Scent

People. They have been building Votorantim’s trajectory since 1918. And in the midst of hard work, commitment and dedication, the break for the meal.

It would be impossible to list how many decisions, ideas and stories have taken place around a table in the last 100 years of Votorantim. Food has a social function, which goes beyond simply feeding. Through it it is possible to understand the culture of a people.

Votorantim has already been involved in some way with gastronomy. The company manufactured the edible Primus oil, made from cotton seed. It already produced sugar in the 1970s and today produces orange juice.

Votorantim Cake Recipe

In the 1930s Votorantim even produced a cookbook that used Primus Oil as an ingredient. And one of the recipes was “Bolo Votorantim”.

THE COD

Antonio Pereira Ignacio celebrated the end of the Second World War in the mining town of Poços de Caldas. In those times of war, cod was nothing more than a longing sigh. He rented the then traditional Caixa D’água restaurant and went into the kitchen to prepare the first post-war cod in Brazil. Among the guests were industrialist Roberto Simonsen, then Finance Minister Arthur da Souza Costa and the president of Banco do Brasil Marques do Reis.

In the Votorantim Memory collection we have the recipe of this delicacy, called “Bacalhau a Pereira Ignacio”.

Ingredients:

  • 500 grs. of potatoes
  • 350 grs. of onions
  • 5 spoons of olive oil
  • 6 eggs
  • 2 garlic cloves
  • 3 spoons chopped parsley
  • Salt and pepper to taste
  • Black olives for garnish

Preparation mode

  1. Soak the cod in cold water, with the skin facing up. Leave it this way overnight. Change the water at least twice. The next morning, remove the skin and bones from the cod and dry it with a clean white cotton cloth. Shred it coarsely and set aside.
  2. Wash the potatoes very well, remove their skin and cut them in straw. Then wash them in several waters. Drain and dry them on a clean white cotton cloth. Reserve them.
  3. Peel and chop the garlic cloves. Reserve them.
  4. Peel and cut the onions into very thin slices. Reserve them.
  5. Put the olive oil in a large frying pan and put it on the fire. When it is hot, add the garlic cloves and let them brown. Add the potatoes, stirring constantly with a wooden spoon, so that they fry without sticking together. Remove them and set aside.
  6. In the same pan and fat in which the potatoes were, add the onions. Let them brown. Add the cod and let it cook for 5 minutes. Add the potatoes that had been reserved. Shake well.
  7. Beat the eggs (yolks and whites) and season with salt and pepper. Put the mixture in the pan, pouring it slowly and stirring constantly.
  8. Add the chopped parsley. Garnish with black olives.
  9. Serve very hot.

MARITIME TRAIN

People waiting for the train to board their lunchboxes on electric locomotive number 3, 22 May 1977. Credits: Projeto Memória / Jornal Cruzeiro do Sul

Another Votorantim story related to food is that of the “lunchbox train”. The Votorantim Electric Railway (EFEV) transported products and people between Sorocaba (SP) and Votorantim (SP). In their trains there was a composition that carried a wagon loaded with the lunch of the employees of the factories of Votorantim – Tecidos, Votocel (cellophane) and Santa Helena (Cement). The train stopped at the stations and people boarded only the metal lunchbox with a little sign indicating the name of the employee and factory. The curious practice lasted until the 1970s.

Votorantim’s 100 years are composed of thousands of stories that cross and form a panorama as pleasant as that prose or coffee after a good meal. Enjoy your food!