tag:blogger.com,1999:blog-58328141051851926502024-02-07T05:06:27.319+00:00Cantina dos SaboresSofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comBlogger265125tag:blogger.com,1999:blog-5832814105185192650.post-41344336896451976302019-08-12T14:34:00.000+01:002019-08-13T08:52:25.870+01:00Taqueria Los Cocuyos - Cidade do México<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">O dia aproxima-se do fim. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">O estômago pede reforço. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O
cansaço de um dia a explorar a enorme cidade do México apodera-se. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Caminhamos pelas <i>calles</i> com destino a uma referência gastronómica
anotada. A <i>Taqueria Los Cocuyos</i>.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Já mesmo junto ao destino final, sentimos o aroma no ar, notamos a fila que se perfila junto
a uma pequena janela que se abre para a rua. Para sentar apenas uns pequenos
bancos, naquele momento todos ocupados.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9Dz8QWkAtG4cwPTr0BZSeyxPxKIC_tYZuEtaFcVZ4mQAMv4sxPBS-4TmW6cn7x_PoPT8XUWokWHrAG19zN2lagOemERUuCW0HOp_YnZDnq_qZzWIfnaS6ty8OQefPfTqtCfEUgCKeBA/s1600/IMG_0114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9Dz8QWkAtG4cwPTr0BZSeyxPxKIC_tYZuEtaFcVZ4mQAMv4sxPBS-4TmW6cn7x_PoPT8XUWokWHrAG19zN2lagOemERUuCW0HOp_YnZDnq_qZzWIfnaS6ty8OQefPfTqtCfEUgCKeBA/s640/IMG_0114.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Toda a dinâmica que vislumbramos encanta-nos, mas atendendo a</span><span style="font-family: "arial" , "helvetica" , sans-serif;">o cansaço instalado, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">não nos podermos sentar vence-nos. Desistimos de ali ficar...Naquele dia... Porque voltamos logo no dia
seguinte, com outra disponibilidade física e ainda mais apetite.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No dia anterior ficámo-nos por três dos cinco sentidos, a visão, o olfacto e a audição. Os outros dois, o paladar e tacto, estão prestes a ser testados.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Encontramos um cenário igual ao da véspera. Sai um ligeiro fumo, com um aroma
delicioso, da grande panela cheia de diversas carnes. Há também fila, a qual
ajudamos a adensar. Enquanto esperamos assistimos a todos os movimentos. No
pequeno espaço, dois homens manejam na perfeição todo o processo. Um terceiro, do lado de
fora, regista os pedidos, informa os outros dois sobre os mesmos e recebe o
dinheiro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDK1UuCARFu4MkT8BRHDQWY5LanXPCRC626TDlku7cyBuH-yAMjKfLLDK-RkCvCSYj4lk3OOKbmwhwZQHFqI6eI-vTTo1znyquU1Z0Z-4ZdwdAM8TL9_GCx9gqA95ljYzm3Vv_x3x9FY/s1600/IMG_1159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDK1UuCARFu4MkT8BRHDQWY5LanXPCRC626TDlku7cyBuH-yAMjKfLLDK-RkCvCSYj4lk3OOKbmwhwZQHFqI6eI-vTTo1znyquU1Z0Z-4ZdwdAM8TL9_GCx9gqA95ljYzm3Vv_x3x9FY/s640/IMG_1159.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A partir da ordem exterior, no diminuto interior, inicia-se
a elaboração dos tacos. <i>Suadero</i> e <i>Campechano</i> são dos mais pedidos. Percebemos.
Para o <i>Campechano</i> um dos homens retira da imensa panela um naco de carne e uma <i>longaniza</i> (linguiça). Com um cutelo parte, veementemente, ambos os
ingredientes em pequenos pedaços. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vão revezando de tarefas. Tanto estão no corte dos
ingredientes, como a mexer os ingredientes na panela e a reforçar a mesma com
mais conduto ou na chapa onde fritam as <i>tortillas</i> de milho dos tacos e dão a fritura final na carne.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYaMopXseyv39Tv-zlCjq-EYf0cE0LNikdSielzhfJJNgpg-LsGTnum7-175IUE36ryXzPu2-b-pIpkee4TG6v0Q5i1DLuFYfhLK7YqlAQ9hPFBWrqM24R8W9SxrLy-5lWiwXzhNLFvo/s1600/IMG_1157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYaMopXseyv39Tv-zlCjq-EYf0cE0LNikdSielzhfJJNgpg-LsGTnum7-175IUE36ryXzPu2-b-pIpkee4TG6v0Q5i1DLuFYfhLK7YqlAQ9hPFBWrqM24R8W9SxrLy-5lWiwXzhNLFvo/s640/IMG_1157.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O entrosamento é perfeito.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O taco de língua é outro que tem saída. A língua já está
cozida e encontra-se num recipiente ao lado da panela, com outros ingredientes.
É aí que devem estar os olhos também. Sim, taco de <i>ojo</i> é outra possibilidade,
tal como tripa, <i>molleja</i> e <i>cabeza</i>.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A nossa escolha vai para o <i>Campechano, Suadero e Lengua</i>. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enquanto esperamos deliciamo-nos com os que vão saindo. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chega a nossa vez. Vemos toda a elaboração. Com um grande cutelo é feito o corte fino da
carne e da <i>longaniza</i>. As <i>tortillas</i> vão à chapa e são, através de movimentos curtos e rápidos, passadas pela gordura libertada pelas carnes. Assistimos também à retirada do plástico que
protege a língua e outras carnes, para logo de seguida ser cortada uma fatia
da grossura de um dedo. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">São-nos entregues os pratos com os tacos. Sentamos-nos nos
pequenos bancos vermelhos que ocupam o passeio, enquanto a vida corre por aquela e muitas outras ruas da imensa Cidade do México.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwMBdtxROhyF3kt-HVFuLyKzfayRLIH3eFpyivbRa0RTSfc76Q0H6X7AWMvhjyq9-OC7_1ryn5xl-Ylpff6qlUX48E5gFJ3ipOfGdsUXWRQtio2AXiKyl_rm9akq6MonlbQt2gkNk7gc/s1600/IMG_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwMBdtxROhyF3kt-HVFuLyKzfayRLIH3eFpyivbRa0RTSfc76Q0H6X7AWMvhjyq9-OC7_1ryn5xl-Ylpff6qlUX48E5gFJ3ipOfGdsUXWRQtio2AXiKyl_rm9akq6MonlbQt2gkNk7gc/s640/IMG_0126.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Observamos a fisionomia daquele <i>ex-libris</i> gastronómico mexicano, beneficiado com a presença dos coentros e cebola picada, e com um apetite ansioso damos a
primeira trinca. Eu no taco de língua. A primeira impressão é excelente. Ao lado
oiço as outras reacções. "Uau! Maravilhoso!".<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Começaram pelo <i>Campechano</i>. Deixo esse para o fim. E vou num
crescendo. Até chegar ao céu, que é como quem diz a saborear o taco <i>Campechano</i>. <o:p></o:p></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Todos são excelentes, mas este entra nas nossas
memórias gastronómicas, que saíram mais ricas depois de conhecermos a <i>Taqueria
Los Cocuyos</i>.</span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Quase duas semanas passaram e voltamos à Cidade do México, depois de uma deambulação por outras coordenadas mexicanas.</span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Os tacos dos <i>Los Cocuyos</i> continuam presentes nas nossas mentes e corações e só de pensar fazem-nos salivar. </span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sem qualquer hesitação decidimos regressar. Dizem que não se deve voltar onde se foi feliz, mas contrariámos essa ideia. E não nos arrependemos.</span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Todas as memórias positivas repetiram-se e saíram reforçadas, com o acréscimo de termos tido a oportunidade de experimentar outras variantes.</span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lembram-se do taco de <i>cabeza</i> e de <i>ojo</i>? Desta vez escolhi-os sem medos e saboreei-os minuciosamente e totalmente deliciada. São óptimos. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Como todos. No entanto, o </span><i style="font-family: Arial, Helvetica, sans-serif;">Campechano</i><span style="font-family: "arial" , "helvetica" , sans-serif;"> continuou a ser unanimemente o nosso favorito. O melhor taco de todo o México. Assim o elegemos.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pelas ruas, envoltas pela noite, e aquela hora silenciosas, regressamos ao hotel com o estômago radiante e a cabeça a rebobinar toda a mestria dos movimentos aplicados na elaboração daquela quinta-essência. É com essa imagem que adormecemos. Não sonhámos, porque tudo, felizmente, foi real.</span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-86980279366376800592019-03-07T19:39:00.003+00:002019-03-07T19:43:58.310+00:00São Tomé - Locais Que Valem A Pena<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Durante a nossa estadia fomos comendo em vários locais.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0);">Entre os que valem a pena, para além do já anteriormente referido, destaque para a Casa Museu Almada Negreiros, na Roça da Saudade.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0);">Num alpendre com vista magnífica e desafogada para o verde das copas das árvores, fizemos uma óptima refeição.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0);">À entrada do espaço fica o aviso, nas palavras de Almada Negreiros, que ali nasceu, "A alegria é a coisa mais séria da vida".</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0);">Abordando coisas sérias, que é como quem diz alegres, vamos ao menu que por lá fizemos, composto por duas entradas, um prato principal e uma sobremesa. Tudo acompanhado por um sumo natural com as frutas locais.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">O início fez-se por um prato composto de diversas propostas, como fruta pão, pepino e búzios, omelete com atum fumado e coentros, chuchu com micócó, uma erva local afrodisíaca.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">O momento seguinte foi peixe Andala, da família do espadarte, com beringela, quiabo, cebola, matabala e azeitonas com baunilha.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">De seguida, saboreámos, como prato principal, lussua, que se trata de um género de espinafres, banana pão, caril, feito de gengibre, açafrão e manga verde, de peixe (espadarte e atum), arroz de abóbora e erva mosquito.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Terminámos com um bolo de cacau, ou não estivéssemos na terra deste fruto.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">O restaurante tem como filosofia apresentar a gastronomia e os ingredientes da terra. Fazem-no de uma forma simples, bonita e simpática. O local é privilegiado, a comida bem confeccionada e o serviço atencioso e cuidado.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJ0DWuC8BthNXZ7_LenkpuwRuBKJ4adzeCZ1RAFdLxMA_wlVZl5AL7_i2wansldbPvJpJYlbe6tikHNOwVZORGEdSQvZA-pkSaxISzVkVB4ViScyEGFeu6VdNqkcgWe-EZ9iz3YkDFNI/s1600/IMG_7854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJ0DWuC8BthNXZ7_LenkpuwRuBKJ4adzeCZ1RAFdLxMA_wlVZl5AL7_i2wansldbPvJpJYlbe6tikHNOwVZORGEdSQvZA-pkSaxISzVkVB4ViScyEGFeu6VdNqkcgWe-EZ9iz3YkDFNI/s640/IMG_7854.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">Outro local que deve fazer parte do roteiro gastronómico é o Mionga, em São João dos Angolares, junto ao rio que vai desaguar à praia de Santa Cruz.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">O dono é um antigo empregado da Roça São João dos Angolares, um pouco mais acima.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">Por ali tudo é simples e saboroso. </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">Começámos com sopa de feijão e bolinhos de arroz. De seguida prosseguimos para peixe grelhado acompanhado por arroz, banana pão, chuchu e matabala.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">No Celvas, em Guadalupe, apesar do preço despropositadamente elevado da refeição que por lá fizemos, destaque para os bolinhos picantes de peixe e para a mousse de sape-sape.</span></span></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">No restaurante do Praia Inhame Eco Lodge, onde passámos uns dias, fizemos várias refeições. Destaque para a salada de polvo e a omelete de micócó.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Destaque ainda para o primor do jantar do dia dos namorados, no qual houve um cuidado especial com o buffet apresentado. Leitão no espeto, peixe, polvo, vários acompanhamentos, frutas, bolos e muitas outras iguarias. Estava tudo óptimo, o que conjugado com a atmosfera local, potenciada pelas mesas no areal, a música ao vivo e a boa disposição geral, fizeram uma noite memorável.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na ilha das Rolas vale a pena ter a experiência de almoçar na praia Café, numa refeição feita à base de peixe, preparada pelos locais.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em São Tomé, a capital, é imperdível ir à <a href="https://diogovazchocolate.com/pt/espaco-pro/">Chocolataria Diogo Vaz</a> abastecermo-nos de chocolates e comermos um dos doces ali fabricados. Recomendamos o <i>brownie</i>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PPdsHBSZl5GAqgpfVhhBeeb2vjLHMlMfnaW2ivX-zqO4TWVLo1HF7rufZJFGRI311VNAQfcQnaCXbm5DFJmwMaFkcSUIyuab5gBJkBpKXYSiJTtwxkZGpKkztzcWqDCoOSb7Rby8o6c/s1600/IMG_8276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PPdsHBSZl5GAqgpfVhhBeeb2vjLHMlMfnaW2ivX-zqO4TWVLo1HF7rufZJFGRI311VNAQfcQnaCXbm5DFJmwMaFkcSUIyuab5gBJkBpKXYSiJTtwxkZGpKkztzcWqDCoOSb7Rby8o6c/s640/IMG_8276.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Também é uma excelente opção comer no Paraíso dos Grelhados, uma esplanada na marginal da Baía Ana Chaves. Fomos à noite e a luz é muito ténue, mas o possível desconforto de ver o que estamos a comer é compensado pelo conforto da comida, espectacular, a entrar na nossa boca. Os pratos são soberbamente servidos e os preços foram dos mais baixos que pagamos. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Por fim, vale a pena ver a comida na arte no Museu Nacional e no Centro Cultural CACAU - Casa das Artes, Criação, Ambiente e Utopias.</span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-68562549470605299322019-03-06T14:02:00.002+00:002019-03-07T08:38:35.354+00:00Roça São João dos Angolares<div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A Roça São João dos Angolares, localiza-se na terra homónima, a meio caminho entre a capital, São Tomé, e o sul. Ainda que para os são-tomenses, tudo o que fica abaixo da capital seja considerado Sul.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foi nesta antiga roça colonial, propriedade do cozinheiro e agitador cultural João Carlos Silva, que nasceu o programa televisivo, da sua autoria, <i>Na Roça com os Tachos</i>, em 2003, o qual o tornou famoso junto do público português.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foi também nessa antiga roça, hoje dedicada ao turismo gastronómico, cultural e ambiental, que pernoitámos duas noites. Essa estadia proporcionou-nos viver todo o ambiente daquele espaço, designadamente os momentos das refeições, as quais, tal como o programa televisivo, exploram a gastronomia africana, em especial de São Tomé e Príncipe, com base em pratos confeccionados com ingredientes locais.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">É no alpendre, com uma vista soberba, que decorre todo o palco gastronómico. É aí que fica tanto a cozinha como o espaço das refeições, em que ambos são divididos <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">por uma bancada em madeira, como todo o mobiliário, preenchida por um conjunto de produtos locais, os quais tentamos descobrir a identidade.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Começar o dia naquele local é algo de mágico. O verde da envolvente e a beleza do mar, ao fundo, preenchem-nos. É com essa vista que saboreámos o pequeno-almoço, composto por <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">diversas frutas (carambola, papaia, goiaba, banana, abacate, caja manga), bolo, pão, compota, sumo, chá e café pão.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ao jantar, na primeira noite, optámos pelo menu de degustação. Já no segundo jantar ficámo-nos por um menu mais curto, composto por uma entrada, <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">prato principal e sobremesa.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Assim, ao nos propormos ao menu de degustação, tivemos direito a um desfilar de sabores.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Começámos com um ceviche de peixe Andala, banana prata, erva mosquito, picante fura cueca, limão da China e gengibre fresco. Óptimo começo.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sem mais demoras, porque fomos percebendo que o serviço era feito de forma impaciente e pouco polido, passámos para uma salada de papaia verde, coco, atum, raspas de abóbora, abacate, milho, pimenta, maçã e vinagrete.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Comida irrepreensível. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O momento seguinte passou por beringela, batata doce com canela, queijo de cabra, ovas de espadarte, abóbora, quiabo e laranja.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em apenas três pratos fizemos uma viagem por diversos ingredientes, com uma conjugação criativa e deliciosa. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">De seguida degustámos bolinho de mandioca, peixe espadarte fumado e flor amarela com manga.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Entretanto passámos para um prato composto por banana pão, com queijo e bacon, folha príncipe e bacalhau com bolinho de amendoim em farinha de mandioca e gota de picante.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ainda no capítulo dos pequenos pratos, lábios crocantes de matabala, omelete com micócó, tomate recheado com bacon, queijo e erva mosquito. O sabor do lábio crocante de matabala assemelha-se a um coscorão.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O momento seguinte faz-se de uma simplicidade deliciosa. Manga assada no forno com flor de sal de Tavira, sumo de limão e maracujá. Servida ainda quente. Uma maravilha.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prosseguimos com goiaba e jaca, prato que terminou a fase dos pequenos pratos.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Como prato principal foi-nos apresentado pargo, batata doce e chuchu com quiabos. Aqui a comida apresentou-se sem quaisquer artifícios, cozinhada de forma simples, a tirar partido da qualidade dos ingredientes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No capítulo das sobremesas, iniciámos com doce de papaia verde com maracujá, queijo da ilha de São Jorge e compota de goiaba. Questiona-se a necessidade de inclusão de produtos que não são locais, mas à parte este aspecto pareceu-nos uma proposta interessante.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Para terminar, de uma forma concisa e saborosa, maçã e chocolate</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A avaliação do desfile de sabores é muito positiva, designadamente a primeira fase, composta por pequenos pratos. Sentimos a experiência como extremamente enriquecedora para o nosso dicionário de sabores, o qual ficou muito mais preenchido e diversificado. Nota, igualmente, muito positiva para a criatividade e conjugação dos ingredientes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Verifica-se algum cuidado no empratamento da sequência dos pequenos pratos, mas primam essencialmente pela simplicidade. A sofisticação concentra-se na panóplia de sabores, de texturas e na qualidade dos ingredientes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Como ponto negativo, assinala-se o serviço, o qual em muitas circunstâncias revelou-se pouco cuidado e simpático. Em determinados momentos foi mesmo rude (chegou a acontecer os empregados dizerem-nos, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">de forma imperativa,</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> "Coma!", "Tire isso (os talheres) daí!"). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O facto de termos ficado por duas noites permitiu-nos perceber que a gestão do espaço, por aqueles dias a cargo dos filhos do cozinheiro João Carlos Silva, não prima pela simpatia e pela delicadeza.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Intuímos que se não há um tratamento cordial com os clientes não poderá haver também com os funcionários. Arriscamo-nos mesmo a dizer que há uma ausência de formação a quem ali trabalha, o que é lamentável, pois sem ela, que é a base, tudo é menos próspero.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pelo percurso feito pelo cozinheiro e pela sua posição enquanto quase embaixador da cultura são-tomense, julgamos que todos tinham a ganhar com o melhoramento da componente da formação e relacionamento humano.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Porque o resto, a beleza da envolvente e a qualidade e bela confecção dos ingredientes, já lá está.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fica a nota.</span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-26783214932915002432019-02-21T21:44:00.002+00:002019-03-07T08:41:22.714+00:00São Tomé e Príncipe<div>
São Tomé e Príncipe come-se.</div>
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Tem o sabor da jaca. Doce e diferente.<br />
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As suas gentes têm a cor do café e fica-<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">lhes bem o apelido Cacau.</span></div>
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A intensidade da sua natureza é forte como o café Arábica.<br />
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É um país pequeno como o safu.<br />
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E exótico como o sape sape.<br />
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Ritmado como o som da palavra carambola.<br />
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Junto ao Equador, apresenta um clima tropical, pelo que tem ananás, goiaba, manga e papaia.<br />
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As suas praias paradisíacas estão repletas de coqueiros. <br />
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A água dos cocos refresca-nos a boca e alegra-nos o coração.<br />
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Tem a intensidade do caril. Que ali, muitas vezes, se escreve e se diz "carril". Os locais carregam nos Rês. Como se carrega o caril, ou "carril", de coco, açafrão e cajá manga, ingredientes fundamentais na confecção do caril São Tomense.<br />
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<span style="font-size: x-small;">Caril de camarão e búzios do mar</span> </div>
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<span style="font-size: x-small;">Açafrão (à esquerda)</span></div>
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São Tomé tem banana. Na verdade muitas e diversas. Há, entre outras, a prata, a ouro, a paraíso e a pão.<br />
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A banana pão come-se, frita ou assada, como acompanhamento.<br />
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Tal como a fruta pão, que, no seu estado puro, parece uma bola de futebol e cozinhada, assemelha-se à batata frita. </div>
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É com o óleo de palma, que se extrai das palmeiras, com o qual se frita a banana pão e a fruta pão.<br />
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Também tem batata. Doce. Como a sua gente.<br />
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Mandioca, milho, quiabo e matabala, um tubérculo de nome pouco amistoso, estão também sempre presentes.<br />
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Tem abacates, que são bons para chuchu, legume muito utilizado também como acompanhamento.</div>
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São Tomé é uma ilha. Pelo que está rodeada de mar. Logo tem peixe. Muito peixe.<br />
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Peixe Andala. Vermelho. Bonito. Atum. Peixe Azeite. Barracuda. E muitos outros.</div>
