The presence of Italian cuisine in Rio de Janeiro is much stronger than one might imagine. One example is the ravioli which have been present on the city's menus for over a century.

At a time when Barra da Tijuca was a vast and little explored territory, the figure of the “pombeiro” would travel the region to carry fish on horseback.

The restaurant that was the first hot spot of Copacabana, opened in 1902, it was right in front of where today is the Z-13 fishing colony, on the corner of the current Francisco Otaviano and Avenida Atlântica. It was called Mère Louise, located inside the Hotel da Egrejinha.

Oysters have always been a hot topic at Rio de Janeiro's tables. But... they should be paired with what wine? The answer varies according to the time.

Dozens of people, including chefs, academics, restaurant owners and members of the government, attended the launch of the book “From the field to the table”, by Renata Cabrera. A conversation about gastronomic tourisms opened the event.

Our work is mentioned on the page of one of Spain's greatest food writers.