{"id":6749,"date":"2023-03-17T06:22:51","date_gmt":"2023-03-17T09:22:51","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=6749"},"modified":"2023-03-17T18:16:12","modified_gmt":"2023-03-17T21:16:12","slug":"pizzaria-grano-oliva-ganha-unidade-na-asa-sul","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\/","title":{"rendered":"Pizzaria Grano &amp; Oliva ganha unidade na Asa Sul"},"content":{"rendered":"<p>A Asa Sul vai receber num s\u00f3 endere\u00e7o da Quadra 108 tr\u00eas grifes de comida italiana, localizadas na 403 Norte, onde uma delas, a Cantucci Osteria, que j\u00e1 faz sucesso h\u00e1 11 anos, ceder\u00e1 prioridade no Bloco C para as irm\u00e3s mais novas Grano &amp; Oliva e Inforno Burger, surgidas h\u00e1 tr\u00eas anos na pandemia. S\u00e3o elas que far\u00e3o a renova\u00e7\u00e3o do card\u00e1pio, sendo que o de pizza traz as \u00faltimas novidades gra\u00e7as \u00e0 contribui\u00e7\u00e3o do premiado chef pizzaiolo e consultor Jaqueson Dichoff, especialista em aliar tradi\u00e7\u00e3o e tecnologia. O an\u00fancio da expans\u00e3o foi feito pelos s\u00f3cios Rodrigo Melo, Andrei Prates, Guilherme De Sordi e Tarso Frota.<\/p>\n<figure id=\"attachment_6754\" aria-describedby=\"caption-attachment-6754\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-6754\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o-300x208.jpg\" alt=\"\" width=\"300\" height=\"208\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o-300x208.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o-768x533.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o-550x382.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Jaqueson-Dichoff-e-Rodrigo-Melo-Fernanda-Castro_Divulga\u00e7\u00e3o-230x160.jpg 230w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-6754\" class=\"wp-caption-text\">Jaqueson Dichoff e Rodrigo Melo. Cr\u00e9dito: Fernanda Castro\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Paulista de 55 anos com ascend\u00eancia italiana, portuguesa e b\u00falgara, Dichoff venceu o World Stars Pizza &amp; Porto, concurso mundial disputado no \u00faltimo m\u00eas de novembro por representantes de 13 pa\u00edses na cidade do Porto, norte de Portugal. Ele elaborou duas redondas com queijo Minas, tomate, goiabada, lingui\u00e7a Blumenau, pimenta rosa e queijo tulha finalizadas com flores comest\u00edveis. Todos os ingredientes de origem brasileira estar\u00e3o no card\u00e1pio da Grano &amp; Oliva Pizzeria, que se prepara para abrir as portas no in\u00edcio de abril.<\/p>\n<p>\u201cVoc\u00ea vai abrir pizzaria justo na quadra da Dom Bosco, a mais antiga da cidade, considerada a cara de Bras\u00edlia?\u201d perguntou um amigo ao chef Rodrigo Melo, que lidera o quarteto propriet\u00e1rio das tr\u00eas grifes, no comando da cozinha. \u201cN\u00e3o tem a ver com a linha tradicional\u201d, respondeu Rodrigo. \u201cA nossa opera\u00e7\u00e3o \u00e9 mais formal na confec\u00e7\u00e3o da pizza produzida com massa de 48 horas de fermenta\u00e7\u00e3o, feita com farinha italiana e assada em alta temperatura que deixa o produto mais leve e com acidez perfeita\u201d.<\/p>\n<p><strong>Pizza na vitrine<\/strong><\/p>\n<div id='gallery-1' class='gallery galleryid-6749 gallery-columns-3 gallery-size-full'><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\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\/whatsapp-image-2023-03-16-at-16-52-05\/'><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.05.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6751\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.05.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.05-225x300.jpeg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.05-800x1067.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.05-550x733.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.05-230x307.jpeg 230w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6751'>\n\t\t\t\tPanuozzo de pastrami. Cr\u00e9dito: Liana Sabo\/CB\/D.A Press\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\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\/whatsapp-image-2023-03-16-at-16-52-04\/'><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.04.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6752\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.04.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.04-225x300.jpeg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.04-800x1067.