Brazilian popular culture has criated some special things in several areas, but specially in cooking area. Some popular dishes like feijoada, arroz tropeiro, vatapá e tutu à mineira are tasted in and out of our country.

In the list Barreado can't be out, one of most refined creations from National tipical cook. We're talking about a simple and exotic dish, cultivated about 200 years by backwoodsmen who lived in Serra do Mar coast, in Paraná littoral.

For more than a century it was just consumed by natives who lived in Antonina and Morretes cities. Firstly, in "entrudo" party, which later became "Carnaval." After the religious celebration, still inviting many people actually to those bucolic cities just to eat Barreado.

Somente no início dos anos 70 foi que esta delícia da culinária artesanal ganhou status e subiu a serra, passando a fazer parte do cardápio de sofisticados restaurantes de Curitiba. Comer o Barreado é um ritual para personalidades e visitantes ilustres que chegam à capital paranaense nos dias atuais.
O restaurante-escola do Senac-PR, no centro da cidade, é uma das principais referências para aqueles que apreciam o bom e legítimo Barreado.

Only in beggining of 70's this artisanal delicious gain "status" and climb the sierra to be in sofisticated

restaurants menus from Curitiba. Eat Barreado is a ritual for important people and visitors that come to Curitiba actually.

The school-restaurant from Senac-PR, in downtown, is one of most important thing to one who taste the real Barreado. And it has a reason to be: the historic rescue from receipt and development to turn the Barreado known in everywhere.

Actually, there are restaurants serving the Barreado in North region from Brazil, and in United States, too. In Portuguese tipical parties in Santa Catarina littoral, Almost everyone eat Barreado. Then there's some people that say Barreado is very exciting. It can be lie, but in fact, Barreado has an stimulant effect to one who taste it.

There's a legend about backwoodsmen dancing day and night for all "entrudo" party long with no tiredness. When they'd been really tired, they'd eaten Barreado and returned to party wishin' more fun. Drink had a bit effect because the energy they'd had eatin' Barreado.

Like some people say, this is a dish to be tasted slowly, with no fast. It has an special and unmistakable taste. Once you have tasted, you'll taste it forever.

The greatest difficult of this dish is the cooking time, a ritual that can take about from 16 to 24 hours. All attempt to reduce this time using modern ways like pressure-cooking had a bad result, that's why they changed the taste from dish.

Antonina was founded in 12 September 1714, When it was a village. In that date D. Frei Francisco de São Jerônimo, Rio de Janeiro's bishop, authorizes the construction of a little chapel in that village to do homage to Virgem do Pilar (Pilar virgem).

Artisans, tipical food, and folklore are simbols from Antonina. The artesians work very hard in that town, taking hardwood punner construction, bamboo and liana (cipó) baskets, and small canoes, violas, and some other things made in a special kind of wood called cacheta.

Founded in 1975, The Antonina Philarmonic is incorporated in its folklore. This Philarmonic is beneficent and promotes the development of culture and musical tradition, participating in civil activities and integrating the Antonina youth.

fandango is up actually in Antonina, with the same features as all littoral, where wooden shoes, violas and little songs let this dancing become a persistence trial to littoral backwoodsmen who's strongest than it.

Apinagés Carnival Block, was founded in november 1923 by a Pará sailor called Benedito Jesus Pereira, then there's stories about Indians that became folklore in Antonina, one of earliest and most famous from

Morretes city, which is the agricultural capital from litoral region, was founded in 1721 and has actually about 23.000 people.

Bathed by Nhundiaquara river (with all of its rapids falls), Morretes characterizes itself by architecture - colonial style, and Barreado - region tipical dish, based in cooking meat, native peppers, local banana, and manioc flour.

But in Morretes there's not only Barreado! Between other local cooking delicious are the jellies, fruits, sweets, juices and white cana alcohol, as well as the famous banana "pinga" (something like white banana alcohol). Talking about artisians, we can't forget the baskets and tresses, which are famous in this region.

In the best folklore has parties like fandango, dança das balainhas, Pau-de-Fita dancing, and folia do Divino. Its main touristic points are: Porto de Cima, Igreja de São Sebastião de Porto de Cima, Igreja Matriz de Nossa Senhora do Porto, Rio Nhundiaquara (River), Estação Ferroviária.

• How I get in Morretes:
  By BR 277 ·By Estrada da Graciosa (Graciosa road) ·By rail