5 Italian foods that were “reinvented” in Brazil
They say taste can't be discussed. At the very least, respect yourself; at most, he regrets it. When it comes to Italian tradition, changing the recipe is definitely a fight.
How about a juicy steak parmigiana, a homemade Italian straw or a pizza loaded with ingredients.
Many of the dishes served in Brazilian restaurants, adapted to the Brazilian palate or lacking traditional ingredients used in Italy, would scare the most conservative Italians.
Check out some Italian recipes that were “reinvented” – in other words, created – in Brazil:
Pizzas loaded with toppings or exotic
Sirloin pizza (Canadian type) with pineapple: impossible flavors on Italian pizza
Chocolate pizza, cream cheese pizza, stroganoff pizza, catupiry chicken pizza…. There are dozens of variations that reach Brazilian tables in the most different restaurants. In Brazil, due to a cultural tradition, pizzas have more toppings than dough.
In Italy, the round ones are made of very thin dough and with very little coverage. It even looks like the pizza maker is a jerk.
Palha italiana
Side by side: Italian straw and chocolate salami
Are you going to say that the sweet made from brigadeiro and biscuits is not tastier than “chocolate salami”?
Despite being made differently, the Brazilian dessert was an inspiration from the Italian sweet, typical of Lombardy, known as chocolate salami.
Cappuccino with chocolate
Brazilian cappuccino uses more ingredients
Anyone who has ever tried a cappuccino in Italy will understand. The Italian recipe is basically: an espresso, diluted in milk, with the “crema” [cream] of steamed milk. No cocoa, cinnamon and chocolate powder like our Brazilian counterparts.
steak parmigiana
Steak parmigiana: Italian in name only
Filet parmigiana with rice and fries is without a doubt the “Italian” dish that would most shock conservative Italians.
Created in Bixiga, a traditional neighborhood in São Paulo, fillet parmigiana is a type of fried steak, breaded with wheat flour and eggs, in some cases covered with ham, with mozzarella cheese and plenty of tomato sauce.
In Italy, the most you will find is the Milanese cutlet (breaded steak, but made with a pork chop) and the Eggplant Parmesan (eggplant parmigiana), made in slices arranged in layers, drizzled with tomato sauce and sprinkled with parmesan cheese. Very traditional in the regions of Sicily, Naples and, of course, Parma, in Emilia-Romana (homeland of Parmesan cheese).
Polpetone
Brazilian-style polpetone. For the most intimate, porpetone
Another completely Brazilian recreation is polpetone. In Italy, it is made in the oven, it is not fried like in Brazil, and there is no excess sauce.
Another difference is that in the typical Italian recipe the dish uses a mixture of beef and pork in its composition. Fillings may vary.
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