{"id":5277,"date":"2021-12-31T06:05:56","date_gmt":"2021-12-31T09:05:56","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=5277"},"modified":"2021-12-30T11:13:03","modified_gmt":"2021-12-30T14:13:03","slug":"5277-2","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/5277-2\/","title":{"rendered":"Conhe\u00e7a o Emp\u00f3rio Villa Vita, na 213 Sul"},"content":{"rendered":"

A Comercial 213 Sul ganhou este ano um emp\u00f3rio pr\u00e1 l\u00e1 de gourmetizado. O que voc\u00ea pensar sobre iguarias poder\u00e1 encontrar nas prateleiras do Villa Vita, que mais parecem uma botica de bons sabores. Como as massas trufadas; molho de alho negro; azeite aromatizado e org\u00e2nico; embutidos italianos; alcachofras na brasa em vidro de conserva; molho de tomate artesanal; queijos especiais, como o premiado Santo Casamenteiro, de Cruz\u00edlia e do mundo; geleia de figo; cervejas artesanais e at\u00e9 favo de mel em massa folhada servido com brie derretido, al\u00e9m de caf\u00e9s das principais regi\u00f5es produtoras de Minas e S\u00e3o Paulo.<\/p>\n

\"\"<\/a>
Emp\u00f3rio Villa Vita\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

N\u00e3o s\u00f3 os comes e bebes (h\u00e1 bons vinhos), mas tamb\u00e9m os m\u00f3veis e utens\u00edlios s\u00e3o de vanguarda, como os pratos da Schipper, que al\u00e9m de bonitos n\u00e3o quebram (na loja chegam a usar martelo para demonstrar a resist\u00eancia do material). At\u00e9 ent\u00e3o o menu estava enxuto com sugest\u00f5es de charcutaria, mas a partir da segunda quinzena de janeiro a casa aposta nos pratos quentes, como polenta com ragu, massas italianas, al\u00e9m de tr\u00eas op\u00e7\u00f5es fixas: carne bovina, frango e vegano extra\u00eddas de um card\u00e1pio com 20 receitas ao longo de um m\u00eas.<\/p>\n

Hit novaiorquino<\/strong><\/p>\n

Quem \u00e9 rei, por\u00e9m, nunca perde a majestade, como o sanduiche de pastrami, \u201cfeito no estilo Nova York com molho especial da casa\u201d, informa a propriet\u00e1ria Denise Fernandes. A deliciosa carne (do peito bovino) cortada finamente em fatias vem no p\u00e3o (R$ 45,90) e combina super bem com cerveja amarga e encorpada. Formada em engenharia el\u00e9trica pela UnB, a paraibana que se considera brasiliense, porque deixou Jo\u00e3o Pessoa com tr\u00eas anos, nunca exerceu a profiss\u00e3o. Logo se tornou uma executiva na \u00e1rea do ensino e passou a dirigir
\ndiversas faculdades, mas sempre se sentiu atra\u00edda pela gastronomia at\u00e9 que em 2020, pouco antes da crise sanit\u00e1ria tomou f\u00f4lego e abriu o emp\u00f3rio, \u201cpensando num formato menor que servisse t\u00e1bua de frios e pouca coisa mais\u201d. O que n\u00e3o aconteceu porque a empres\u00e1ria mergulhou de cabe\u00e7a no portf\u00f3lio de importantes fornecedores e passou a trazer novidades para Bras\u00edlia, como a marca italiana Giuliano, de molhos \u00e0 base de trufas.<\/p>\n

Cria\u00e7\u00f5es caseiras<\/strong><\/p>\n

Denise encontrou nos fornos de La Pani\u00e8re a base ideal para desenvolver os sandu\u00edches. Do p\u00e3o franc\u00eas de fermenta\u00e7\u00e3o natural \u00e0 baguete, da ciabata ao croissant, do folhado ao pain au chocolat \u2013 toda a linha de panifica\u00e7\u00e3o \u00e9 fornecida pela padaria francesa, que fica a uma quadra do Emp\u00f3rio, na 211 Sul. Destaque para o especial da casa que vem com p\u00e3o, salame italiano (\u00e0 escolha entre sopressa, parma, copa e finochianno) e queijo entre gouda, brie ou mu\u00e7arela de b\u00fafala (R$ 47,90). Outro petisco \u00e9 a baguete com brie, parma e r\u00facula que pode
\nvir natural ou quente (R$ 43,90). H\u00e1 tamb\u00e9m corniccione, uma massa crocante parece pizza mas n\u00e3o \u00e9, bastante leve acompanha saladas e antepastos (R$ 17,90).<\/p>\n

A primeira op\u00e7\u00e3o da casa — t\u00e1bua de frios e queijos \u2013 pode sair para duas pessoas por R$170; quatro, R$ 210 e seis, R$ 270. Nesta sexta-feira, \u00faltimo dia do ano, Villa Vita (CLS 213, Bloco A, Loja 13) funciona das 9h \u00e0s 13h. Telefone: 3542-6592.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Comercial 213 Sul ganhou este ano um emp\u00f3rio pr\u00e1 l\u00e1 de gourmetizado. O que voc\u00ea pensar sobre iguarias poder\u00e1 encontrar nas prateleiras do Villa Vita, que mais parecem uma botica de bons sabores. Como as massas trufadas; molho de alho negro; azeite aromatizado e org\u00e2nico; embutidos italianos; alcachofras na brasa em vidro de conserva; molho de tomate artesanal; queijos […]<\/p>\n","protected":false},"author":54,"featured_media":5278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[230],"tags":[336],"class_list":["post-5277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bufes","tag-emporio"],"yoast_head":"\nConhe\u00e7a o Emp\u00f3rio Villa Vita, na 213 Sul - 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\/5277-2\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conhe\u00e7a o Emp\u00f3rio Villa Vita, na 213 Sul - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A Comercial 213 Sul ganhou este ano um emp\u00f3rio pr\u00e1 l\u00e1 de gourmetizado. O que voc\u00ea pensar sobre iguarias poder\u00e1 encontrar nas prateleiras do Villa Vita, que mais parecem uma botica de bons sabores. 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