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4 Days Gaucho Culinary Holiday in Rio Grande do Sul, Southern Brazil

Parador Hampel, Rua Boca da Serra no. 445, São Francisco de Paula, Rio Grande do Sul, Brazil

Brazil Culinary Tour

Colonized by German and Italian immigrants, the southern Brazilian state Rio Grande do Sul has hybrid cultural characteristics, due to miscegenation with local indigenous people in the 18th century. The Gaucho gastronomy, spread around the Pampas region, is especially famous by the Churrasco (barbecue) and the Chimarrão (Yerba Mate tea). But this expedition goes further. Travelers will discover the nut called Pinhão, one of the main sources of energy for the Gauchos during the winter, the recent researches of wild mushrooms and truffles that puts the Pampas on the gastronomic map of the world, the Queijo Serrano production (traditional local cheese), artisanal beer, and hands-on classes of barbecue “iron and fire.”

Meet the instructors

Fabricio
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Highlights

  • Gaucho barbecue cooking classes
  • Collecting wild mushrooms for the cooking classes
  • Certificate provided by the Food Research Paulo Machado Institute
  • Visit Serrano cheese property, ranch for handmade beadwork, and a brewery class
  • Hiking and walking around for birdwatching
  • 3 nights accommodation
  • Full board meals
  • Land transfers

Styles


3 days with instruction
The maximum participants in the group is 12
Airport transfer included: Salgado Filho International Airport
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Accommodation

Facilities

  • Barbeque facilities
  • Garden
  • Picnic area
  • Restaurant
  • Free Wi-Fi
  • Parking lot

The three nights expedition take place in Parador Hampel. The hotel was built at the end of the 19th century inside a natural area, packed with Araucária trees waterfalls, and excellent bird watching opportunities.

Program

Main aspects of this expedition

  • Visit authentic destinations to discover unique Brazilian cultures
  • Tour leader specialized in history, culture, and gastronomy
  • Hands-on cooking classes
  • Encounter with local culture, people, and traditional cooking techniques
  • Visit rural producers
  • Study of ingredients in local markets
  • Selected accommodations close to privileged nature spots
  • Meals at traditional and contemporary chef's restaurants
  • Nature tours and activities

Itinerary

Day 1 - Saturday (Porto Alegre to São Francisco de Paula)

Upon your arrival in Porto Alegre airport (POA), the host / chef will be waiting at the airport to depart to San Francisco de Paula. Stop on the way for lunch in a very special restaurant for a welcome meal. Arrival at the lodge, check-in, and presentation of facilities. Meeting at the lakeside for “sapecada de pinhões” (roasted nuts). Special dinner at the restaurant and overnight.

Day 2 - Sunday (São Francisco de Paula)

Awaken at dawn to watch the firsts steps of a Gaucho Barbecue - handle the meats and vegetables, skewer, and prepare the fire. Departure after breakfast for nearby properties to collect wild mushrooms. Return to the lodge to finalize the preparation of the barbecue and have lunch. Afternoon free to enjoy the property.

There are different trails of Atlantic Forest that lead to three waterfalls and a lake. Whoever wants to, can rest at the sound of the birds. Meeting in the kitchen in the late afternoon to prepare dinner using local ingredients and the collected mushrooms and taste regional wines. Overnight.

Day 3 - Monday (São Francisco de Paula)

Meet at dawn to drink mate and go out on a hike for bird watching. The area shelters a vast area of Atlantic Forest and due to its conservation status, it hosts a high diversity of birds. Breakfast and departure by van to the rural area of the municipality of Canela / RS to visit a family property that produces Serrano cheese, and learn the process of making the cheese in a simple and cozy environment.

Visit a ranch where you will meet handmade wood cutting board. On the property, the group will grind corn to prepare a dish for lunch. In the middle of the afternoon, visit a brewery for class with a master brewer, finishing with dinner in the bar of the brewery itself.

Day 4 - Tuesday (São Francisco de Paula to Porto Alegre)

Walk in the morning for bird watching in the garden, breakfast, and check out for a trip to Porto Alegre.

Included excursions

  • Visit a family property that produces Serrano cheese
  • Visit a ranch for a handmade beadwork
  • Visit a brewery for class with a master brewer

Instructors

Fabricio GOULART

Location

Features

General

  • Garden
  • Mini bar
  • Picnic area
  • Restaurant

Services

  • Hair dryer
  • Wireless internet

Food

Full board meals are included.

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

What's included

  • 3 nights accommodation
  • Accident insurance starting in Porto Alegre
  • Certificate provided by the Food Research Paulo Machado Institute (20 hours / class)
  • Cooking classes conducted by English speaking host and chef
  • Full-board - breakfast, lunch, and dinner
  • Land transfer during all itinerary

Cancellation Policy

  • A reservation requires a deposit of 30% of the total price.
  • The deposit is fully refundable if the booking is cancelled up to 91 days before the arrival date.
  • The rest of the payment should be paid 30 days before arrival.
4 days / 3 nights
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Availability

This holiday is available all year round with arrival every Saturday. Please select your arrival date below.

 

Tour information

This tour requires minimum 2 participants.

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