{"id":3710,"date":"2019-11-22T10:00:07","date_gmt":"2019-11-22T13:00:07","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=3710"},"modified":"2019-11-21T12:48:15","modified_gmt":"2019-11-21T15:48:15","slug":"dicas-boas-de-gastronomia","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/","title":{"rendered":"Dicas boas de gastronomia"},"content":{"rendered":"<p><strong>Sabor catarinense<\/strong><\/p>\n<p>Nhoque de batata com molho Kreuterk\u00e4se; Schnitzel com pur\u00ea de batata e repolho roxo (foto) e fil\u00e9-mignon com queijo de ovelha e mandioca grelhada. De sobremesa, torta de uva com creme de chocolate pomerano. Este \u00e9 o menu que encerra hoje, no restaurante-escola do Senac no Senado Federal, a Semana da Gastronomia Regional de Santa Catarina, tendo \u00e0 frente uma equipe de chefs daquele estado.<\/p>\n<p><strong>No olimpo<\/strong><\/p>\n<p>O chef Divino Barbosa n\u00e3o poderia fazer nada inferior ao seu pr\u00f3prio nome para comemorar o s\u00e9timo anivers\u00e1rio do Sant\u00e9 13 neste m\u00eas. De suas habilidosas m\u00e3os saiu o ragu de paleta de cordeiro, escoltado por fettuccine Alfredo gratinado que vem em panela de ferro por R$ 69. Para matar as saudades, o chef relan\u00e7a o Filet Divine, um dos pratos preferidos da clientela, que sempre vem \u00e0 mesa nessa data festiva. Reservas pelo telefone 3037-2132.<\/p>\n<p><strong>Bom na quarta<\/strong><\/p>\n<p>A usina de ideias que \u00e9 a cabe\u00e7a da chef Lidia Nasser produziu mais um evento. Dolce far Niente (215 Sul e \u00c1guas Claras) promove rod\u00edzio de 10 bons r\u00f3tulos de uma carta selecionada pela Videira Vinhos, Porto a Porto e Reis Wine a R$ 65 por pessoa, al\u00e9m de um festival de tr\u00eas pastas italianas, que saem por R$ 54,90. A come\u00e7ar por um fettuccine artesanal ao molho de vodca com tiras de lim\u00e3o, seguido de risoto de alho-por\u00f3 com picadinho de fil\u00e9, finalizado com parmes\u00e3o e manteiga, e por \u00faltimo, minilasanha de frango defumado ao molho b\u00e9chamel gratinada no forno \u00e0 lenha. Ainda tem uma sobremesa de profiterole recheado com sorvete de creme e calda de chocolate com m\u00fasica ao vivo!<\/p>\n<p><strong>Caju dos kalungas<\/strong><\/p>\n<p>No m\u00eas da Consci\u00eancia Negra, o chef dinamarqu\u00eas Simon Lau destacar\u00e1 o cajuzinho do mato coletado pelos kalungas no projeto Valorizando o Cerrado pela Gastronomia, que se encerra na Belini com duas aulas: dias 25 e 27. O chef do Aquavit usar\u00e1 cagaitas, mangabas, baunilha e outros frutos al\u00e9m do caju, que costuma comprar dos kalungas, descendentes de africanos escravizados no Brasil que conseguiram fugir das fazendas para o cerrado, onde puderam sobreviver em liberdade. Carne de porco \u00e9 outro ingrediente das aulas abertas ao p\u00fablico, seguidas de jantar, ambas por R$ 500. Inscri\u00e7\u00f5es: 3345-0777.<\/p>\n<p><strong>Prata da casa<\/strong><\/p>\n<p>A partir de quinta-feira, 28, at\u00e9 1\u00ba de dezembro, o CasaPark recebe mais uma edi\u00e7\u00e3o da Panela Candango, evento que traz os sabores de 27 produtores do Distrito Federal. L\u00e1, voc\u00ea encontrar\u00e1 queijos variados, p\u00e3es artesanais, geleias, compotas, kombuchas, doces, bolos, lingui\u00e7as, ch\u00e1s, nhoques, pesto e cervejas. Funciona de quinta a s\u00e1bado, das 12h \u00e0s 22h e domingo, das 12h \u00e0s 19h.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sabor catarinense Nhoque de batata com molho Kreuterk\u00e4se; Schnitzel com pur\u00ea de batata e repolho roxo (foto) e fil\u00e9-mignon com queijo de ovelha e mandioca grelhada. De sobremesa, torta de uva com creme de chocolate pomerano. Este \u00e9 o menu que encerra hoje, no restaurante-escola do Senac no Senado Federal, a Semana da Gastronomia Regional de Santa Catarina, tendo \u00e0 [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":3711,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3710","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>Dicas boas de gastronomia - 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\/dicas-boas-de-gastronomia\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dicas boas de gastronomia - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Sabor catarinense Nhoque de batata com molho Kreuterk\u00e4se; Schnitzel com pur\u00ea de batata e repolho roxo (foto) e fil\u00e9-mignon com queijo de ovelha e mandioca grelhada. De sobremesa, torta de uva com creme de chocolate pomerano. Este \u00e9 o menu que encerra hoje, no restaurante-escola do Senac no Senado Federal, a Semana da Gastronomia Regional de Santa Catarina, tendo \u00e0 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-22T13:00:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/11\/CBNFOT191120190567-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"350\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Liana Sabo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Liana Sabo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Dicas boas de gastronomia\",\"datePublished\":\"2019-11-22T13:00:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/\"},\"wordCount\":450,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2019\\\/11\\\/CBNFOT191120190567-1.jpg\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/\",\"name\":\"Dicas boas de gastronomia - Liana Sabo\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2019\\\/11\\\/CBNFOT191120190567-1.jpg\",\"datePublished\":\"2019-11-22T13:00:07+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#breadcrumb\"},\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2019\\\/11\\\/CBNFOT191120190567-1.jpg\",\"contentUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2019\\\/11\\\/CBNFOT191120190567-1.jpg\",\"width\":800,\"height\":350,\"caption\":\"Cr\u00e9dito: Marcelo Kupicki\\\/Senac-SC. Favas Contadas. Prato de Schnitzel com pure^ de batata e repolho roxo.