Join Chef Natalia Pereira as she shows us the real street food of Brazil. Below is a list of ingredients.


Ingredients for Kibe: 

NOTE: Let the Bulgur Wheat rest in a bowl of water in the fridge for a night. 

  • 1 cup bulgur wheat

  • 1 1/2 cups water

  • 2 tablespoons olive oil

  • 2 cloves garlic (minced)

  • 1 pound ground beef

  • 1 pound ground lamb

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper (or to taste)

  • 1/2 cup mint leaves (packed)

  • 1 quart vegetable oil (for frying; or more as needed)

Tools Needed:

  • Bowl 

  • Pot

  • Pan 

  • Strainer

  • Frying pan

Ingredients for Caipirinha: 

  • Cachaca 

  • Lime 

  • Ice

Tools: Stirring Rod


About Chef Natalia Pereira

"NATALIA Pereira, the chef and co-owner of downtown L.A.'s WoodSpoon restaurant, says her mother taught her everything she knows about the rich, whimsical food of Brazil. Raised on a family farm in the town of Betim, Pereira remembers her mother cooking for everyone, including the priest and Pereira’s school friends. “Every morning when I woke up, my mom was by the wood stove, and also every night when I went to sleep,” she recalls."

A petite, fashionable woman with smooth coffee-colored skin, a broad smile and warm, brown eyes, Pereira talks about food with the same careful attention to detail with which she cooks. “Food is a very provocative thing; you can learn a lot from it,” she says over a large cup of cafe com leite made on the kitchen stove with thick, twice-boiled milk and dark, aromatic coffee -- just like the kind found at Rio’s “dirty foot” bars.

It’s WoodSpoon’s trademark: combining an authenticity of flavor and vibe to make a truly holistic dining experience. “Brazil is a poor country, a simple country, but there is a beauty there that is fresh and real,” Pereira says. Her restaurant reflects that simplicity with smooth, blond-wood tables, picture windows populated by sunflower stalks leaning playfully out of milk bottles, and a warm, open kitchen. There, Pereira works to translate the sensuality of Brazil into the delicate flavors on the plates of food she serves.

- Los Angeles Times by Jessica Gelt


Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.


Kibe and Caipirinha with Chef Natalia Pereira


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