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Todos excelentes e, normalmente, grelhados.<br />
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Tem também santola e búzios do mar. E búzios da terra.</div>
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O peixe também se seca, para se fazer o Calulu, prato nacional.<br />
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Com o peixe também se faz os bolinhos de peixe, picantes.<br />
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Tem também micócó, erva que se diz ser afrodisíaca. Aspecto fundamental na terra dos Poetas do Amor, como uma nossa conterrânea apelidou os locais, pela sua facilidade de se deslumbrarem e se meterem com as mulheres.</div>
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E erva mosquito. Que se usa na cozinha, mas não serve para espantar os muitos mosquitos que se propagam com a humidade atmosférica existente.</div>
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Com a folha príncipe faz-se o chá. Na <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">terra do café.</span></div>
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Na terra do Cacau, claro, que tem que haver chocolate. Cláudio Corallo e Diogo Vaz são nomes a considerar.<br />
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A considerar também é imergirmos na culinária deste país africano, a qual é marcada pela simplicidade e alta qualidade dos ingredientes.<br />
Nos mercados, envoltos por a efervescência típica, encontramos todos os ingredientes necessários. Tudo ali é África. Desde a cor à confusão.<br />
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Contudo, ainda se encontra alguma herança portuguesa nas pastelarias, onde nos cruzámos com um pastel de nata. Um pouco diferente no sabor, mas inconfundível no aspecto.<br />
Sem dúvida uma marca que deixámos no mundo. <br />
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-2012873049260747342019-01-21T13:54:00.002+00:002019-01-21T20:21:00.450+00:00O Sabor de Paris<div>
<div style="text-align: justify;">Paris. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Deambulávamos pelas ruas. O Marais tinha acabado de entrar na nossa geografia.</span></div>
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Na procura do Memorial Shoah esbarrámos, quase literalmente, com uma fila. Chamou-nos a atenção a fila, mas sobretudo a vitrina, generosamente aberta para a rua, o que nos permitiu sem qualquer dificuldade ter acesso ao interior. Para além do enorme e vistoso lustre, tivemos contacto visual com os apelativos doces e pães. Automaticamente maravilhámo-nos também com o processo produtivo, possível de vislumbrar do exterior.</div>
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<a href="http://www.auxmerveilleux.com/home_en/">Aux Merveilleux de Fred</a>, indica a frente de loja. Aguardamos na fila para ter acesso ao maravilhoso. E não é que é mesmo maravilhoso o que esta <i>patisserie</i> nos tem para oferecer. Provámos, entre várias opções, o <i>Le Merveillex</i>. Trata-se de um bolinho delicado, elegante, saboroso e cheio de personalidade. Uma receita que encontra o equilíbrio perfeito entre o merengue, crocante na superfície e derretido no interior, e o <i>chantilly</i> suave e raspas de chocolate negro. É simples, mas singular. Sendo doce, apresenta uma leveza surpreendente.</div>
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Já na Île Saint-Louis, iniciámo-nos nos, considerados, melhores gelados de Paris, os <a href="http://www.berthillon.fr/">Berthillon</a>. Tangerina foi o sabor escolhido. Muito delicioso, de facto. Mas igualmente muito mal servido. Pena.</div>
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Ainda no campo dos doces, insistimos em entrar na <a href="https://www.laduree.fr/en/">Ladurée</a> dos Champs Elysées. Valente espera, de mais de 30 minutos, para entrarmos num dos <i>ex-libris</i> gastronómicos da cidade. A loja é bonita. A oferta é linda e deliciosa. O forte são os<i> macaron</i>, mas a oferta faz-se de outras coisas deliciosas. </div>
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Optámos por um sortido de <i>macaron</i>. Cada um melhor que o outro. No entanto, ficámos com pena de não termos lanchado por lá. A fila era outra.</div>
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Na Place de la Madeleine, onde se concentram um conjunto de lojas gourmet, conhecemos o mundo de <i><a href="https://www.patrickroger.com/">Patrick Roger</a></i>, um <i>chocolatier</i> artista. Esta é uma das várias lojas, todas lindíssimas, deste conceituado mestre do chocolate. Tudo inspira elegância, design e qualidade. Quando saboreamos os seus chocolates, momentaneamente tudo pára e apenas há espaço para um mundo deliciosamente bom.</div>
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Ao longo da nossa estadia fomos tropeçando em <i>patisseries</i> e <i>boulangeries</i>, essas nobres instituições francesas. Pelo, que os bolos, o <i>croissant</i> e a baguete foram fazendo parte da nossa dieta.</div>
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<span style="text-align: justify;">No campo dos salgados, destaque para as galette ao estilo Bretão que saboreámos no </span><span style="text-align: justify;"><i><a href="https://breizhcafe.com/fr/">Breizh Café</a></i> e no <a href="http://lepetitplougastel.fr/pt">Le Petit Plougastel</a>. Ambos têm uma oferta baseada em produtos de grande qualidade. No <i>Le Petit Plougastel</i> enveredámos também por um crepe doce de banana flamejada.</span><br>
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<span style="font-size: x-small;">Breizh Café</span></div>
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<span style="text-align: justify;"><span style="font-size: x-small;">Le Petit Plougastel</span></span></div>
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<span style="text-align: justify;">Destaque ainda para t<i>artare de boeuf</i>, um dos clássicos da cozinha francesa que saboreámos.</span></div>
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Se o assunto é comida, não pode faltar uma incursão à <a href="https://www.lagrandeepicerie.com/en/index">La Grande Épicerie de Paris</a>, o paraíso de qualquer gourmet. Neste imenso armazém comercial encontra-se uma imensa oferta de produtos alimentares, bebidas, utensílios de cozinha, bem como de banquinhas para degustar produtos exclusivos.</div>
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Uma viagem nunca fica completa se não sentirmos o ambiente vibrante dos mercados. Deliciámos-nos com a vida, cor, textura e oferta do <i>marché d'Aligre</i>, próximo da Bastilha, e do <i>marché de Belleville</i>. </div>
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<span style="text-align: justify;"><span style="font-size: x-small;">Marché d'Aligre</span></span></div>
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<span style="font-size: x-small; text-align: justify;">Marché d'Aligre</span></div>
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<span style="font-size: x-small;"> <span style="text-align: center;"> Marché de Belleville</span></span></div>
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<span style="font-size: x-small;">Marché de Belleville</span></div>
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Neste último, muito vibrante, entrámos na multiculturalidade tão presente em Paris, ou não fosse Belleville um dos bairros que desde sempre albergou as comunidades imigrantes, designadamente vindos do Norte de África, África sub-sahariana e China. Por momentos, sentimos que estávamos noutra parte do mundo, enquanto os vendedores, maioritariamente de origem imigrante, vendiam Portugal, o nome dado em grande parte do globo às laranjas. Reminiscências do importante papel dos portugueses nos inícios da globalização.</div>
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Também fruto da forte multiculturalidade presente em Paris, destaque para a experiência que tivemos na Grande Mesquita de Paris, onde saboreamos um chá e doces à moda do médio oriente. Uma vez mais, fomos temporariamente para outras coordenadas geográficas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7V1HF90bQ3e_vbz5I_PBBTS-R82r38SF_xeEEFlElQS5eai87621z2NN93NfNVZaKasryDX2thFvmS7aeKXVCoF1evQyRpJKUsYWBRjwDQZVJsM7x_BsNqYbjA3TCu7j4skjXWWtys0/s1600/IMG_7514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7V1HF90bQ3e_vbz5I_PBBTS-R82r38SF_xeEEFlElQS5eai87621z2NN93NfNVZaKasryDX2thFvmS7aeKXVCoF1evQyRpJKUsYWBRjwDQZVJsM7x_BsNqYbjA3TCu7j4skjXWWtys0/s640/IMG_7514.JPG" width="640"></a></div>
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Nas ostras ficámo-nos pelas do Henri Matisse, acompanhadas por Tulipas (Tulipes et huîtres sur fond noir, 1943).</div>
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<span style="font-size: x-small;">Tulipes et huîtres sur fond noir, Henri Matisse,1943</span></div>
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Na arte encontrámos muito mais comida, como o Arroz con Pollo (1981) do Jean-Michel Basquiat, as frutas tropicais do Gauguin e as maçãs e laranjas da natureza morta do Cézanne.</div>
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Paris faz-se de arte. De bem comer, de bem viver e de toda a restante que nos enche a alma.</div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-74949768891777811692018-12-18T09:48:00.000+00:002019-01-21T13:13:23.543+00:00A Sul<div>
O caminhar para o tempo frio, no caso o outono com feições de inverno e rapidamente a chegar a essa estação, é um percurso feito de dias mais minguados. Apesar de curtos, o intento de os viver permanece como no tempo quente.</div>
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Procura-se o calor de outras formas.</div>
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Fugir para sul nesta altura é ir ao encontro de uma serenidade e beleza ímpar.</div>
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Como é saboroso chegar a sexta-feira e trocar a azáfama da capital pelas paisagens vazias e, assim, ainda mais mágicas, da costa Alentejana. Sentir aquela ansiedade boa de imaginar como nos receberão as ondas na praia de S. Torpes. Nem sempre chegamos a tempo ou o mar se oferece para a primeira surfada do fim-de-semana. Mas com ou sem surf a alegria permanece, pois sabemos que no outro dia, o mar estará ali, no Malhão ou noutra praia qualquer para ser deslizado ou admirado.</div>
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Despedimo-nos do sol até ao último minuto. Vemo-lo a declinar, enquanto os seus últimos raios preenchem de laranja o rendilhado de rochas, que a maré vazia deixa a descoberto na praia do Farol.</div>
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Chegamos a casa. À casa dos dias de descanso e marcados por não haver pressa. Vila Nova de Milfontes é a nossa casa nestes dias vagarosos.</div>
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Deixamos as malas e logo saímos para as ruas silenciosas e vazias. Nesse percurso, enquanto o frio nos chega aos ossos, sentimos o cheiro a lareira que emana das casas nestes dias frios. Chegamos à Tasca do Celso e espera-nos a sua acolhedora lareira e a, sempre, deliciosa comida. Sarrajão com batata doce e carne de porco à alentejana são as nossas escolhas. Fechamos com a inigualável sericaia. </div>
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No outro dia o sol tímido da manhã entra pela janela do quarto. Na rua sente-se apenas um ligeiro movimento, muito diferente da intensa azáfama das manhãs de Verão, nas quais o mercado da Vila ganha uma grande dinâmica.</div>
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Minutos depois iniciamos o dia com uma ida ao mercado. Como adoro dali entrar. De ver a oferta das bancas dos peixes e das hortícolas. Como gosto de cumprimentar e ser reconhecida, como só os locais são, pelos vendedores das bancas.</div>
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Há percebes? Lingueirão? Que peixes o mar deu? E aquela rúcula selvagem que só ali conseguimos.</div>
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Certo é que há batata doce. É o tempo dela. E pão alentejano, que nunca falha.</div>
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Feitas as compras, o pequeno-almoço só está completo com um croissant de chocolate da Mabby, essa grande instituição da terra.</div>
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Feita a primeira refeição seguimos para a praia. Hora de surf. O mar está grande, vamos espreitar o inalcançável, até hoje, mar do Portinho? Ou seguimos para S. Torpes. Vence a última opção. Surf realizado e sorriso largo, descemos mais a sul para almoçar.</div>
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Se Lisboa tem o Ramiro, a costa alentejana tem a Azenha do Mar. Se é difícil arranjar mesa no Ramiro, é ainda mais complexo ter lugar na marisqueira da terra onde as ruas têm nomes de peixes.</div>
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A estratégia é chegar fora de horas. Não o fizemos tanto assim. Eram 14:15. À nossa frente estão 70 pessoas... Persistimos e no tempo de espera aproveitamos para passear sempre com o mar por perto. Duas horas depois estamos à mesa. Para almoçar e jantar, porque a comida é farta e sairemos a horas de ver o pôr do sol.</div>
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Investimos no arroz de marisco. Não vem recheado com as ovas de sapateira, como tivemos o privilégio de saborear em tempos, mas vem com este marisco, com mexilhões carnudos e deliciosos, gambas e berbigão. Generoso como sempre. No sabor e quantidade. Dá para repetir por quatro vezes.</div>
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Depois de nos despedirmos mais uma vez do sol, que se retira e nos deixa os laranjas antes do ocaso, o frio instala-se e regressamos a casa. Pela noite só há espaço para uma fruta e um chá. Bem como para um sono retemperador.</div>
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Amanhece e já com a digestão feita da refeição da véspera, fazemos a primeira refeição do dia e rumamos para uma manhã de surf numa praia mais pacata próxima de Porto Covo. Sessão mágica com mar em excelentes condições e sem a clássica multidão que assola as mais conhecidas praias portuguesas.</div>
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Dirigimo-nos a S. Torpes para nova sessão de surf.</div>
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Energia esgotada, vamos repor os níveis no Trinca-Espinhas, um restaurante clássico da praia de S. Torpes.</div>
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Ficamos pelo petisco. Favinhas com molho verde e choco frito. Que delícia. Ali, a olhar para o mar, enquanto os nossos pares continuam a desafiar as ondas, já começamos a sentir saudades do fim de semana. Mas deixamo-nos ficar, a sentir o sol quente que nos faz esquecer das temperaturas mais baixas.</div>
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Antes de voltarmos a Lisboa, damos um passeio pela praia e fazemos planos para o próximo fim de semana a sul. </div>
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Sonhar com esses momentos dá-nos força para enfrentar os dias de inverno que aí vêm.</div>
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É bom sentir que teremos sempre o sul.</div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-70550343960215005152018-12-05T08:54:00.001+00:002018-12-05T08:54:14.278+00:00Arménia<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Como foi possível constatar no post anterior, há alguns paralelismos gastronómicos entre os três países do Cáucaso. Porém cada um se destaca também por alguns aspectos particulares.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na Arménia regozijámo-nos com o delicioso pão adocicado <i>Gata</i>. Foi em Geghard, depois de vermos este mosteiro, património mundial da Unesco, que nos cruzámos com uma banca composta por esta iguaria. Como são de proporções avantajadas e não sabíamos se seria uma boa aposta<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">, decidimos comprar um quarto de um. Porém, depois de provarmos, bem nos arrependemos de não termos aviado um inteiro. Simplesmente delicioso.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em passeio pelo Sevan, o maior lago do Cáucaso e um dos lagos localizado em maior altitude do mundo, confirmámos que a Arménia ainda olha para o passado com saudade e continua a ter como grande amigo a Rússia, ou melhor a CCCP, que é como quem diz a URSS. Então não é que nos cruzámos com um gelado com esse nome e com o logótipo da foice e do martelo? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Apesar de o tempo não estar para gelados, mas mais para o gelado, não resistimos a regressar ao passado e deitarmos abaixo<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">, literalmente, a CCCP.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Também do lago Sevan, saboreámos, num dos restaurante da moda de Yerevan, a truta (<i>I</i></span><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">shkhan khoravats), </i><span style="text-align: justify;">considerada um dos pratos nacionais.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pela conturbada história política, a Arménia, apesar de ser um dos países mais antigos do mundo, por ter sido diversas vezes subjugado, não conformou uma identidade única, mas antes </span><span style="font-family: Arial, Helvetica, sans-serif;">foi absorvendo influência, mesmo de países rivais, situação com reflexos na gastronomia. Assim, é comum depararmo-nos com a cozinha Arménia ocidental, a qual apresenta um conjunto de influências da cozinha turca e do médio oriente. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Foi essa cozinha que experienciámos, entre outros locais, no </span><i>Anteb</i><span style="font-family: Arial, Helvetica, sans-serif;">, em Yerevan, onde chegou à mesa um pão em forma de balão, fininho e oco por dentro, <i>tabouleh</i>, <i>hummus</i>, <i>kibbeh</i></span><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: center;">, <i>d</i></span><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: center;"><i>olma</i> (arroz envolvido em folhas de vinha), </span><span style="font-family: Arial, Helvetica, sans-serif;">mas também <i>barbecue</i> de carne e de legumes, como beringela, pimento e tomate.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">O <i>barbecue</i> (</span><span style="text-align: justify;"><i>khoravats</i></span><span style="text-align: justify;">) tanto de carne como de vegetais, é muito típico e</span></span><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;"> é considerado o prato nacional da Arménia.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Para além da referida cozinha Arménia ocidental, existe também a variante </span><span style="font-family: Arial, Helvetica, sans-serif;">cozinha Arménia do Leste, a qual incorpora influências Russas e da Geórgia.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Mas algo distintivo é, o já referido</span><span style="font-family: Arial, Helvetica, sans-serif;">, lavash, o pão Arménio. É verdadeiramente singular e contém uma grande personalidade. É uma delicia saboreá-lo, mas também ver o bailado que é manusear este pão, por quem sabe, no mercado GUM.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Uma imagem também marcante, são as pessoas a transportarem este pão como se de um lençol acabado de dobrar se tratasse.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Os frutos secos e o café Arménio (<i>soorch</i>), a bebida mais popular da Arménia, são outras iguarias. O GUM é o local perfeito para adquirir estes produtos.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">E o <i>soorch</i> é a bebida ideal para acompanhar uma <i>baklava</i>, outro doce de origem turca, que é típico em vários países, nomeadamente na Arménia.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A</span><span style="font-family: Arial, Helvetica, sans-serif;">inda no campeonato das bebidas, os vinhos da vizinha Geórgia têm fama, mas a Arménia também tem uma importante produção vinícola. Fomos à adega do Hin Areni e fizemos uma prova de vinhos. Apesar do vinho tinto ser o mais distintivo, já que as uvas <span style="background-color: rgba(255, 255, 255, 0);">Areni beneficiam </span><span style="background-color: rgba(255, 255, 255, 0);">dos Verões quentes e Invernos duros, também há produção de </span>brancos e rosés. Pareceu-nos muito bem, assim como a paisagem das vinhas, as quais apresentam como pano de fundo as massivas montanhas, marcadas pela aridez e imponência.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Mas o que é mesmo famoso é o conhaque (</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>konyak</i>) </span><span style="font-family: Arial, Helvetica, sans-serif;">Arménio, cuja marca mais famosa apresenta o nome do bíblico monte Ararat. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">A fama vai além fronteiras, fazendo sucesso na Rússia e na Geórgia, mas também entre figuras históricas célebres. Ao que parece Winston </span><span style="background-color: rgba(255 , 255 , 255 , 0);">Churchill preferia este ao <i>cognac</i> francês, pelo que, ao que consta, Estaline costumava enviar-lhe <i>konyak</i> Ararat.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Da Arménia para além de tudo o já referido, registo para a alta qualidade dos produtos locais, sejam as frutas ou os vegetais, os quais crescem em pequena escala e sem pesticidas. Vantagem de se ser um país pequeno e, ainda, pouco aberto ao resto do mundo.</span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-71116795840501270732018-08-10T13:38:00.000+01:002018-11-05T09:13:54.936+00:00Sabores do Cáucaso<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: justify;">“</span><i style="text-align: justify;">Aqui estamos nós
sentados, os representantes dos três mais importantes povos do Cáucaso: uma
geórgica, um muçulmano e um arménio. Nascidos sob o mesmo céu, sustentamos pela
mesma terra, diferentes e, no entanto, idênticos...como as três identidades de
Deus. Ao mesmo tempo europeus e asiáticos, recebendo e transmitindo tudo o que
vem do Ocidente e do Oriente</i><span style="background-color: white; text-align: justify;">”.</span></span></div>
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<span style="background: white; font-family: "arial" , "helvetica" , sans-serif;">Quem faz esta reflexão é o personagem arménio, de seu nome
Nachararjan, no livro nacional do Azerbaijão, “Ali e Nino”, de Kurban Said.<o:p></o:p></span></div>
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<span style="background: white; font-family: "arial" , "helvetica" , sans-serif;">Foi isso que sentimos na nossa viagem ao Cáucaso, na qual
explorámos a Arménia, Geórgia e Azerbaijão. Muitas diferenças, nomeadamente
religiosas, mas também muitas similitudes. Um pé a Ocidente e outro a Oriente.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background: white;">Nesta região que vai do Mar Negro ao Mar Cáspio e que é
frequentemente considerada o limite sudeste da Europa com a Ásia, a cultura
gastronómica presente nos três países que visitámos assimilou muitas influências, tanto a Ocidente como a Oriente, e </span><span style="background-color: white;">cruza-se em muitos pontos.</span></span></div>
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<span style="background: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">O pão, ainda que com diferenças, é um elemento central em
qualquer mesa da Arménia, Geórgia e Azerbaijão. Na Arménia o <i>lavash</i> é omnipresente.
