The CNN Brazil website reported that the Virada Pará Food Festival, founded in 2000 by the late Brazilian chef Paulo Martins, is the largest and oldest food event in northern Brazil, which has been suspended since 2020 due to the pandemic.
Now, the 15th Virada Pará Food Festival will make a grand return on September 5-7 and 12-14 in Belém, the capital of Pará state, with the main venue located at the Bosque Grão-Pará shopping center. During the event, renowned chefs from across the country will gather to teach cooking classes and host tastings, workshops, and other activities centered around Amazonian cuisine, showcasing the region's rich ingredients, flavors, and cultural heritage.
The festival is co-organized by the Paulo Martins Institute and production company Origem Justa, aiming to promote the local food industry, emphasize the value of local ingredients, highlight the importance of sustainable dining, and demonstrate the power of food in driving social change.
Confirmed guests include Janaina Torres, considered the world's best female chef by the "50 Best" awards, often referred to as the "Oscar of the culinary world," and Carole Crema, a judge on multiple Brazilian dessert and baking competition shows.
One of the most anticipated events is the traditional Jantar das Boieiras (Boieiras Dinner). During this event, several renowned female chefs from the Vieira market, leaders in local street and traditional cuisine, will prepare the main courses, while invited chefs will be responsible for side dishes, desserts, and beverages.
Joanna Martins, director of the Paulo Martins Institute, stated: "They are the soul of the festival. It is because of their presence that this celebration can return. Virada Pará values local cuisine, promotes a more sustainable food system, and transforms people and entire communities through food."
Additionally, the institute will launch a biographical work during the event, telling the story of Paulo Martins, who is regarded as an ambassador of Amazonian food culture. He once proposed that instead of exporting Amazonian ingredients worldwide, it would be better to invite global chefs to experience the unique atmosphere, culture, and flavors of the Amazon firsthand.
In recent years, with