About Marataízes and the Holy Spirit
Marataízes is known as "The Pearl South Capixaba." Reasons for this are many, although the city as a "child" because the council Marataízes was created in 1992, going to be effective on January 1 of 1997.
According to the census of the IBGE, 2000, the population of Marataízes is 30,225 inhabitants, in all its 134.96 square km. Who is the Marataízes should know that the climate is hot and humid, amenizado by strong breezes that comes from the sea.
There are 25 km of beaches, which attract tourists from all corners of Brazil. Who vai the Marataízes can not fail to experience the typical foods of the local dish: Moqueca Capixaba, Torta Capixaba, Peroá Fries, Moqueca of Sururu, Goiamum, Siri, crab, in addition to Churrasquinho of fish and shrimp.
Marataízes The name comes from the Tupi-guarani language and means "water which flows into the sea", thanks to the large number of lakes that they meet the sea.
Here are the paradisiacal beaches, the cuisine based on seafood, like the climate of mountain and the properties of agrotourism.
Meet the tourist destinations nautical, religious, eco and agro of the Holy Spirit.
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Beaches |
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Cliffes |
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Night View |
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Sidewalk |
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Learn to prepare the dishes typical of the state, such as cake Capixaba and moqueca. Why else is peixada.
The culinary Capixaba is, of course, eclectic, a product of many influences of the local inhabitants as Portuguese, Africans and peoples of northern Europe. The basis of the colonial era cooking of seafood, plus of cassava flour. Also, as in the rest of Brazil, adopted the capixabas, for the day-to-day, the traditional beans with rice. Among the most famous dishes cited were the crooked Capixaba and muqueca.
The cake is a fritada of seafood, done in the clay pot or frying pan, served, in the Good Friday. The muqueca (or moqueca, as is dicionarizada) is cooked fish, also a pot of clay, and tempered with color tints of urucum (coloral). It differs from Bahia, or because it does not include the oil from palm or coconut milk.
With the arrival of European immigrants new dishes were added to the kitchen Capixaba. Of the Italians, those who exercised more influence, we have the ministroni, the anholini, the tortei, pavese soup, risotto and polenta.
Miners and Bahians also brought dishes from their lands, as the péla-mare (cangiquinha with short ribs, pork) and vatapá.
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Peroá |
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Muqueca Capixaba |
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Polenta |
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Lobsters |
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