{"time":1752522019940,"blocks":[{"type":"paragraph","data":{"text":"Breno Furtado, owner of the Charcutaria Porco Alado, in Nova Friburgo, received support from the Instituto Bazzar in the process of obtaining the Selo Arte for his first 15 products"}}],"version":"2.18.0"}

{"time":1752086972527,"blocks":[{"type":"paragraph","data":{"text":"In 1918, one of the most popular magazines in Rio at the time, “Fon-Fon”, dedicated an entire page to covering a vegetarian banquet, which was a big novelty at the time."}}],"version":"2.18.0"}

{"time":1752086490607,"blocks":[{"type":"paragraph","data":{"text":"Why is it important for a restaurant to work with specialty coffee?"}}],"version":"2.18.0"}

{"time":1751142395330,"blocks":[{"type":"paragraph","data":{"text":"Lasai Restaurant has been chosen as the 28th best restaurant in the world by the 50Best awards. Chef Rafa Costa e Silva, known for worki with and seasonal ingredients, talks about the value of this choice."}}],"version":"2.18.0"}

{"time":1750851862464,"blocks":[{"type":"paragraph","data":{"text":"A tasty fish that is rarely talked about is the black drum (perumbeba). Abundant in the Araruama Lagoon from April to July, it is caught by artisanal fishing and brought by the fishermen to Rio de Janeiro´s restaurants."}}],"version":"2.18.0"}

{"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"}