In the Serra Fluminense region, they are part of the gastronomic identity, marked by the complete use of animals and the excellence of the people involved. In the 18th century, pigs, chickens, and ducks were raised in the backyards of neighborhoods far from the urban center, such as Laranjeiras.

The Bazzar Institute wanted to know from the chefs it admires what they expect from Spring. The answers show that their recipes are born from the encounter between biodiversity, technique, and creativity. At Lasai (@restaurantelasai), in Botafogo, Marcelo Malta seeks out acerola cherries to use the

The chocolate fondant at .Org Bistrô (@orgbistro) has a dense texture and deep flavor. It's accompanied by three balanced sauces—coffee, caramel, and chocolate—all without excess, and sprinkled with hazelnut crumble.

We took the opportunity to ask chef Lydia Gonzalez (@lydiapgonzalez), from Angá Ateliê Culinário (@angaatelieculinario), what are the items she most looks forward to in winter and that best represent nature in the coldest season of the year.

Saucisse-purée: the name is fancy, the recipe is simple, and at Sud (@sudopassaroverde), the flavor has a rustic taste. This new dish is made with mashed potatoes, beef broth, and 100% artisanal sausage from the Nova Friburgo charcuterie Porco Alado (@charcutariaporcoalado), prepared in a clay oven

On the current menu, chef @robertasudbrack's recipe, among other vegetables, includes two types of cabbage, leaves that thrive in winter: Bok choy, with a mild flavor, crispy stalk and soft tips, and white cabbage, slightly earthy and with a firm texture, providing a flavorful counterpoint...