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/dicas-boas-de-gastronomia\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dicas boas de gastronomia\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#website\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/\",\"name\":\"Liana Sabo\",\"description\":\"A gastronomia da cidade em mat\u00e9rias saborosas\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"pt-BR\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\",\"name\":\"Liana Sabo\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g\",\"caption\":\"Liana Sabo\"},\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/author\\\/lianasabo\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Dicas boas de gastronomia - Liana Sabo","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/","og_locale":"pt_BR","og_type":"article","og_title":"Dicas boas de gastronomia - Liana Sabo","og_description":"Sabor catarinense Nhoque de batata com molho Kreuterk\u00e4se; Schnitzel com pur\u00ea de batata e repolho roxo (foto) e fil\u00e9-mignon com queijo de ovelha e mandioca grelhada. De sobremesa, torta de uva com creme de chocolate pomerano. Este \u00e9 o menu que encerra hoje, no restaurante-escola do Senac no Senado Federal, a Semana da Gastronomia Regional de Santa Catarina, tendo \u00e0 [&hellip;]","og_url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/","og_site_name":"Liana Sabo","article_published_time":"2019-11-22T13:00:07+00:00","og_image":[{"width":800,"height":350,"url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/11\/CBNFOT191120190567-1.jpg","type":"image\/jpeg"}],"author":"Liana Sabo","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Liana Sabo","Est. tempo de leitura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#article","isPartOf":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/"},"author":{"name":"Liana Sabo","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#\/schema\/person\/bff8eb0ab5f161ec681540c0322969cb"},"headline":"Dicas boas de gastronomia","datePublished":"2019-11-22T13:00:07+00:00","mainEntityOfPage":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/"},"wordCount":450,"commentCount":0,"image":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/11\/CBNFOT191120190567-1.jpg","inLanguage":"pt-BR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/","url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/","name":"Dicas boas de gastronomia - Liana Sabo","isPartOf":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#primaryimage"},"image":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/11\/CBNFOT191120190567-1.jpg","datePublished":"2019-11-22T13:00:07+00:00","author":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#\/schema\/person\/bff8eb0ab5f161ec681540c0322969cb"},"breadcrumb":{"@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#breadcrumb"},"inLanguage":"pt-BR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/"]}]},{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#primaryimage","url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/11\/CBNFOT191120190567-1.jpg","contentUrl":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/11\/CBNFOT191120190567-1.jpg","width":800,"height":350,"caption":"Cr\u00e9dito: Marcelo Kupicki\/Senac-SC. Favas Contadas. Prato de Schnitzel com pure^ de batata e repolho roxo."},{"@type":"BreadcrumbList","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/dicas-boas-de-gastronomia\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/"},{"@type":"ListItem","position":2,"name":"Dicas boas de gastronomia"}]},{"@type":"WebSite","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#website","url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/","name":"Liana Sabo","description":"A gastronomia da cidade em mat\u00e9rias saborosas","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pt-BR"},{"@type":"Person","@id":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/#\/schema\/person\/bff8eb0ab5f161ec681540c0322969cb","name":"Liana Sabo","image":{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/secure.gravatar.com\/avatar\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/ddb0233f4a6e411f59d8238e41462944d6a3eb4cee51c497eab07f4ea1f1974d?s=96&d=blank&r=g","caption":"Liana Sabo"},"url":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/author\/lianasabo\/"}]}},"_links":{"self":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/3710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/comments?post=3710"}],"version-history":[{"count":1,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/3710\/revisions"}],"predecessor-version":[{"id":3712,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/3710\/revisions\/3712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media\/3711"}],"wp:attachment":[{"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media?parent=3710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/categories?post=3710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/tags?post=3710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}