Angelita Flores
Angelita Flores
Angelita Marçal Flores was born in a small village near the sea in southern Brazil.
Passionate about mathematics and logic, she graduated in computer science and worked at university for 25 years as a teacher, researcher and manager. The love of food has always remained alive in her heart.
In 2010, she undertook studies in gastronomy at the University of the South in Santa Catarina, Brazil, and for her final internship, she chose the restaurant Da Gigetto, in the municipality of Miane (TV), where she was able to study and practice Italian cuisine professionally. In May 2017, she left her job at the University in São Paulo (Brazil), to devote herself entirely to her passion for cooking. In 2018, she attended ALMA, the International School of Italian Cuisine in Parma and then did her cooking internship at the Abbruzzino Restaurant, in Catanzaro. After the internship, she opened a restaurant, Paquito, in Sellia Marina, on the banks of the Ionian Sea, where she developed a fusion cuisine mixing the Italian and Brazilian flavours and traditions.
The great care in choosing and using the freshest products, both from the sea and land, has earned her a reputation for her devotion to the art of cooking.
Over the past year, she has also worked in northern Italy, learning new recipes, techniques and different ingredients. She has never stopped studying and deepening the art of cooking. Her desire to serve her guests, family and friends with love makes her heart beat faster.
16-19 January 2025
Info and reservations: info@sessius1622.com
Lunch – 12:30-14:00 hrs
3-course menu (Welcome, starter and main OR welcome, main and dessert) at € 50
Welcome
Pão com vinagrete: Brazilian vinagrete is a fresh, light sauce made from a mix of diced vegetables seasoned with oil, vinegar and spices.
Starter
Caldinho de Feijao: creamy bean soup garnished with fresh parsley, crispy bacon cubes, and a few drops of piri-piri, a spicy sauce
or
Tapioca Suflada (V): a light and crispy preparation made from tapioca flour. When cooked, the tapioca swells to the consistency of a cloud. In the chef’s version, the crunchiness of the tapioca is combined with the sweetness of the mango, the acidity of the lemon and the spiciness of the ginger to create an explosion of flavor in the mouth.
Main
Feijoada: Black bean stew with pork and beef
or
Vegetarian moqueca: it is made of plantain and hearts of palm, slowly cooked in a rich sauce of coconut milk, tomatoes, onions, peppers and coriander, served with white rice and farofa, toasted cassava flour.
Dessert
Pineapple and coconut sorbet
or
Romeu and Julieta ice cream: traditional ice cream prepared by combining semi-matured cheese with ‘goiabada cascão’, a guava jelly.
Dinner – 19:30-21:30 hrs
4-course menu at € 65
Welcome
Pão de queijo : the ‘pão de queijo’ is a typical Brazilian cheese bread known for its crunchy outside and soft, chewy insid
Starter
Tapioca Suflada: a light and crispy preparation made from tapioca flour. When cooked, the tapioca swells to the consistency of a cloud. In the chef’s version, the crunchiness of the tapioca is combined with the sweetness of the shrimp and mango, the acidity of the lemon and the spiciness of the ginger to create an explosion of flavour in the mouth.
or
Dadinhos de tapioca: a typical Brazilian snack, crispy on the outside and soft on the inside, prepared with a mixture of tapioca flour and cheese. They are usually served hot, accompanied by sweet or spicy sauces, such as a fruit and chilli jam, creating a pleasant contrast of flavours.
Main
Moqueca: a traditional Brazilian fish or seafood dish, slowly cooked in a rich sauce of coconut milk, tomatoes, onions, peppers and coriander. It is characterized by intense flavors and a tropical aroma profile. Moqueca is usually served with white rice and accompanied by farofa, toasted cassava flour.
or
Vegetarian feijoada: in the vegetarian version, meat is replaced with various vegetables. It is served with white rice, farofa, sautéed black cabbage, orange slices and spicy sauces.
Dessert
Tris de Brigadeiro: chocolat, coconut and lemon
or
Caipirinha sorbet
