{"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":1757680417710,"blocks":[{"type":"paragraph","data":{"text":"After debuting as a tasting menu restaurant and artisanal grocery store in a small, charming space on Rua das Laranjeiras, Trégua has moved to a new location: it now occupies the rooftop of the Telhado cultural center, still in the same quiet, residential neighborhood that housed mansions and embas"}}],"version":"2.18.0"}

{"time":1758731396503,"blocks":[{"type":"paragraph","data":{"text":"Good cuisine depends on the season. The Instituto Bazzar asked chefs it admires what they expect from spring. The responses show that their recipes are born from the intersection of biodiversity, technique, and creativity.  "}}],"version":"2.18.0"}

{"time":1757516443221,"blocks":[{"type":"paragraph","data":{"text":"Chef Lydia Gonzalez (@lydiapgonzalez), of Angá Ateliê Culinário (@angaatelieculinario), tells which items she looks forward to most in winter and which best embody nature in the coldest season of the year."}}],"version":"2.18.0"}

{"time":1755791584943,"blocks":[{"type":"paragraph","data":{"text":"Led by Rafa Costa e Silva, Lasai is currently Rio's leading fine dining restaurant, boasting two Michelin stars and ranked 28th best in the world by the 50Best guide. It is known for its high-quality cuisine, which emphasizes local and organic and biodiverse ingredients."}}],"version":"2.18.0"}

{"time":1753386643411,"blocks":[{"type":"paragraph","data":{"text":"Jasmine rice cooked in a clay oven with “fruits of the earth,” which change constantly according to the season."}}],"version":"2.18.0"}