{"id":303,"date":"2016-08-05T09:00:24","date_gmt":"2016-08-05T12:00:24","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=303"},"modified":"2016-08-04T16:48:49","modified_gmt":"2016-08-04T19:48:49","slug":"goiania-contemporanea","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/goiania-contemporanea\/","title":{"rendered":"Goi\u00e2nia contempor\u00e2nea"},"content":{"rendered":"<p>Bras\u00edlia ganha hoje um restaurante que, nas palavras da propriet\u00e1ria Cl\u00e1udia de Castro, trar\u00e1 ao p\u00fablico \u201cuma experi\u00eancia reconfortante, com vontade de repetir\u201d. \u00c9 o Nebbiolo, casa que a chef e s\u00f3cia Cl\u00e1udia comandar\u00e1 na 409 Sul ao lado de Fabiano Carvalho, tamb\u00e9m chef, e de Rafaella Rocha, nora de Cl\u00e1udia e respons\u00e1vel pela parte administrativa.<\/p>\n<p>No card\u00e1pio, Cl\u00e1udia e Fabiano prop\u00f5em uma conversa entre Goi\u00e2nia, Roma e Paris \u2014 tudo com uma pegada contempor\u00e2nea. \u201cTemos pratos das cozinhas italianas e francesas, mas tamb\u00e9m tem minha Goi\u00e2nia\u201d, afirma Cl\u00e1udia, que na capital goiana comandou a franquia da Expand por seis anos e o elogiado Sant\u00e9 Enoteca por outros tr\u00eas.<\/p>\n<p>Brincando com os conceitos promete fazer sucesso o risoto do cerrado, preparado com arroz arb\u00f3reo, polpa de pequi, coxa de frango, lingui\u00e7a su\u00edna, ervilha fresca e palmito pupunha (R$ 58 \u2014 apenas no jantar e em por\u00e7\u00e3o que serve duas pessoas). Entre os cl\u00e1ssicos aparece um carpaccio de bacalhau (R$ 75, tamb\u00e9m apenas \u00e0 noite).<\/p>\n<p>No almo\u00e7o, o card\u00e1pio do Nebbiolo ser\u00e1 composto por pratos de preparo mais r\u00e1pido. \u201cMas n\u00e3o ser\u00e1 aquele tradicional executivo, com f\u00f3rmula fechada. A preocupa\u00e7\u00e3o com a qualidade dos ingredientes continua\u201d, garante a chef e empres\u00e1ria.<\/p>\n<p>Drinques a noite toda<\/p>\n<figure id=\"attachment_305\" aria-describedby=\"caption-attachment-305\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229.jpg\" rel=\"attachment wp-att-305\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-305 size-full\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229.jpg\" alt=\"01\/08\/2016. Cr\u00e9dito: Ana Rayssa\/Esp. CB\/D.A. Press. Brasil. Bras\u00edlia - DF. Favas Contadas. Drink de pequi do Restaurante Nebbiolo.\" width=\"800\" height=\"533\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229-550x366.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/08\/CBPFOT010820160229-230x153.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-305\" class=\"wp-caption-text\">O frescor da espuma de pequi surpreende no drinque Mule do Cerrado. Cr\u00e9dito: Ana Rayssa\/Esp. CB\/D.A. Press.<\/figcaption><\/figure>\n<p>A carta de drinques do Nebbiolo promete quebrar paradigmas. \u201cQuero mostrar que homem pode tomar drinque sem problemas, que frutos do Cerrado combinam com bebida e que os drinques podem acompanhar o jantar inteiro sem comprometer a qualidade da experi\u00eancia\u201d, afirma o consultor e criador da carta, Alex Miranda.<\/p>\n<p>Fruto apreciado na gastronomia goiana, o pequi aparece no refrescante e surpreendente drinque Mule do Cerrado \u2014 garanto que o gosto da espuma do pol\u00eamico ingrediente n\u00e3o se sobrep\u00f5e a vodca, ao suco de lim\u00e3o e ao hortel\u00e3 na bebida. O charme fica por conta da canequinha onde a bebida \u00e9 servida, feita de cobre.<\/p>\n<p>A harmoniza\u00e7\u00e3o dos drinques com o jantar s\u00f3 tem uma regra. \u201cBasta prestar a aten\u00e7\u00e3o nos ingredientes. As op\u00e7\u00f5es doces, por exemplo, n\u00e3o s\u00e3o indicadas porque o a\u00e7\u00facar sacia e voc\u00ea pode n\u00e3o aguentar jantar\u201d, exemplifica Alex.<\/p>\n<p>O Nebbiolo fica no bloco D da 409 Sul e aceita reservas a partir de hoje pelo n\u00famero 2099-6640. Domingo, a casa n\u00e3o abre para o jantar. (<b>Vinicius Nader<\/b>)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bras\u00edlia ganha hoje um restaurante que, nas palavras da propriet\u00e1ria Cl\u00e1udia de Castro, trar\u00e1 ao p\u00fablico \u201cuma experi\u00eancia reconfortante, com vontade de repetir\u201d. \u00c9 o Nebbiolo, casa que a chef e s\u00f3cia Cl\u00e1udia comandar\u00e1 na 409 Sul ao lado de Fabiano Carvalho, tamb\u00e9m chef, e de Rafaella Rocha, nora de Cl\u00e1udia e respons\u00e1vel pela parte administrativa. No card\u00e1pio, Cl\u00e1udia e [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-303","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>Goi\u00e2nia contempor\u00e2nea - 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\/goiania-contemporanea\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Goi\u00e2nia contempor\u00e2nea - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Bras\u00edlia ganha hoje um restaurante que, nas palavras da propriet\u00e1ria Cl\u00e1udia de Castro, trar\u00e1 ao p\u00fablico \u201cuma experi\u00eancia reconfortante, com vontade de repetir\u201d. \u00c9 o Nebbiolo, casa que a chef e s\u00f3cia Cl\u00e1udia comandar\u00e1 na 409 Sul ao lado de Fabiano Carvalho, tamb\u00e9m chef, e de Rafaella Rocha, nora de Cl\u00e1udia e respons\u00e1vel pela parte administrativa. 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