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.04-550x733.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.52.04-230x307.jpeg 230w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6752'>\n\t\t\t\tMontanara. Cr\u00e9dito: Liana Sabo\/CB\/D.A Press\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\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\/whatsapp-image-2023-03-16-at-16-50-54\/'><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.50.54.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6753\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.50.54.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.50.54-225x300.jpeg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.50.54-550x733.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/WhatsApp-Image-2023-03-16-at-16.50.54-230x307.jpeg 230w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6753'>\n\t\t\t\tRotolina de brie. Cr\u00e9dito: Liana Sabo\/CB\/D.A Press\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>A sugest\u00e3o do chef Rodrigo \u00e9 come\u00e7ar com a rotolina de brie, uma entradinha de cilindros de pizza recheados de queijo com geleia de jabuticaba e finalizados com parmes\u00e3o ralado (R$ 39). Outra entrada pode ser a montanara, pizza frita tradicional de N\u00e1poles, que ao receber a cobertura de margherita ou gorgonzola com trufa, que est\u00e1 soberba, \u00e9 finalizada no forno (R$ 29 duas unidades).<\/p>\n<p>Tamb\u00e9m leva aroma trufado a cl\u00e1ssica Napoletana, que tem tudo para se tornar o carro-chefe da casa, onde o cliente j\u00e1 encontra pronta pizza na vitrine. Trata-se de um costume romano oferec\u00ea-la in teglia, que significa assadeira em italiano. Assada numa grande forma, a iguaria \u00e9 fatiada em quadrados. Outra atra\u00e7\u00e3o ser\u00e1 o panuozzo, sandu\u00edche tamb\u00e9m feito no forno el\u00e9trico de pizza. Ele vem aberto tendo na base o delicioso pastrame, confeccionado pelo chef Tonico Lichtsztejn na Superquadra.<\/p>\n<p>Instalada na loja que pertenceu ao Camar\u00e3o Burger, a nova unidade apresenta tem\u00e1tica italiana com mobili\u00e1rio de madeira e jardins iluminados, segundo projeto do Studio Cristina Fonseca. Al\u00e9m do atendimento presencial, funcionar\u00e1 tamb\u00e9m no delivery tendo como \u00e1reas de abrang\u00eancia a Asa Sul, SIG, Sudoeste, Cruzeiro, Guar\u00e1, Park Sul e parte do Lago Sul.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Asa Sul vai receber num s\u00f3 endere\u00e7o da Quadra 108 tr\u00eas grifes de comida italiana, localizadas na 403 Norte, onde uma delas, a Cantucci Osteria, que j\u00e1 faz sucesso h\u00e1 11 anos, ceder\u00e1 prioridade no Bloco C para as irm\u00e3s mais novas Grano &amp; Oliva e Inforno Burger, surgidas h\u00e1 tr\u00eas anos na pandemia. S\u00e3o elas que far\u00e3o a [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":6750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[326],"tags":[17,62,717],"class_list":["post-6749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes","tag-asa-sul","tag-pizzaria","tag-pizzaria-grano-oliva"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizzaria Grano &amp; Oliva ganha unidade na Asa 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\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizzaria Grano &amp; Oliva ganha unidade na Asa Sul - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A Asa Sul vai receber num s\u00f3 endere\u00e7o da Quadra 108 tr\u00eas grifes de comida italiana, localizadas na 403 Norte, onde uma delas, a Cantucci Osteria, que j\u00e1 faz sucesso h\u00e1 11 anos, ceder\u00e1 prioridade no Bloco C para as irm\u00e3s mais novas Grano &amp; Oliva e Inforno Burger, surgidas h\u00e1 tr\u00eas anos na pandemia. S\u00e3o elas que far\u00e3o a [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-17T09:22:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-17T21:16:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/Divulga\u00e7\u00e3o-Grano-Oliva-e-Inforno-Burger.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"854\" \/>\n\t<meta property=\"og:image:height\" content=\"839\" \/>\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=\"3 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\\\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/pizzaria-grano-oliva-ganha-unidade-na-asa-sul\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Pizzaria Grano &amp; 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