AMAZONIAN CULTURE THROUGH CUTLERY AND TABLE

Manioc flour production, artisan chocolates factory, açai processing techniques and Marajó cheese are some of the gastronomic activities of this expedition, as well as the hands-on cooking class to learn how to prepare regional dishes.
03 nights in Belém and 02 nights in Marajó Island aimed at the research of Pará cuisine.

Program 06 days/ 05 nights

Day 01 – Belém
Arriving in Belém, capital of Para State, our team will be at the airport waiting for your arrival to take you to the hotel. Check-in at the hotel, meeting with the host to start the Belém and Marajó Island Food Trip. Drive to “Estação das Docas” to feel the breeze of Guajará Bay and visit some handicraft shops. The opening dinner of the Food Safari will be in a renowned restaurant with regional fish tastings.
Overnight

Day 02 – Belém
Departure by van to a riverside community with Paulo Martins Institute team to learn the complete Manioc handling process for the production of flour, tapioca and tucupi sauce. The class finishes with a tasting of “Chibé” prepared with the freshly roasted flour, “beiju”, “tapioquinha” and “manioc couscous”. Return to Belém and depart on a regional boat bound to have lunch at Combu Island in a restaurant with a great view of Belém. After siesta, a walking tour in the forest to collect fruits from the Amazon such as cupuaçu, camu camu, tucumã & araçá and also cacao, which will be used by the chocolatier
Dona Nena on her organic chocolates production. Visit to the production of handmade chocolates followed by tasting the different cocoa products that they make. Return to the hotel for rest and night at leisure
Overnight

Day 03 – Belém / Soure
Early in the morning Walking tour in the Ver-o-Peso, the main market of brazilian North region, to know the açaí processing technique and to explore all the product sale areas. Return to hotel to rest. Time to be set, Lunch in a local restaurant to eat the Açaí with Fish Departure to píer to board on a regular the boat to the Island of Marajó. Arrival at the port and transfer by van to the Pousada for check-in.
Evening at leisure
Overnight

Days 04 & 05 – Soure e Soure/Belém
Days dedicated to getting to know the marajoara pottery, the tannery techniques of the leather of buffalo, the production of marajoara cheese, practical cooking class in Pará, techniques of crab cooking and turu. Return to Belém in the afternoon of the 05th.

Day 06 – Belém
Breakfast
Time to be set, one way transfer out to the airport to take a flight bound home.
Accommodation:
Belém: Atrium Quinta de Pedras ou similar
Soure: O Canto do Francês ou similar

Our reference: 17390
RESERVATIONS ARE SUBJECT TO AVAILABILITY

Program Includes:
03 nights accommodation in Belém with breakfast
02 nights in double room in Source with breakfast
Airport / hotel / Airport transfer
Dinner on 01, 03 and 04
Lunch days 02, 03, 04 and 05
Flour House Tour with tasting
Visit chocolate factory, market See the Weight
Boat transfer – regular – to Source round trip
Visit to the pottery studio, cheese factory, crab cata and turu
Cooking classes conducted by regional host
Travel insurance with Covid Coverage **
** Coverage PREMIUM 28K
MEDICAL AND HOSPITAL EXPENSES BY COVID-19 DIAGNOSED ON THE ROAD: R$28,000.00
INDEMNIFICATION FOR HOSPITALIZATION DUE DIAGNOSIS OF COVID 19 DURING TRAVEL
(HOSPITAL CASH): Fixed amount of R$ 847.00 per day of hospitalization.
o Maximum number of days 15 days of hospitalization, with minimum hospitalization of 2 days.
BODY TRANSFER DUE TO DEATH BY COVID 19 DURING TRAVEL: R$ 28,000.00
Local guide or bilingual host on all tours and activities
Certificate provided by Instituto Paulo Machado (40 hours / class)
Private services based on a minimum of 2 paying passengers / maximum 12 passengers.

Program DOES NOT INCLUDE:
Air tickets and airport taxes
Extra Expenses
Drinks
Tours and activities not mentioned in the program