Nenhuma atividade no bem é insignificante...
As mais altas árvores são oriundas
de minúsculas sementes.
Chico Xavier
Onde acontece
ACTIVITIES IN THE MATRIZ SQUARE
HISTORIC CENTER
GASTRONOMIC CIRCUIT
ESPECIAL DISHES
IN the local RESTAURANTS
O que acontece
CREATIVE CITIES LIVESTREAMS
BAR - FESTIVAL FOODTRUCK
LIVE COOKING MASTERCLASS - MUSIC
VIDEO PROJECTION
The streets of the charming city of Paraty will gain an even more special flavor with the Paraty Gastronomic Festival, which arrives in its second edition.
The event, which takes place between December 4th and 6th, 2020 is a delight for food lovers.
For the second edition of the festival, our ROOTS were chosen as the theme for all FGP 2020 actions.
In the gastronomic area, CIRCUITO RAÍZES takes the theme of FGP into participating restaurants, and will have on their menus special dishes developed during the sensory and tasting workshop on Roots of the Atlantic Forest, specially prepared for the event, in addition to each chef take inspiration from his cultural roots to also develop his dishes.
And in a postcard space in Paraty, an open-air kitchen with classes for those who want to reproduce dishes from the circuit at home.
Everything designed to sharpen the affective memory and delight the palate ...
The Gastronomic Festival
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in the creative city of gastronomy and
world Heritage
UNESCO
the theme
roots
This edition has a very special theme for all of us: ROOTS.
In Portuguese, as well as in English and Spanish, this word can also be understood as "origin".
That said, our theme is not only our roots in the literal sense of the word (cassava, sweet potatoes, carrots, beets, finger taioba ... among others), it can also explore the basis of our identity, the source of our passion for gastronomy, something that reminds you of your references or that sharpens our affective memory, YOUR ROOTS.
Our ROOTS, are present in our day to day, is our culture, and is all our reference !!!!!!
On the other sight, we also have the basis of our cuisine, as shown by archeology, modern indigenous groups were formed in Brazil around 500 years ago, near Santarém, in Pará.
From there they migrated and occupied the entire country.
An arm, formed by the Tupinambás, that crossed the coast and arrived around the year 800 where today is Rio de Janeiro. They cultivated cassava. Another branch, made up of the Guarani, came to the edge of the Andes and arrived in São Paulo around the year 1000.
These planted corn.
Thus two completely different cuisines were formed, and thus Brazil was formed, based on these two starches.
We cannot forget that corn flour is the food that sustains the conquest of the Brazilian backlands by the Portuguese. In the flags, the indigenous people went ahead to plant the corn, which served as food for the pioneers.
Until the 19th century there was a popular rural cuisine based on corn, manioc, beans, pumpkin and dried meat, this was the basis of Brazilian cuisine, with the exception of the Amazon region, whose base was fish and manioc.
It is important to stress that we are talking about popular cuisine, the ingredients and our historical references, and this is the path that will influence the Paraty Gastronomic Festival 2020.
Our ROOTS.
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The Polo Gastronômico de Paraty is a non-profit association established in 2010.
It is formed by companies and enterprises in the gastronomy, leisure, bars and similar sectors with the objective of promoting the culture and gastronomic identity of Paraty, providing unique experiences, valuing social, economic and environmental sustainability.
Its members are a reference in quality cuisine and service excellence.
paraty
gastronomic association
How was FGP 2019
2019 PANCS
Each year, a theme is chosen as the guiding thread in all the Festival's actions.
In 2019, the PANCS (Non-Conventional Food Plants), and the rescue of traditional culinary techniques, are highlighted, curated by Jorge Ferreira.
Son of farmers, botanist, naturalist and specialist in the recognition of plants and mushrooms from the Atlantic Forest, Jorge Ferreira was raised in Paraty, and has always worked prioritizing sustainability and a harmonious relationship with nature.
With strong experience in planning, implantation and agroforestry management, Jorge has been studying practical botany, taxonomy, research of native plants, fruit and unconventional food plants with a focus on gastronomy for more than 10 years.
2020 RAÍZES
A arqueologia mostra que os grupos indígenas modernos se formaram no Brasil em torno de 500 anos atrás, perto de Santarém, no Pará.
Dali eles migraram e ocuparam o país todo.
Um braço, formado pelos Tupinambás, que atravessou o litoral e chegou por volta do ano 800 onde hoje é o Rio de Janeiro. Eles cultivavam a mandioca.
Outro braço, composto pelos Guaranis, veio beirando a Cordilheira dos Andes e chegou a São Paulo por volta do ano 1000. Esses plantavam o milho. Assim se formaram duas culinárias completamente distintas, e assim o Brasil se forma, baseado nesses dois amidos.
A antiga cozinha mineira, paulista, do Centro-Oeste, era toda baseada no milho dos Guaranis.
Não podemos esquecer que a farinha de milho é o alimento que sustenta a conquista do sertão brasileiro pelos portugueses.
Nas bandeiras, os indígenas iam na frente para plantar o milho, que servia de alimento para os bandeirantes.
Até o século 19 havia uma culinária popular rural baseada no milho, na mandioca, no feijão, na abóbora e na carne seca, essa era a base da culinária brasileira, com exceção da região amazônica, cuja base era o peixe e a mandioca.
É importante frisar que estamos falando da culinária popular, e esse foi o caminho, que influenciou o Festival Gastronômico de Paraty 2020.
Apoio institucional
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Patrocinadores
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RESTAURANTES PARCEIROS
POUSADAS PARCEIRAS
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