The Culinary Institute of America
Arts:Food
During our tour of Sao Paulo’s Mercado Municipal, we get an introduction to the ingredients that comprise Brazil’s diverse culinary traditions. From salted pork and beef products like air-dried cuts of carne seca – essential for making Brazil’s feijoada complete, to row upon row of fresh seafood, mollusks, and fish– the Mercado Municipal has something for everyone.
www.ciaprochef.com/WCA
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