{"id":14806,"date":"2022-05-24T13:36:21","date_gmt":"2022-05-24T11:36:21","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&p=14806"},"modified":"2022-05-24T13:36:20","modified_gmt":"2022-05-24T11:36:20","slug":"10-things-i-love-about-sao-paulo","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/05\/24\/10-things-i-love-about-sao-paulo\/","title":{"rendered":"10 things I love about S\u00e3o Paulo"},"content":{"rendered":"\n
10 things I love about S\u00e3o Paulo<\/h1>\n\n
With Brazilian and Italian roots, Rafael <\/strong>Cagali, <\/strong>chef-owner of east London\u2019s Da Terra, showcases both cuisines on his menus \u2013 but here shares his highlights of his home city<\/p>\n\n
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Rafael Cagali grew up in S\u00e3o Paulo, and his heritage and passion for Brazilian culture helps to guide his creative vision at two-Michelinstarred Da Terra in east London. He spent years living in both Italy \u2013 where he worked with Stefano Baiocco at A Villa Feltrinelli \u2013 and Spain, where he worked with Quique Dacosta and Mart\u00edn Berasategui, before moving to the UK to work at Simon Rogan\u2019s Fera and Heston Blumenthal\u2019s The Fat Duck. At the latter, he met his husband Charlie, who he opened Da Terra with. S\u00e3o Paulo, however, will always be Rafael\u2019s home.<\/p>\n<\/div><\/section>\n\n
1 Churrascaria <\/h4>\n\nA spit-roasted cut of beef at a Churrascaria<\/figcaption><\/figure>\n\n
Churrasco is the term for a barbecue that originated in southern Brazil. It\u2019s made with a variety of meats \u2013 pork, sausage and chicken \u2013 that are cooked on a purposebuilt churrasqueira (barbecue grill), often with supports for spits or skewers and cooked over embers. NB Steak is a great place to go, and there are a few locations around S\u00e3o Paulo.<\/p>\n\n
2 Padarias <\/h4>\n\n
These bakeries are everywhere in the city, and bread is baked twice a day, seven days a week. Breakfast is a very Paulistano thing to do, and we are very passionate about our bread. Order p\u00e3o na chapa \u2013a piece of french bread that\u2019s cut in half, toasted and spread with butter \u2013 with some caf\u00e9 com leite (coffee with milk) and freshly squeezed orange juice. You shouldn\u2019t leave S\u00e3o Paulo without trying p\u00e3o de queijo (Brazilian cheese bread), either. It\u2019s made with tapioca flour instead of wheat, giving it a soft, chewy texture. <\/p>\n\n
3 Mercad\u00e3o<\/span><\/h4>\n\nColorful fresh fruit stand at the traditional Municipal Market (Mercado Municipal), or Mercadao, in Sao Paulo, Brazil<\/figcaption><\/figure>\n\n
The Municipal Market of S\u00e3o Paulo was designed in 1933, specialising in fruits, vegetables, cereals, meats and spices. When you go there, get a sandu\u00edche de mortadela (mortadella sandwich) served warm or cold, with cheese or vinaigrette.<\/span><\/p>\n\n
4 Pastel<\/span><\/h4>\n\nPastel de bacalhau, or deep-fried pastry filled with cod<\/figcaption><\/figure>\n\n
This kind of deep-fried puffed pastry is a must-try when you travel to Brazil, especially pastel de pizza. My favourite place to go is Pastelaria Brasileira, really close to the Palmeiras football stadium, where I like to go to watch games with friends.<\/p>\n\n
5 Coconut water at Ibirapuera Park <\/strong><\/h4>\n\nA huge amount of coconuts inside and over a public gargabe bin. Shot at Aclimacao park, Sao Paulo, Brazil<\/figcaption><\/figure>\n\n
Ibirapuera Park was the first metropolitan park in S\u00e3o Paulo, designed along the lines of English landscape gardens and inspired by modern drafts from the landscape architect Roberto Burle Marx. The park is a lovely space to ride bikes and scooters, rollerskate or walk around drinking fresh coconut water.<\/p>\n\nIbirapuera Park and its beautiful green spaces<\/figcaption><\/figure>\n\n
