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BARREADO

Cooked meat with herbs and condiments. Served with bananas, rice, manioc flour, “pirão” (mush or meal of manioc flour boiled in the meat sauce). A fast passage of the “açorianos” to the Antonina's Harbor going to Itajai’s Harbor, in 1720, left to the Paraná State the dish that represents it: The Barreado. The only one in Brasil, it testimonies the custom of the açorianos way of “barrear” the lid and go down the pan tied with rope until the middle of the inactive volcanos to cooking into the hot steams until the meat with condiments and spices parcel out. “Barreada” (the pan close with flour and water) and buried in the sand of our coast, in bonfire, the clay pan shelter the Portuguese inheritance..

The drovers in 1721 are responsible by the changing of the economic scenery of the village called Curitiba. By the Viamão way, they arrived from São Paulo and Minas Gerais. Dealing with cattle and other merchandise on the mule back, renting the farms to the winter pasture.The farmers temporarily with no place to go, moved to the small village open stores, warehouse offices to deal with cattle. The food of the drovers are remembered by two remarkable dishes:

QUIRERA DA LAPA

ANGU (milk mass) Crushed with pork ribs smoke-cured.

PAÇOCA DE CHARQUE (Jerked meat smashed) Jerked meat (salted and dried meat) cooked on butter with onions, smashed with corn flour. Served with orange and bananas.

The prosperity is arriving and bring with her the immigrants. First the Germans (1833) then the Polishes (1871), Ukranians (1872), Italians (1895), Syrian (1910), Dutch (1911), Japanese (1915). Inspire by the landscape and the European weather, they colored the state of Paraná with their habits and costumes.

LOMBO COM ABACAXI (Pork meat with pineapple)

Pork meat roasted with pineapple, cover with sugar syrup. It is a dish of the German from the north of the State of Paraná. The climate is favorable by the culture of pineapple.

FRANGO COM PINHÃO

The chest part of the chicken gratin with milk cream, cheese, corn, pea and pine seed. The first Dutch immigrant, Leendert Verschoor feels that the land and the weather are favorable to the cattle. He was the greatest instigator of the milk cooperative system of Carambeí, Castrolândia and Withmarsum, in the region of Campos Gerais.

CHARQUE NA MORANGA (Star of the earth)

Jerked meat with catupiry (kind of cream cheese) roasted in the pumpkin. Typical dish of the north of the State of Paraná, Northeasterner who works in the coffee field. With catupiry, was celebrate by the coffee’s barons. The respect that may guide the coexistence by the different people is materialized in this dish. As a link between the north and south of the country, it symbolizes the harmony of the ingredients and costumes so different.

Tipical Desserts

Natural fruit jams are the tonic of the farms and sites of Paraná. Saved in glass jars on shelves or in twenty-liter cans in dark places, passion fruit, wild orange peels, figs, green papaya, coconut, apples and pears in wine make the children happy when offered on Sundays. Also cornmeal cakes and aipins puddings with juice of tangerine.

BARREADO

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