Embalagens
R$0.50
Crepes E Panquecas
Big Boca · Campina Grande
Restaurants à Campina Grande
Affichage de 12 sur 12 restaurants
Embalagens
R$1.00
Pizza
Big Boca · Campina Grande
Preços
R$21.00
Família + Refrigerante 1 Litro
Big Boca · Campina Grande
Preços
R$15.00
Média
Big Boca · Campina Grande
Pequena
Big Boca · Campina Grande
Brotinho
Big Boca · Campina Grande
Baby
Big Boca · Campina Grande
12 - Quatro Queijos
Big Boca · Campina Grande
11 - Portuguesa
Big Boca · Campina Grande
10 - Napolitana
Big Boca · Campina Grande
09 - Mussarela
Big Boca · Campina Grande
08 - Lombinho
Big Boca · Campina Grande
Plats Signature
Campina Grande's cuisine showcases bold and rustic flavors, emphasizing slow cooking methods and the use of locally sourced ingredients. Expect hearty dishes with a focus on meat, particularly dried beef (carne de sol), accompanied by staples like beans, rice, and cassava flour (farinha). Spices are used judiciously, allowing the natural flavors of the ingredients to shine.
Carne de Sol com Mandioca
Sun-dried beef (carne de sol) is the star of this dish. The beef is cured in salt and then dried in the sun, resulting in a flavorful, slightly salty meat. It's typically grilled or pan-fried and served with boiled or fried cassava (mandioca), often accompanied by baião de dois.
Baião de Dois
A classic Northeastern Brazilian dish, baião de dois is a hearty mix of rice, beans (usually cowpeas), queijo coalho (a semi-hard cheese), and sometimes carne de sol or other meats. It's a flavorful and filling meal.
Rubacão
Similar to Baião de Dois, Rubacão distinguishes itself with the addition of milk cream and butter, offering a richer and creamier flavor profile. It often includes carne de sol, sausage, and cheese.
Galinha Caipira
Free-range chicken (galinha caipira) is slow-cooked with vegetables and herbs, resulting in a flavorful and comforting stew. It's often served with rice and pirão (a thick gravy made with cassava flour and chicken broth).
Cuscuz Nordestino
Unlike the couscous found in North Africa, cuscuz nordestino is made from cornmeal. It's steamed and can be served sweet or savory. It is commonly eaten with milk, cheese, or carne de sol for breakfast or as a side dish.
Tapioca
Tapioca is made from cassava starch. It's cooked on a griddle and filled with various ingredients, both sweet and savory. Common fillings include cheese, coconut, carne de sol, chocolate, and fruit. Very popular for breakfast and snack.
Conseils Locaux
To fully appreciate the cuisine of Campina Grande, consider these tips:
Explore Local Restaurants (Restaurantes Regionais)
Seek out restaurants that specialize in regional cuisine. These establishments often use locally sourced ingredients and traditional cooking methods, providing an authentic culinary experience.
Try Street Food
Don't be afraid to sample the street food. Tapioca, cuscuz, and various snacks are readily available from street vendors and offer a taste of local flavors.
Learn a Few Portuguese Phrases
Knowing a few basic Portuguese phrases will enhance your interactions with locals and make it easier to order food and ask questions about the dishes.
Ask for Recommendations
Locals are usually happy to share their favorite restaurants and dishes. Ask for recommendations from hotel staff, shopkeepers, or other residents.
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À propos de Campina Grande
Histoire Gastronomique
The cuisine of Campina Grande, nestled in the Agreste region of Paraíba, is deeply rooted in its historical connection to cattle ranching and the cultivation of hardy crops adapted to the semi-arid climate. Indigenous traditions, Portuguese colonization, and African influences all played a role in shaping its culinary landscape, resulting in hearty, flavorful dishes often centered around meat, beans, corn, and cassava.
Culture Gastronomique
Food in Campina Grande is more than just sustenance; it's a central part of the cultural identity. Meals are often shared with family and friends, and cooking traditions are passed down through generations. The city's vibrant festivals and celebrations often feature traditional dishes and culinary competitions.
São João Festival
The São João festival is a major cultural event in Campina Grande, celebrating the harvest and rural traditions. Food plays a significant role, with traditional dishes like canjica (a sweet corn pudding), pamonha (corn husk dumplings), and bolo de milho (corn cake) being widely consumed. Large communal feasts and outdoor cooking are common during the festival.
Family Gatherings
Sharing meals with family is deeply ingrained in the culture. Large Sunday lunches are common, where multiple generations gather to enjoy traditional dishes and catch up. Food is seen as a way to connect and strengthen familial bonds.
Local Markets
Visiting the local markets (mercados) is a great way to experience the culture and discover regional ingredients. You'll find fresh produce, spices, meats, and cheeses, as well as vendors selling prepared foods and snacks.