Manioc flour production, artisan chocolates factory, açai processing techniques and Marajó cheese are some of the gastronomic activities of this expedition, as well as the hands on cooking class to learn how to prepare regional dishes. 03 nights in Belém and 02 nights in the Marajó Island aimed at the research of the Pará cuisine.
Arrival in Belém, capital of Para State, our team will be at the airport waiting for your arrival to take you to the hotel. Check-in at the hotel, meeting withthe host to start the Belém and Marajó Island Food Trip. Drive to “Estação das Docas” to feel the breeze of Guajará Bay and visit some handcraft shops. The opening dinner of the Food Safari will be in a renowned restaurant with regional fish tasting.
Departure by van to a riverside community with Paulo Martins Institute team to learn the complete Manioc handling process for the production of flour, tapioca and tucupi souce. The class finishes with a tasting of “Chibé” prepared with the freshly roasted flour, “beiju”, “tapioquinha” and “manioc couscous”.
Return to Belém and departure on a regional boat bound to have lunch at Combu Island in a restaurant with great view of Belém. After siesta, walking tour in the forest to collect fruits from the Amazon such as cupuaçu, camu camu, tucumã & araçá and also cacao, which will be used on organic chocolates production. Visit to the production of handmade chocolates followed by tasting the different cocoa products that they make. Return to the hotel for rest and departure for dinner in a renowned restaurant.
Walking tour in the Ver-o-Peso, the main market of brazilian North region, to know the açaí processing technique and to explore all the product sale areas. Chef Paulo Machado presents the main Amazonian ingredients and invites you to some tastings. Lunch at Point do Acai restaurant to eat the Açaí with Fish and meet Mr. Nazareno- one of the references in Açai processing techniques in Pará. Embark on the boat to the Island of Marajó. Arrival at the port and transfer by van to the Pousada for check-in. Walk in the streets of Soure City with a visit to the atelier of the ceramist Ronaldo Guedes. Dinner includes “Filé a Marajoara”,a buffalo filet with bufalo cheese that will be tasted before leaving to watch and dance the Carimbó – a rhythm of the island
Visit to the buffalo leather tannery where we will know everything about the sustainable management of this animal’s products, including meat and milk. After wearing swimwear and organizing a beach bag, the van will take us to a community to enjoy the beach and landsacpes. People from the community will teach the extraction technique of Turu – a mollusk consumed by the local residents while a simple but very rich lunch is prepared by artisan techniques of cooking and tastes from the Amazon. Return to the Pousada in the middle of the afternoon to rest. In the evening we will have a practical cooking lesson with regional dishes including “Tacacá”, Crabs & “Duck in the Tucupi sauce”
Visit to a Marajó cheese factory to learn the buffalo mozzarella local techniques. Lunch will be in a regional restaurant before boarding the speedboat for Belém. Arrival in Belém, check-in at the hotel and free time for a walk in the city historical center. The last dinner will be at a renowned restaurant.
Breakfast, farewell and transportation to the airport. End o Belém and Marajó Island Food Trip.
