Last class-show of Bom Gourmet and RCP deals with GI products

The last class-show in the kitchen of Bom Gourmet and RPC at ExpoApras 2023, this Thursday (20), dealt with products with the Geographical Indication (GI) seal. Patrícia Lisboa, guest chef, brought tips on how to make barreado, a dish that is cultural heritage in Paraná and one of the main tourist attractions in the region of Morretes, Antonina and the coast of Paraná. Caroline Olinda, head of Bom Gourmet, facilitated the meeting and also presented the Food Culture Map project.

On the occasion, other products that carry the IG seal or that are still in the evaluation process were presented. “These are traditional foods and dishes from a region that were approved based on their originality and reputation, as we have here the banana candy from Antonina, the cheese from Colônia Witmarsum, the yerba mate from São Matheus do Sul, the guava from Carlópolis , wines from Bituruna and barreado from the coast of Paraná, which we will see today with our guest chef”, said Caroline Olinda.

Barred Geographical Indication (GI)

“The barreado is a traditional dish of Paraná culture, and since last year it has been a geographically indicated dish, that is, even more valued”, commented chef Patrícia Lisboa.

According to the chef and owner of Cozinha Partida, barreado is a very simple dish, made with the so-called “second-rate meat”, tougher and with a little more fat. “You cut it into cubes, choose a good bacon, half lean, half fat, because fat is important to add flavor and value to this dish. Plenty of onion, garlic, cumin, traditional spice, bay leaf, salt and water. Then just put these ingredients in layers in a clay pot. Then you cover these ingredients with water and cover the pan”, explained the chef.

Lisboa comments that as the preparation time is very long, it is necessary to “barrear the pan”, which according to her is a rudimentary pressure cooker method. According to the chef, you need to make a modeling dough with cassava flour and water to seal the pot.

“That’s why this preparation can last so long without burning, because the liquid inside doesn’t come out”, he says.

The chef also commented that to be considered a GI barreado, cooking must be slow, over low heat, lasting about 12 hours, until the meat breaks down and forms a thick broth. In the show-class, the chef already brought the prepared barreado and showed the techniques of how to prepare a boiled and blanched pirão.

“The traditional pirão that we serve with barreado is scalded pirão. It’s the one where you put the manioc flour in the bottom of the dish and pour the boiling broth over the manioc flour and mix it. the flour and making the pirão scald”.

“That’s the method they use in coastal restaurants. The waiters turn it over the customers’ heads and it doesn’t fall off,” she reported.

Food Culture Map

In addition to visitors to the fair, members of the project Food Culture Map were also present on the occasion. Realized by Montenegro Produções, the initiative has resources from the Culture Incentive Law, from the Ministry of Culture, and has the support of Bom Gourmet.

The project investigates the ingredients that form the basis of regional food culture in Paraná and part of Santa Catarina. Since April 3, the team formed by pastry chef Ana Souza, photographer Daniel Siwek and sociologist Rafaela Rocha has been on the road in search of people and stories that reflect the identity and roots of the local gastronomic culture. Throughout the trip, dishes and ingredients that have the Geographical Indication (GI) seal are being used as a reference to guide the expedition.

Follow the expedition diary of the Food Culture Map here.

According to the state coordinator of agribusiness at Sebrae/PR, Maria Isabel Guimarães, Mabel, there are two types of geographical indication: the designation of origin, the so-called terroirand the indication of origin, which is what makes the place famous.

“In Brazil, today, we have 102 products. In Paraná, we have 12, but we are already working with more than 40 products so that they become a geographical indication”, he said.

Mabel also commented that the geographical indication serves to protect a product, preventing it from being copied. As an example, she cited Antonina’s bullet. “In 100 years, this product will be defended, recognized as a product of that locality”, she reported.

Service:

The shared kitchen is located at Rua Dr. Goulin, 100 – Hugo Lange @cozinha.compartilhada @patikosinski