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parana_cuisine

Parana Cuisine

Barreado

The most iconic dish of Paraná! A centuries-old meat stew slow-cooked in a clay pot, sealed with a flour paste. Traditionally eaten with cassava flour and banana — a fascinating mix of savory and sweet. 1)

Pierogi (Pirogue à moda do Paraná)

Introduced by Polish immigrants and adapted locally — dumplings filled with cheese, potatoes, or meat, often pan-fried and served with cream or butter. 2)

Pintado na Telha

River fish like pintado (catfish) baked in a ceramic roof tile, similar to dishes in coastal Brazil — often with a coconut or tomato-based sauce. 3)

Porco no Rolete

A whole pig slow-roasted on a spit, usually at festivals or large family gatherings. Crispy outside, tender inside — a spectacle and a feast! 4)

Quirera com Costelinha

A rustic dish made with coarsely ground corn (quirera) and pork ribs, slow-cooked with herbs and vegetables. It’s a local comfort food, very filling. 5)

Feijão Tropeiro à Paranaense

Unlike the Minas version, this is a bean and cassava flour dish with bacon, sausage, eggs, and bits of dried meat — inspired by the old tropeiros (muleteers) who crossed Paraná. 6)

Aipim Frito com Queijo Colonial

Fried cassava served with local colonial cheese — a simple but beloved side dish or snack, especially in rural areas. 7)

Cebola Recheada à Curitiba

Onions stuffed with ground beef, cheese, and herbs, baked until tender — a lesser-known specialty from Curitiba’s home kitchens. 8)

Frango com Polenta

A southern Brazilian classic — braised chicken served with creamy or fried polenta, often flavored with tomato sauce and herbs. 9)

Carne de Onça

Despite the name (“Jaguar meat”), it's actually raw minced beef seasoned with onion, garlic, and spices, spread on rye bread. Curitiba’s bold version of steak tartare! 10)

Repolho Recheado

Stuffed cabbage rolls (inspired by Ukrainian and German immigrants), filled with meat and rice, baked in tomato sauce. 11)

Carneiro no Buraco

“Lamb in the hole” — literally! Marinated lamb and vegetables are slow-cooked in a pit oven dug into the ground, a dish typical of the city of Campo Mourão. 12)

Pão Sovado

A soft, lightly sweet bread with a rich texture — common in Paraná bakeries and used for sandwiches or just slathered in butter. 13)

Sopa Paraguaia

Not actually a soup! A savory cornmeal and cheese cake that comes from neighboring Paraguay, but is popular in Paraná’s border region. 14)

Doce de Butiá

A dessert made from butiá, a small wild palm fruit with a tangy flavor, turned into jams, syrups, or mousse — a delightful and lesser-known treat. 15)

parana_cuisine.txt · Last modified: 2025/05/08 02:04 by aga