{"id":704,"date":"2016-11-23T12:00:54","date_gmt":"2016-11-23T14:00:54","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=704"},"modified":"2016-11-22T19:36:02","modified_gmt":"2016-11-22T21:36:02","slug":"chef-marcello-piucco-do-el-negro-harmoniza-menu-com-vinho-argentino","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-marcello-piucco-do-el-negro-harmoniza-menu-com-vinho-argentino\/","title":{"rendered":"Chef Marcello Piucco, do El Negro, harmoniza menu com vinho argentino"},"content":{"rendered":"<p>Acostumado ao preparo de carnes, a especialidade do restaurante El Negro, o chef Marcello Piucco vai usar a parrilla com peixe e frutos do mar no jantar que Marly Maia, representante da importadora Vinci e dona da Bordeaux Vinhos, encomendou para apresentar alguns r\u00f3tulos de Kaiken, produzidos na Patag\u00f4nia argentina. Ser\u00e1 na sexta-feira, no El Negro ao pre\u00e7o de R$ 180.<\/p>\n<p>Na entrada, hot tartar de peixe sobre espinafre saut\u00e9e ao molho de gengibre com lim\u00e3o siciliano e a\u00e7afr\u00e3o harmoniza com o branco Kaiken Terroir Torront\u00e9s. O primeiro prato ser\u00e1 um polvo braseado na parrilla ao chimichurri de alho tostado e arroz negro com Kaiken Terroir Series Corte.<\/p>\n<p>O segundo prato traz risoto de ab\u00f3bora com gorgonzola e radiccio de Verona com redu\u00e7\u00e3o de aceto bals\u00e2mico. Acompanha o tinto Kaiken Ultra Malbec e o prato principal, um brisket angus defumado lentamente ao molho de marinada servido com mil folhas de batata vir\u00e1 com o vinho Obertura, lan\u00e7ado na ocasi\u00e3o. Na sobremesa, crepe flambado ao licor 43 com frutas c\u00edtricas e sorvete de creme. Reservas com Marly Mala no telefone 99304-0653.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Acostumado ao preparo de carnes, a especialidade do restaurante El Negro, o chef Marcello Piucco vai usar a parrilla com peixe e frutos do mar no jantar que Marly Maia, representante da importadora Vinci e dona da Bordeaux Vinhos, encomendou para apresentar alguns r\u00f3tulos de Kaiken, produzidos na Patag\u00f4nia argentina. Ser\u00e1 na sexta-feira, no El Negro ao pre\u00e7o de R$ [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Marcello Piucco, do El Negro, harmoniza menu com vinho argentino - 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-marcello-piucco-do-el-negro-harmoniza-menu-com-vinho-argentino\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Marcello Piucco, do El Negro, harmoniza menu com vinho argentino - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Acostumado ao preparo de carnes, a especialidade do restaurante El Negro, o chef Marcello Piucco vai usar a parrilla com peixe e frutos do mar no jantar que Marly Maia, representante da importadora Vinci e dona da Bordeaux Vinhos, encomendou para apresentar alguns r\u00f3tulos de Kaiken, produzidos na Patag\u00f4nia argentina. 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