April 14 Wednesday
Arrival in Campo Grande (CGR) and check in at the hotel. Departure for the first expedition activity of Pantanal Food Safari Trip at Aipim Restaurant from Chef Magda Moraes. Class of Yerva Mate Caipirinha and tasting the capital tipical dish called Soba – a cultural expression of the miscegenation of Japanese with south-matogrossenses. Dinner and overnight.
April 15 Thursday
Departure after breakfast towards the City Market and visit the stands that sell local manufactures. Next, tasting artisanial bier prepared with regional ingredients. Travel for approximately 2h30min towards to the Pantanal Pousada – a great introduction to the Pantanal habitats and landscapes. Check-in, general information and presentation of the facilities. Lunch and rest. Afternoon safari tour for wildlife viewing. Early evening meeting at the inn’s bar for tasting caipirinhas with regional fruits followed by a special welcome barbecue. Dinner and overnight.
April 16 Friday
For those who like to wake up early, the dawn of this day will be in the corral of the farm to help milking the cows. On the way back to the lodge, delicious breakfast before starting the first practice class of Pantanal cooking. The first activity will be to coagulate the milk. While the cheese dough is not ready, we will produce Maracaju Sausage – a regional product that has Geographic Identification. Our host chef will share his knowledge of the cuts and seasonings that are part of this sausage’s traditional recipe. Guariroba’s heart of palm will be the protagonist of the rice that will be prepared to accompany the sausage. Late in the morning, the loge´s chef teaches her tricks to squeeze the cheese and how she prepares Chipa (a cheese bread) using this already ripened cheese.
After lunch we will take a break for the siesta. Mid-afternoon departure for a horseback riding tour of the farm fields, beef cattle herd and wildlife viewing. Dinner will be prepared by the lodge staff where the delicious “Fish a Urucum” will be the protagonist.