Noble and Exotic Meats

Brazil has been opening up more and more space for a diversified cuisine of noble and exotic meats. Floripa, with seafood is blessed, and as the capital of tourism and with a reputation as a sophisticated city, it also invests in different dishes for people of all types and tastes. Frog, rabbit, ostrich, alligator, wild boar, goat are part of this menu. In addition to prime cuts of the well-known beef and pork, such as T-Bone, Carpaccio (very thin raw meat, sliced ​​and served with capers and Parmesan cheese), Carré and Entrecôte, all of which are well served in places of refinement and sophistication. The famous Hermanos Bife de Chorizo ​​and Ancho cuts are also present, bringing the flavor of the famous parrilla to the island's palates.

For those who like noble and exotic meats, Florianópolis has a good structure. Options such as the T-bone, taken from the center of the filet mignon and the end of the ribeye; the Carpaccio, very thin raw meat, sliced ​​and served with capers and Parmesan cheese; in addition to exotic ones such as wild boar, lamb, goat, rabbit among others can be found in Floripa.

Curiosity: For those who find exotic meats an extra source of fat in their meals, don't be fooled, istepô!. Ostrich meat, for example, is quite tasty, has little fat and contains more iron than beef. Alligator meat has 0% cholesterol, in addition to being rich in protein. Wild boar is said to be 5 times less lean than pork.

Harmonization: In general, noble meats ask for an accompaniment of a good red wine. Due to the hot climate, the ideal is that this wine is light, young, served in a refreshing way, so that it does not hinder digestion. A light Pinot Noir, with low acidity, is a good choice for dishes such as wild boar and ostrich. The company of beer is also acceptable, whether it is Ale, Porter or Pale types. For light meats, white wines and Pilsens beers are more ideal, due to the harmonization between food and light drinks. For the moment of digestion of these meats, cachaça can also be included in the menu, served as a side dish or appetizer. It is also worth mentioning that the Brut sparkling wine is always a wildcard.