{"id":1080,"date":"2017-03-24T09:20:04","date_gmt":"2017-03-24T12:20:04","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1080"},"modified":"2017-03-23T18:02:32","modified_gmt":"2017-03-23T21:02:32","slug":"restaurante-renomado-trattoria-da-rosario-investe-em-menu-economico","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/restaurante-renomado-trattoria-da-rosario-investe-em-menu-economico\/","title":{"rendered":"Restaurante renomado, Trattoria da Rosario investe em menu econ\u00f4mico"},"content":{"rendered":"<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Tem novidade na Trattoria Da Rosario. O menu del giorno, como os chefs denominam o card\u00e1pio executivo, apresenta tr\u00eas op\u00e7\u00f5es de pratos oferecidos no almo\u00e7o e no jantar (de ter\u00e7a a s\u00e1bado, e domingo, s\u00f3 no almo\u00e7o) por R$ 69. Elaborada a quatro m\u00e3os por Rosario Tessier e Francesco Bruno, a sugest\u00e3o inclui um pargo grelhado, conhecido por sua carne saborosa, recheado com azeitonas, alcaparras e ervas, que vem acompanhado de arroz salteado no alho em l\u00e2minas, abobrinha e hortel\u00e3.<\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Os outros dois s\u00e3o polpettone recheado com queijo bel paese e mortadela italiana, assado ao forno acompanhado de espaguete no molho de tomate san marzano e fil\u00e9-mignon empanado e assado ao forno com grana padano e molho de tomate servido com espaguete no pr\u00f3prio molho. Ainda fazem parte da refei\u00e7\u00e3o, a entrada \u2013 salada verde com molho de mel e mu\u00e7arela de b\u00fafala ou carpaccio com molho de end\u00edvias finalizado com r\u00facula e queijo ralado \u2013 e a sobremesa. A\u00ed, voc\u00ea escolhe entre a panna cotta com coulis de frutas vermelhas e o tiramis\u00f9 de mascarpone.<\/span><\/span><\/p>\n<h2><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">A crise e a carne<\/span><\/span><\/h2>\n<figure id=\"attachment_1082\" aria-describedby=\"caption-attachment-1082\" style=\"width: 1024px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2.jpg\" rel=\"attachment wp-att-1082\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1082\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2-1024x555.jpg\" alt=\"Os chefs Francesco Bruno e Rosario Tessier\" width=\"1024\" height=\"555\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2-1024x555.jpg 1024w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2-300x163.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2-768x416.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2-550x298.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2-230x125.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/03\/trattoria-2.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption id=\"caption-attachment-1082\" class=\"wp-caption-text\">Os chefs Francesco Bruno e Rosario Tessier<\/figcaption><\/figure>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Os ingredientes, sempre de \u00f3tima proced\u00eancia, s\u00e3o os mesmos usados o ano todo no card\u00e1pio regular, acentua o chef napolitano, que se tornou a figura central da casa muito frequentada por pol\u00edticos e autoridades. \u201cNessa \u00e9poca de Lava-Jato, eles (os pol\u00edticos) v\u00eam menos e eu trabalho para a minha clientela habitual, formada pelas pessoas da cidade, que merecem, em tempos de crise, desfrutar de um prato delicioso a um pre\u00e7o mais econ\u00f4mico\u201d, afirma Rosario Tessier.<\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Quanto \u00e0 pureza da carne, a casa tem absoluta confian\u00e7a. Vem da Primus Alimentos, empresa goiana fundada em 1997, que h\u00e1 14 anos inaugurou uma planta moderna em Luzi\u00e2nia, com capacidade de processar 300 toneladas por m\u00eas de carne bovina e frango. \u201cTrata-se de um frigor\u00edfico menor, capaz de me entregar carne selecionada segundo a especifica\u00e7\u00e3o pedida quanto \u00e0 textura, fibra e corte\u201d, revela Francesco Bruno. Reservas pelo telefone: 3248-1672.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tem novidade na Trattoria Da Rosario. O menu del giorno, como os chefs denominam o card\u00e1pio executivo, apresenta tr\u00eas op\u00e7\u00f5es de pratos oferecidos no almo\u00e7o e no jantar (de ter\u00e7a a s\u00e1bado, e domingo, s\u00f3 no almo\u00e7o) por R$ 69. Elaborada a quatro m\u00e3os por Rosario Tessier e Francesco Bruno, a sugest\u00e3o inclui um pargo grelhado, conhecido por sua carne [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":1081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restaurante renomado, Trattoria da Rosario investe em menu econ\u00f4mico - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/restaurante-renomado-trattoria-da-rosario-investe-em-menu-economico\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurante renomado, Trattoria da Rosario investe em menu econ\u00f4mico - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Tem novidade na Trattoria Da Rosario. O menu del giorno, como os chefs denominam o card\u00e1pio executivo, apresenta tr\u00eas op\u00e7\u00f5es de pratos oferecidos no almo\u00e7o e no jantar (de ter\u00e7a a s\u00e1bado, e domingo, s\u00f3 no almo\u00e7o) por R$ 69. 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