{"time":1757533267095,"blocks":[{"type":"paragraph","data":{"text":"True to the restaurant’s philosophy, the fondant at .Org Bistrô features artisanal and organic chocolate from Sítio Cerejeiras"}}],"version":"2.18.0"}

{"time":1757524766309,"blocks":[{"type":"paragraph","data":{"text":"For cheeses, time is king. Aging brings flavor and makes the terroir manifest in taste and texture."}}],"version":"2.18.0"}

{"time":1756842413296,"blocks":[{"type":"paragraph","data":{"text":"Breno Furtado details the bresaola from Serra Fluminense, made with red angus and native spices from Paraty"}}],"version":"2.18.0"}

{"time":1755190089514,"blocks":[{"type":"paragraph","data":{"text":"Saucisse purée: the name is chic, the recipe is simple, and at Sud, o pássaro verde, the flavor has a country taste, with a 100% artisanal sausage of Nova Friburgo's terroir. "}}],"version":"2.18.0"}

{"time":1753473039104,"blocks":[{"type":"paragraph","data":{"text":"Mandaçaia, borá, jataí, uruçu-amarela."}},{"type":"paragraph","data":{"text":"Those who read these names might not even imagine that these are species of Brazilian native, stingless bees. Nor that their honey has a different flavor than what we are used to find on supermarket shelves."}}],"version":"2.18.0"}

{"time":1753383253787,"blocks":[{"type":"paragraph","data":{"text":"Empada (patty) is not a modern delicacy. The snack has been popular for over 200 years with some unusual fillings nowadays."}}],"version":"2.18.0"}