{"time":1738352919658,"blocks":[{"type":"paragraph","data":{"text":"Our work is mentioned on the page of one of Spain's greatest food writers."}}],"version":"2.18.0"}

{"time":1736457219731,"blocks":[{"type":"paragraph","data":{"text":"Instituto Bazzar welcomed Catalan writer, critic and gastronomic journalist Xavier Agulló, to taste unique and artisanal ingredients from Rio de Janeiro at its headquarters in Jardim Botânico."}}],"version":"2.18.0"}

{"time":1733338920687,"blocks":[{"type":"paragraph","data":{"text":"."}},{"type":"paragraph","data":{"text":"Experts attended lectures on sustainable gastronomic tourism and had the chance to taste pineapple aluá, a popular drink in Colonial Brazil, and chocolate made with fine cocoa in Rio."}}],"version":"2.18.0"}

{"time":1732735981403,"blocks":[{"type":"paragraph","data":{"text":"Instituto Bazzar prepares a study on the economic impact of sustainable gastronomic tourism in partnership with the City of Rio de Janeiro."}}],"version":"2.18.0"}

{"time":1729857728121,"blocks":[{"type":"paragraph","data":{"text":"<br>On the evening of October 21st, the Bazzar Institute received, at its headquarters in Jardim Botânico, journalists from the areas of culture, gastronomy and tourism for an event to promote local and seasonal products.  "}}],"version":"2.18.0"}