Plate of great importance for the paranaense culinria and on future questions the new gastronomia that nowadays presents the state of the Paran. This typical plate of the state is very on, beyond half culinrios with the culture of that it is the been greater of the south of Brazil. Other plates also lead raise the gastronmica quality of the Paran, the level of hospitality and feeding. For all Brazil, with certainty the Barreado is the plate more remembered by all the tourists who visit the Paran, characterizes the vagueness doctrines of the state. We have some historical sources for the sprouting of the barreado one. According to Ivo Ribeiro, in Asia and America, the lands served as natural oven. In it the Chinese manufactured ' ' egg of a thousand anos' ' , the aorianos prepared ' ' stew of furnas' ' , the Brazilians tan cachaa, garrafadas peppers and.
The ovens most primitive form joined in Polynesia and form registered for the traveller Saint Hilaire, in century XIX. Between the Caiaps and Js of Minas Gerais, a hole in the land confided that it had to be warm for hot live coals or rocks. The Jesuit priest Simo de Vasconcelos observed in 1663, between the Nhambiquaras, the food was placed in hot hollows, cover with leves and land, later was lighted one another fogueira superficially. Inside of these roots, the plate can be compared that it originates from such customs: the Barreado. This would be descending of the stew of furnas.
Some historians say to be with the sprouting of the carnival, today known as carnival, profane party. In elapsing of the days of party, the caboclo of the coast if dedicated the dance, and alone the half night of tuesday stopped, when they were exaustos. To support this maratona cassava flour of and banana were fed of the Barreado, increased of; if they fed of this plate because exactly requentado, continued flavorful and conserved.