Also known as piraúna or "crooked-mouthed corvina," the perumbeba has white, firm flesh and a well-defined fillet with few bones. Because it feeds on crabs, shrimp, and blue crabs at the bottom of the lagoon, it has an intense flavor and aroma.

Bacupari, grumixama, or araçá-pera? Even in cities like Rio, surrounded by beaches and shaped by a tropical climate and landscape, gelaterias have largely followed Italian traditions centered on milk and cream.

The sapucaia nut, from a tree native to the Atlantic Forest, is in season. It has a bright, almost floral and citrusy aroma. On the palate, it brings earthy notes, somewhere between banana and apple.

Japanese concept inspires seasonal dishes at the restaurants of Rafa Costa e Silva and Roberta Sudbrack. Menus celebrate the peak of the ingredient in the countdown to the end of autumn.

Chef Gerônimo Athuel explains how the seafood cuisine at Ocyá works with quality and the natural cycles of the Brazilian coast.

The award-winning Sapucaia cheese from Capril do Lago meets the signature cuisine of Rafa Costa e Silva in a starter that connects terroir, artisanal production, and excellence.