Este pão, feito de finas camadas, parece um lençol que se vai dobrando como
quem o quer arrumar numa gaveta…mas é bom demais para ficar engavetado. A
arrumar, e bem, é na barriga.</span><span style="font-family: "arial" , sans-serif; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="background: white; font-family: "arial" , "sans-serif";">No mercado GUM, em Yeravan, é um deslumbre ver as mulheres a
fazerem esta preciosidade. Parece um bailado. Estica de um lado, hidrata do outro, dobra noutro canto.<o:p></o:p></span><br />
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<span style="background: white; font-family: "arial" , "helvetica" , sans-serif;">Mas não só de lavash se faz a cultura do pão na Arménia. No GUM encontram-se outras variedades de pão. </span></div>
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<span style="background: white; font-family: "arial" , "helvetica" , sans-serif;">Na Geórgia o pão chama-se puri e tem várias variantes, tonis
puri, shotis puri e khachapuri. Sobre este último falarei noutro post.</span></div>
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<span style="text-align: justify;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "arial" , "helvetica" , sans-serif;">E encontra-se em qualquer esquina, como nesta padaria em Tbilisi.</span></span></div>
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<span style="background-color: white; font-family: "arial" , sans-serif; text-align: justify;">O pão é de tal forma sagrado e abençoado que, no Azerbaijão,
quando já impróprio para consumo, não é colocado no chão com o resto do lixo,
mas antes colocado pendurado numa árvore ou gancho. Por outro lado, neste país,
comer pão com alguém é selar um vínculo de amizade.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">A melancia é uma fruta sempre presente nos três países. À mesa, nos mercados, nas ruas, em qualquer situação.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Como em, Goshavank, no norte na Arménia, onde um velho Lada é a melhor vitrina</span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nas frondosas bancas do mercado GUM, na capital Arménia.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em Mestia, a porta para a belíssima região montanhosa de Svaneti, na Geórgia.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mas também numa rua de Sheki, no Azerbaijão, acompanhado do também muito presente melão.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Até na arte a melancia e o melão estão representados.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Veja-se a representação destes frutos no estonteante interior do Palácio de Inverno em Sheki, no Azerbaijão.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Interior do Palácio de Inverno, Sheki</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Esta representação artística também integra o pepino, que, a par do tomate, está em qualquer salada que venha para a mesa, bem como em qualquer banca na rua ou mercado.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Almoço em Ushguli</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Venda de rua em Sheki</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Estes dois frutos são também comuns ao pequeno-almoço, como no generoso que nos foi servido na guesthouse onde ficámos em Mestia, Geórgia.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A romã é o fruto nacional da Geórgia e Arménia, pelo que também está representada na arte e em vários pratos, saladas e <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">nos sumos. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Pormenor do mural <i>Renascimento da Arménia</i>, de Grigor Khanjyan</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Porém, à época da nossa viagem ainda não era a época deste fruto, que se encontrava a amadurecer na árvore. Ainda assim, bebemos um sumo em Tbilisi e comemos algumas saladas com as sementes da romã.</span></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "arial" , "helvetica" , sans-serif;">A beringela é também um dos elementos gastronómico muito presentes, ao ponto de termos degustado quase todos os dias um prato com este ingrediente, que muitos chefs consideram desafiador trabalhar, pelo sabor neutro que apresenta.</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "arial" , "helvetica" , sans-serif;">Os georgianos conseguiram criar algo muito entusiasmante, o <i>badrijani nigvzit</i>. Trata-se de um prato composto de fatias de beringela com pasta de noz e alho, que veio a revelar-se um dos nossos favoritos.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A noz, bem como outros frutos secos, são também uma constante.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A <span style="background-color: rgba(255 , 255 , 255 , 0); font-style: italic; text-align: center;">churchkhela </span><span style="background-color: rgba(255, 255, 255, 0); text-align: center;">é um símbolo na Arménia e Geórgia. Trata-se de um elemento alongado, como uma linguiça, com noz envolvida por um caramelo feito a partir do sumo da uva ou de romã.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Entrar nos mercados locais é entrar numa viagem pelo mundo dos frutos frescos, uma delícia ao paladar e ao olhar. O sabor daqueles alperces secos do mercado GUM, em Yerevan, não nos sai da cabeça.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Taza Bazaar, Baku</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Taza Bazaar, Baku</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As compotas são também uma constante. Nos mercados, à mesa, nos sumos. Sim, nos sumos. É um clássico por estas coordenadas fazer-se sumos com parte da compota. Para quem gostar de bebidas doces é o máximo. Não virei fã.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Taza Bazaar, Baku</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Taza Bazaar, Baku</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quando deambulamos pelas estradas do Cáucaso, no meio de paisagens maravilhosas, por vezes a única presença humana evidente são as caixas de produção de mel. Em algumas situações marcam mesmo a paisagem.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O produto final, engarrafado, encontramos inúmeras vezes à venda à beira e nos mercados.</span></div>
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<span style="background-color: white; font-family: "arial" , sans-serif; font-size: x-small; text-align: justify;">Frascos de mel no Taza Bazaar, Baku</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Por fim, os <i>kebabs</i> e os <i>barbecues</i> de carne de cordeiro, vaca, porco e galinha são uma adoração em todo o Cáucaso.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Num momento de encontro entre amigos este momento nunca faltará. Connosco também não faltou.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Kebab em Yerevan</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSE2-uHNSvsaXqLolFlA5gCOZU6VJsgx1wYf6LWrNnFEOTj0ncp-oyARNFxcQ35NXZGCEqUiV81FaFHrCzOugphwLNQSJS6DyfvXXSmTf9JgMN-RmUUjfIqYHL27L9584P-_aKdEWQXk/s1600/IMG_4697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSE2-uHNSvsaXqLolFlA5gCOZU6VJsgx1wYf6LWrNnFEOTj0ncp-oyARNFxcQ35NXZGCEqUiV81FaFHrCzOugphwLNQSJS6DyfvXXSmTf9JgMN-RmUUjfIqYHL27L9584P-_aKdEWQXk/s640/IMG_4697.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Barbecue em Mestia</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Feita uma viagem pelas semelhanças gastronómicas dos três países, de seguida faremos uma viagem individual às especificidades de cada um. A ordem da viagem por aqui será a mesma da que fizemos. Entraremos pela Arménia, deslocaremo-nos para Norte, para a Geórgia, para, por fim, irmos para nascente, para o Azerbaijão, onde terminaremos a nossa viagem nas margens do Mar Cáspio.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Neste caso a ordem não é "Apertem os cintos!", mas antes "Alarguem os cintos!".</span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-89798591913545212862018-04-26T09:02:00.003+01:002018-04-30T09:43:43.834+01:00Bilhete Gastronómico: Holanda<div class="MsoNormal">
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Oito dias pela Holanda.
Percorremos a pé 134 km. É o que nos diz a aplicação do telemóvel. </span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Que eu saiba não há nenhuma aplicação que nos dê a frequência
com que mastigamos. Porém, asseguro, mastigámos bem pela terra das tulipas e dos moinhos. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">A Holanda não é dos países com maior destaque no que diz respeito à
cena gastronómica, mas tem ofertas que valem a pena descobrir.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Na verdade destaca-se mundialmente pelos seus queijos (Gouda, Edam). Contudo, por ser dos poucos alimentos que não suporto, este capítulo não tem espaço aqui. Pronto, há espaço para uma fotografia. Só porque não se faz acompanhar do cheiro.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nas nossas incursões gastronómicas experienciámos tanto <i style="text-align: justify;">fine
dinning</i><span style="background-color: white; text-align: justify;"> como </span><i style="text-align: justify;">street food</i><span style="background-color: white; text-align: justify;">.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fomos à procura da tradição, mas também das novas tendências.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A tradição encontrámos sobretudo na rua e em estabelecimentos
simples.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Da comida de rua deliciámo-nos com as incontornáveis
<i style="color: #222222; text-align: justify;">stroopwafel</i><span style="background-color: white; color: #222222; text-align: justify;">, as tradicionais bolachas de caramelo. Regalámo-nos com as
originais (na </span><a href="http://originalstroopwafels.com/?lang=en" style="text-align: justify;">Original Stroopwafel</a><span style="background-color: white; color: #222222; text-align: justify;"> no mercado Albert Cuymarkt em Amesterdão), feitas no momento, cujo caramelo insiste em escorrer para a nossa
mão e nos presta a figuras pouco aceites nas condutas dos bons modos. </span></span></div>
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<span style="line-height: 107%;"><span style="background-color: white;">Deliciámo-nos também com as já feitas. Não nos põem a lamber os dedos,
literalmente, mas são igualmente saborosas. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 107%;"><span style="background: white;">Também no capítulo dos doces de rua, fizemos uma investida
nas <i>poffertjes</i>, as mini panquecas doces, que podem ter diversas coberturas.</span></span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">O <i>haring</i>, simples ou em sanduíche, foi a maior revelação.
Arenque cru em salmoura, cebola e pickles. Adorei. Simples, mas cheio de
personalidade. O Volendammer Vishandel e o mercado Albert Cuymarkt são dois
óptimos locais para provar este<i> snack</i> tradicional.</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">As bitterballen são outro <i>snack</i> muito popular na Holanda. São croquetes
de carne ou camarão comidos a solo ou no pão. D</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">eliciosos. Não conseguimos
experimentar os da </span><i style="font-family: arial, helvetica, sans-serif;">Patisserie Holtkamp</i><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">, considerados dos melhores, mas tivemos a experiência tanto
isoladamente, com um toque de mostarda, como no pão.</span></div>
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<span style="background: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 107%;">O Broodjeszaak't Kuyltje</span><span style="font-family: "arial" , "helvetica" , sans-serif;">,
no centro de Amesterdão, é daqueles locais que me conquistam de imediato. Sítio
simples, mas que tem o essencial. A especialidade são as sandes caseiras feitas
com produtos de grande qualidade, sejam queijos ou enchidos. Devorámos a sanduíche de pastrami com pickles. Uma delícia.</span></div>
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<span style="background: white; line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Em Joordan, também em
Amesterdão, no <i>Swieti Sranang</i> comemos a <i>broodje pom</i>, sanduíche do Suriname de
frango picante. <i>Pom</i> é um prato português-judaico que foi introduzido no
Suriname pelos donos das plantações de café e açúcar. Como o Suriname foi colónia holandesa até 1975, encontram-se inúmeras propostas gastronómicas deste país. Alguma dessa oferta vem associada a Java (ilha da Indonésia), isto é, com frequência vimos restaurantes suri-javaneses. Inicialmente questionámo-nos da razão, atendendo à distância geográfica entre ambos e, por fim, percebemos que uma parte significativa da população do Suriname é composta por pessoas de origem javanesa, descendente dos escravos provenientes das antigas Índias Orientais Holandesas, o que corresponde à actual Indonésia.</span></span></div>
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<span style="background: white; line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Também em Joordan, bem próximo, no <a href="http://www.papeneiland.nl/pt/">Café Papeneiland</a>, deliciámo-nos com a melhor tarte de maçã da viagem. Alta, generosamente preenchida de tiras grandes de maçã, massa perfeita, doçura no ponto. Soberba.<span style="color: #222222;"><o:p></o:p></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 107%;">Em Roterdão, no <a href="http://tante-nel.com/">Tante Nel</a>, imbuímo-nos do
espírito muito holandês da batata frita. Este estabelecimento tem a curiosa associação entre
batata frita e gin.<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 107%;">As batatas, fritas na hora, apresentaram-se grandes e com fritura irrepreensível. Ganhando mais personalidade com a maionese de trufas.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background: white; line-height: 107%;">Para além do Suriname, a Holanda na sua história teve outras</span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 107%;"> </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 107%;">colónias, como as já falada </span><span style="background-color: white;"><span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">Índias Orientais Holandesas, ou seja, a Indonésia. </span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 107%;">Esse passado colonial reflecte-se </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 107%;">na gastronomia
presente no país. Assim, no <a href="https://www.kantjil.nl/">Kantjil & De Tijger</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> fizemos uma viagem à culinária
indonésia.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ainda na componente tradição, mas no capítulo das bebidas, fizemos a nossa iniciação à Jenever no <a href="http://wynand-fockink.nl/">Wynand Fockink</a> A jenever, também </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">conhecida como o Gin Holandês,</span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "arial" , "helvetica" , sans-serif;"> é uma bebida feita à base de zimbro e é muito popular na Holanda, assim como na Bélgica.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;">É tradicionalmente servida num copo em formato de tulipa e pode ser bebida no seu estado puro ou em licor aromatizado. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background: white; line-height: 107%;">De acordo com as tendências urbanas actuais, tanto Amesterdão como Roterdão, apresentam mercados, reconvertidos a partir de edifícios anteriormente com outros usos, com comida do mundo, mas também local e biológica. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background: white; line-height: 107%;">O <a href="http://foodhallen.nl/">Foodhallen</a>, reconvertido a partir de um espaço utilizado até 1996 como garagem de eléctricos da cidade, é a resposta de </span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Amesterdão a essa tendência. Fica localizado no fantástico complexo cultural De Hallen no bairro Out-West, que para além do Foodhallen, um mercado de comida coberto, apresenta cinema, hotel, biblioteca, espaço de exposições e lojas.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: x-small;">Bar do Kanarie Club, no Foodhallen</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Neste espaço, bonito, podemos dar a volta à gastronomia do mundo. Por ali há propostas de quase todos os cantinhos do nosso planeta. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: white;">Roterdão apresenta, desde 2014, o </span><span style="background-color: white;"><a href="https://markthal.klepierre.nl/">Markthal</a>, magnífica e colossal obra arquitectónica da autoria do atelier MVRDV.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEjfB2s9DmW4OeirjriDU_WKveCCrxcgXBphyphenhyphenriJ7bMzlbpf9iIJXVKgYBQoGIcrwdmCQ74YinMp3YzqRBCgakKxQjnAhSn_K70m_AKXiF1CzIY-Hrht0FQp0RHdFHavpQfThOutfpgk/s1600/IMG_3058+-+C%25C3%25B3pia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEjfB2s9DmW4OeirjriDU_WKveCCrxcgXBphyphenhyphenriJ7bMzlbpf9iIJXVKgYBQoGIcrwdmCQ74YinMp3YzqRBCgakKxQjnAhSn_K70m_AKXiF1CzIY-Hrht0FQp0RHdFHavpQfThOutfpgk/s640/IMG_3058+-+C%25C3%25B3pia.JPG" width="640" /></a></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Junto à estação Blaak e do maior mercado ao ar livre da Holanda, foi construído o que passou a ser o maior mercado coberto do país. Num edifício em forma de arco são combinadas diversas funções. Enquanto no interior, altamente colorido, existe um mercado de produtos frescos e uma praça de alimentação, na parte exterior do arco congrega-se a função de habitação.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Também em Roterdão, na península de Kadendrecht, encontra-se o <a href="http://www.fenixfoodfactory.nl/en/about/">Fenix Food Factory</a>.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">De pequena escala e implantado num antigo armazém portuário, podemos disfrutar de comida artesanal e produtos locais.</span></span><br />
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<span style="color: #222222; font-family: "arial" , sans-serif;">No campeonato do </span><i style="font-family: arial, sans-serif;">fine dinning</i><span style="color: #222222; font-family: "arial" , sans-serif;"> tivemos três experiências, duas em Amesterdão, no <a href="http://choux.nl/">Choux</a> e no <a href="http://www.gutsglory.nl/en/">Guts and Glory</a>, e a outra em Roterdão, no estrelado Michelin <a href="https://fgfoodlabs.nl/en/">FG Food Labs</a>.</span></div>
