{"id":5672,"date":"2022-05-13T09:36:55","date_gmt":"2022-05-13T12:36:55","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=5672"},"modified":"2022-05-13T09:38:53","modified_gmt":"2022-05-13T12:38:53","slug":"primeira-edicao-taste-brasilia-festival-pratos-exclusivos","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/primeira-edicao-taste-brasilia-festival-pratos-exclusivos\/","title":{"rendered":"Primeira edi\u00e7\u00e3o do Taste Bras\u00edlia Festival ter\u00e1 pratos exclusivos"},"content":{"rendered":"<p>Do ceviche \u00e0 porchetta; da pamonha \u00e0 carne de sol \u00e0s moquequinhas de camar\u00e3o, de peixe e de banana-da-terra; do pudim de pistache ao algod\u00e3o doce de baunilha do Cerrado, o card\u00e1pio do Taste Bras\u00edlia Festival \u00e9 mesmo uma \u201cexplos\u00e3o de sabores e aromas\u201d, como anuncia o cr\u00edtico gastron\u00f4mico Luiz Am\u00e9rico Camargo, curador do evento. Trata-se de uma oportunidade \u00fanica para os f\u00e3s e admiradores de grandes chefes da cidade saborearem pratos por menos de cinquenta reais. Cada restaurante estipula o valor de seu prato exclusivo, cujos pre\u00e7os variam de R$ 20 a R$ 45.<\/p>\n<p>Faltando duas semanas para come\u00e7ar a primeira etapa do festival, no Pont\u00e3o do Lago Sul, os ingressos j\u00e1 est\u00e3o sendo vendidos. Ser\u00e1 realizado ao ar livre durante dois fins de semana completos: 27, 28 e 29 de maio e 3, 4 e 5 de junho.<\/p>\n<p><strong>Pratos \u00edcones<\/strong><\/p>\n<figure id=\"attachment_5674\" aria-describedby=\"caption-attachment-5674\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5674\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699-550x366.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/FPS_6699-230x153.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-5674\" class=\"wp-caption-text\">Taste Bras\u00edlia\/Divulga\u00e7\u00e3o. Francisco e Giuliana Ansiliero<\/figcaption><\/figure>\n<p>Na estreia da edi\u00e7\u00e3o do maior festival gastron\u00f4mico do mundo, presente em 13 cidades do planeta, inclusive S\u00e3o Paulo, o visitante vai poder se deliciar com pratos cl\u00e1ssicos e op\u00e7\u00f5es criadas exclusivamente para o festival. Como a galinhada apresentada pela dupla pai e filha, Francisco e Giuliana Ansiliero. Com coxa e sobrecoxa de frango \u00e9 feita no arroz do Cerrado, receita que leva polpas de buriti, pequi, cajuzinho e cagaita e por cima uma tulipa (coxinha) assada por R$ 30. Como tamb\u00e9m o fil\u00e9 de pirarucu com molho de arub\u00e9 e arroz dos Kalungas, al\u00e9m da salada de bacalhau com feij\u00e3o manteiguinha de Santar\u00e9m. E o denver (miolo de ac\u00e9m) Angus com a incensada farofa de ovos cl\u00e1ssica sai por R$ 40.<\/p>\n<div id='gallery-1' class='gallery galleryid-5672 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/primeira-edicao-taste-brasilia-festival-pratos-exclusivos\/arroz-de-sua\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Arroz-de-su\u00e3.jpeg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Arroz-de-su\u00e3.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Arroz-de-su\u00e3-300x200.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Arroz-de-su\u00e3-768x512.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Arroz-de-su\u00e3-550x366.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Arroz-de-su\u00e3-230x153.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/primeira-edicao-taste-brasilia-festival-pratos-exclusivos\/izakaya-sakeyo_credito_davi_fernandes_de_freitas_cre-h_20211109_16\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Izakaya-sakeyo_Cr\u00e9dito_Davi_Fernandes_de_Freitas_Cre.H_20211109_16.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-5676\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Izakaya-sakeyo_Cr\u00e9dito_Davi_Fernandes_de_Freitas_Cre.H_20211109_16.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Izakaya-sakeyo_Cr\u00e9dito_Davi_Fernandes_de_Freitas_Cre.H_20211109_16-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Izakaya-sakeyo_Cr\u00e9dito_Davi_Fernandes_de_Freitas_Cre.H_20211109_16-768x512.