6 Walk through Oscar Freire<\/span><\/h4>\n\n
If you\u2019d like to get a bit of shopping done, you should head to Rua Oscar Freire, a street stretching throughout the Jardins district of S\u00e3o Paulo. I love spending a relaxing day here looking around the shops and stopping for coffee in Cristallo, a historic caf\u00e9 on the street. Its bomba de chocolate (chocolate \u00e9clair) is one of my great weaknesses. It\u2019s worth visiting for some good coxinha (fried dough with filling), too.<\/p>\n\n
7 Nikkei cuisine<\/strong><\/h4>\n\n
Liberdade district is the city\u2019s Japantown, home to the world\u2019s largest ethnic Japanese community outside of Japan. <\/span>The streets are gorgeous here, hung with lanterns and filled with people grocery shopping. Dining options include sushi bars, ramen shops and yakisoba noodle stalls.<\/p>\n\n
This purple fruit comes from the northern region of Brazil. There, a\u00e7a\u00ed \u2018paste\u2019 accompanies a main meal, along with <\/span>beans and rice. Here in S\u00e3o Paulo \u2013 as in most of the south-east \u2013 a\u00e7a\u00ed has become a dessert, served sometimes as ice cream or with fruit toppings. It\u2019s great for cooling off after a long day.<\/p>\n\n
9 Bars<\/span><\/h4>\n\n
Bar culture is one of my favourite things about S\u00e3o Paulo. Happy hour is very popular in the afternoon \u2013 there are normally a lot of different snacks to eat with ice-cold beer.<\/span><\/p>\n\n
10 Moqueca<\/span><\/h4>\n\n
Moqueca is a dish that really showcases Brazilian history and tradition. To achieve its vibrant colour, dende oil, extracted from the fruit of dendezeiro, or African oil palm trees, is used to cook down the vegetables and spice paste before fish stock and coconut milk are added. Dende oil is an integral part of the Afro-Brazilian cuisine of northern Brazil. At Da Terra, a large pot is brought out to diners before returning to the kitchen to be plated and finished tableside by our chefs. <\/span>It\u2019s a warm and filling dish that is great for parties.<\/p>\n\n\n\n
Moqueca<\/h2>\n\n
Dende oil is extracted from the fruit of palm trees and can be found in African or Brazilian specialist shops and online \u2013 you can substitute it with saffron and turmeric for the colour, as Moqueca is traditionally a creamy yellow.<\/p>\n\n
1 <\/strong>Melt the butter in a pan over a high heat and cook the onions and peppers for 5 minutes until softening and slightly caramelised. Add the garlic and cook for 1 minute. <\/p>\n\n
2 <\/strong>Make the paste by whizzing all of the ingredients in a food processor or high-powered blender to a smooth paste. <\/p>\n\n
3 <\/strong>Turn down the heat to low, tip in the paste and cook for 10 minutes until thickened and slightly darkened, then pour in the stock and coconut milk. <\/p>\n\n
4 <\/strong>Bring to the boil then simmer gently for 15 minutes. Add the fish and prawns, and continue gently simmering for 6-7 minutes or until cooked through.<\/span><\/p>\n\n
5 <\/strong>Stir in the coriander and lime juice, and season. Serve with rice and the toasted casava flour on top for texture \u2013 also called farofa in Brazil.<\/span><\/p>\n\n
PER SERVING 679 kcals | fat 49.5G saturates 31.4G | carbs 16.5G | sugars 12.3G fibre 6.2G | protein 38.8G | salt 1G<\/p>\n\n
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With Brazilian and Italian roots, Rafael Cagali, chef-owner of east London\u2019s Da Terra, showcases both cuisines on his menus \u2013 but here shares his highlights of his home 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Brazilian and Italian roots, Rafael Cagali, chef-owner of east London\u2019s Da Terra, showcases both cuisines on his menus \u2013 but here shares his highlights of his home 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