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<span style="font-family: "arial" , sans-serif; line-height: 107%;">O </span><span style="font-family: "arial" , sans-serif; line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 17.12px;"><span style="background: white;">Choux revelou-se uma excelente aposta, na verdade a melhor das três. Orientado para uma cozinha que valoriza os produtos locais e da época, é um espaço muito agradável, descontraído, mas com uma cozinha de muita qualidade.</span></span></span></div>
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<span style="font-family: "arial" , sans-serif; line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 17.12px;"><span style="background: white;">Optámos pelo menu de 3 pratos (38€), os quais podem ser escolhidos a partir de um conjunto deles.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Lula, sumo de tangerina, alcaparras fritas e maionese de misu</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Barriga de leitão, espuma de trufa e creme de ervilha</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyo55MKkxR374GyZekndj7JFpIu12oz3e9uosLta3FWOsOQQ32LjE2mk1axKCrc5j8rTbwCwdaB1hRRg9qtYrJnmPI2VOsdDnKtlCUul_NhrgVEWoFN85FHlnGFc1S3tB41UMU3wmL1qE/s1600/IMG_2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyo55MKkxR374GyZekndj7JFpIu12oz3e9uosLta3FWOsOQQ32LjE2mk1axKCrc5j8rTbwCwdaB1hRRg9qtYrJnmPI2VOsdDnKtlCUul_NhrgVEWoFN85FHlnGFc1S3tB41UMU3wmL1qE/s640/IMG_2503.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Prato de vegetais: Alcachofra de Jerusalém, abóbora, vegetais amargos, avelã</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Granizado de rosa e pistácio em diversas texturas</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">O </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><i>Guts and Glory</i> é um restaurante irreverente de dois amigos. A filosofia do restaurante é oferecer menu surpresa orientados por capítulos. De cerca de 2 em 2 meses verifica-se uma mudança de capítulo. Apanhámos o 12º capítulo, apelidado de "Best of", pois corresponde a uma seleção dos melhores pratos dos capítulos anteriores (1º Frango; 2º Peixe; 3º Beef; 4º Porco; 5º Vegetais; 6º Itália; 7º América Latina; 8º Clássicos Franceses; 9º Japonês; 10º Espanha; 11º Cozinha Holandesa).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Gaspacho verde, mini pizzas e proposta do Suriname</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGzf9Muhyphenhyphen1BnoB8h9SrxLuqkq58ComkMeiyIcUfMv2xueeWBIaMecMY2Wp0zxyeXiLbCvBDdbVhGurISneazTk-t7umOLIRTrtInHZ71kXUm58JQPLPsQMVP0MQXdFqLV57rn54QsCGs/s1600/IMG_2747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGzf9Muhyphenhyphen1BnoB8h9SrxLuqkq58ComkMeiyIcUfMv2xueeWBIaMecMY2Wp0zxyeXiLbCvBDdbVhGurISneazTk-t7umOLIRTrtInHZ71kXUm58JQPLPsQMVP0MQXdFqLV57rn54QsCGs/s640/IMG_2747.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Espargos, ovo e maionese de trufa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Dourada em molho de cabeça de camarão (creme de marisco)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Mistura de cogumelos com creme de trufa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Gelado de baunilha, crocante de avelã e frutos secos</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Em Roterdão, no </span><a href="https://fgfoodlabs.nl/en/" style="font-family: arial, helvetica, sans-serif; text-align: justify;">FG Food Labs</a><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">, restaurante com uma estrela Michelin do chef Francois Geurds, tivemos uma experiência agridoce.</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Situado num antigo túnel de uma estação de comboios, na Hofbogen Rotterdam, este restaurante localiza-se num espaço muito bonito, apresentou uma comida deliciosa, mas acompanhado de um péssimo serviço.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPTxOykXrb9qPgvhEGVEMAwIWsIMlWqNVlRMrN6afWXOB_34UlvYzrVlkGaLwERT88YmTKiye__G6jKs8yS2Vi6tcoKhW7JOsDbcMMtFo3WFbQCH-FIvL1APIE7JXEssHnCJ_bXQq414/s1600/IMG_2898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPTxOykXrb9qPgvhEGVEMAwIWsIMlWqNVlRMrN6afWXOB_34UlvYzrVlkGaLwERT88YmTKiye__G6jKs8yS2Vi6tcoKhW7JOsDbcMMtFo3WFbQCH-FIvL1APIE7JXEssHnCJ_bXQq414/s640/IMG_2898.JPG" width="640" /></a></div>
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<span style="background-color: white; text-align: justify;"><span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">Optámos pelo menu de 4 pratos e ao longo da noite, longuíssima para o número de propostas apresentadas, enquanto esperávamos pelo próximo prato, já sem o palato do anterior, tal o tempo de demora entre pratos, observámos o desnorte entre a equipa.</span></span></div>
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<span style="background-color: white; text-align: justify;"><span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">À parte esse desconforto e centrando-nos na comida, sem dúvida que tivemos uma óptima refeição.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Appetizer com pimenta rosa e sal em bruto para ralar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Simulação de tarte de maçã com foie gras com sabor à mesma fruta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Salmão com ovo de codorniz</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgsdQqFng32mQVgThYvmzvNGoHUO5llf92zIzNNfVw5zxwciJWoF2UIKUL_YH8Tdg8hY2CpY4MoxLKN9WuRYE8VO9HLp7L4UO_43SArp5VjrX3NMpVqCwz81hGOo4TYp8-SR6w3DwyLk/s1600/IMG_3079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgsdQqFng32mQVgThYvmzvNGoHUO5llf92zIzNNfVw5zxwciJWoF2UIKUL_YH8Tdg8hY2CpY4MoxLKN9WuRYE8VO9HLp7L4UO_43SArp5VjrX3NMpVqCwz81hGOo4TYp8-SR6w3DwyLk/s640/IMG_3079.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Peixe com chouriço espanhol, trufas e legumes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ksfN3mSm6GcddO3vm4Tnvsm09ngWCjCt8JFU4AVupGtNeI7yEnXppBngeIBbJAmEdjHzaN92UTXfzd4Fuz65guuJiFmstjQ0-QITb9V1PZuOROuTKPGYLlR0B3Kxv70W8mvL6LVyzOw/s1600/IMG_3080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ksfN3mSm6GcddO3vm4Tnvsm09ngWCjCt8JFU4AVupGtNeI7yEnXppBngeIBbJAmEdjHzaN92UTXfzd4Fuz65guuJiFmstjQ0-QITb9V1PZuOROuTKPGYLlR0B3Kxv70W8mvL6LVyzOw/s640/IMG_3080.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Experiência de laboratório: mistura de ervas sobre azoto líquido gelado, mexida com almofariz e colocada por cima uma bola de gelado de limão</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Prato anterior acompanhado com tofu com cogumelos e puré de batata doce e espuma</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Prato de carne: beef com vegetais</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4uB6Us08KyTHbAY7Rz67aXpno3h6LSVVKyHzorm8Ip2fjojBi26vpgaHe9C-9998L1OLxy3z9d8fsEUnVlI5JhSJ-TzJqQR42SGLiLSZi5WVWxfJaZ15xFKXHIfugzo8kYQ6xzXmLoM/s1600/IMG_3089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4uB6Us08KyTHbAY7Rz67aXpno3h6LSVVKyHzorm8Ip2fjojBi26vpgaHe9C-9998L1OLxy3z9d8fsEUnVlI5JhSJ-TzJqQR42SGLiLSZi5WVWxfJaZ15xFKXHIfugzo8kYQ6xzXmLoM/s640/IMG_3089.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sobremesa: Macadamia, gelado de baunilha e azeite Masia el Altet</span></div>
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<span style="color: #222222; font-family: "arial" , sans-serif; line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 17.12px;"><span style="background: white;"><br /></span></span></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Da Holanda, na memória, trouxemos todas estas experiências gastronómicas e viemos com outra riqueza.</span></span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-87947614170850366222017-11-03T14:12:00.000+00:002017-11-06T08:46:02.391+00:00Sicília em Sabores<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;">Um lugar onde se come brioche com gelado só pode
ser especial.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TxkAwP0Xc0suCkMJ8bI5pFk_VgCiiqed4_BzSNc10OqOLw2ZMy4YZT_5NQ9rZz7DNHWncKRSTYcit_V3baBwFvf3QaHVcM7XuIyY7Sx0b8GBXYTThXKOeq-XdxGWqEVYHmcngLngu3M/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TxkAwP0Xc0suCkMJ8bI5pFk_VgCiiqed4_BzSNc10OqOLw2ZMy4YZT_5NQ9rZz7DNHWncKRSTYcit_V3baBwFvf3QaHVcM7XuIyY7Sx0b8GBXYTThXKOeq-XdxGWqEVYHmcngLngu3M/s640/IMG_0426.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Se ainda acrescentarmos toda a outra oferta que
apresenta, a confirmação de quão especial torna-se ainda mais firme.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;">É a Sicília, esse lugar especial. A Sicília que,
embora uma ilha, é feita de uma intensa pluralidade e constitui-se como uma
encruzilhada cultural, fruto das diversas influências históricas que foi tendo
ao longo dos anos, mas também da sua localização geográfica entre a Europa e
África.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">Podemos equivaler a gastronomia e a personalidade de um povo. Há quase
uma analogia directa. Neste caso, a comida típica siciliana não é feita de
ingredientes ricos, nem tão pouco é delicada e elegante, mas antes rústica, excessiva,
intensa, gulosa e, para os padrões atuais, pouco saudável. <o:p></o:p></span><br />
<span style="font-family: inherit;">Os fritos imperam. Os doces também. Mas há também todo um conjunto de
outras opções.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">Uma grande parte das iguarias da culinária siciliana é comida de rua.
Faz-se e come-se na rua, no meio da azáfama tipicamente siciliana. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfUWsnjuktWq5VrwtAT1UwYe1p5dNnGbQa-Fh-lWOf9-777xuzrLqkZ3d49UmWJsc4puofBkCih_6lRGVlnKRGMHlWAwaFuIicuKX4X0WJF0qAioCVlS8gBHkf2zqAu90SWzv_3jRDX0/s1600/IMG_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfUWsnjuktWq5VrwtAT1UwYe1p5dNnGbQa-Fh-lWOf9-777xuzrLqkZ3d49UmWJsc4puofBkCih_6lRGVlnKRGMHlWAwaFuIicuKX4X0WJF0qAioCVlS8gBHkf2zqAu90SWzv_3jRDX0/s640/IMG_0537.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">Mercato Il Capo, Palermo</span></div>
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<span style="font-family: inherit;">Dentro dessa comida e inserida no capítulo dos fritos e gordura encaixam-se
as <i>arancini</i>, que são bolas de arroz
fritas recheadas com ragù, tomate e vegetais. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsK4HURDW-Dn2-A8FxXLbe0nE_GrYeinJ9BON4fXSnHzCXEtMklT2x0R3r0pyIvD_Fi5kFdK2Fy5bYlcbvLxSi8p0kEvVtwBDdCOYNWegsVBc7akBSqMQcbIsnfEp8AlbT_ykAVemdhLQ/s1600/IMG_0585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsK4HURDW-Dn2-A8FxXLbe0nE_GrYeinJ9BON4fXSnHzCXEtMklT2x0R3r0pyIvD_Fi5kFdK2Fy5bYlcbvLxSi8p0kEvVtwBDdCOYNWegsVBc7akBSqMQcbIsnfEp8AlbT_ykAVemdhLQ/s640/IMG_0585.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Este é a versão clássica, pois é
também possível saborear reinterpretações com os mais variados recheios, tais
como com cogumelos, peixe-espada, gambas, pistáchio, vegetais, entre muitos outros.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWslcuAP1YjbjTdwYcjClwpL9vuzYl7Hk6wwlIM2qXeR_YH2M5J92LuUn3nrm0Osqz9wOVFrHk9ye2v0srcnPfmbOY1mttVTeRZbj_ROUOHdVtcxEUnKaK7A6yqy_c8ItPBX9773IWlxU/s1600/IMG_0431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWslcuAP1YjbjTdwYcjClwpL9vuzYl7Hk6wwlIM2qXeR_YH2M5J92LuUn3nrm0Osqz9wOVFrHk9ye2v0srcnPfmbOY1mttVTeRZbj_ROUOHdVtcxEUnKaK7A6yqy_c8ItPBX9773IWlxU/s640/IMG_0431.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">Arancini de gambas e pistáchio</span></div>
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<span style="font-family: inherit;">Ainda nos incentivadores dos níveis de colesterol e disponíveis nas
ruas, nomeadamente de Palermo, entram o <i>crocchè</i>,
croquetes de batata com mozzarela; as <i>pane
e panelle</i>, uma barritas de milho frito nativas de Palermo, que podem ser
comidas isoladamente ou no pão; </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nJpY9SP5lCvY20YGtwpc5j727KydsnCGEgljVn6QM7UyHynnkXHrCWBsw7Pg8znt6Ymi7FBpUns_rtzTpAu3dGXtjcsJMnVsRJ3AAUZUz8bYUxBqC02Ka38FyNRK4PH_HOl3ih5Av6o/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nJpY9SP5lCvY20YGtwpc5j727KydsnCGEgljVn6QM7UyHynnkXHrCWBsw7Pg8znt6Ymi7FBpUns_rtzTpAu3dGXtjcsJMnVsRJ3AAUZUz8bYUxBqC02Ka38FyNRK4PH_HOl3ih5Av6o/s640/IMG_0375.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvFf9PhJ4Yur_eDXDpGmPj4N35HZYETbGLonudNuX9ak2HIgsYoGogZnkGgslXragkAd_Ll0T6ZrG9tII7_hhvtfoqx4MjnyBQqf-nDpt464HqBv8o2mCA7rMw1muhgBimgLYjsR-91Q/s1600/IMG_0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvFf9PhJ4Yur_eDXDpGmPj4N35HZYETbGLonudNuX9ak2HIgsYoGogZnkGgslXragkAd_Ll0T6ZrG9tII7_hhvtfoqx4MjnyBQqf-nDpt464HqBv8o2mCA7rMw1muhgBimgLYjsR-91Q/s640/IMG_0473.JPG" width="640" /></a><br />
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<span style="font-size: x-small;">Pane e panelle no Friggitoria Chiluzzo, na Piazza della Kalsa em Palermo</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); text-align: center;"><br /></span>
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<span style="font-family: inherit;">as </span><i style="font-family: inherit;">sfincione</i><span style="font-family: inherit;">,
as pizzas de Palermo, altas, com azeite, queijo caciocavallo, tomates e cebola,
as quais por vezes têm também anchovas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaPbANiRKXNPqjX_lzIsk6Tcdo1z2vpgeTynUaAFkCAZANcr44dOxPJ06Zs5Q-Svu0MlxyGbq1OgYl-BaruNMmTOd4yXQzcY2BPw-fGqlcq28q6O5nP-VLhnE6RMBQvA78HeVlzriGMc/s1600/IMG_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaPbANiRKXNPqjX_lzIsk6Tcdo1z2vpgeTynUaAFkCAZANcr44dOxPJ06Zs5Q-Svu0MlxyGbq1OgYl-BaruNMmTOd4yXQzcY2BPw-fGqlcq28q6O5nP-VLhnE6RMBQvA78HeVlzriGMc/s640/IMG_0608.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"></span></div>
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<span style="font-family: inherit;">Ainda no mesmo campeonato, mas para corajosos (não ascendi a esse
nível), o <i>pani ca meusa</i>, isto é,
sanduíche de baço e pulmões de vaca mergulhados em banha de ebulição. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BHpyT8qU0WDHyFrW8FhhYWcpOSD0nMXfhMB9DfrLsNjVJ9j4BK00K7QzaKqqfs0nQOPAyecwLwT56t-vGoWj_Gpu0XajqRaoq4STEEUjciQZGZbRZfhZPhJsbem2Qh-SmrfPJmAtWLY/s1600/IMG_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BHpyT8qU0WDHyFrW8FhhYWcpOSD0nMXfhMB9DfrLsNjVJ9j4BK00K7QzaKqqfs0nQOPAyecwLwT56t-vGoWj_Gpu0XajqRaoq4STEEUjciQZGZbRZfhZPhJsbem2Qh-SmrfPJmAtWLY/s640/IMG_0540.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"></span></div>
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Um dos locais mais clássicos para saborear todos estes clássicos de rua, bem como a cozinha popular, é a <a href="http://www.anticafocacceria.it/">Antica Focacceria S. Francesco</a>, na belíssima Piazza S. Francesco D' Assisi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5MDGRwfyquPcbvTfqtv8rywLmjUtYnSrnRTnjbyop81Y_3RDR6k86-3IQex2aZusQeTnBC4vjYMAQB5V89Ll6MLtVK_NhyphenhyphenJME4IKGtJp0uwy4TiN53SRdAzG2gZ1Bh2dEbv7GWLlpdc/s1600/IMG_0439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5MDGRwfyquPcbvTfqtv8rywLmjUtYnSrnRTnjbyop81Y_3RDR6k86-3IQex2aZusQeTnBC4vjYMAQB5V89Ll6MLtVK_NhyphenhyphenJME4IKGtJp0uwy4TiN53SRdAzG2gZ1Bh2dEbv7GWLlpdc/s640/IMG_0439.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W9ajRJPjgkCJF2oOkJG-w1elLpeYeKbwWSgcT5OblRMuM3r_S9FfAAFs8fsMi5x6Kod1iw3O8jcdrIsDVYfr1j4zgLjcnro15Lb0eMEC_IxE3hzSLVHVs2jwIlD9DxrMBxu1c51zYkw/s1600/IMG_0437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W9ajRJPjgkCJF2oOkJG-w1elLpeYeKbwWSgcT5OblRMuM3r_S9FfAAFs8fsMi5x6Kod1iw3O8jcdrIsDVYfr1j4zgLjcnro15Lb0eMEC_IxE3hzSLVHVs2jwIlD9DxrMBxu1c51zYkw/s640/IMG_0437.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Focaccia da Focacceria S. Francesco, Palermo</span></div>
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<span style="font-family: inherit;">Toda esta comida de rua é óptima e maravilhosa, mas exige uma desintoxicação passados
poucos dias e uma reflexão acerca da saúde dos habitantes locais, os quais
iniciam o dia logo com um </span><i style="font-family: inherit;">arancini</i><span style="font-family: inherit;">.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">Mas não só de excesso se faz a culinária siciliana.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Os sarracenos trouxeram a beringela, especiarias, as sultanas, e muitos
outros ingredientes que compõem pratos tradicionais sicilianos, como o <i>involtino di melanzane</i>;</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlU3B0mVdPujuraoT_TzQoaD-kx53mAnHlO-ZcDJwuXG4Gu4Ao-rd7o25x5tN2zxuNDs6wqkWOkgRHR6LePheBVrv4E9z20V_crwI0er-yb8OrYYFFZHgAo5yQs8QhVU0n5CzLotpyyA/s1600/IMG_0436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlU3B0mVdPujuraoT_TzQoaD-kx53mAnHlO-ZcDJwuXG4Gu4Ao-rd7o25x5tN2zxuNDs6wqkWOkgRHR6LePheBVrv4E9z20V_crwI0er-yb8OrYYFFZHgAo5yQs8QhVU0n5CzLotpyyA/s640/IMG_0436.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">a <i>Pasta alla Norma</i>, pasta cozinhada com
beringela e molho de tomate com queijo ricotta; </span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMXZysneg6CuzwjYxRuogojkuz96zy1Hon9Gv-8Ue_ZRPMDt1GnFLWfIYIcCBZYjsZet2gL6Ddk9WUjTusQAUMYl7Xw6NOIm46VAiQH3nUtJLNwjqbyRu_TdtfLYZNEKE-2F8xoEzdac/s1600/IMG_0587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMXZysneg6CuzwjYxRuogojkuz96zy1Hon9Gv-8Ue_ZRPMDt1GnFLWfIYIcCBZYjsZet2gL6Ddk9WUjTusQAUMYl7Xw6NOIm46VAiQH3nUtJLNwjqbyRu_TdtfLYZNEKE-2F8xoEzdac/s640/IMG_0587.JPG" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">a <i>Pasta alla Sarde</i>, um clássico palermitano, preparada com sardinhas,
pinhão, passas e funcho selvagem; </span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKgMQHrEm0JxXmG-wPomSdsWU1u8oBg1PyxEE-TZaa1U7Nk54wDVYBBd3TfA8kxp0g71GUDANGrW6y5UDFo4vxVTPZn2DGhwUam5mhTXjr-GdNXfDL9EERwp8P4dK_pEejUmo7ofkN6g/s1600/IMG_0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKgMQHrEm0JxXmG-wPomSdsWU1u8oBg1PyxEE-TZaa1U7Nk54wDVYBBd3TfA8kxp0g71GUDANGrW6y5UDFo4vxVTPZn2DGhwUam5mhTXjr-GdNXfDL9EERwp8P4dK_pEejUmo7ofkN6g/s640/IMG_0334.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">e a <i>Sarde
a Beccafi alla Palermitana</i>, sardinhas estufadas com anchovas, pinhão,
passas e salsa.</span><br />
<span style="font-family: inherit;"></span></div>
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<span style="font-family: inherit;">O mar que rodeia o território siciliano dá os outros ingredientes. A
