The cassava (Manihot esculenta) doesn't grow up in the Roero region (Italy), but for one night was the star in Pocapaglia. Here, a group of student of the University of Gastronomic Sciences, hosted by Konstantin and Karen, could taste the true Amazonian cassava flour, the hot tucupi sauce and the tarubá.

1. Maniva
Pocapaglia (CN), October the 10th, 2015

2. Manioca: sub-products
Cassava flour
Tapioca
Tucupi
Beiju
Tarubá
Caxirim,
pandiroba,
ecc.
Manihot esculenta

3. Flour & tucupi
Cassava
harvested
Day 1
Cassava
harvested
Day 1 - 2
Grating Pressing Washing
Toasting
Peeling
Peeling
Flour
Tucupi
Malagueta pepper
(Capsicum frutescens)

4. Tarubá
Beiju Soaking
Making the bedding
Placing the beiju
Wetting
Putting the
“puçanga”
Cover with
“curumim”
Cover Letting stand Tarubá
Toasting the
“curumim”*
* Likely: Trema micrantha (L.) Blum.

5. Culture VS nature

6. Cassavasub-products
Flour:crisp or dampish
Tucupi (distillate): “tucupi for Amazonian people is so important
as soy sauce for Asian people” (Alex Atala)
Tarubá (beverage): community ferment

7. Tasting
● Brodino di gallinella con tucupi
● Tub gurnard broth1 with tucupi
● Pirão made with gurnard broth
● Big-scale sand smelt2 with cassava flour
● Tarubá
1. Chelidonichthys lucerna
2. Atherina boyeri

8. Karen Lopes
k.peres@studenti.unisg.it
-
Konstantin Steinmeyer
k.steinmeyer@studenti.unisg.it
-
Luca Fanelli
luca@lucafanelli.net