Do you know the pereveca? Tourist route that takes the name of the famous bread of German origin moves agrotourism in ES

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Famous bread of German origin won a tourist route in his honor. In Espírito Santo, the delicacy was adapted with other ingredients, such as cachaça, and is successful in Colatina, in the northwest of Espírito Santo. Pereveca is of German origin and is popular in Colatina, Northwest of Espírito Santo The rereading of the delicacy made in Espírito Santo soil brings new adaptations to the recipe, which now has peanuts, bananas and even cachaça among the ingredients. Share on WhatsApp Share on Telegram Located between the districts of Boapaba and Baunilha, the Pereveca Route offers a journey full of stories and flavors through the roots of German immigration in the city. The itinerary has a total of six stops and includes the option of breakfast and lunch, paid separately, in cash only. The starting point is the Vovô Arlindo farm, on the Jacarandá Stream, in Boapaba. Rota da Pereveca moves agritourism in the Northwest of ES From there, the journey continues to Córrego Santinho, where the Casarão dos Nippes is located, built more than 100 years ago. The residence belonged to a German family that came to Brazil in search of opportunities and prints fresco paintings on its walls, all original. The route continues through Povoação de Baunilha, passing by the Berço das Árvores Nursery and the Frassi family house, arriving at the Church of Santo Antônio, where on Sundays the town’s tradition is to hear the bell strike in the morning. 📲 Join the g1 ES community on WhatsApp and receive our news The last stop on the Pereveca Route is Córrego da Lage, where visitors can enjoy the local cuisine, including, of course, the pereveca. Lunch is served in the community and there is an exhibition of regional products. To further promote the route, which drives agrotourism in the region, some events are held. According to Elziane Ribeiro, who is part of the organizing committee, the original pereveca was produced with pears and fruits typical of Germany, but when the immigrants arrived in Colatina and could not find these products, they adapted the delicacy. “They traded it for bananas, peanuts, cinnamon and even cachaça goes in its seasoning”, he says. In the community of Córrego da Lage, entrepreneurs take advantage of the opportunity to sell and exhibit agroindustry products. An example is the family of Karolina Borghi, who made their own version of the frog. “We have the traditional one, the pear one and the cocoa powder one from the region”, she highlighted. Mansion on the Pereveca Route, in Colatina, in the Northwest of Espírito Santo Reproduction TV Gazeta Horlandezan Nippes, who also takes advantage of the pereveca to earn extra money, owns an old mansion in the region of the route. She is investing in a space to receive tourists with lodging. “We have the museum here with all the pieces used to build the mansion. We have the corn house, which is being transformed into an inn, in addition to a rural library”. The creation of the route in honor of the famous bread has the support of the city hall, which hopes to increase tourism, local agribusiness and also make the economy spin. “The Pereveca Route has a very strong association. The families are from here, they came from German immigration, but they have a very rooted local culture. said the mayor of Colatina, Guerino Balestrassi. Meet pereveca Shaped like a rocambole, this delicacy is made with banana and cachaça, and its tradition was brought to Espírito Santo lands more than 100 years ago by German immigrants. Since then, the “pereveca” has been a hit at the tables of the residents of Colatina. Famous, the “pereveca” has also become a form of livelihood for families who started to produce bread for sale. Pereveca, bread of German origin, is produced in Colatina, ES , yeast, oil and salt. How to do it: Start with the filling, grinding (in a machine or blender) the peanuts and banana. Then add the cachaça, sugar, cinnamon and cloves. For the dough, you need one and a half glasses of warm water. In addition, a spoonful of yeast, half a glass of oil, an egg and a pinch of salt must be added. Afterwards, you should put the wheat until you have the ideal point of a bread dough. When opening the dough, distribute the stuffing and roll up like a rocambole. Bring to a boil for about 40 minutes. Videos: all about Espírito Santo See the latest news from g1 Espírito Santo

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