By Luciana Bianchi

Ovens are much loved by chefs, and regular churrasco grills were so far restricted to BBQ houses. But now new designs of old fashion farm grills are turning into a kind of “back to the roots” manifesto with a call for homemade charcuterie, farm to table authentic flavours, and more interest in indigenous cooking techniques.

While in other countries chefs are investing in new technology in the kitchen with hi-tech equipment, Brazilians are re-evaluating traditional methods, going back to smoke, to slow cooking and to the use of fire for grill in popular as well as haute cuisine.

Jefferson Rueda at A Casa do Porco was the pioneer creating a giant double pork oven inside his modern kitchen and becoming famous worldwide after Ferran Adria visited the restaurant saying that it was the best pork he ate in his life. Following his footsteps, many other chefs are introducing these traditional techniques, giving fire the role of protagonist. This new trend is spreading like wildfire with dedicated events and even TV shows. 
 

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