Gastronomy and culture of the Paraná State: from Barreado to Carne de Onça

Abstract

This report aimed to demonstrate the importance of valuing gastronomy from a socioeconomic and cultural perspective through the historical and technical description of two traditional dishes from the state of Paraná made with beef: Barreado and Carne de Onça. Barreado was recognized by the National Institute of Industrial Property as a distinct product, receiving the Seal of Indication of Origin - Barreado from the Coast of Paraná, is prepared with beef and other condiments in a sealed pan/barreado with cassava flour, obeying a sequence of steps and finalization that involve differentiated technical and cultural knowledge. Carne de Onça, on the other hand, is a dish prepared from raw meat with various condiments and served on a dark rye bread, having been classified as one of the 10 best raw meat dishes in the world. Both dishes are contributing to the preservation and maintenance of the culture and memory of the people of Paraná, as well as allowing the appreciation of simple and genuine products from the regions involved, benefiting small businesses and producers, in addition to the tourist segmen.