Roast suckling pig with "tropeiro" beans, white rice, farofa, and banana.

Tomato pellagio sauce, yellow cassava gnocchi sautéed in chicory butter, grated Marajó cheese, and pesto of northern parsley and cilantro.

Stuffed with a type of cornmeal porridge, baby potatoes, and white rice.

Pirapitinga topped with vegetables sautéed in butter, rice with jambu and farofa

Free-range chicken from the farm, served with pirão (a type of cornmeal porridge).