Meal on the Galastro family farm with a collection of chefs. They had "smoked pig's head with vegetables and chilies, native green beans called andu prepared with bacon and farofa" (toasted cassava flour). Also, "chicken in brown sauce baked in a clay pot, finished with the blood of chickens fresh killed this morning, served with pequi rice, farofa, and of course, cachaca." Dinner dates: Felipe Galastro, Felipe Rameh, Fred Trindade, and Boi, chefs at the center of BH’s culinary scene.
Minas Gerais, Brazil
