Picanha
Picanha is the restaurant's namesake and specialty. While specifics vary, it generally involves grilled Picanha, a popular cut of beef in Brazil.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Picanha's origins are somewhat shrouded in mystery, but it's generally believed to have gained popularity in Brazil during the 1950s and 60s. The cut wasn't traditionally valued elsewhere, but Brazilian butchers recognized its unique flavor and tenderness when prepared correctly. It quickly became a staple in churrascarias (Brazilian steakhouses).
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Picanha is more than just a cut of beef in Brazil; it's a symbol of celebration, gathering, and the art of churrasco. It represents a communal dining experience where family and friends come together to share good food and company.
Churrasco Culture
Picanha is a quintessential element of Brazilian churrasco. Churrasco involves grilling various cuts of meat over an open flame, and picanha often takes center stage due to its flavor and presentation.
Social Gatherings
Picanha is commonly served at celebrations, parties, and casual get-togethers. Sharing picanha around a grill is a social ritual in Brazilian culture.
The Churrascaria Experience
Brazilian churrascarias showcase picanha prominently, often serving it rodizio style (all-you-can-eat), where servers carve slices directly onto diners' plates.
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Picanha boasts a rich, beefy flavor enhanced by its signature fat cap. The grilling process adds smoky notes, creating a savory and deeply satisfying experience.
The primary flavor is a robust, umami-rich beefiness. The fat cap renders during cooking, basting the meat and adding a buttery richness and depth. The simple seasoning of coarse salt allows the natural flavor of the beef to shine, while the grilling process imparts smoky and slightly charred notes. Depending on the grade of beef, subtle mineral undertones might also be present. The texture is also key to the flavor experience; a properly cooked picanha offers a juicy, tender bite with a slight chewiness from the rendered fat.
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Cutting the Picanha
Slice the picanha *against* the grain into steaks about 1-2 inches thick. This ensures tenderness.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern. This helps the fat render evenly and prevents the meat from curling during grilling.
Simple Seasoning
Picanha benefits from simple seasoning. Coarse salt is often all that's needed to enhance its natural flavor. Apply the salt generously just before grilling.
Grilling Technique
Grill the picanha over high heat to sear the outside and render the fat. Cook to your desired doneness, but medium-rare to medium is generally recommended to maintain its tenderness. Allow it to rest before slicing and serving.
Temperature is key
Use a meat thermometer to achieve your preferred doneness. Medium rare is around 130-135°F (54-57°C), Medium around 140-145°F (60-63°C).
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