{"time":1750610536337,"blocks":[{"type":"paragraph","data":{"text":"Angá, by chef Lydia Gonzalez, is an example of sophisticated cuisine made from organic and agroforestry ingredients. The tasting menu is served in a cozy atmosphere, surrounded by the Atlantic Forest of Petrópolis."}}],"version":"2.18.0"}

{"time":1749738569280,"blocks":[{"type":"paragraph","data":{"text":"At this time of year, schools of mullet can be seen off the coast of Rio de Janeiro for spawning. In sustainable fishing, there is a specific period and a minimum size for catching the fish, thus ensuring that reproduction is not affected. "}}],"version":"2.18.0"}

{"time":1749736161873,"blocks":[{"type":"paragraph","data":{"text":"The leaves and seeds of pacová bring intense and unmistakable flavor and aroma. Sometimes referred to as “Brazilian cardamom,” pacová is used to season dishes and prepare beverages, including coffee."}}],"version":"2.18.0"}

{"time":1748790383239,"blocks":[{"type":"paragraph","data":{"text":"Rio de Janeiro is also a forest. Despite this, we do not consume even a third of the native or exotic fruits that grow vigorously here in the Atlantic Forest. We took advantage of the cajá-manga season to encourage its presence in the city's restaurants."}}],"version":"2.18.0"}

{"time":1748607348706,"blocks":[{"type":"paragraph","data":{"text":"Since the arrival of the first Europeans, honey from stingless native bees has always been prized for its quality, both in indigenous culture and among those who arrived here.  Finally, gastronomy recognizes the value of its multiple flavors."}}],"version":"2.18.0"}

{"time":1737980105269,"blocks":[{"type":"paragraph","data":{"text":"For centuries, eating turtle was a staple of the city's gastronomy. In the form of soup, pastry or fricassee, the delicacy was considered fine and consumed at high society banquets and also in less fancy restaurants."}}],"version":"2.18.0"}