sardinha, o peixe-espada, o mexilhão, a anchova e muitos outros peixes. <o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijJiyEARQbrM_im492nLf2VtBF5HTA5eUFCQkdYs4z8O-ST2hKJWLrcnjhf1INwSEN6oLxH8JapOhXEDDMjl5RDrijvHlURsHSQ0vcK0MIfhFtrq0zRd5SmVdaIXmTYE-dhQdrImaRac/s1600/IMG_0609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijJiyEARQbrM_im492nLf2VtBF5HTA5eUFCQkdYs4z8O-ST2hKJWLrcnjhf1INwSEN6oLxH8JapOhXEDDMjl5RDrijvHlURsHSQ0vcK0MIfhFtrq0zRd5SmVdaIXmTYE-dhQdrImaRac/s640/IMG_0609.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">Sardinhas na Trattoria Ferro di Cavallo, Palermo</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj8w65lL_Z8Mb8zvtLJ9ekXaTsitF0TYmz3UuwDZn0C962YaYN_HVlFDpofK5ITP7L_GNGGKq5Yi4wi1Dnh7t2YuRuX4oy6d3ig5Ba4Juoh9RJxZuJbtmLPjmSBONQBD9rr0RkLJGTwA/s1600/IMG_0535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj8w65lL_Z8Mb8zvtLJ9ekXaTsitF0TYmz3UuwDZn0C962YaYN_HVlFDpofK5ITP7L_GNGGKq5Yi4wi1Dnh7t2YuRuX4oy6d3ig5Ba4Juoh9RJxZuJbtmLPjmSBONQBD9rr0RkLJGTwA/s640/IMG_0535.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJok_s7VDNJDGGjk3mTRi9Ly3xtdv3dDYcfGHlcsfu_7-sJ9yY2dl2LHklQAOL5Zo9yq0M0MC0hbCwRFcCSKUoDiSaKmQ2qyg2aWbEp4n3T_XivwDifzLrpERhhrawRX1sY-g-Kpsooic/s1600/IMG_0536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJok_s7VDNJDGGjk3mTRi9Ly3xtdv3dDYcfGHlcsfu_7-sJ9yY2dl2LHklQAOL5Zo9yq0M0MC0hbCwRFcCSKUoDiSaKmQ2qyg2aWbEp4n3T_XivwDifzLrpERhhrawRX1sY-g-Kpsooic/s640/IMG_0536.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">Anchovas</span></div>
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<span style="font-family: inherit;">Por isso é muito comum pratos com estes e outros peixes.<o:p></o:p></span></div>
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<span style="font-family: inherit;">O <i>involtini di pesce spada</i>,
isto é, finas fatias de filete de peixe-espada enrolados e recheados com
alcaparras, tomate e azeitonas, é outro dos saborosos pratos que podemos
saborear por aqueles lados.<o:p></o:p></span><br />
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<span style="font-family: inherit;">Marcadamente de influência Árabe e do Norte de África é o couscous de
peixe, o prato típico da parte oeste da ilha. Em </span>Mazara del Vallo<span style="font-family: inherit;"> saboreamos uma excelente
refeição no restaurante tunisino <i>Eyem Zemen</i></span><span style="font-family: inherit;">. Iniciámos com pastéis de atum, continuámos com um couscous de peixe e terminámos com doces árabes e chá.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvADHjeSXQzgn0BjnHN-HTFouL85sy1v4dV3jZ7rL2z4Q1zTSlXsYZ3Toff_sMxRL1gg0A9D8f8UNrm6e2Y4fLZPaCjlHG96c8f6NUPUlTXWQT0RdvjNOD43kHgZyFgtVNYhUdCZSXU3E/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvADHjeSXQzgn0BjnHN-HTFouL85sy1v4dV3jZ7rL2z4Q1zTSlXsYZ3Toff_sMxRL1gg0A9D8f8UNrm6e2Y4fLZPaCjlHG96c8f6NUPUlTXWQT0RdvjNOD43kHgZyFgtVNYhUdCZSXU3E/s640/IMG_0624.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P8jkCU3-PuWuFyOWIjZd8EXJERI9sVZZ4x3x891UAa9OtbEKXnhyphenhyphen-t_U3VsoNbNvtL4cEchE8AvX-KcBZR97tSESfl2Kz5MuUFQqJ8yey3ibrPoBIEzxrPXHhW0EF4Fba4dm3GWo-MU/s1600/IMG_0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P8jkCU3-PuWuFyOWIjZd8EXJERI9sVZZ4x3x891UAa9OtbEKXnhyphenhyphen-t_U3VsoNbNvtL4cEchE8AvX-KcBZR97tSESfl2Kz5MuUFQqJ8yey3ibrPoBIEzxrPXHhW0EF4Fba4dm3GWo-MU/s640/IMG_0625.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Jrbr4v1Pl4wVemZH84pE-rznHieEKhA2LxT0tT5eIqqtlwhpOx40Vsk2R_ao_NGGjWDMmny7EZy0Wl7PrJKU-LwkxD5RDj-AJLvXx0Tzh2lxqo5O3V5a5D3Fy4iBWAGbG9mRAie8ho/s1600/IMG_0627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Jrbr4v1Pl4wVemZH84pE-rznHieEKhA2LxT0tT5eIqqtlwhpOx40Vsk2R_ao_NGGjWDMmny7EZy0Wl7PrJKU-LwkxD5RDj-AJLvXx0Tzh2lxqo5O3V5a5D3Fy4iBWAGbG9mRAie8ho/s640/IMG_0627.JPG" width="480" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Participámos também no <a href="http://www.couscousfest.it/">Festival do Couscous</a> em San
Vito Lo Capo, capital siciliana desta iguaria, onde nos perdemos na enorme oferta deste prato.</span><br />
<span style="font-family: inherit;">A identidade faz-se de diversas dimensões e a influência de outras
culturas é marcante nessa dimensão. Se olharmos para um mapa percebemos que a
costa ocidental da Sicília está mais próxima da costa africana do que da
Catânia, cidade siciliana no outro ponto da ilha. Realizar isso, é emocionante
e revelador do porquê de determinados aspectos que à partida podem parecer
surpreendentes. Ainda assim, ou por isso mesmo, ficará na nossa memória o
deambular pelas ruas de San Vito lo Capo, com traça e ambiente do Norte de
África, em busca do melhor couscous. Será o marroquino? O da Costa do Marfim? O
do Senegal? O tunisino? Certamente todos são óptimos, mas uma das opções foi o
couscous de peixe local, que na sua essência tem um pouco de todas as outras
coordenadas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLG3OnmlqzjkCn27ahv9EK-f-5rTzQlicLUd0lp0Cd_EGiwlflVSthPVyTBLfi8gzgxFMMd0zaDZd4h-QoGJrRUmfMjCa4b3jlXsKGihkcSR1j76CuovaZ3gWFxEDuiO_v_JPinDZlbA/s1600/IMG_0712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLG3OnmlqzjkCn27ahv9EK-f-5rTzQlicLUd0lp0Cd_EGiwlflVSthPVyTBLfi8gzgxFMMd0zaDZd4h-QoGJrRUmfMjCa4b3jlXsKGihkcSR1j76CuovaZ3gWFxEDuiO_v_JPinDZlbA/s640/IMG_0712.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">A doçaria é uma componente forte e com grande tradição na Sicília. Neste sector é também reveladora
a encruzilhada cultural feita ao longo da história neste território. Uma série
de produtos, tais como as amêndoas, as laranjas, os limões-sicilianos foram
introduzidos pelos Árabes. O cacau pelos Espanhóis. Estes ingredientes, assim como
muitos outros, são a base de alguns dos doces sicilianos.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Há uma infinidade de doces, mas talvez a Cassata, a rainha dos bolos
sicilianos, e os cannoli sejam os mais famosos.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZBaTTtbpRIylI7v9JqXG6En43z6t2qhSUTj6PEFwAch_yajG2lrT_cHoT_oHo7xn_RmOhrYi1tMDxCunBgYfk6POGZ1rpJRmqD4pdVdSEWCo-2-7VxojlXPNaIChou-ciqdJvdqdXLQ/s1600/IMG_0400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZBaTTtbpRIylI7v9JqXG6En43z6t2qhSUTj6PEFwAch_yajG2lrT_cHoT_oHo7xn_RmOhrYi1tMDxCunBgYfk6POGZ1rpJRmqD4pdVdSEWCo-2-7VxojlXPNaIChou-ciqdJvdqdXLQ/s640/IMG_0400.JPG" width="640" /></a></div>
<span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit; font-size: x-small;">Cassata Siciliana</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHAgyIBu52lB2B7IQPXbL5vupl5VjN5JMOoVGKca1j3YGMZ6SJi83vR0hhq424y_nfS3CxXZ7eP9Hobq7HgCASPS2lVtCOl2bczbFLd78O3juGn-_pFEU0b99_H_ezbezuwA_vSi9Cis/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHAgyIBu52lB2B7IQPXbL5vupl5VjN5JMOoVGKca1j3YGMZ6SJi83vR0hhq424y_nfS3CxXZ7eP9Hobq7HgCASPS2lVtCOl2bczbFLd78O3juGn-_pFEU0b99_H_ezbezuwA_vSi9Cis/s640/IMG_0378.JPG" width="480" /></a></div>
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<span style="font-size: x-small;">Cannoli</span></div>
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<span style="font-family: inherit;">Entrar na <a href="http://mariagrammatico.it/index.php/en/">Maria Grammatico</a>, uma das pastelarias mais famosas da Sicília, em Erice é imergir no mundo da doçaria
siciliana. Os Genovesi e a Cassatelle di Ricotta são algumas das principais estrelas.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFrB2TvhMuSJ0g-OhdAhyx2YWtXqSXnycW4gcsf1fBncbSkUKr417yeMXmmCu3-djWXuMa3Mzxqdmpb2xd9CDyjgGyA8uwEVHNnsuMIkelG5NiCNNMR4okg90ms4HGu-V_gUuBzUE8Sg/s1600/IMG_0630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFrB2TvhMuSJ0g-OhdAhyx2YWtXqSXnycW4gcsf1fBncbSkUKr417yeMXmmCu3-djWXuMa3Mzxqdmpb2xd9CDyjgGyA8uwEVHNnsuMIkelG5NiCNNMR4okg90ms4HGu-V_gUuBzUE8Sg/s640/IMG_0630.JPG" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Mas por lá e, em muitas outras pastelarias, encontramos outros doces, como o de pistáchio.</span><span style="font-family: inherit;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38TlKwi-EiUtT5blXjVWiMu-f0BBD-AW0a-Nz1tTYqNFrrG8gA0p4KQoTmzqEAPB_63tNTAhtIWu7l2NV5xQi5Z-eS-LEjkzvj4T8XtmXSCFU4gmuGjbX79Hu9imRf4iOxZfoyBklM4M/s1600/IMG_0698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38TlKwi-EiUtT5blXjVWiMu-f0BBD-AW0a-Nz1tTYqNFrrG8gA0p4KQoTmzqEAPB_63tNTAhtIWu7l2NV5xQi5Z-eS-LEjkzvj4T8XtmXSCFU4gmuGjbX79Hu9imRf4iOxZfoyBklM4M/s640/IMG_0698.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Para além do brioche com gelado, com o qual abrimos este texto, todos os dias
nos podemos animar com um gelado e também com uma granita.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWIakODVP6uU6nsriBJ-8exNS0CPfshispRh9EYnEKmirKcysZanhBKGou1orFkswVSgQJWY-GpD_RuNKDpKB0lcMstFoI_zk7XHqUI4WLZ9xFxVprwPaP-rm1kHqxEJ1CtBZSD9l82Y/s1600/IMG_0606.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWIakODVP6uU6nsriBJ-8exNS0CPfshispRh9EYnEKmirKcysZanhBKGou1orFkswVSgQJWY-GpD_RuNKDpKB0lcMstFoI_zk7XHqUI4WLZ9xFxVprwPaP-rm1kHqxEJ1CtBZSD9l82Y/s320/IMG_0606.JPG" width="240" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkxRnExXMoxTg-LigX0bcvJLVIDCaC05t1rSt4X5oRYX-TQ8X3ki-WISZ1T_GmtSLQypurEPbAFyEi_RN3doFJtIPGRrdWIlNNpt7aVEEUYChQBTnIJcxAYWdoM1EToXfVaen2fhNs0E/s1600/IMG_0604.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkxRnExXMoxTg-LigX0bcvJLVIDCaC05t1rSt4X5oRYX-TQ8X3ki-WISZ1T_GmtSLQypurEPbAFyEi_RN3doFJtIPGRrdWIlNNpt7aVEEUYChQBTnIJcxAYWdoM1EToXfVaen2fhNs0E/s320/IMG_0604.JPG" width="240" /></a><span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Assumo, adoro gelados, mas sou louca por granitas. Limão, tangerina,
melancia, hortelã, morango, pistáchio. Adoro todas. Também são famosas as de amora,
café e amêndoa.</span></span><br />
<span style="font-family: inherit;"><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Kxbtb_TAbQFbukwqWZqEwqKG6o-uQTuSWzr5DXA_UIqueWuCjo8HzdaJscucLkJhUxFbE0uASFhaUOM6VwVKxMaCuYt9NKndiXDANoL3q4kRPfirRnvfY-9rxxapK95UFPEWsWbdFuM/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Kxbtb_TAbQFbukwqWZqEwqKG6o-uQTuSWzr5DXA_UIqueWuCjo8HzdaJscucLkJhUxFbE0uASFhaUOM6VwVKxMaCuYt9NKndiXDANoL3q4kRPfirRnvfY-9rxxapK95UFPEWsWbdFuM/s640/IMG_0379.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Percorrer os mercados de Palermo é essencial para percebermos a cultura
gastronómica, e não só, siciliana. </span><br />
<span style="font-family: inherit;">Assim, impõe-se embrenhármo-nos pelo Mercado Ballarò,
actualmente o maior, pelo Mercado Il Capo e pelo Mercado Vucciria, imortalizado
na arte de Renato Guttuso.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw4gxx02uK5VVsTMXMDzgUCfAOSVCzzF0VybUOtRux61DRlU1JiT1mdkBzhD3SGIDS5tRBqPgnTMkagU7fZl0TQNcFJiyr3ew4PQLRjVJx2fGK7ylk4rWvrGkWNy5wPmT8vliyc1XcUE/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw4gxx02uK5VVsTMXMDzgUCfAOSVCzzF0VybUOtRux61DRlU1JiT1mdkBzhD3SGIDS5tRBqPgnTMkagU7fZl0TQNcFJiyr3ew4PQLRjVJx2fGK7ylk4rWvrGkWNy5wPmT8vliyc1XcUE/s640/IMG_0572.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Este mercado não tem a efervescência de outrora, mas é incontornável passar pelas ruas principais do bairro de Vucciria e observar
as bancas do mercado ladeadas de arte urbana alusiva a um dos maiores símbolos
da ilha, a máfia e o seu Padrinho.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaqA82AP5PGcOUkHI4vlZBZMfIGgfqJEvPZRDGHzriKUhIJWEsK8u6khdY06kdQ5hDL2Xh2PIJbxoXg8TW3xI2CcGMGlmrAc0Ez1ppAu5WUuZzob5Z9MLWnuMiVJn79WvKE7ruUWJ8bE/s1600/IMG_0456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaqA82AP5PGcOUkHI4vlZBZMfIGgfqJEvPZRDGHzriKUhIJWEsK8u6khdY06kdQ5hDL2Xh2PIJbxoXg8TW3xI2CcGMGlmrAc0Ez1ppAu5WUuZzob5Z9MLWnuMiVJn79WvKE7ruUWJ8bE/s640/IMG_0456.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Nos outros dois mercados, a vida corre nas ruas, enquanto os olhos
catrapiscam a diversidade do exposto nas bancas. Fruta, como o figo da Índia, muito popular na Sicília, legumes, peixe, licores e vinhos,</span><br />
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<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Comprámos um
pesto de pistáchio para levarmos para casa. É a forma física de trazermos um
pouco da Sicília connosco. Tudo o resto veio na memória e no coração. </span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-21564653631299614202017-08-31T08:45:00.001+01:002017-08-31T08:52:59.227+01:00Mais Dim Sum e Outras Especialidades | Hong Kong<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Dim sum é um estilo de cozinha chinesa,
particularmente Cantonesa, caracterizada por pequenas porções de comida
servidas em cestos de bambu próprios para cozinhar ao vapor ou em pequenos
pratos.<o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Usualmente os dim sum são servidos com
chá e são um dos pontos alto da gastronomia de Hong Kong. <o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Por essa razão, em Hong Kong, para além
do fabuloso <a href="http://cantinadossabores.blogspot.pt/2017/08/tim-ho-wan-quem-disse-que-um-estrela.html">Tim Ho Wan</a>, tivemos outras experiências gastronómicas com dim sum.<o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Fizemos uma visita ao <a href="http://www.dintaifung.com.hk/shope.php?country=1">Dim Tai Fung</a> de Silvercord,
em Kowloon, cujo restaurante original surgiu em Taiwan. <o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">De 2010 a 2014, esta dependência do Dim Tai Fung, teve igualmente uma estrela Michelin, passando nos anos seguintes a
ser galardoada com o <i>Bib Gourmand</i>, o qual distingue restaurantes com boa comida
a preços moderados. Mais uma vez fica provando que, para os inspectores do
Guia, o local não é importante, mas antes a essência da comida, já que este
restaurante também se localiza num centro comercial.</span><span style="font-family: inherit;"><o:p></o:p></span></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Apesar de tudo, o espaço deste
restaurante é mais composto e elegante, apesar de não ter também toalha de
mesa. <o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Superada a fila inicial, experimentámos
a comida no meio da azáfama própria de qualquer restaurante chinês que se
preze.<o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">A comida apesar de saborosa não supera a
qualidade do Tim Ho Wan.<o:p></o:p></span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Próximo do templo Wong Tai Sin, em
Kowloon, sem qualquer referência, entrámos num restaurante especializado em dim
sum. </span><span style="font-family: inherit;"><o:p></o:p></span></span></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: inherit;"><span style="letter-spacing: 0.35pt;">Foi uma experiência gastronómica muito genuína
e interessante. Frequentado apenas por locais do bairro, </span><span style="letter-spacing: 0.466667px;">desfrutamos</span></span><span style="font-family: inherit;"><span style="letter-spacing: 0.35pt;"><span style="font-family: inherit;"> de uma extraordinária
refeição, acompanhada pela simpatia dos empregados que nos facilitaram a tarefa
ao máximo mostrando <i>in loco</i> na cozinha quase todas as possibilidades disponíveis de dim
sum.</span><o:p></o:p></span></span></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.35pt; text-align: justify;">São de experiências destas que se quer
uma viagem que desperte todos os sentidos.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; letter-spacing: 0.35pt; text-align: justify;">Não </span><span style="background-color: white; letter-spacing: 0.35pt; text-align: justify;">só de dim sum<i> </i>se fez a nossa experiência gastronómica em Hong Kong. No Chan Kan Kee, no bairro Sheung Wan, também galardoado com um <i>Bib Gourmand</i> do Guia Michelin, experienciámos a </span><span style="background-color: white; letter-spacing: 0.466667px; text-align: justify;">cozinha Chou Chow, designadamente uma massa com vegetais e gambas e um prato de pato, uma das especialidades da casa.</span></span></div>
<div style="text-align: justify;">
<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; letter-spacing: 0.466667px; text-align: justify;">No entanto, o que nos tirou da órbita foi</span><span style="background-color: white; letter-spacing: 0.35pt; text-align: justify;"> uma inusitada canja de ostras bebés com carne picada.</span></span></div>
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<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: inherit;"><br /></span></span>
<span style="background: white; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">O
simples e o sofisticado conjugados num único prato. A suavidade do caldo aliada à
intensidade do paladar das ostras. Uma combinação cheia de carácter e
personalidade.</span><span style="font-family: , serif; font-size: 11.5pt;"><o:p></o:p></span></span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-19994632007041634892017-08-31T08:39:00.003+01:002017-08-31T08:53:45.647+01:00Tim Ho Wan - Quem Disse Que Um Estrela Michelin É Caro?<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Hong Kong. Atmosfera densa, responsabilidade
da humidade relativa a situar-se desconfortavelmente em valores no topo da
escala.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Entramos num Centro Comercial,
climatizado pelo ar condicionado, que nos safa dos incómodos atmosféricos.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Ingressamos com dúvidas daquele ser o
lugar certo. À primeira pergunta, com os constrangimentos linguísticos
próprios, um segurança indica-nos que está próximo o local que pretendemos e
dá-nos algumas pistas, nomeadamente faz sinal para descermos ao piso de baixo.
As escadas rolantes ajudam-nos a descer e ficamos de novo sem referências. Há
apenas corredores com indicações para o metro/comboio. Já não estamos na zona comercial
e menos na área de refeições, como pretendemos.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Persistimos e continuamos em modo
subterrâneo, a subir e descer escadas rolantes e a percorrer corredores, sem
encontrar o local pretendido. Eis que enfim conseguimos. Chegamos à porta do <i><a href="http://www.timhowan.com/">Tim Ho Wan</a></i> de North Point, na ilha de Hong Kong. Contrariamente ao que temíamos não
havia fila. Pior ainda, percebemos que já não estavam a servir. O serviço de
cozinha tinha terminado por aquele dia.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Oito e trinta da noite e o famoso
restaurante ao estilo <i>yum cha</i> estava
fechado… Não queria acreditar. A desilusão apoderou-se, até que uma das
funcionárias nos informou que ainda havia algumas opções no <i>take away</i>. <o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Não nos pareceu a situação ideal, mas
naquele contexto, era claramente a melhor opção para experimentarmos os famosos
dim sum de um dos restaurantes com estrela Michelin mais baratos do mundo.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Pois é, este uma estrela Michelin para
além de se localizar num corredor subterrâneo de um centro comercial e estação
de metro/comboio, dispõe de <i>take away</i>. Bem
longe do <i>glamour</i> que associamos aos
premiados gastronómicos do pneu.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Menos glamouroso ainda foi o sítio que
acabamos a degustar os dim sum adquiridos. Um banco à entrada do comboio para o
aeroporto. <o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">O que dizer? Foi uma refeição memorável.
