventure, we'll cap the meal with a luscious local banana dessert that perfectly captures the essence of Brazil's sweet traditions.
And here's the exciting twist: each course will be thoughtfully paired with a selection of exceptional Brazilian wines, enhancing the overall experience and highlighting the rich culinary heritage of Brazil.
Who This Experience Is Good For
Food enthusiasts, seafood lovers, wine connoisseurs, and those seeking an interactive and educational culinary experience in Floripa.
Meet Our Local Host
Tatiana Osório is a renowned chef and the creator of Floripa Culinary School. With a background in Tourism and specialization in Gastronomy, she shares her passion for food through teaching and TV appearances. Robson Sturza, our host sommelier, is dedicated to connecting people through the appreciation of wine and culture, creating meaningful experiences through real connections.
7:00 pm: Introduction by Tati and Robson
7:15 pm Tati explains Floripa's seafood culture
7:30 pm: Cooking
9 pm: Dinner
9:30: Dessert cooking and eating
10-10:30 pm: Experience concludes
All kitchen equipment and utensils
All ingredients for all five dishes
A glass of wine (around 75 ml) for each course
What’s Not Included
Round trip transportation
Know Before You Go
Minimum group size: 5 people
Maximum capacity: 12 people
Booking deadline: 5 days before the event
Weather dependent: No it’s a food tour
Difficulty Level: Easy peasy, be ready to have you taste buds tantalized
Special clothing required: N/A
Special dietary restrictions: Yes - Unfortunately is not for those who have seafood allergies (oysters). Food may contain gluten.
Extra cash: Needed for buying extra wine (cash and cards are welcomed)
Ground Transportation: not included. Make sure you leave 30 min before. Uber or 99 taxi are the best choices.
Additional information: The itinerary is flexible and may vary a bit depending on the class interaction. Workshop will be at Oficina Culinária Floripa.
Liabilities: The liability for any injury, loss, or damage incurred by participants is not assumed by Remote Year or its affiliates.