Paraíba

Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, Pío Nono. Spanish Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain, which is otherwise known primarily for the Capitulations of Santa Fe between Columbus and the Catholic Monarchs. A pionono has two parts: a thin layer of pastry rolled into a cylinder, drenched with different kinds of syrup which give the pionono a sweet and pleasant texture, and crowned with toasted cream. It is typically eaten in one or two bites. In the Philippines, pionono is more commonly spelled as pianono. It is a rolled sponge cake and is more accurately a type of jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other. Its most common traditional filling is simply sugar and butter , similar to the other forms of the Filipino mamón (sponge cakes). Modern versions, however, are commonly frosted and can include a variety of fillings.

The tareco is a little tough biscuit, made of wheat flour, eggs and sugar; that, when put into the oven, get the disk shape. It makes part of the popular culture from the Northeast region of Brazil from far. It is said that the tareco was first made in the state of Pernambuco, and then introduced to all Brazil's Northeast. Its presence is noticed in poetry and lyrics; such as the famous song "Tareco e Mariola" (Tareco and Mariola), by Flávio José.

Cabeça de galo is a dish from the cuisine of the northeast of Brazil, particularly the states of Pernambuco and Paraíba. It consists of a broth of casava flour with eggs and spices and may contain other ingredients such as tomatoes, coriander, garlic, peppers, and onions.

Cabidela or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry, usually a Rooster (chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom common to several ancient cultures; in Portugal, Cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare. Variations on the dish is also popular in many of Portugal's former colonies, such as Macau, where a similar dish made with duck (pato de cabidela or pato à cabidela) is one of the most famous dishes in Macanese cuisine. In Brazil, this dish is normally made with chicken (galinha à cabidela or galinha de cabidela), and is considered a typical dish of the city of Recife. The rice is cooked separately. It is also a very common dish in the state of Minas Gerais, where it has the name galinha ao molho pardo. It's also common to cook only the chicken's blood, with vinegar and vegetables, until it becomes a sauce that can be added to rice or to the cooked chicken itself.

Mixed rice with beans, beef charque and curd cheese

The bocadillo or bocata (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars. Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos are available in different parts of Spain, such as the serranito, almussafes and esgarrat.

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair."

Queijo manteiga, or butter cheese, is a traditional cheese from Brazil's Northeast region, made from cow's milk without rennet, resulting in a soft, elastic, and fatty yellow cheese. It is commonly produced in states like Pernambuco, Rio Grande do Norte, Paraíba, and Bahia.