Deliciosamente maravilhosa. <o:p></o:p></span></div>
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<span style="background: white; font-size: 11.5pt; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Destaque para a fritura perfeita e
conteúdo generoso e delicioso dos <i>spring rolls</i> e para o pão cozido com porco em
BBQ, crocante por fora e macio e de uma fragrância deliciosa e plena de
personalidade no interior.</span><span style="font-family: , serif;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqMvRqcI4v5NJxh4zxs6U_LzG0zy9BcG2w7IZBfAlAY8Yd2KhJxuOtgnVkuQ4kvu-mAwZ2ac87YMl2JO3XT54_8_wHIlOgeml8MowJ2uEi9MYLaa5sGrkjlIHX50hIUiew_1fY-SQnyA/s1600/IMG_9558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqMvRqcI4v5NJxh4zxs6U_LzG0zy9BcG2w7IZBfAlAY8Yd2KhJxuOtgnVkuQ4kvu-mAwZ2ac87YMl2JO3XT54_8_wHIlOgeml8MowJ2uEi9MYLaa5sGrkjlIHX50hIUiew_1fY-SQnyA/s640/IMG_9558.JPG" width="640" /></a></div>
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<span style="background: white; font-family: "proxima-nova" , "serif"; font-size: 11.5pt; letter-spacing: 0.35pt;"><br /></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">O destino quis-nos provar que nem sempre
o que nos parece ser uma experiência incompleta é assim. De tal forma, que
prestes a embarcarmos de regresso a casa fizemos a última refeição novamente no
<i>Tim Ho Wan</i>, ou não fosse vizinho da estação de comboio que em forma balística,
tal a rapidez, nos transporta para o aeroporto.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Nesse dia não nos livrámos da fila, a
qual apesar de tudo não estava demoníaca. Trinta minutos de espera
conduziram-nos a uma das mesas, semelhante a tantas outras que polvilham pelos
restaurantes em zonas comerciais no mundo. Despida de toalha de mesa e guardanapos de pano.<o:p></o:p></span></div>
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<span style="font-size: 11.5pt; letter-spacing: 0.35pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Repetimos os magistrais </span><i style="background-color: white;">spring rolls</i><span style="background-color: white;"> e
os pães cozidos com porco em BBQ da primeira experiência. Adicionalmente deliciámo-nos com uns </span><i style="background-color: white;">dumplings</i><span style="background-color: white;"> de camarão cozidos ao vapor, a quinta-essência de qualquer
</span><i style="background-color: white;">yum cha</i><span style="background-color: white;">, com a clássica pele glutinosa e interior farto, com rolos de </span><i style="background-color: white;">vermicelli
</i><span style="background-color: white;">estufados com carne de vaca picada e com uns gloriosos <i>wonton</i> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">com molho picante, que a par dos pães cozidos com porco em BBQ foram os meus favoritos.</span></span><span style="background-color: white; font-family: , serif;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7I7Ehc2itVPA4iYzy4XuuAg7lJDABNSgKZTLEW6D8BZXJBMRyKpz2W0g0ptsqkv_7EFAoYCbyXuXprFCUJxNKaLi5auMM1K8TS5mVLcEuV2JhlHR6fl3spSb8bUe1XtQBNRQNSq36B00/s1600/IMG_9561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7I7Ehc2itVPA4iYzy4XuuAg7lJDABNSgKZTLEW6D8BZXJBMRyKpz2W0g0ptsqkv_7EFAoYCbyXuXprFCUJxNKaLi5auMM1K8TS5mVLcEuV2JhlHR6fl3spSb8bUe1XtQBNRQNSq36B00/s640/IMG_9561.JPG" width="640" /></a></div>
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<span style="font-family: , serif;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15.3333px; letter-spacing: 0.466667px;">Tudo, como dita as regras dos <i>yum cha</i>, acompanhado de chá.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabv2axbbna34txN8W7BB71oqFPnDrwb2F28-4GhXltM3TsOkZ-bydUZQeU5S4sWXZPurnH8R7r9PTqOTzLVEDLU8xljB6DmiJ0a-UoOL19Hz9NJcG8NdZ7SEap3TkVU_XTCCZ7PgptSE/s1600/IMG_9563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabv2axbbna34txN8W7BB71oqFPnDrwb2F28-4GhXltM3TsOkZ-bydUZQeU5S4sWXZPurnH8R7r9PTqOTzLVEDLU8xljB6DmiJ0a-UoOL19Hz9NJcG8NdZ7SEap3TkVU_XTCCZ7PgptSE/s640/IMG_9563.JPG" width="640" /></a></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt; line-height: 107%;">Finalizámos com algo simples, mas maravilhoso. Um género de gelatina com
pedaços de goji e osmanthus, que contém um equilíbrio na textura e no doce.
Acolhedor ao estômago, que voltou para casa muito radiante, e às papilas gustativas, que ficaram muito mais enriquecidas.</span>Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-22261795703541684692017-08-25T09:30:00.003+01:002017-08-31T08:54:40.231+01:00Baba - A Pizza de Xizhou | China<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt; text-align: justify;">Estamos há já alguns dias na China,
nomeadamente na província do Yunnan. Começamos a familiarizarmo-nos com alguns
aspectos, nomeadamente a alimentação. Aquilo que era novidade começa aos poucos
a ser-nos próximo.</span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">O dia amanhece bonito, cheio de sol. Quando
saímos para a rua, de repente verifica-se uma mudança de humores meteorológicos.
Fazemos o trajecto de autocarro da velha Dali para Xizhou, vilazinha localizada
à beira do lago Erhai e no sopé da montanha de Cang, debaixo de um dilúvio.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">A abundância pluviosa persiste e
incomoda o nosso périplo. Mas não interrompe. Como prémio da nossa
persistência, o céu faz uma trégua e, após percorrermos um emaranhado de ruas
estreitas, desembocamos na compacta praça Sifang Jie. Gradualmente começa-se a
sentir uma grande vibração. Aos poucos, com o apaziguamento da chuva, o
movimento aumenta e perscrutamos fumo na atmosfera.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">O vapor chega de um pequeno forno básico
de carvão. Identificamos outros espalhados pela pequena praça. É uma surpresa.
Não tínhamos qualquer informação sobre o assunto, mas rapidamente intuímos que
se trata de algo tradicional daquele lugar, até porque não mais voltamos a ver
nada assim durante a nossa viagem pelo país de Confúcio.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;"><span style="font-family: inherit;">Uma grande frigideira de metal aquece
por cima de um recipiente redondo também em metal preenchido por carvão em
brasa. Ao lado uma ventoinha emite um ar constante, o qual garante que o calor
emitido pelas brasas incandescentes seja lento, mas contínuo. O fumo que cobre
a praça provem do movimento rodopiante da ventoinha.</span><span style="font-family: , serif;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-QjQy8SEVSvctcVeSu0zugiM4C7DThoQazoy8QGbo6BgOUYm7urqVf8l2nL_OdkbwVrj1F-J6tuO5-rjTdYTvwiS88KlLmcSJbpiTcQIMBXVsRRdZvB2mOIwVbnOL_FlurMm2OpUIog/s1600/IMG_9538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-QjQy8SEVSvctcVeSu0zugiM4C7DThoQazoy8QGbo6BgOUYm7urqVf8l2nL_OdkbwVrj1F-J6tuO5-rjTdYTvwiS88KlLmcSJbpiTcQIMBXVsRRdZvB2mOIwVbnOL_FlurMm2OpUIog/s640/IMG_9538.JPG" width="480" /></a></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Um homem manuseia as brasas e a
frigideira. Ao lado uma mulher, numa banca, amassa e enrola a massa vigorosamente,
para logo de seguida recheá-la. No momento seguinte as rodelas de massa vão
para frigideira para serem assadas sobre brasas até incharem como nuvens. Com o
homem constantemente a escová-las com banha para garantir uma textura crocante.
<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;"><span style="font-family: inherit;">Este é o padrão do processo de
elaboração da Baba, uma comida tradicional da minoria étnica Bai e uma das
delícias do Yunnan. Parece uma pizza, pelo formato e textura, mas é muito mais
do que isso. Tem uma personalidade própria.</span><span style="font-family: proxima-nova, serif;"><o:p></o:p></span></span></div>
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<span style="background: white; font-family: "proxima-nova" , "serif"; font-size: 11.5pt; letter-spacing: 0.35pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8R32-YatiE84Zs3ndBHUuLmLgyYV5_Dw8OxFW-_qwYt-YSIrZvpGbCWTAetkm7_EuLizSICz7spLCxw51FUeYjJUgcQdy4xj16D36auG-GButbiWFOM2gHfnMkzXMFdTOmTzgZQUa6U/s640/blogger-image-1804520870.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; letter-spacing: normal; margin-left: 1em; margin-right: 1em; text-align: start;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8R32-YatiE84Zs3ndBHUuLmLgyYV5_Dw8OxFW-_qwYt-YSIrZvpGbCWTAetkm7_EuLizSICz7spLCxw51FUeYjJUgcQdy4xj16D36auG-GButbiWFOM2gHfnMkzXMFdTOmTzgZQUa6U/s640/blogger-image-1804520870.jpg" width="640" /></a></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">De formato redondo irregular, a baba é
um pão fermentado tradicional no Yunnan, ainda que se registem diferenças
regionais. Em Xizhou, a massa é fermentada e enrolada com diversas camadas de banha,
antes de ser preenchida com um recheio doce ou salgado.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">O enchimento da versão doce é composto
por açúcar mascavado, geleia de pétalas de rosa e feijão vermelho.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Só experimentamos a baba salgada, cujo
recheio é composto por carne picada de carne de porco, cebolinho e sal. Uma
epifania. A massa quente, em camadas finas, desintegra-se à primeira trincadela.
Sente-se a maciez da massa, interrompida apenas pelas pequenas crostas externas,
a qual contrasta com o sabor apurado do recheio. Que sabor. </span></div>
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<span style="background: white; font-size: 11.5pt; letter-spacing: 0.35pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4nZYqA2mSo0VaqxtI7AFqNchrJ9i7WKUl6U0glzl7SIgx9ulmsACIP1YZ9CZ_u7JdaD2-nWKuY30qcjYF9ificG7VMMLQA-CU8pC3DAGoafH-xs4MJQ1ReUcjuuaFdXYLlk3b-1JOgQ/s640/blogger-image-1871620808.jpg" imageanchor="1" style="background-color: transparent; font-family: proxima-nova, serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4nZYqA2mSo0VaqxtI7AFqNchrJ9i7WKUl6U0glzl7SIgx9ulmsACIP1YZ9CZ_u7JdaD2-nWKuY30qcjYF9ificG7VMMLQA-CU8pC3DAGoafH-xs4MJQ1ReUcjuuaFdXYLlk3b-1JOgQ/s640/blogger-image-1871620808.jpg" /></a><span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif; font-size: 11.5pt; letter-spacing: 0.35pt;">Os locais de Xizhou fazem baba há várias
gerações, pelo que esta iguaria faz parte da identidade culinária da vila. Para
eles será algo banal. Para nós é uma revelação. Excelente, assinale-se.</span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-40000925425537381522017-08-25T09:22:00.001+01:002017-08-31T08:50:19.092+01:00Viagem Pelos Sabores da China<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span style="font-family: inherit;">Algures na província chinesa de Guangxi há um
miradouro com o nome <i>Música do Paraíso</i>
e outro, igualmente com uma designação poética, <i>Mil Camadas do Céu</i>. Destes pontos de vista privilegiados avistamos
os terraços de arroz de Longsheng. É dali, daqueles terrenos em socalco, bem
como de muitos outros campos de arroz espalhados pela enorme China, que se
extrai um dos principais alimentos dos Chineses.</span><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6w5wU6Bvsmf1YGBQziJfPTRO_2LfsqIB3BwuZW9SzB5XVwoBDcnrh_nEivAuguyWRs5FimIfzQre5XuBzVKTwk02xkylbbP4tpjAP7wXVFIWOs66ZoFD4lGoHmkzAWn_fwWmCpV0dpg/s1600/DSC03224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6w5wU6Bvsmf1YGBQziJfPTRO_2LfsqIB3BwuZW9SzB5XVwoBDcnrh_nEivAuguyWRs5FimIfzQre5XuBzVKTwk02xkylbbP4tpjAP7wXVFIWOs66ZoFD4lGoHmkzAWn_fwWmCpV0dpg/s640/DSC03224.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Durante a nossa presença na
China, pelas províncias de Guangxi e Yunnan, e também por Hong Kong, em quase
todas as refeições, tivemos a companhia desta cultura cerealífera. Assim como
de um bule de chá. Estes dois elementos são presenças constantes e
reconfortantes, por nos serem familiares. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YF857ZyDDLOG_XlQ7giq2z_HJssY8bM3LT0IHPjBr_3hcX5h42f430g5gzZ3kTZv2X3s0W4YBMc654fEevq1lUr2VtwaJzjPp2CMUinbz8AHWR2GWJKtGqzy3r_ouAVM1MJ70hUuTnc/s1600/DSC02338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YF857ZyDDLOG_XlQ7giq2z_HJssY8bM3LT0IHPjBr_3hcX5h42f430g5gzZ3kTZv2X3s0W4YBMc654fEevq1lUr2VtwaJzjPp2CMUinbz8AHWR2GWJKtGqzy3r_ouAVM1MJ70hUuTnc/s640/DSC02338.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Verdade, na China mais profunda nem
sempre é fácil saber o que nos vai chegar no prato. Até porque a comunicação é
um grande desafio. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Não é também mito que na China
se comem coisas estranhas para os nossos padrões culturais.</span><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTN7mY0Ntx96ta1dRoQtBe6j5MEcLcma28CRxGq_RaVhk4Rkw8H5dDaaza1uuQh6iJnDUTsyOVHA0eja6w1dsM5-Hl3XG-olwtg8f_1KRFypQp8EIFTrmwfS4S7oTgT_q4ZY8VF4bhXxA/s1600/IMG_2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTN7mY0Ntx96ta1dRoQtBe6j5MEcLcma28CRxGq_RaVhk4Rkw8H5dDaaza1uuQh6iJnDUTsyOVHA0eja6w1dsM5-Hl3XG-olwtg8f_1KRFypQp8EIFTrmwfS4S7oTgT_q4ZY8VF4bhXxA/s640/IMG_2186.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">No entanto, apesar de as
incursões gastronómicas não serem sempre familiares, para mim é reconfortante
ter estes desafios na vida.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Porém há um aspecto que merece
contraditório. Inversamente ao que diz a marchinha brasileira de carnaval <i>Lig-Lig-Lig-Lé</i>, mais recentemente
popularizada por Adriana Calcanhotto, “<i>Chinês não come somente uma vez por mês</i>”. </span><span style="font-family: inherit;">Não mesmo. Chinês come várias
vezes por dia. E muito.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7l0c-YUceNlA-_88z6ilHUGxA9rF0WI4AYEHDW20YcNTkzUCI0Jhr9ECDihpdMC4Wg1WSjdkr54aC0q-ElMGTlqEm1347YVi6FLiqnGc20t6SVUmV8X4MSucU0lkljWJTQLRrYttDJGA/s1600/IMG_9500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7l0c-YUceNlA-_88z6ilHUGxA9rF0WI4AYEHDW20YcNTkzUCI0Jhr9ECDihpdMC4Wg1WSjdkr54aC0q-ElMGTlqEm1347YVi6FLiqnGc20t6SVUmV8X4MSucU0lkljWJTQLRrYttDJGA/s640/IMG_9500.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">A comida é uma coisa levada
muito a sério pelos chineses. Para além de um prazer, uma refeição é um
verdadeiro acto social e de partilha. É vê-los em família e, também, em almoços
de negócios, sentados à mesa, onde se configuram grandes quantidades de comida prontas
a serem compartilhadas entre todos. Foi para facilitar essa partilha que
inventaram aquelas grandes mesas redondas com placa central giratória.<o:p></o:p></span></div>
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<span style="font-family: inherit;">A culinária chinesa é uma das
maiores do mundo. É muito forte e diversa, ou não fosse a China quase um
Continente. Pelo que há ofertas de várias naturezas, sejam estabelecimentos como comida de rua, e com muitas variações regionais.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Destaco particularmente, por
gostar do conceito, os restaurantes que apresentam numa vitrina os
ingredientes disponíveis para confecção. Legumes, uns mais familiares do que
outros, carne, peixe. A nós cabe-nos apenas escolhe-los e aguardarmos que
cheguem já confeccionados à mesa.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyltDeu9t4LgisMn1CYIBaNtRAH4y4jxJ-DV-5l2Fr-Y3iS4Mr9aNymljC314rRMVdoowm5JDypyFFP537A5tOe2x3KyBkrwDqOZyB8K4BTZXuQ1tuis9GOzQwzbnS8PU6XcmBM5wBoI/s1600/IMG_9276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyltDeu9t4LgisMn1CYIBaNtRAH4y4jxJ-DV-5l2Fr-Y3iS4Mr9aNymljC314rRMVdoowm5JDypyFFP537A5tOe2x3KyBkrwDqOZyB8K4BTZXuQ1tuis9GOzQwzbnS8PU6XcmBM5wBoI/s640/IMG_9276.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">A este respeito, vai ficar na
memória o almoço na cidade velha de Baisha, na envolvente de Lijiang, de onde viemos
a pedalar, e onde comemos um maravilhoso peixe devidamente apurado com o picante típico da culinária do Yunnan. <o:p></o:p></span></div>
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<span style="font-family: inherit; text-align: justify;">Neste pitoresco lugar, aos pés
da Montanha Nevada do Dragão Jade, é maravilhoso apreciar e sentir a vivência
autêntica da cultura da população Naxi, nomeadamente as várias situações de
vendas de rua.</span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Os mercados, fechados ou de rua,
são sempre emocionantes. Pela vibração, cor, texturas. Destaque para o de
Lijiang, onde explorámos e nos cruzámos com uma infinidade de elementos
apetecíveis.</span><o:p></o:p></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">É sempre um prazer podermos
experimentar as frutas locais, umas mais conhecidas do que outras. Manga (deliciosa), abacaxi, mangostão (soberbo), líchia, pitaya (entusiasmante), bananas - pequenas e bojudas (poderosas), melancia (algumas delas amarelas por dentro), pepino (exótico),
e mais um rol de delícias. Maravilha.</span><o:p></o:p></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Como é também </span>um deleite cruzarmo-nos e explorarmos novos paladares. Como o bambu recheado com arroz adocicado, os docinhos de pétalas de rosa de Lijiang, as raízes de lótus, a <a href="http://cantinadossabores.blogspot.pt/2017/08/baba-pizza-de-xizhou-china.html">baba</a> (um género de pizza) de Xizhou, o camarão bebé frito do Lago Erhai, o ovo dos cem anos em Guilin.</span></div>
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<span style="font-family: inherit;">É igualmente extraordinário constatarmos
que nos adaptámos à culinária picante, quando sentimos falta de algo nos momentos em que a culinária apimentada não é tão presente. Ainda que tivéssemos momentos difíceis
pelo caminho, pois as especiarias de tempero são intermináveis, e algumas delas com efeitos particulares, como adormecimento da
boca... Há um restaurante em Lijiang que não sairá das nossas memórias gustativas e que entrou directamente nos nossos catálogos pessoais de especiarias.<o:p></o:p></span><br />
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<span style="font-family: inherit;">Os pratos mais pedidos ao longo
da nossa viagem foram peixe (sobretudo de rio), carne de porco, galinha,
beringela, cogumelos e outros legumes.</span></div>
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<span style="font-family: inherit;">Também experimentámos os clássicos noodles. Prato tão nutritivo como delicioso, graças ao caldo que o compõe.<o:p></o:p></span><br />
