And about pizza where lays its success when I was a child

And some people used to say that a pizzeria would famous not but the dough but for primary for the tomato sauce, and the most common was use a refogado de tomate (tomato broth), today you use blended canned tomatoes in Italian stile to put in the pizza are even less caloric, my mother used to use a label of ‘refogado de tomate’ that was tarantella.

And other recipe to you eat with bread in the cold, you first got the sausage, Viennese kind 

that one that is from freeze part in the market and not the canned ones and boil only water and after got very hot you gonna put the sausage without the package in the hot water for 3 minutes, the fire when you put the sausage is turned off, and you got the sausage and dry you put in a sieve, and you gonna get the ‘refogado de tomate’ and heat it and after hot you gonna put the sausage cut in 3 parts inside the 'refogado de tomate, you can serve with full table or like a replacement for the fondue. Rute Bezerra de Menezes Gondim