{"id":421,"date":"2016-09-02T09:00:38","date_gmt":"2016-09-02T12:00:38","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=421"},"modified":"2016-09-01T18:35:20","modified_gmt":"2016-09-01T21:35:20","slug":"docinho-de-bolo","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/docinho-de-bolo\/","title":{"rendered":"Docinho de bolo"},"content":{"rendered":"

Ville Della Penna, um dos mais inventivos chefs da cidade, foi buscar na hist\u00f3ria norte-americana inspira\u00e7\u00e3o para reeditar os whoopie pies, tortinhas feitas com massa de bolo e recheios, que ele batizou de wooponis.<\/p>\n

A receita original surgiu por volta de 1920, na comunidade Amish, na Pensilv\u00e2nia. As mulheres faziam pequenos lanchinhos com os restos de massa de bolo para seus maridos, que sa\u00edam para a lavoura. Quando eles comiam e se deliciavam com o sabor exclamavam whoopie, que em ingl\u00eas \u00e9 uma express\u00e3o de alegria.<\/p>\n

\u201cFiz uma adapta\u00e7\u00e3o para sabores com a nossa cara, como o brigadeiro\u201d, conta o chef-restaurateur do Piccolo Emporium (209 Sul), onde est\u00e3o dispon\u00edveis os wooponis por R$ 7, a unidade. Al\u00e9m dos sabores aveia com coco, chocolate e framboesa, h\u00e1 um de lim\u00e3o siciliano, que \u00e9 \u201ca cara da It\u00e1lia\u201d, completa o chef.<\/p>\n

Feira livre<\/h2>\n
\"14\/03\/2016.<\/a>
14\/03\/2016. Cr\u00e9dito: Rodrigo Nunes\/Esp.CB\/D.A.Press. Brasil. Brasilia – DF. Chef Ville Della Penna<\/figcaption><\/figure>\n

O novo produto vem se juntar \u00e0 focaccia, aos sandu\u00edches e \u00e0 torta de chocolate oferecidos na loja, onde \u201cmuita gente vem em busca de lanches r\u00e1pidos de tarde\u201d, justifica Della Penna, que vai promover no s\u00e1bado (10\/9), o Mercato dello Piccolo, uma feirinha ao ar livre, atr\u00e1s do rest\u00f4, no Bloco B. Nela, voc\u00ea encontra as massas e nhoques da casa, entre os quais, a grigliata, t\u00edpica da Sic\u00edlia que como o nome sugere, \u00e9 feita de frutos do mar, carnes e legumes grelhados na brasa. Ela vem com polenta e gorgonzola ou pir\u00e3o de peixe, por R$ 35.<\/p>\n

Produtos org\u00e2nicos e artesanais tamb\u00e9m fazem parte da feira, como as geleias da Renata Mandelli, as pimentas da Priscila, sorvetes e licores com frutos do Cerrado. Para beber, h\u00e1 chope, frozen de tangerina, Apperol Spritz e drinques sem \u00e1lcool.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ville Della Penna, um dos mais inventivos chefs da cidade, foi buscar na hist\u00f3ria norte-americana inspira\u00e7\u00e3o para reeditar os whoopie pies, tortinhas feitas com massa de bolo e recheios, que ele batizou de wooponis. A receita original surgiu por volta de 1920, na comunidade Amish, na Pensilv\u00e2nia. As mulheres faziam pequenos lanchinhos com os restos de massa de bolo para […]<\/p>\n","protected":false},"author":54,"featured_media":422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nDocinho de bolo - 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\/docinho-de-bolo\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Docinho de bolo - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Ville Della Penna, um dos mais inventivos chefs da cidade, foi buscar na hist\u00f3ria norte-americana inspira\u00e7\u00e3o para reeditar os whoopie pies, tortinhas feitas com massa de bolo e recheios, que ele batizou de wooponis. A receita original surgiu por volta de 1920, na comunidade Amish, na Pensilv\u00e2nia. 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