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<span style="line-height: 107%;"><span style="font-family: inherit;">Apesar da repetição de ingredientes ao longo da nossa viagem, a confecção foi
sempre diferente e, maioritariamente, deliciosa. No fim a mesa acabou sempre
assim.</span></span><br />
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<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span>Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-25638927408281122362017-05-10T22:34:00.003+01:002017-06-02T09:08:33.891+01:00Pelos Sabores Eslovenos<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">Da Eslovénia trouxe duas memórias que entram para o top dos pratos do ano.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Sopa de cogumelos e truta fumada.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Que maravilha!</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Que prazer!</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">A primeira incursão pela sopa de cogumelos foi em Ptuj, uma das cidades mais antigas da Eslovénia.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">Localizada na zona</span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> Este do país e caracterizada pelos telhados vermelhos, esta cidade junto ao rio Drava deu-nos a primeira refeição na Eslovénia. No <a href="http://pan-restavracija.si/gostilna_ribic/">Gostilna Ribič</a>, mesmo nas margens do Drava, para além de uma fabulosa sopa de cogumelos, saboreámos um prato de truta e polenta e outro de dourada com risotto.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUaavNOQF48grxWixvDE_yAO2OjyD3FTsjtAnXuaMpTwGZXilLTgUZmLYseqj90uducVx36BKMmII0iweGAiBIPsSF-U2hyNDL2yhhMj8jiizDvYxFCNGCIaz3ICNzErJ_wNIQoFcduY/s640/blogger-image-1243933590.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUaavNOQF48grxWixvDE_yAO2OjyD3FTsjtAnXuaMpTwGZXilLTgUZmLYseqj90uducVx36BKMmII0iweGAiBIPsSF-U2hyNDL2yhhMj8jiizDvYxFCNGCIaz3ICNzErJ_wNIQoFcduY/s640/blogger-image-1243933590.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5MNaDi3rCgpXRO94ZrXSTWWgIgECxizj1UpU9gsOksUzLLJ-sVvpeCZZZwYqohA7TBljqOlfd81azI2TlNa61ie-eGv5ozYYlVBxH9wXkxqFoaOwyXx03PbCXipjwi4nR2ZbGPgf-Cw/s640/blogger-image--273163105.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5MNaDi3rCgpXRO94ZrXSTWWgIgECxizj1UpU9gsOksUzLLJ-sVvpeCZZZwYqohA7TBljqOlfd81azI2TlNa61ie-eGv5ozYYlVBxH9wXkxqFoaOwyXx03PbCXipjwi4nR2ZbGPgf-Cw/s640/blogger-image--273163105.jpg" width="640" /></span></a><span style="-webkit-text-size-adjust: auto;"><br /></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A Eslovénia, apesar de ser um país pequeno, acaba por ter alguma diversidade gastronómica em função da sua geografia.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Nas montanhas, onde passámos parte do tempo e por onde serpenteiam os rios de águas gélidas e transparentes, comemos truta, estufados e comidas mais fartas.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Na ponta oeste do mágico lago Bohinj, no sopé dos Alpes Julianos, deliciámo-nos com uma divinal truta fumada. Foi no <i>Gostisče Eriah</i>, onde a truta local é rainha, que maravilhámos o nosso estômago.</span></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t3i5aNLSuM_dS4fYfzXnYRFqWflpVYEtB_8NcWMd3yrffUhbnQ0aR0YHawYCFo0tlEIPQ2Nfd2jm6JRCU8jrvVLEcwv5VLShdQysxfQWfFYhkeALJXFp906l9Z9dfp_zoZIW4IveZxw/s640/blogger-image--1517479260.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t3i5aNLSuM_dS4fYfzXnYRFqWflpVYEtB_8NcWMd3yrffUhbnQ0aR0YHawYCFo0tlEIPQ2Nfd2jm6JRCU8jrvVLEcwv5VLShdQysxfQWfFYhkeALJXFp906l9Z9dfp_zoZIW4IveZxw/s640/blogger-image--1517479260.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Aqui, comemos também salsichas com chucrute. Pela proximidade com a Áustria é muito comum ver a oferta de pratos com salsichas.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_SgrtGAuwEV5OohbW4Abwjkz13q6u-4ilNAYut2aY94vBv6GFF6Nt4vMChww-VpzEG2QBglxQS2vZtC832xBqg615mQK9tK6c4pI2_qTlysYuunJYgm05khpFPGUR9X0S2nea_1TUHw/s640/blogger-image-1121947741.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_SgrtGAuwEV5OohbW4Abwjkz13q6u-4ilNAYut2aY94vBv6GFF6Nt4vMChww-VpzEG2QBglxQS2vZtC832xBqg615mQK9tK6c4pI2_qTlysYuunJYgm05khpFPGUR9X0S2nea_1TUHw/s640/blogger-image-1121947741.jpg" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Em Bled, onde o charme impera, comemos o original bolo de creme de Bled (<i>kremma rezina</i>) no <a href="http://www.sava-hotels-resorts.com/en/bled/gastronomy/park-restaurant-and-cafe-/">Park Restaurant & Cafe</a>. Diz-se que foi ali, neste espaço à beira do lago, que este bolo, surpreendentemente leve, de creme e baunilha ensanduichado entre duas camadas de uma fina massa folhada, foi pela primeira vez criado.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P6SWdhvdyJLLtYo1ECS4HDDOwWzZ3-hMt3_2Nf79ILl7__-UzrAiUSLV-C4aIii9g7jmAm9lzvRohPVboMRkwtAhjTN17cBqr6w2nzLcP3oabDglh9fgDwHh26NSJs5U65E6dP1HJTw/s640/blogger-image-1223517745.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P6SWdhvdyJLLtYo1ECS4HDDOwWzZ3-hMt3_2Nf79ILl7__-UzrAiUSLV-C4aIii9g7jmAm9lzvRohPVboMRkwtAhjTN17cBqr6w2nzLcP3oabDglh9fgDwHh26NSJs5U65E6dP1HJTw/s640/blogger-image-1223517745.jpg" width="640" /></span></a></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Em Bovec, na vertente sudoeste do monte Triglav, comemos um género de <i>goulash</i> de porco, que nos remeteu para o nosso pica-pau. Muito saboroso. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A refeição incluiu também algo parecido com uma omelete em formato redondo, com queijo e enchidos locais. Igualmente saboroso.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMseu-npeRfjfpRC9KwLMxKxbbQu7YZeprCcBZWkB3EA-W1rnuwSNhzeVTYbIMRW1IQKNNTwtaCC5eUToxCj45hXcdReuS9AvhYlqGjARBQuHrjn8UjcK_jnKe8Z7aqItkRSIpUEgLdSA/s1600/IMG_7947.JPG" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMseu-npeRfjfpRC9KwLMxKxbbQu7YZeprCcBZWkB3EA-W1rnuwSNhzeVTYbIMRW1IQKNNTwtaCC5eUToxCj45hXcdReuS9AvhYlqGjARBQuHrjn8UjcK_jnKe8Z7aqItkRSIpUEgLdSA/s640/IMG_7947.JPG" width="640" /></span></a></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Apesar da boa oferta gastronómica, vivemos duas situações insólitas neste restaurante. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">O dono/empregado, Croata há 30 anos na Eslovénia, curioso da nossa nacionalidade e depois de avançar com a clássica aposta na França e ajudado com a dica de sermos de um país do sul da Europa e com a quase resposta de o nosso país ser o actual campeão europeu de futebol, conseguiu responder que vínhamos da Austrália...</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ainda mais inacreditável que esta situação foi o <i>couvert</i>, pago (e bem pago) ao contrário da generalidade dos restaurantes, ter sido composto por duas azeitonas e duas rodelas de chouriço...e, vá lá, por um pouco mais de pão...</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">No sul, à beira do Adriático, na curta faixa costeira da Eslovénia, fica a encantadora Piran. Esta jóia de influência Veneziana, apresenta uma gastronomia ao estilo Mediterrâneo. </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">No <a href="https://www.facebook.com/pages/Cantina-Klet/831659743530754">Cantina Klet</a>, numa praçinha encantadora e com aquele charme decadente típico das cidades mediterrâneas, existe um pequeno bar vinícolo local onde o pedido da comida se faz numa janela que dá para a cozinha. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWJwoNNmHR3kUzHybBX5dCdUNbwGYhqMsOKCLa3SdaSavOr7WMX0Rrr2EPsKQkDqG3oyfGVi4AiFgwFqary_AY-Qlt8iW6iujOKJ5qNIphJs8bbonCdoiz4M0pwLB1BZSuWA29baUprY/s640/blogger-image--311396602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWJwoNNmHR3kUzHybBX5dCdUNbwGYhqMsOKCLa3SdaSavOr7WMX0Rrr2EPsKQkDqG3oyfGVi4AiFgwFqary_AY-Qlt8iW6iujOKJ5qNIphJs8bbonCdoiz4M0pwLB1BZSuWA29baUprY/s640/blogger-image--311396602.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Num quadro preto são apresentadas algumas opções do menu. Mas, importa não nos determos só nessas opções, porque o menu apresentado na carta é bem mais vasto. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BZ-OoWMz_S-zdBjkodouROiItCpkcW9KtVq4EwNg19gTtNUGDzzeWsRVm4w0L369NuTxCuqfv9wxOIUBDQ6lXol0KpkB5k8Uibjv4ZNAY7Nl3Zn-TYwKbGuRn8F2_NTxWLcycmxPPwo/s640/blogger-image--1466823406.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BZ-OoWMz_S-zdBjkodouROiItCpkcW9KtVq4EwNg19gTtNUGDzzeWsRVm4w0L369NuTxCuqfv9wxOIUBDQ6lXol0KpkB5k8Uibjv4ZNAY7Nl3Zn-TYwKbGuRn8F2_NTxWLcycmxPPwo/s640/blogger-image--1466823406.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Contudo, a nossa ansiedade levou-nos a fixármo-nos apenas na oferta do quadro. Sem problemas, saímo-nos bem e estava tudo óptimo. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sardinhas grelhadas e filetes de dourada com polenta. Tudo acompanhado de vinho tinto.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Este é daqueles sítios que considero imperdíveis. Encantam pela simplicidade com que se entregam. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgLaXnonClG7ZbAaZzPEgpcNy3LUVONQhizFSL7vQl84xfv525-gohaQBM1hIcpw5pjzTB-cEV8RCuLrCHNMD2vxGcGda_BW5OnezwO7E9YCOKMcQ-MIjBo_i9uy6oRrS_RPsxXbmur8/s640/blogger-image--1553503543.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgLaXnonClG7ZbAaZzPEgpcNy3LUVONQhizFSL7vQl84xfv525-gohaQBM1hIcpw5pjzTB-cEV8RCuLrCHNMD2vxGcGda_BW5OnezwO7E9YCOKMcQ-MIjBo_i9uy6oRrS_RPsxXbmur8/s640/blogger-image--1553503543.jpg" /></span></a></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">O vinho esloveno, sobretudo da região do vale de Vipava, foi uma constante nas refeições da nossa viagem.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Já na capital, em Ljubljana, aproveitámos o <a href="http://www.odprtakuhna.si/">Odprta Kuhna</a>, cozinha aberta em português, um mercado de comida de rua com comida local e internacional cozinhada por restaurantes da cidade.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WVfNOPvDkrdalSEKVcINh3i0CGVQ1SMQ4MUTiVrgDcfD4-mwzUt6eVHXtd7uTX8yfJ9orcFgktNt6sGfkPkCApTad3LnLPm8A88Ws3l2cTtP3-LXEWpOnlOKWletrdnHSdtpYHW7x34/s1600/IMG_8189.JPG" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WVfNOPvDkrdalSEKVcINh3i0CGVQ1SMQ4MUTiVrgDcfD4-mwzUt6eVHXtd7uTX8yfJ9orcFgktNt6sGfkPkCApTad3LnLPm8A88Ws3l2cTtP3-LXEWpOnlOKWletrdnHSdtpYHW7x34/s640/IMG_8189.JPG" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Apostámos na comida local, designadamente em <i>ciganska pečenka z dödöli</i>, tiras de carne de porco com bolinhas de puré, e no doce nacional, <i>prekmurska gibanica</i>. Esta sobremesa, deliciosa, é feita com sementes de papoila, nozes, maçã, passas e farinha.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyI-beleiDJjdiBgCExPa4Hmx9GmWAl17kYIWObUro1p4EgdeA-8a_04zTAbvFU2tg3lKsPfzoZtMOEkaBMtnM5Uebr1uC9C6v4PpzN_YBXabvBnyuAL1DsKEL6WL0gOl5W_MULLt5Qk/s640/blogger-image--1658608142.jpg" imageanchor="1" style="background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyI-beleiDJjdiBgCExPa4Hmx9GmWAl17kYIWObUro1p4EgdeA-8a_04zTAbvFU2tg3lKsPfzoZtMOEkaBMtnM5Uebr1uC9C6v4PpzN_YBXabvBnyuAL1DsKEL6WL0gOl5W_MULLt5Qk/s640/blogger-image--1658608142.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEq1JTCvne21PlDcZSiwiRbahIYY20ABhNMCAS9uLO2QaWFqznh5SsptuO98MhqbWYvVc8oYMz1QZrN5YBKWiv6QD4XaU_wtwnKaXGQP9oe0Jccgr73G5Jz0gOEKEwSVfb6MjjW5AnbU/s1600/IMG_8192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEq1JTCvne21PlDcZSiwiRbahIYY20ABhNMCAS9uLO2QaWFqznh5SsptuO98MhqbWYvVc8oYMz1QZrN5YBKWiv6QD4XaU_wtwnKaXGQP9oe0Jccgr73G5Jz0gOEKEwSVfb6MjjW5AnbU/s640/IMG_8192.JPG" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Noutro contexto, comemos gelado de sementes de papoila. Diferente na textura, mas óptimo no sabor.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Também em Ljubljana, na <a href="http://gelateria-romantika.si/home.html">Gelateria Romantika</a>, que o guia <i>Lonely Planet</i> considera o melhor gelado do mundo, saboreámos gelado de azeite de sementes de abóbora. Não sei se é a melhor gelataria do mundo, mas seguramente é muito boa.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOKlGoZq_PD9cczKJISeAFi5brhuTIO4DmmPt9lg3dwHE2RFSA3XVNmazcdb3RThZHw81sKTRtqPVcwcdMKCYrT3wg86P52mxumUSbt_klrGBM3Esbljed28blNfU9BKmbPZ8jrWzdvM/s1600/DSC00716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOKlGoZq_PD9cczKJISeAFi5brhuTIO4DmmPt9lg3dwHE2RFSA3XVNmazcdb3RThZHw81sKTRtqPVcwcdMKCYrT3wg86P52mxumUSbt_klrGBM3Esbljed28blNfU9BKmbPZ8jrWzdvM/s640/DSC00716.JPG" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">O azeite de sementes de abóbora é um condimento único esloveno. Pode ser verde ou avermelhado, torrado ou prensado a frio, mas sempre pleno de personalidade.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">É disso que gostamos.</span></span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-1761581879921944732017-05-03T20:27:00.002+01:002017-05-03T20:27:41.495+01:00Hisa Franko | Lá, Junto às Montanhas<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Junto às montanhas. Próximo de onde o Rio So</span><span style="font-size: small;"><span style="font-weight: normal;"><span style="font-family: Arial,Helvetica,sans-serif;">č</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;">a serpenteia a sua impressionante transparência azul. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ali,
onde a frente italiana usou, contra os adversários, ferozmente as armas
na Primeira Grande Guerra Mundial. Onde Ernest Hemingway escreveu sobre isso, no seu
"<i>Adeus às Armas</i>".</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Foi no
nordoeste da Eslovénia, próximo de Kobarid, num quarto de uma casa cor
de rosa que se diz que Hemingway criou uma das suas obras literárias. </span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Actualmente, os
tempos, felizmente, são outros. Por ali reina a paz e a natureza
mostra-se no seu esplendor. E na dita casa rosa é desenvolvida, com
arte, uma gastronomia de dedicação à natureza. Essa casa chama-se <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.hisafranko.com/en/"><span lang="EN-US">Hiša </span>Franko</a> e é propriedade de Ana Roš e Valter Kramar.</span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyaNeo02foLuMJsGzN2huv5gaanBNlMwQccp-zFlwNddSBlttPnv-bzOS4cAZIlE3ZKsi5iiQuOhC4oC96JHT3FXamSGs9BUycZGPs_T2us-FGIlKdAe7w_zgSpCik6F1hzjGOt2fNaQ/s640/blogger-image--1862364870.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyaNeo02foLuMJsGzN2huv5gaanBNlMwQccp-zFlwNddSBlttPnv-bzOS4cAZIlE3ZKsi5iiQuOhC4oC96JHT3FXamSGs9BUycZGPs_T2us-FGIlKdAe7w_zgSpCik6F1hzjGOt2fNaQ/s640/blogger-image--1862364870.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ana Roš é <i>chef</i>. Na verdade é a melhor <i>chef</i> mulher de 2017. Foi eleita <a href="http://www.theworlds50best.com/blog/News/ana-ros-puts-slovenia-on-the-gastronomic-map-as-worlds-best-female-chef-2017.html">World's Best Female Chef </a>2017 pelo </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">World's 50 Best Restaurants</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Valter é o homem do vinho. É ele que trata da garrafeira.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Na casa de ambos há uma filosofia. Território e estações, o que equivale a produtos locais. É disso e do carácter de Ana R</span><span style="background-color: rgba(255 , 255 , 255 , 0);">oš que se faz a identidade do </span><i><span lang="EN-US" style="background-color: rgba(255 , 255 , 255 , 0);">Hiša </span></i><span style="background-color: rgba(255 , 255 , 255 , 0);"><i>Franko</i>, um restaurante com ambiente acolhedor e familiar.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Durante dias</span><span style="background-color: rgba(255 , 255 , 255 , 0);"> embrenhámo-nos
na natureza e sentimos o seu pulsar. Primeiro fisicamente, a subirmos
montes, a descermos outros, a serpentearmos rios, a entramos por vales
encaixados, a cruzarmo-nos com quedas de água. Depois emocionalmente,
através dos sabores dos produtos autóctones dos lugares que
palmilhámos. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="-webkit-text-size-adjust: auto;">Na mesa do </span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i><span lang="EN-US">Hiša </span>Franko</i> são servidos, com dedicação e elegância, esses sabores. </span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIkC8TT0PhvX1m8bE6LgaTiUONXsmxVOrlNoDp3rj9M7YHqgBa2G19nDJ0cMpF4X2sm_kng3PJJlu6LsLpG85KfehU9xWis7BLlk5DLY_1GK8pgyq4Mev2JtJEmmBrFTR-W6NaWCTXY0/s640/blogger-image--1114695283.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIkC8TT0PhvX1m8bE6LgaTiUONXsmxVOrlNoDp3rj9M7YHqgBa2G19nDJ0cMpF4X2sm_kng3PJJlu6LsLpG85KfehU9xWis7BLlk5DLY_1GK8pgyq4Mev2JtJEmmBrFTR-W6NaWCTXY0/s640/blogger-image--1114695283.jpg" width="480" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Alguns
dos quais não gosto, mas aos quais de certa forma me predispus. Quando
vi, antes de saber que ali iria, o programa <a href="https://www.netflix.com/pt/title/80007945">Chef's Table da Netflix</a> dedicado a
Ana Roš percebi que o queijo por ali é rei. Apesar da advertência para
não constar nos pratos apresentados, este ingrediente
foi omnipresente e fez-se representar.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Foi
com o dito, de Tolmic e em formato lolipop, que se iniciou a refeição. Este
<i>ex-libris</i> de Ana foi ainda coadjuvado por uma manteiga local, e por três snacks, um de
