Farofa - by Danela Narciso

A versatile dish of Brazilian cuisine, farofa brings personality to the table: with tropeiro beans, dried meat or pequi, each region of the country contributes its ingredients and customs when preparing it. In this book, chefs Daniela Narciso and Danilo Rolim show the reader that it is possible to create incredible sweet and savory recipes. They explain the best way to take advantage of the aroma, flavor and properties of the ingredients, although in each case the recipe may be different, as everyone makes adjustments to their own taste. The book also presents some technical information about the different types of flour and fat that exist and provides an overview of the history of this food in Brazil, nourishing the curiosity of all those interested.