This Saturday, the 17th, Praça do Campo Limpo will host the first edition of the Circuito Rango Festival, starting at 10 a.m. The free event marks the debut of an event that combines food, music, and cultural occupation of public space, placing the periphery at the center of the experience.
Conceived by Agência Solano Trindade, in partnership with the Organicamente Rango project and the Ministry of Culture, the festival’s theme is “the periphery and food go hand in hand.”
The proposal is to value the cuisine produced in the favelas and peripheral neighborhoods. In this way, recognizing food as cultural identity, a tool for generating income, and a form of collective expression.
Slum cuisine takes center stage
Circuito Rango brings together restaurants from different neighborhoods in São Paulo, which present dishes developed especially for the festival, alongside classic and popular options. For example, pastel and ham sandwiches.
The diversity of flavors reflects the richness of peripheral cuisines, with recipes that combine tradition, creativity, and Brazilian ingredients.
The debut edition also pays tribute to Maré de Sabores, a restaurant located in the Maré Favela in Rio de Janeiro, nationally recognized for its work in promoting peripheral cuisine and the territory where it operates.
Music, culture, and occupation of public space
In addition to gastronomy, the festival features a musical program that reinforces the celebratory nature of the event. Paula Lima, Luana Bayô, and DJ Vivian Marques take the stage, creating a soundtrack that dialogues with different expressions of black and peripheral culture.
The idea is to transform the square into a space for gathering, socializing, and collective celebration throughout the day.
Knowledge exchange and training
Another highlight of the program is the open classes and moments of exchange with cooks and chefs from the periphery, who address topics such as food memory, sustainability, entrepreneurship, and cultural identity. The initiative broadens the scope of the festival, showing that gastronomy is also knowledge, history, and the sharing of knowledge.