{"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":1751373264504,"blocks":[{"type":"paragraph","data":{"text":"You might think of them as snacks, but petisqueiras were synonymous with “delicacies”, “delicious things”. They were the first “test” of a genuinely Carioca cuisine."}}],"version":"2.18.0"}

{"time":1751387093776,"blocks":[{"type":"paragraph","data":{"text":"An inspiring meeting."}},{"type":"paragraph","data":{"text":"On the 26th June, the Instituto Bazzar welcomed students from the Gastronomy Course at the Universidade Federal do Rio de Janeiro (UFRJ) to its headquarters in Jardim Botânico to talk about identity and sustainability throughout the gastronomy production chain."}}],"version":"2.18.0"}

{"time":1750276507956,"blocks":[{"type":"paragraph","data":{"text":"When Brazil belonged to the Portuguese Empire, the people of Rio had two habits at their table: The first was to drink coffee and tea. The second was to drink coffee and tea with cookies and biscuits. Bakeries contributed greatly to this habit."}}],"version":"2.18.0"}

{"time":1750266334893,"blocks":[{"type":"paragraph","data":{"text":"June 18th is the date chosen by the United Nations to celebrate Sustainable Gastronomy Day. Meal preparation should include the use of fresh, local ingredients and the appreciation of family production, among other actions."}}],"version":"2.18.0"}