Traditional VALE D'OURO Polvilho Biscuit - 100g

Crispy and light as a feather, tapioca starch biscuits are part of the list of foods that we can't stop eating after the first bite. It's funny to think that it originates from a dense and massive root like cassava. The base of the recipe, sour tapioca starch, is obtained from dehydrated and fermented starch. In the oven, under the action of heat, the ingredient expands without the need for yeast and acquires the characteristic airy texture, full of holes. Historians are unable to specify where and when the recipe emerged, but it is known that it has existed since at least the 18th century – according to Luís da Câmara Cascudo, author of History of Food in Brazil, tapioca biscuits were part of grocery stores (the Minas Gerais term for homemade treats served in the cafe) prepared by the cooks at the Gerais farms. The same happened in São Paulo. Researcher Rosa Belluzzo says, in the book São Paulo – Memória e Sabor (Unesp), that they were served at the table alongside dumplings, sequilhos and cornmeal bread, accompanied by tea or coffee. “Afternoon snacks were essential on farms or in the city, when the ladies could show off their skills by preparing a variety of greengrocers”, he describes.