{"id":2131,"date":"2018-02-23T11:00:24","date_gmt":"2018-02-23T14:00:24","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=2131"},"modified":"2018-02-22T20:32:23","modified_gmt":"2018-02-22T23:32:23","slug":"saiba-o-que-ha-de-novo-na-gastronomia-brasiliense","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/saiba-o-que-ha-de-novo-na-gastronomia-brasiliense\/","title":{"rendered":"Saiba o que h\u00e1 de novo na gastronomia brasiliense!"},"content":{"rendered":"<p>\u201cN\u00e3o existe carne de segunda, h\u00e1 sim boi de segunda\u201d. Com essa senten\u00e7a, o chef Francisco Ansiliero introduz seis novos cortes no card\u00e1pio de seu restaurante Dom Francisco, na Asbac, que est\u00e3o dispon\u00edveis no almo\u00e7o e no jantar a pre\u00e7os bem acess\u00edveis. Como miolo de ac\u00e9m com espaguete de pupunha (R$ 58); parmeggiana de paleta com arroz branco (R$ 58) e fil\u00e9 de costela (ancho) com farofa (R$ 52). Telefone: 3226-2005.<\/p>\n<figure id=\"attachment_2133\" aria-describedby=\"caption-attachment-2133\" style=\"width: 768px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175.jpg\" rel=\"attachment wp-att-2133\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2133\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175-768x1024.jpg\" alt=\"Arquivo Pessoal\/Divulga\u00e7\u00e3o. Sidra Sina Hard Cider.\" width=\"768\" height=\"1024\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175-768x1024.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175-225x300.jpg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175-550x733.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175-230x306.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181175.jpg 800w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a><figcaption id=\"caption-attachment-2133\" class=\"wp-caption-text\">Arquivo Pessoal\/Divulga\u00e7\u00e3o. Sidra Sina Hard Cider.<\/figcaption><\/figure>\n<p>Sina Hard Cider parece importada, mas \u00e9 mesmo nacional a sidra brasileira lan\u00e7ada ano passado que chega agora a Bras\u00edlia pelas m\u00e3os de Paulo Stefanini e Jos\u00e9 Eduardo Barboza, s\u00f3cios da empresa Imagina Juntos que, al\u00e9m da bebida feita de ma\u00e7\u00e3 por R$ 12, a garrafa de 275ml, traz tamb\u00e9m Babuxca, aguardente de cana, que vem com mel org\u00e2nico em tr\u00eas sabores: lim\u00e3o, frutas vermelhas e tangerina com pimenta. Mais informa\u00e7\u00f5es: 99902-5200.<\/p>\n<figure id=\"attachment_2134\" aria-describedby=\"caption-attachment-2134\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176.jpg\" rel=\"attachment wp-att-2134\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2134\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176.jpg\" alt=\"DGBB\/Divulga\u00e7\u00e3o. Chef Alana Rox.\" width=\"800\" height=\"450\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176-300x169.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176-768x432.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176-550x309.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/CBPFOT200220181176-230x129.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-2134\" class=\"wp-caption-text\">DGBB\/Divulga\u00e7\u00e3o. Chef Alana Rox.<\/figcaption><\/figure>\n<p>Amanh\u00e3, estar\u00e1 de volta o Mercadinho do Bras\u00edlia Shopping, que abre a temporada de 2018 com a chef vegana Alana Rox, disposta a revelar receitas saborosas, feitas sem gl\u00faten, lactose ou qualquer derivado de origem animal. A aula da catarinense, autora do livro Di\u00e1rio de uma vegana, come\u00e7a \u00e0s 11h e as senhas ser\u00e3o distribu\u00eddas a partir das 10h no balc\u00e3o de informa\u00e7\u00f5es.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador.jpg\" rel=\"attachment wp-att-2137\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2137\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador-768x1024.jpg\" alt=\"embaixador\" width=\"768\" height=\"1024\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador-768x1024.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador-225x300.jpg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador-550x733.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador-230x307.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/embaixador.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a><\/p>\n<p>Ex-protetorado da Fran\u00e7a, a Tun\u00edsia faz vinhos desde que os fen\u00edcios fundaram Cartago por volta de 800 a.C. O estilo franc\u00eas, que caracteriza os vinhos, pode muito bem agradar o paladar brasileiro. \u00c9 nisso que aposta o embaixador Mohamed Hedi Soltani para aumentar as rela\u00e7\u00f5es comerciais entre os dois pa\u00edses.\u201dEspero que at\u00e9 o fim do ano, os vinhos j\u00e1 possam estar no mercado\u201d, diz o embaixador. Da Tun\u00edsia, j\u00e1 conhecemos as deliciosas t\u00e2maras.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o.jpg\" rel=\"attachment wp-att-2138\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2138\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o-1001x1024.jpg\" alt=\"38015973182_7f0e00f020_o\" width=\"1001\" height=\"1024\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o-1001x1024.jpg 1001w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o-293x300.jpg 293w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o-768x786.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o-550x563.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o-230x235.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/02\/38015973182_7f0e00f020_o.jpg 1200w\" sizes=\"auto, (max-width: 1001px) 100vw, 1001px\" \/><\/a><\/p>\n<p>Desde que caiu a patente das c\u00e1psulas de caf\u00e9, o mercado ficou mais arejado. Agora a sua m\u00e1quina Nespresso pode receber tamb\u00e9m c\u00e1psulas Casino e Taeq, dispon\u00edveis tanto no Extra quanto no P\u00e3o de A\u00e7\u00facar em dois tipos: suave e intenso.<\/p>\n<p>No La Boulangerie Bistrot, aberto h\u00e1 seis meses no CasaPark, sai Renata Carvalho e entra Leslie Bertoni, que cozinha h\u00e1 15 anos, e est\u00e1 implementando novo menu.<\/p>\n<p>Pelo terceiro ano consecutivo, a Embaixada da Fran\u00e7a promove uma noite dedicada \u00e0 gastronomia gaulesa, intitulada Go\u00fbt de France, que ser\u00e1 realizada em 21 de mar\u00e7o. Dela participam restaurantes que se identificam com a culin\u00e1ria desse pa\u00eds, o primeiro no mundo a praticar a alta gastronomia.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cN\u00e3o existe carne de segunda, h\u00e1 sim boi de segunda\u201d. Com essa senten\u00e7a, o chef Francisco Ansiliero introduz seis novos cortes no card\u00e1pio de seu restaurante Dom Francisco, na Asbac, que est\u00e3o dispon\u00edveis no almo\u00e7o e no jantar a pre\u00e7os bem acess\u00edveis. Como miolo de ac\u00e9m com espaguete de pupunha (R$ 58); parmeggiana de paleta com arroz branco (R$ 58) [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":2132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2131","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>Saiba o que h\u00e1 de novo na gastronomia brasiliense! - 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\/saiba-o-que-ha-de-novo-na-gastronomia-brasiliense\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saiba o que h\u00e1 de novo na gastronomia brasiliense! - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"\u201cN\u00e3o existe carne de segunda, h\u00e1 sim boi de segunda\u201d. Com essa senten\u00e7a, o chef Francisco Ansiliero introduz seis novos cortes no card\u00e1pio de seu restaurante Dom Francisco, na Asbac, que est\u00e3o dispon\u00edveis no almo\u00e7o e no jantar a pre\u00e7os bem acess\u00edveis. 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