Director of Bancorbrás describes a gastronomic itinerary for travelers

Talk about an enogastronomic country called Brazil.

A 40-minute conversation with Carlos Eduardo Pereira, CEO of Bancorbrás Turismo, in a coffee maker in the Brazilian capital was enough to realize that Carlos, aka Cadu, is a “good fork.”

Paulo Atzingen (from Brazil)*

With a national and international gastronomic experience, Carlos Eduardo (Cadu) is an accredited authority to talk about the culinary itineraries his operator offers.

“A dish that is a big gastronomic trend here in Brasilia is Pescoço de Peru,” he says in a language that mixes a paulista accent from Ribeirão Preto with that of a miner from Monte Carmelo, where he lived for several years. . “It is here in Brasilia that all tastes and cuisines meet, from mokoto broth to international cuisine. We are the synthesis of it all,” he says.

According to Carlos, in the usual presentation, Italy offers pizza, Portugal offers cod pies, and Switzerland offers chocolate. But for him – and especially in the Bancorbrás catalog – there are already several more specific and public gastronomic routes for them:

“There is a niche travel audience looking for sensory and taste experiences,” and gives examples from Slovakia ( cabbagetraditional soup), Hungary ( goulash – a dish of ground beef, flour, onions and spices) and Germany (sausages or Black Forest cake). Those who travel in Europe have more gastronomic flair than the typical traveler who goes to the United States, Kadu says. “Travelers who go to Europe are looking for new experiences (including gastronomy) thanks to the richness and variety of cuisine, different from those who go to the United States,” he ventured.

Kapustnica, a traditional soup from Slovakia (Source: Disclosure)

regional identity

For Kadu, so-called food tourism positions food as a pillar of regional identity and cultural heritage, valuing the relationship between food and community.

“The taste side of taste is closely related to travel, but it is still little explored and little explored by agencies in general. We are changing that,” he says.


Cod, port and a wide variety of olive oils are outstanding and recognized throughout the world. “At Bancorbrás, we work with a specialized team that prepares a detailed itinerary, including gastronomic routes. In Portugal, there are dozens of typical bars and restaurants that those who spend the season in the region cannot miss, and we recommend them to our clients when planning an itinerary,” explains the manager.

Unmissable codfish balls in Portugal (Source: Disclosure)

“We have sardines, cod, fried Leitão à Bairrada and countless mouth-watering offerings,” Cadu jokes.

Sao Paulo

Back in Brazil, Eduardo quotes the kaleidoscopic São Paulo:

“São Paulo has about 9,000 restaurants and culinary companies with more than 50 cuisines. “The capital of São Paulo is full of opportunities for Bancorbrás customers, with accommodation options and excursions in every corner of this place, which is a benchmark in culture, gastronomy, relaxation, knowledge and architectural beauty,” he recalls.

Cadu doesn’t lose sight of typical São Paulo examples: “As you know, we have a pastel, bauru and a sausage sandwich at the São Paulo municipal market,” he lists.

The traditional and controversial Mortadela do Mercadão sandwich (Crédito Mortadela Brasil reveal)

coffee route

Bancorbrás recently launched the Rotas do Café product. “You see, coffee trails are a way for the tourist, the traveler, to discover agritourism, to enjoy a hotel stay in the countryside, and to taste the local cuisine.” He again cites the cities inside Sao Paulo, which make up the list of the main coffee producers in the country. “We cannot forget about Rio de Janeiro, as tourists can visit the Vale do Café in the Vale do Paraiba region. The route passes through farms, roads, museums and churches that have been part of the history of coffee production in the region and the country,” he describes.

Farm at Vale do Café, Rio de Janeiro (Source: Disclosure)

Cadu resorts to publishing with items from his carrier’s packages so as not to commit injustice, forgetting: “In Minas Gerais, tourists can also take the opportunity to visit two cities famous for their routes: Carmo de Minas and São Lourenço. In Ceará, drinkers should stop by the Rota Verde do Café in Masis de Baturite. There, travelers can find Café Sombreado, grown in the shade of the forest, protected from the scorching rays of the sun,” he says.

South of the country and vintage

In a conversation punctuated by chocolate and coffee, it was impossible not to mention Rio Grande do Sul and wine tourism:

“Wine tourism is a type of travel that can be done all year round, but during harvest time, travelers may encounter even more beautiful landscapes, with green vineyards and vines full of grapes,” comments Carlos, adding:

“Bancorbrás Turismo offers its customers tour packages that include visits to the main wineries inside and outside Vale dos Vinedos, as well as various experiences,” he explains.

At the end of the harvest, tourists go to the most anticipated activity of the day: a walk. (Source: DT file)

Before the end of the conversation, Kadu recalls that during our visit to Brasilia, we could not miss visiting the northeastern Mangai and Mane das Codornas. Definitely Cadu is a good fork!

Bancorbrás Turismo offers travel packages that include visits and experiences to the main regions of Brazil, coffee producers, wine and cheese routes, as well as the many taste routes of this enogastronomic country called Brazil.

For more information, visit the website or call 3004-9912 (city areas) or 0800-729-9912 (other cities).

* In Portugal, the expression “good fork” refers to a person who eats very well, appreciates food.

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