{"time":1765973549415,"blocks":[{"type":"paragraph","data":{"text":"\"Everything edible can become ice cream.\" That's how Italian Andrea Panzacchi runs VERO, a small, relaxed factory in Ipanema, where the counter functions all day like a window to the season: fresh fruits, aromatic leaves, seeds, and spices transforming into frozen flavor."}}],"version":"2.18.0"}

{"time":1764790678749,"blocks":[{"type":"paragraph","data":{"text":"Have you ever heard of “petisqueiras”? You might think of them as snacks, but petisqueiras were synonymous with “delicacies”, “delicious things”. They were the first “test” of a genuinely Carioca cuisine."}}],"version":"2.18.0"}

{"time":1764789991457,"blocks":[{"type":"paragraph","data":{"text":"  European literature spoke of dry, controlled environments, but Breno, from Porco Alado (<a href=\"https://www.instagram.com/charcutariaporcoalado/\">@charcutariaporcoalado</a>), had to learn to deal with the humidity that the Atlantic Forest brought to his charcuterie, made predominantly from native pigs in Rio de Janeiro.  "}}],"version":"2.18.0"}

{"time":1763984391858,"blocks":[{"type":"paragraph","data":{"text":"Where was the first Japanese restaurant in Rio de Janeiro? Believe it or not, in the far-off neighborhood of São Conrado.  "}}],"version":"2.18.0"}

{"time":1763983929523,"blocks":[{"type":"paragraph","data":{"text":"“You’re going to sell large bread with a dark, burnt-looking crust to locals right in front of a cemetery? That’s never going to work!” Rafa Brito Pereira (@theslowbaker) always had a knack for attracting quality-seeking customers to unlikely locations. "}}],"version":"2.18.0"}

{"time":1763388074052,"blocks":[{"type":"paragraph","data":{"text":"Nice to meet you, guaquica. This little fruit, nearly extinct, was common in the backyards of Rio de Janeiro in the 19th century. It is a myrtaceae like our jaboticaba, pitanga, or guava, and can be found here and there, from Paraty to Cabo Frio."}}],"version":"2.18.0"}