Gabriel Gozzer: “Diversity makes everything interesting, and acceptance/comprehension is a blessing.”
Gabriel is a brazilian tattoo artist, but overall he is an incredible humble person, with a great knowledge about the world. Coming from Brasil, an ex-portuguese colony, he brought to Portugal his natural happiness and hard work. For him both countries play an important part in his life.
1 – How old were you when you moved to Setúbal? What was the main reason to move?
I was 8 years old… I moved from Espírito Santo,Brasil to live in the small “Quinta do Conde” in Portugal until I was 13 years old, then went back to Soteco (Vila Velha – ES) and lived with my grandparents until I was 16. At that age I went back to Portugal again, to stay in Setúbal, until today. The reason to move was basically because of my parents. Me and my brother were too young, so we just had to go anywhere they decided, and they went to Europe searching for some employment, risking everything to find a better life and situation than our country. Then, me and my brother moved back to Brasil while teenagers and we stayed there, living with my grandparents until I was 16. With that age I started to think about the future and plans I had. At the end I decided to move back to Portugal, close to my parents. That was possible after some struggle, so I was back here, now focused on working hard to achieve my view of a solid future.
2 – What kind of cultural characteristics have you absorbed from Portugal?
I think that Portugal is a place where people, in general, have a great sense of justice and kindness, I mean, a bright common sense, where if you give positivity, you’ll have sincere positivity back. For me that’s a cultural and simple characteristic that comes from very fair hearts, the more I travel this opinion gets stronger. This is one of the main reasons that I feel blessed about living half of my life here witnessing such good values and learning so much.
3 – Do you think your origins have influenced people around you?
For sure. Our language is the same and this makes the influence even easier. A big part of my portuguese friends talk sometimes with my accent or any slung/jokes from my hometown, without even noticing anymore. About music, food, etc, I’m sure the influence happens too, it makes much more clearer the vision of any culture if you spend time together with someone born or raised inside of that culture.
4 – What are the biggest challenges of living in a foreign country?
Racism and the bureaucracy. It’s a real struggle with money and cues to become legal.
5 – Name the most positive aspects of Setúbal.
The common sense as I said and people in general, the peace, security, weather, beer, wine and supermarket/old markets prices.
6 – During this time in a foreign country what have you learned about the human being? What sets us apart from each other?
Diversity makes everything interesting, and acceptance/comprehension is a blessing. Every little detail starts to set us apart from each other, but that is what makes movement in life, differences, shock, surprise, chaos, variation!
7 – What is missing in your home country that your current one has and vice versa?
Brasil is missing someone like Cristiano Ronaldo! And in Portugal we are missing a World Cup trophy for the mainstream football! Hopefully 2022!
8 – Is there a favourite portuguese dish you prefer?
Choco-frito à Setubalense (Setubalense fried cuttlefish).
9 – Which stereotype doesn’t make sense about Portugal?
That the girls have moustache.
10 – What were your biggest fears before you moved?
Both times was the distance from my cousins. We are all like brothers. And from my grandmother.
11 – From the legal point of view, was the social framework easy? Do you have any advice for someone moving in?
Nothing is easy. My advice is to have attention to every detail, and the hardest advice, to never lose patience!
12 – What are the greatest labor differences between Portugal and Brasil?
My major knowledge, and where I feel comfortable to talk, is only about the area that I work since I was 16, that is tattooing. And sincerely and fortunately I don’t find too much differences between Brasil and Portugal inside of that area.
13 – What is your favourite city spot in Setúbal?
Here for sure is downtown and the neighbourhood named “Fonte Nova”. But If I can add something extra, outside the city, that would be the whole Serra da Arrábida.
14 – Do you feel “at home” in Setúbal?
Yes, after all this years I feel at home here much more than in Brasil.
15 – Do you have a favourite restaurant in Setúbal?
It’s Boccochino. To eat over there is truly good, but what makes this place special to me are the owners, the atmosphere and empathy with me, the raw personalities they have.. there is also one important aspect: the Sangria that Paulinho does.
16 – What is it for you to be real? What defines you as a person?
For me it’s to make sure you walk together with truth and sincerity, even if sometimes it costs you something or makes any trouble. I believe that is the most peaceful way to live with your own thoughts. Sorry, but I can’t define my person, I just hope that people feel I’m someone ok to share time and space with.
Vila Velha – Espírito Santo, Brasil
1 kg of fish (whiting, sea bass, papaterra, gilt, etc.)
1 hand of cilantro
1 hand green chives
1 medium onion
3 cloves garlic
Scrape the fish well, remove the viscera and cut it into cubes 5 cm wide. Then clean it with lemon and let it rest in a dish with salt water. Break the garlic, cut the onions, add the cilantro, the green chives and salt. Rub a little soybean oil (two tablespoons) and olive oil (a spoon) in the bottom of the crock pot,
Add to the pan the dough obtained in the punch, passing it in its bottom. Remove the fish slices from the dish in water and salt. Turn the pies from side to side in the seasonings of the pan. Put them so they are not on top of each other. Cut the rest of the coriander, green onion, tomato and regular onion and place in this order over the fish slices that are in the pan. Drizzle with a little olive oil and lemon juice. Let rest for 20 to 60 minutes. Melt in a little oil and three tablespoons of urucum.
When it comes to cooking, pour a little of this broth over the moqueca. When it begins to boil, check the salt. Do not put water, do not overturn and cook with the pan open. Go check the taste of salt and lemon. Bring to the hard boil for 20 to 25 minutes.
Swing the pot occasionally with a thick piece of cloth so that the fish fingers do not grasp the bottom. You can add some white rice.