(Please click here to read about this series of reposts of original posts from May 24, 2010 to June 12, 2010)
But just as Carmela Soprano's baked ziti cooked at her home in New Jersey is not the same thing as her great-grandmother cooked in Italy, the dishes of these states, although they might have a name that comes from the family homeland, have been molded and modified by the years spent in Brazil. It's interesting to see what has changed over the course of a trans-oceanic voyage and a century or two in the New World, and what has not. In the next few posts, I'll give you some recipes from this region that reflect the immigrant heritage of southern Brazil. One thing for certain, the ingredients will not be difficult to find anywhere in North America or Europe. This is the cuisine of temperate climates, and the ingredients are very similar to areas with similar climates north of the equator.