{"time":1748030040746,"blocks":[{"type":"paragraph","data":{"text":"It took three years of testing to create this product made with 100% native Nilo-Canastra pigs. Lardo is another excellent product from Charcutaria Porco Alado (Mury) made in an artisanal and sustainable way."}}],"version":"2.18.0"}

{"time":1744399181548,"blocks":[{"type":"paragraph","data":{"text":"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."}}],"version":"2.18.0"}

{"time":1742839349011,"blocks":[{"type":"paragraph","data":{"text":"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. "}}],"version":"2.18.0"}

{"time":1737980105269,"blocks":[{"type":"paragraph","data":{"text":"For centuries, eating turtle was a staple of the city's gastronomy. In the form of soup, pastry or fricassee, the delicacy was considered fine and consumed at high society banquets and also in less fancy restaurants."}}],"version":"2.18.0"}

{"time":1737115174220,"blocks":[{"type":"paragraph","data":{"text":"Brazil has the largest number of stingless bees in the world. So far, 244 species have been catalogued. And the richness of this vast biodiversity is finally getting the attention it deserves in the world of gastronomy."}}],"version":"2.18.0"}

{"time":1736525217952,"blocks":[{"type":"paragraph","data":{"text":"Since the end of the 19th century, there was, in Rio, a \"subscription system\" for bread and meat. The suspension of delivery by two bakeries sparked a popular uprising in Jardim Botânico."}}],"version":"2.18.0"}