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Izakaya-sakeyo_Cr\u00e9dito_Davi_Fernandes_de_Freitas_Cre.H_20211109_16-550x366.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Izakaya-sakeyo_Cr\u00e9dito_Davi_Fernandes_de_Freitas_Cre.H_20211109_16-230x153.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-5676'>\n\t\t\t\tIzakaya sakeyo. Cr\u00e9dito Davi Fernandes de Freitas\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/primeira-edicao-taste-brasilia-festival-pratos-exclusivos\/lombo-de-sol-com-canjiquinha\/'><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Lombo-de-sol-com-canjiquinha.jpeg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Lombo-de-sol-com-canjiquinha.jpeg 683w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Lombo-de-sol-com-canjiquinha-200x300.jpeg 200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Lombo-de-sol-com-canjiquinha-550x825.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Lombo-de-sol-com-canjiquinha-230x345.jpeg 230w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>Outro \u00edcone, a porchetta assada \u00e0 pururuca pelo chef Luiz Trigo, do Le Birosque, servida com polenta cremosa \u00e9 de arrancar suspiros ao lado do arroz de su\u00e3 caldoso e couve crocante. Ambos os pratos na faixa dos R$ 35. J\u00e1 a cozinha japonesa estar\u00e1 representada pelo herdeiro da melhor tradi\u00e7\u00e3o gastron\u00f4mica nip\u00f4nica da cidade, Cristiano Komiya, filho do saudoso Komiya San, que abriu em 2019 as portas do primeiro izakaya de Bras\u00edlia, o Sakeyo. O chef Cris vai preparar yakitori, espetinhos de frango servido com molho e farinha panko (R$ 25) e tempur\u00e1 de camar\u00e3o de camar\u00e3o e vegetais (R$ 45), al\u00e9m de guioza, pastel de origem chinesa, recheado de legumes com carne de porco (R$ 20).<\/p>\n<p>Defensor inconteste do bioma do Cerrado, o chef Gil Guimar\u00e3es apresentar\u00e1 capiau, bolinho de canjiquinha com lingui\u00e7a caipira e requeij\u00e3o do sert\u00e3o (R$ 25, duas unidades); lombo de sol com canjiquinha, cajuzinho, ora-pro-nobis e demi glace, no almo\u00e7o, e pizza capricciosa de mu\u00e7arela de b\u00fafala, cora\u00e7\u00e3o de alcachofra, presunto artesanal, cogumelos, basilico e pomodoro pelati, no jantar, por R$ 35 cada.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do ceviche \u00e0 porchetta; da pamonha \u00e0 carne de sol \u00e0s moquequinhas de camar\u00e3o, de peixe e de banana-da-terra; do pudim de pistache ao algod\u00e3o doce de baunilha do Cerrado, o card\u00e1pio do Taste Bras\u00edlia Festival \u00e9 mesmo uma \u201cexplos\u00e3o de sabores e aromas\u201d, como anuncia o cr\u00edtico gastron\u00f4mico Luiz Am\u00e9rico Camargo, curador do evento. Trata-se de uma oportunidade \u00fanica [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":5673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[54,37,436],"class_list":["post-5672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festival","tag-festival","tag-gastronomia","tag-taste-brasilia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Primeira edi\u00e7\u00e3o do Taste Bras\u00edlia Festival ter\u00e1 pratos exclusivos - 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\/primeira-edicao-taste-brasilia-festival-pratos-exclusivos\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Primeira edi\u00e7\u00e3o do Taste Bras\u00edlia Festival ter\u00e1 pratos exclusivos - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Do ceviche \u00e0 porchetta; da pamonha \u00e0 carne de sol \u00e0s moquequinhas de camar\u00e3o, de peixe e de banana-da-terra; do pudim de pistache ao algod\u00e3o doce de baunilha do Cerrado, o card\u00e1pio do Taste Bras\u00edlia Festival \u00e9 mesmo uma \u201cexplos\u00e3o de sabores e aromas\u201d, como anuncia o cr\u00edtico gastron\u00f4mico Luiz Am\u00e9rico Camargo, curador do evento. 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