Top 5 Paranaense Foods

Ivaí Gin is an artisanal Brazilian gin that harmoniously blends traditional London Dry Gin characteristics with native Brazilian botanicals, capturing the essence of the Ivaí River's ancestral waters. Produced by Destilaria Água da Glória, located in São João do Ivaí, Paraná, this gin is crafted using a state-of-the-art distillery designed to maximize efficiency and sustainability, while preserving the best aspects of traditional distillation methods. The distillery is notable for being Brazil's first carbon-negative gin producer, utilizing 100% renewable energy and employing fully recyclable materials for bottling and packaging. Expand

FrohenFeld Craft Brewery, located in Curitiba in the Brazilian state of Paraná, is an independent craft brewery and brewpub that combines the technical precision of German-Austrian brewing traditions with a warm, welcoming atmosphere. Founded with the vision of preserving authentic European styles, the brewery produces small-batch beers with a monthly capacity of around 3,500 liters, allowing for high control over quality and freshness. Their portfolio features classic styles, each brewed according to strict technical methodology and using carefully selected ingredients. The brewery’s philosophy emphasizes a balance between preserving tradition and embracing modern technological advancements in brewing. FrohenFeld does not aim for mass distribution, instead focusing on direct contact with consumers and delivering a complete experience within their own space. A relaxed, family-friendly atmosphere and a high level of service contribute to strong customer loyalty. Today, FrohenFeld Craft Brewery is considered one of the leading destinations for lovers of authentic lager styles in Brazil.Expand

Joy Project Brewing is an independent brewery from Curitiba, Brazil, founded with the vision of transforming beer into a unique experience that goes beyond simple tasting. Their philosophy is rooted in a constant pursuit of new styles and combinations, which has positioned them among the most dynamic producers on the Brazilian craft scene. They are recognized for their wide range of beers and their inclination toward experimentation - from hazy, juicy NEIPAs bursting with tropical fruit and citrus aromas, to fruited sour ales with exotic additions, and complex stouts and porters with layered profiles. Their passion for pushing boundaries and creating new experiences has established Joy Project Brewing as one of the most distinctive names on the regional craft scene, while their reputation continues to grow on the international stage.Expand

Cuore Di Cacao Chocolateria, based in Curitiba, Brazil, specializes in artisanal chocolates that emphasize Brazilian ingredients. The company focuses on small-batch production to maintain quality and freshness. They offer a variety of products including truffles, bars, and customized chocolate gifts.Expand

Hagi Torrones e Chocolates is a confectionery company based in Curitiba, Brazil. They specialize in producing a variety of chocolate products and traditional Spanish nougats called 'torrone'. The company is known for its artisan approach, focusing on high-quality ingredients and craftsmanship. Hagi also offers seasonal and themed chocolate collections for various holidays and events.Expand

Carne de onça is a traditional dish originating from Curitiba, where it's been served since 1953. It's also the town's official dish, a type of beef tartare made with a combination of minced beef, garlic, onions, chives, olive oil, Cognac, chili powder, and sweet paprika powder. The minced beef is flattened, drizzled with Cognac, seasoned, and mixed with the remaining ingredients. Once done, the resulting mixture is usually shaped into a flat rectangle, and it's then served with toasted bread, mustard, and butter. The name of the dish means jaguar meat, referring to the Brazilian cat known as onça, because it's said that after eating the dish, you'll have the breath of the onça, a reference to the pungent ingredients used to prepare it.Expand

Barreado is a Brazilian Carnival staple dish originating from the state of Paraná. This hearty stew is made with beef (usually second-grade cuts of tougher meat with lots of fat), onions, tomatoes, beef bouillon, cumin, bay leaves, and fried bacon. The ingredients are placed in a clay pot, and then water is added until all the ingredients are covered. The clay pot is traditionally sealed with a ring of dough made from manioc flour and wheat flour. Once prepared, the stew is left to simmer over a low flame anywhere from 12 to 48 hours, resulting in extremely tender meat that falls apart. The name of the dish means covered in mud, referring to the seal of dough on the clay pot. Barreado is usually served over manioc flour to form a gravy, and it is accompanied by rice and sliced bananas.Expand

Marta Rocha, also known as Bolo Marta Rocha, is a complex, multi-layered sponge cake originating from the state of Paraná. It is defined by its substantial height and a structured internal composition consisting of alternating layers of vanilla and chocolate sponge cake, egg-yolk cream, crushed nut praline, and a distinct layer of baked meringue. The ca was developed in the city of Curitiba during the mid-1950s by Dair da Costa Terzado, a local confectioner. Its creation served as a tribute to Maria Martha Hacker Rocha, the first winner of the Miss Brazil pageant in 1954, who famously lost the Miss Universe title that same year. Preparation requires the separate baking of two distinct sponge cakes (pão de ló): one flavored with vanilla and the other with cocoa powder. Between these bases, several specific fillings are integrated. The first is baba de moça, a dense, velvety cream made from egg yolks, sugar syrup, and coconut milk, which reflects the Portuguese influence on Brazilian confectionery. A second layer consists of a crunchy nut brittle, typically made by caramelizing granulated sugar and incorporating chopped walnuts. A unique structural element is the inclusion of a whole disc of baked meringue (suspiro), which provides a dry, airy contrast to the moist cake layers.A unique characteristic of the cake is its height, which was designed to represent the "two extra inches" on the hips of Martha Rocha that reportedly cost her the Miss Universe crown in a tie-breaker with Miss USA. To maintain this vertical stability, the cake is often assembled within an acetate collar and chilled for several hours before the final exterior coating of whipped cream is applied. The topping is frequently finished with fios de ovos (delicate, golden threads of egg yolk cooked in sugar syrup) and additional walnut halves. Marta Rocha is served at room temperature or slightly chilled and is a staple of celebratory events, particularly weddings and birthday parties in Southern Brazil. It is most frequently paired with a strong espresso or a cafezinho, as the bitterness of the coffee balances the high sugar concentration of the meringue and egg cream. In formal settings, it is also paired with Espumante, a Brazilian sparkling wine, which provides the necessary acidity to cut through the richness of the walnut praline and whipped cream.Expand