The Brazilian Way

During this episode, Chef Gustavo Goussain shows all the Brazilian elementes of 011 Gastronomia, cooking carreteiro rice with macaxeira cream, beyond a delicious crunchy desert made with coconut.

Chef Angelita Gonzaga presents the rural cuisine of Arimbá with one of the most characteristic dish, the Galinha Caipira.

Chef Paulo Kotzent presents a mixture of Italian and Brazilian cuisine through a gnocci made from manioc and jerked beef at Attimo restaurant.

Chef Mauricio Ganzarolli prepares the flagship of his restaurant Bananeira: fish fillet roasted on the banana leaf. This dish has been served more than one hundred thousand times.

The restaurant Casa Libanesa fuses the Brazilian and Arab cuisine in a dish that is the crown's jewel of the restaurant: grape leaf cigar with oxtail.

Clos, a contemporary gastronomy restaurant, was elected soon after its inauguration as the great novelty of 2011. Chef André Ahn prepares a rib in the tucupi sauce with Pará nuts and onions.

Chef Zeca Amaral brings the national cuisine as the symbol of "Cozinha com Z". His dish, "Ver-o-Peso", is a tribute to the Ver-o-Peso Market in Belém do Pará.

Chef Elton Junior shows the main dish of the "Dalva e Dito", the Pirarucu, an interpretation of a classic French dish.

Chef Vera Damaso mixes Italian and Brazilian cuisine at Zeffiro, and brings a delicious dish called "galinhada paulista".

The Food Truck "Veggies na Praça" highlights Chef Rogério Paes's creativity with vegetarian cuisine. The wonderful pupunha palm stew with roasted vegetables in the main star.