The Portuguese Had possibly arrived at the Paran in sc. XVI, between 1501 and 1519 and if they had installed in the paranaense coast. Having these lusos traces predominated until today in the city of Paranagu. Already in middle of sec. XIX, with the exploration of the coffee in the pioneering north until the northwest of the state and the great majority they had come of the sides (high and low), Backwards-the-Mount and Minho. if had installed in such a way in the remain of the state in enriching with this great fan of flavors as of culture. It enters in the Brazilians, it is very current idea who we construct our culinrio patrimony from contributions of our Portuguese colonizadores, since thus we can explain our culinria language and our alimentary genetics and the base strongest of our feeding. It is of if impressing therefore Portugal parents of so small dimensions it has a so great, rich kitchen of as many histories.
They had always revealed to a step the front in the question foods, since in sc. XV they used the sugar to substitute the honey; its African colonies they produced. This product and so rare expensive for the time was considered one would iguaria and had gold price. In monasteries and convents they made true wonders as breads, cakes, big cookies, pies, liquors, wines among others. But the great prominence comes to be what today we know for conventuais candies. Monges and nuns used the egg yolks that sobravam of the eggs, of which used the clear ones to gum the clothes, fardas and habits, to make hstias and to clarificar the wine. They used the sugar and egg yolks to create candies today very famous world-wide and known of our palate such as quindim, eggs soft, papo-of-angel, nests of eggs, crayons of Belm, etc. Already in salty plates the great king is done cod of the most varied forms, also plates the base of birds and swines; many fish, potatoes and others. What it made Portugal to have a so diversified kitchen was the interchange through the great navigations that only it enriched the parents with spices of the most diverse forms and flavors.