{"id":5203,"date":"2021-12-10T09:32:09","date_gmt":"2021-12-10T12:32:09","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=5203"},"modified":"2021-12-10T09:34:49","modified_gmt":"2021-12-10T12:34:49","slug":"chef-frederico-tome-e-responsavel-pelo-panetone-da-belini","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-frederico-tome-e-responsavel-pelo-panetone-da-belini\/","title":{"rendered":"Chef Frederico Tom\u00e9 \u00e9 respons\u00e1vel pelo panetone da Belini"},"content":{"rendered":"<p>A Belini est\u00e1 com um panetone pr\u00e1 l\u00e1 de bom. Produtora do tradicional bolo italiano de Natal, desde a inaugura\u00e7\u00e3o, em 2001, nos \u00faltimos tempos a casa aderiu \u00e0 fermenta\u00e7\u00e3o natural de 72 horas at\u00e9 que, em dezembro de 2020, contratou o craque Frederico Tom\u00e9, de 38 anos, que trouxe algumas melhorias ao panetone.<\/p>\n<figure id=\"attachment_5207\" aria-describedby=\"caption-attachment-5207\" style=\"width: 200px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5207\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038-200x300.jpg 200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038-768x1152.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038.jpg 683w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038-800x1200.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038-550x825.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/A91A1038-230x345.jpg 230w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><figcaption id=\"caption-attachment-5207\" class=\"wp-caption-text\">Belini\/divulga\u00e7\u00e3o. Chef Fred<\/figcaption><\/figure>\n<p>Nascido em Angatuba, interior de S\u00e3o Paulo, onde \u00e9 conhecido por Fred, o chef participou do Campeonato Mundial de Panetones, na It\u00e1lia, onde desenvolveu a receita com frutas cristalizadas italianas e uvas passas australianas. Aqui, os insumos s\u00e3o brasileiros como os ovos caipiras e manteiga de alta qualidade, que apresenta o teor certo de umidade.<\/p>\n<p>\u201cJuntou-se uma equipe constantemente treinada e atenta a cada etapa do processo de fabrica\u00e7\u00e3o, que envolve a batida certa da massa, o tempo de crescimento, a composi\u00e7\u00e3o das massas no tempo certo e a inser\u00e7\u00e3o dos insumos na quantidade e tempo exato de cada etapa\u201d, explica Luiz Guilherme Carvalho, s\u00f3cio-diretor da Belini P\u00e3es e Gastronomia, instalada na 113 Sul.<\/p>\n<p>Al\u00e9m do tradicional panetone com frutas cristalizadas (R$79, o quilo) h\u00e1 mais quatro varia\u00e7\u00f5es de chocolate, nutela, doce de leite e lim\u00e3o siciliano por R$ 89, o quilo cada. Encomendas pelo telefone: 99327-5865.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Belini est\u00e1 com um panetone pr\u00e1 l\u00e1 de bom. Produtora do tradicional bolo italiano de Natal, desde a inaugura\u00e7\u00e3o, em 2001, nos \u00faltimos tempos a casa aderiu \u00e0 fermenta\u00e7\u00e3o natural de 72 horas at\u00e9 que, em dezembro de 2020, contratou o craque Frederico Tom\u00e9, de 38 anos, que trouxe algumas melhorias ao panetone. Nascido em Angatuba, interior de S\u00e3o [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":5206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[30,313,312],"class_list":["post-5203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria","tag-belini","tag-natal","tag-panetone"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Frederico Tom\u00e9 \u00e9 respons\u00e1vel pelo panetone da Belini - 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\/chef-frederico-tome-e-responsavel-pelo-panetone-da-belini\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Frederico Tom\u00e9 \u00e9 respons\u00e1vel pelo panetone da Belini - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A Belini est\u00e1 com um panetone pr\u00e1 l\u00e1 de bom. Produtora do tradicional bolo italiano de Natal, desde a inaugura\u00e7\u00e3o, em 2001, nos \u00faltimos tempos a casa aderiu \u00e0 fermenta\u00e7\u00e3o natural de 72 horas at\u00e9 que, em dezembro de 2020, contratou o craque Frederico Tom\u00e9, de 38 anos, que trouxe algumas melhorias ao panetone. 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