{"time":1770124176608,"blocks":[{"type":"paragraph","data":{"text":"The plateau of the mountainous region of Rio de Janeiro concentrates a European heritage visible in its architecture, agriculture, and above all, its gastronomy, where artisanal traditions shape the identity of the territories at the table."}}],"version":"2.18.0"}

{"time":1764789991457,"blocks":[{"type":"paragraph","data":{"text":"  European literature spoke of dry, controlled environments, but Breno, from Porco Alado (<a href=\"https://www.instagram.com/charcutariaporcoalado/\">@charcutariaporcoalado</a>), had to learn to deal with the humidity that the Atlantic Forest brought to his charcuterie, made predominantly from native pigs in Rio de Janeiro.  "}}],"version":"2.18.0"}

{"time":1762370359429,"blocks":[{"type":"paragraph","data":{"text":"The arrival of the Portuguese Court in Brazil brought a custom to the table: eating game birds."}}],"version":"2.18.0"}

{"time":1762354088060,"blocks":[{"type":"paragraph","data":{"text":"Milk, semisweet, bittersweet, with fruits or nuts: all of Brazil consumes chocolate, but knows little about the process that can reveal dozens of aromas and flavors. "}}],"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"}

{"time":1750273777321,"blocks":[{"type":"paragraph","data":{"text":"For good chocolate, there are two great artisans involved: the producer and the chocolatier. The growing production of excellence in Rio shows the value of the action of each of them"}}],"version":"2.18.0"}