00:30And Belem, you know, it's a very traditional place.
00:34So, people have a certain protectiveness towards regional recipes that nobody wants
00:38to change, right?
00:40But we young people, you know, about 20 years ago, I thought, I want to experiment, you
00:45know, I don't want to make the same things we've eaten since childhood.
00:48And so I started experimenting, I traveled, you know, I went to Sao Paulo, then I went
00:54to Portugal for an internship, I studied abroad.
00:56When I came back, I thought, I want to do something different.
01:00That's when I started experimenting, using a lot of local research, but mixing in these
01:05universes that we travel around the world, you know?
01:08A better dose, right?
01:23Cassava is present in Amazonian cuisine as something that's part of everyday life, right?
01:28So you always see a little pot of flour on the table, you always see a chili sauce with
01:32tucupi, which is also a cassava byproduct, on the table, and also farofas and such, besides
01:38the cassava, you know?
01:40A boiled cassava.
01:42Besides these classic traditional dishes.
01:50Here at Puba, we decided to take all these byproducts and kind of use them as if we were
01:55traveling the world.
01:56It's like what I like to do, right?
01:59Travel the world and come back to my land and make a dish with references to what I saw
02:03here.
02:05So it's a great journey around the world with ingredients from the Amazon.
02:10We're using
02:11them in that direction, in terms of quantity and ease.
02:19Well, I think this question of identity, I think first it's about the search for it, right?
02:28You have to understand your roots very well to be able to invent, right?
02:34I think the deeper you are in the land, the more you respect it and the more you can also
02:38mix spices and identities, which I think today a dish isn't just about cooking, it's
02:43about putting people into it, right?
02:45When we put in Miguel's oysters, which we're bringing from Breganka, he's even supplying
03:05us with manioc flour, the same oyster producer supplies us with cassava flour, just to give
03:11you an idea.
03:12That's the chocolate girl from Kumbu.
03:15So we're not just putting ingredient by ingredient, we're putting in, in a way, the person's story.
03:25Leave it here.
03:28We've already gone through a phase of profound regionalism in gastronomy, if we're talking
03:33about trends, right?
03:34So, there were chefs in various places in Brazil emerging with their names.
03:38I think that now, with this issue of social media and everyone connected to the whole
03:44world, there's a tendency to make things more fluid.
03:48So, several restaurants are trying to create something that doesn't scare people so much.
03:55There's this fusion, right, of regional food with something that you see aesthetically in
04:00various places around the world.
04:01So, that's what we've been seeing as a trend.
04:19I'll test.
04:20Things out there at your place, right?
04:34It'll be ready.
04:36Quote.
04:50Quote.
04:52Quote.
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