espargos brancos e toranja rosa, outro de pão fermentado com casca de maçã e ainda outro com a planta dente de leão frita.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcfv1-cgzYvpZET8VK4xaIOr3qlFxymN3zPd1tihJgO_WMrJfW558_1d6mKzd5ue2UfhrAhOEqrT1lb5qAs2IAY463BG6W2fxwOSJKSBAI5ioqmvc3kQXrI0b_JD4lTwIrChz4Fwc4n0/s640/blogger-image-341903274.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcfv1-cgzYvpZET8VK4xaIOr3qlFxymN3zPd1tihJgO_WMrJfW558_1d6mKzd5ue2UfhrAhOEqrT1lb5qAs2IAY463BG6W2fxwOSJKSBAI5ioqmvc3kQXrI0b_JD4lTwIrChz4Fwc4n0/s640/blogger-image-341903274.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZbFO_oNKwvigewVqoCVlmmlxiDr6vEev0r0WBGLf0QBPRh6cDkPd8QGkhPMVi5NVxYD-8JLDrt-rMssewAQqRoHSfKlwVJjtKqud10eesQngxtPEOhIeqJJJQiP3QsjlCgDlexwVqbo/s640/blogger-image-1453626066.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZbFO_oNKwvigewVqoCVlmmlxiDr6vEev0r0WBGLf0QBPRh6cDkPd8QGkhPMVi5NVxYD-8JLDrt-rMssewAQqRoHSfKlwVJjtKqud10eesQngxtPEOhIeqJJJQiP3QsjlCgDlexwVqbo/s640/blogger-image-1453626066.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto;">Passada a fase inicial dos <i>snacks</i>, escolhido o vinho, da região vinícola de excelência do vale de Vipava, fomos para o primeiro dos pratos do menu que escolhemos (seis pratos).</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuSLBHgM_kpCSNY1-wV_rhyphenhyphen0BHZY07whiLtAnz_aX47BBWDdNB9BBCBUYKw0uuav5D7DQQEU6npU7gz-vNX3qrj9DeeHry2BZ008O2rZWCc6Sc6E5MgQ7dRnNP4KpLBmEk-dNFotnQP0/s640/blogger-image--1010999269.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuSLBHgM_kpCSNY1-wV_rhyphenhyphen0BHZY07whiLtAnz_aX47BBWDdNB9BBCBUYKw0uuav5D7DQQEU6npU7gz-vNX3qrj9DeeHry2BZ008O2rZWCc6Sc6E5MgQ7dRnNP4KpLBmEk-dNFotnQP0/s640/blogger-image--1010999269.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A delicadeza chegou à mesa. Sob a forma de truta </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">marmoreada, ervilhas, amêndoas cruas, morangos, amendoim.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKS2OootWTOm_CCn_wnhMIxVwCirHAQ1WNDCD_R7n7ljbAdrSb8mxJ9IJNOw6iJWV-bz74ZwBS8emQgrU9Mbf43t76hXWARED0FHEeHaUgDdcO_TIGDbaqqFb32RilPRDkfFmGCZ025g/s640/blogger-image-1961460573.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKS2OootWTOm_CCn_wnhMIxVwCirHAQ1WNDCD_R7n7ljbAdrSb8mxJ9IJNOw6iJWV-bz74ZwBS8emQgrU9Mbf43t76hXWARED0FHEeHaUgDdcO_TIGDbaqqFb32RilPRDkfFmGCZ025g/s640/blogger-image-1961460573.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto;">Do delicado fizemos uma inversão para o intenso. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Espargos
verdes, gema de ovo marinada em abeto, mexilhão »prosciutto«. Não fosse
a espuma de queijo a invadir os restantes sabores estaria perfeito para
o meu paladar.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ic1bZl1y4HIsAlVhDaRAzxFM8gUKx0IW-lR9VmCA45ZI89_Qiyj1ydNGvuKMLVgGJWDY9N__zU1ZGzxMwuIQb-OqfgPrR5p_gVbleyOTu69RjMisQT5-SuBIy7BbqfiXpTnJ4dsSkvg/s1600/IMG_8052.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ic1bZl1y4HIsAlVhDaRAzxFM8gUKx0IW-lR9VmCA45ZI89_Qiyj1ydNGvuKMLVgGJWDY9N__zU1ZGzxMwuIQb-OqfgPrR5p_gVbleyOTu69RjMisQT5-SuBIy7BbqfiXpTnJ4dsSkvg/s640/IMG_8052.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">O
prato seguinte apresentou-se pleno de personalidade. Ravioli de
couveflor, </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">caldo de cabrito de </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">»Drežnica«, miolos, feijão preto e Gotas de
anchova, grenkuljica (erva amarga selvagem). Forte e irreverente. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWEoxCddJwdQuwFuWUQuNi8RkBg1wQZfGyJEdgF57olBWwbbe_mn8eNwEDkPBjeS4QQcPO6-Sx2Lh6yR3XKbCUhaanWYzpMjG-65UIpo6l9-JSf4OfIe_fN3bR8mG3BoMeJd3TTRStFo/s640/blogger-image--1930343683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWEoxCddJwdQuwFuWUQuNi8RkBg1wQZfGyJEdgF57olBWwbbe_mn8eNwEDkPBjeS4QQcPO6-Sx2Lh6yR3XKbCUhaanWYzpMjG-65UIpo6l9-JSf4OfIe_fN3bR8mG3BoMeJd3TTRStFo/s640/blogger-image--1930343683.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto;">Mais uma vez, o queijo contaminou, mas não abalou este grande prato, o qual foi eleito o meu favorito.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto;">A equilibrar a intempestividade que se instalou, foi apresentado algo mais calmo. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>Artic Char</i> (peixe que apresenta </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">características do salmão e da truta)</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">, <i>knotweed </i>(planta </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">japonesa de apecto parecido com o bambu)</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">, agrião, soro de queijo coalhado, trigo mourisco.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvZ-P3YtxPLgCeUtbVwuS7kmh5wnSmaANYKHNFhA9DOL9ftKoggtkbduDXeFKYLeud-bkkhyphenhyphenmTIHBNgiG5Xj8X3iTZnF1eEZoNKo1wHUysTvhy7pc-aMX_u2-Bo16b4fjAdlhxnk1OsY/s1600/IMG_8064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvZ-P3YtxPLgCeUtbVwuS7kmh5wnSmaANYKHNFhA9DOL9ftKoggtkbduDXeFKYLeud-bkkhyphenhyphenmTIHBNgiG5Xj8X3iTZnF1eEZoNKo1wHUysTvhy7pc-aMX_u2-Bo16b4fjAdlhxnk1OsY/s640/IMG_8064.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A
seguir, a substituir o "<i>lamb</i>" (outro ingrediente que não é do meu
agrado), prato original do menu, solha da Lagoa, ostras, salada de
limão, espinafre, infusão de limão kaffir. Havia ali também algo da
família do queijo...Não fosse isso, estaria mais perfeito.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OnBTIQqgc21fakbnOo3CM8LtnqH606GGeTdj03hJmESExejhYzDz8IuBCORz8ZuvG6qXXFd5LSv7kZc3nltpV3TVPRbvmECHiR07SqT5fA3nM2Ju78-yQ6vAphW2giyfzsP3SB4rLyo/s1600/IMG_8068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OnBTIQqgc21fakbnOo3CM8LtnqH606GGeTdj03hJmESExejhYzDz8IuBCORz8ZuvG6qXXFd5LSv7kZc3nltpV3TVPRbvmECHiR07SqT5fA3nM2Ju78-yQ6vAphW2giyfzsP3SB4rLyo/s640/IMG_8068.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Por
fim, a substituir também a sobremesa original do menu, de base lácteo (o que mais!), laranja sangue, chá preto, granola, gelado de cenoura e
mousse de amêndoa salgada. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpqCpy07kiQX4Kacx4er-R-vJoKGjv38Iq5Gp29dAEd3Gr710_ncrLlBy2Krjr53YHTMGnui79RlHHLbnF-x3DJAKPbpBzMlBhCjtMhuFZJusDwPR5Wx3MaKe6rKoJEKSrmLCOGd7GYA/s640/blogger-image--1195466468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpqCpy07kiQX4Kacx4er-R-vJoKGjv38Iq5Gp29dAEd3Gr710_ncrLlBy2Krjr53YHTMGnui79RlHHLbnF-x3DJAKPbpBzMlBhCjtMhuFZJusDwPR5Wx3MaKe6rKoJEKSrmLCOGd7GYA/s640/blogger-image--1195466468.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Óptimo remate final, antes do fecho com pequenas delicadezas doces.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Como balanço, foi uma refeição de grande nível, porém para mim é difícil render-me por completo, pois a cozinha do <i><span lang="EN-US" style="background-color: rgba(255 , 255 , 255 , 0);">Hiša </span></i><span style="background-color: rgba(255 , 255 , 255 , 0);"><i>Franko </i>faz-se muito dos únicos ingredientes que assumo que não gosto (chego mesmo a não tolerar gustativamente), o queijo e a carne da família do cabrito e do carneiro.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0);">Ainda assim, foi uma óptima experiência, tanto mais que pernoitámos na casa e depois da fausta refeição foi só subirmos ao andar de cima, onde dormimos sem ser necessário contar carneirinhos eslovenos. </span></span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-36204039095938806472017-04-26T21:31:00.000+01:002017-04-26T21:31:39.905+01:00O Que Londres tem...<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">...tapumes </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: small;">com motivos gastronómicos, e</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">nquanto não nasce um novo empreendimento no Soho.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">...Arte urbana deliciosa acabada de pescar em <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hackney.</span></span></span><br />
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.<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">..Um dos restaurantes mais bonitos do mundo, o <span style="background-color: rgba(255, 255, 255, 0); text-align: center;"><a href="http://www.germangymnasium.com/">German Gymnasium</a>, junto à </span><span style="background-color: rgba(255, 255, 255, 0); text-align: center;">King’s Cross.</span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">...Comida do mundo, como no mercado de rua de Brick Lane.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">...lojas gulosas, como a </span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://www.darksugars.co.uk/">Dark Sugars</a>, também em Brick Lane.</span></span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">...Restaurantes estilosos, como o irreverente <a href="http://sketch.london/">Sketch</a>, onde comemos rodeados de desenhos e onde se encontra uma das casa de banho mais loucas do mundo.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">...Novas criações, como o <i>cronut</i>, meio croissant meio donut da <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://dominiqueansellondon.com/">Dominique Ansel Bakery</a>, em Belgravia.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rslRc_F0dXT1xXLli5FFCcSIaG7crzU84A2s663nRjwG6nobEYfX3UJzw1sWNJcffMUuj9Sl8QaLVXQT7iI7peTDzu4xl4h4pJVIQYIaQICcY8Yw7xu8PnxFo0TW2EhOCQlNb0APrAU/s1600/IMG_8754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rslRc_F0dXT1xXLli5FFCcSIaG7crzU84A2s663nRjwG6nobEYfX3UJzw1sWNJcffMUuj9Sl8QaLVXQT7iI7peTDzu4xl4h4pJVIQYIaQICcY8Yw7xu8PnxFo0TW2EhOCQlNb0APrAU/s400/IMG_8754.JPG" width="400" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">...O delicioso <a href="http://boroughmarket.org.uk/">Borough Market</a>, aqui muito bem representado com os <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>Scotch egg</i>, da <a href="http://www.scotchtails.com/">Scotch Tails</a>.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtz3_G__8ok-XaiU2qQXln8nYJgIQsbj3D6gXd9YGIqBuRcQuv73_oUG0H4BDRiUVj6zltC1gexzim9NCwo5mrBQDS2vOAjfHPa9ztmfOkee83TO5xaMQkHHKYi6SkKCsN4gYxCalxYJw/s1600/IMG_8842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtz3_G__8ok-XaiU2qQXln8nYJgIQsbj3D6gXd9YGIqBuRcQuv73_oUG0H4BDRiUVj6zltC1gexzim9NCwo5mrBQDS2vOAjfHPa9ztmfOkee83TO5xaMQkHHKYi6SkKCsN4gYxCalxYJw/s400/IMG_8842.JPG" width="400" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">...A lot of delight!</span></span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-67682773525846450722017-03-27T22:03:00.001+01:002017-03-27T22:03:31.923+01:00Bubbledogs | Champagne & Hot Dogs<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">A conjugação Cachorro Quente (<i>Hot Dog</i>) / Campanhe (<i>Champagne</i>) não é a mais óbvia. Na verdade não é nada evidente cruzar um elemento tipicamente pouco sofisticando, associado à comida rápida e de rua, a outro que destila <i>glamour</i> e sofisticação.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Pois é, mas este cruzar de elementos tão distintos no <i>status</i> acontece. No Soho londrino. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Londres é daquelas cidades do mundo que se não existe algo é porque ainda não foi inventado.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Apesar da possível estranheza da conjugação, a mesma resulta muito interessante e gostosa.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">No <a href="https://www.bubbledogs.co.uk/">Bubbledogs</a>, espaço divertido e descontraído, é onde podemos encontrar múltiplas combinações entre estas duas iguarias, cachorro quente e champanhe.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Enquanto o nosso pedido não chega à mesa podemos entreter-nos, divertidamente, a observar os diversos desenhos com o cachorro como intérprete principal.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-o7ZDRAMjAVnQZ9nMP-r-FBR5OrJeDtTFnT0MQQ03Ls2aeMu0V84OZK19morx-JrMcfU2-1P8iXufwsE4YcqsRreww_fI69_fxQ5vnj00M72hON-dpvJeWUXobbBk4HRXbM0wlGomB4I/s640/blogger-image-1404300540.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-o7ZDRAMjAVnQZ9nMP-r-FBR5OrJeDtTFnT0MQQ03Ls2aeMu0V84OZK19morx-JrMcfU2-1P8iXufwsE4YcqsRreww_fI69_fxQ5vnj00M72hON-dpvJeWUXobbBk4HRXbM0wlGomB4I/s640/blogger-image-1404300540.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfCp_3LV5ugxjvov_X9QLH4CX_MFuNpBBpA26jNSrlLCbAR4o-27Q7GfwknUVHG6CX5j_JuQBSPJQxgACktybg8XwypJbHMohODCkohsCRg9pbkXaf52RUIEvNrtTVq2ZlZhsFjb26k8/s640/blogger-image--790597388.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfCp_3LV5ugxjvov_X9QLH4CX_MFuNpBBpA26jNSrlLCbAR4o-27Q7GfwknUVHG6CX5j_JuQBSPJQxgACktybg8XwypJbHMohODCkohsCRg9pbkXaf52RUIEvNrtTVq2ZlZhsFjb26k8/s640/blogger-image--790597388.jpg" width="640" /></span></a></div>
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Chega à mesa a comida e o cachorro continua a ser a estrela principal, mas agora coadjuvado pelo champanhe e as batatas.</div>
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Uma das versões escolhidas de cachorro quente é a BLT, com bacon crocante, alface caramelizada e maionese de trufa. Dão-nos a optar qual a carne que pretendemos para a salsicha. A escolha recai na de porco.</div>
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A escolha do champanhe é <i>Gaston Chiquet</i> (Sélection Cuvée, Brut) de Dizy, composto por 60% Pinot Meunier, 15% Pinot Noir, 25% Chardonnay.</div>
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Como o cruzamento dos opostos pode ter tanto de inusitado como de saboroso.</div>
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Um brinde à excentricidade e à simplicidade, as quais se reuniram à mesa e alcançaram um belo e delicioso resultado.<span style="color: #0000ee;"><br /></span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-62548094186250974442017-03-27T20:10:00.002+01:002017-03-27T20:10:57.364+01:00Taberna do Mercado | Londres<div class="separator" style="clear: both;">
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<span style="font-family: inherit;"><span style="font-size: small;">Quando de viagem não sinto necessidade de me alimentar de comida portuguesa. As saudades não se impõem em tão pouco tempo e, por outro lado, na minha concepção, viajar é descobrir coisas novas, nas quais se incluem novos sabores.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Contudo, por vezes, algo da gastronomia portuguesa é um destaque na cena gastronómica<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> do local onde estamos de viagem e, nesse caso, vale a pena quebrar a regra.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">Foi o que se passou em Londres, onde entrámos num sítio todo ele a transpirar portugalidade. Loiça Vista Alegre, tampos das mesas com mármores de Estremoz</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">, cadeiras modelo Gonçalo (a mais famosa e icónica cadeira de esplanada portuguesa), garrafeira com vinhos e outras bebidas de marcas portuguesas, outros produtos portugueses expostos, como o sal (<a href="http://www.salmarim.com/cms/">Salmarim</a>) e o azeite.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">Todas estas referências portuguesas encontram-se no <a href="http://www.tabernamercado.co.uk/">Taberna do Mercado</a>, no Old Spitalfields Market, em Shoreditch, na zona leste de Londres. Este é o espaço actual de Nuno Mendes, o <i>chef</i> português que conquistou os londrinos e é uma referência gastronómica da capital britânica. Depois dos seus projectos anteriores, no quais se destaca o <i>Viajante -</i> com o qual logo no primeiro ano ganhou uma estrela <i>Michelin</i> -, não mais saiu da cena gastronómica londrina.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">Assim, estando em Londres não perdemos a oportunidade de petiscar, num ambiente informal e descontraído, ao belo estilo português. É uma cozinha de partilha, a desenvolvida neste espaço onde rapidamente os empregados começam a falar português connosco. </span></span></div>
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<span style="font-family: inherit;"><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">Instalámo-nos na sala principal (há mais um espaço ao estilo de esplanada fechada, onde estão as cadeiras Gonçalo) e logo fizemos a escolha dos pratos.</span></span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Tostas de lardo fumado na casa. Lardo é uma parte da gordura do porco, em que os italianos são exímios a preparar.</span></div>
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<span style="font-family: inherit;"><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: small;">Pão com azeite, conserva caseira de mexilhão com cebola (</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: small;"><i>Mussels, pickled onions and grilled sourdough</i>) e conserva de cavala feita na casa com refogado de tomate e </span></span>presunto (<i>Mackerel, tomato sofrito</i>).</div>
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<i>Green bean fritters and bulhão pato</i>, que é como quem diz peixinhos da horta, embora com uma polme mais à tempura japonesa, acompanhados de um caldo à Bulhão Pato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mydJsf9DM0GHcLGFwqJTyvXgM_F3PAVL5z244iPDCskkn9D6iKaWigLJDYDImvOsYZps6PG2hVDQFu4IGB-sRyyavHJuxBy1VAmZcHDQ2q4wr8QqtZq8k09af4EnAHUKTSYnlaxp5Po/s640/blogger-image--1265408087.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mydJsf9DM0GHcLGFwqJTyvXgM_F3PAVL5z244iPDCskkn9D6iKaWigLJDYDImvOsYZps6PG2hVDQFu4IGB-sRyyavHJuxBy1VAmZcHDQ2q4wr8QqtZq8k09af4EnAHUKTSYnlaxp5Po/s640/blogger-image--1265408087.jpg" /></a></div>
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Salada de polvo com pimento (<i>Octopus and pepper salad</i>).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGond7hJFmtLbi3QCQhGJ8rzqvwRsPZZn4nmubnCV_okHWVwNb6XPAjJKRTovqqZkRL9BKc3lvQgcQmagq_P8vTtNNhEgjU6UgCKs4GD9XsOJHq60IFJpx3BIsNnCFh2JM5aCXgIpZyQ/s640/blogger-image-664443944.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGond7hJFmtLbi3QCQhGJ8rzqvwRsPZZn4nmubnCV_okHWVwNb6XPAjJKRTovqqZkRL9BKc3lvQgcQmagq_P8vTtNNhEgjU6UgCKs4GD9XsOJHq60IFJpx3BIsNnCFh2JM5aCXgIpZyQ/s640/blogger-image-664443944.jpg" /></a></div>
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Choco com pezinhos de coentrada (<i>Cuttlefish and pig trotters coentrada</i>).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCTrstwfQuDEqyJIk6V3-6ihmhG87CdejyzomU4XD-YY0smq8wPXnewuRAa-Y1JIVbMwMQVTg7Itd9-fvgTTFn4n0Lcvajsw-G0qNGhjsa9h9HamMb5H-eB21UViiBXyG-kmiU1PlOw4/s640/blogger-image--1949153935.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCTrstwfQuDEqyJIk6V3-6ihmhG87CdejyzomU4XD-YY0smq8wPXnewuRAa-Y1JIVbMwMQVTg7Itd9-fvgTTFn4n0Lcvajsw-G0qNGhjsa9h9HamMb5H-eB21UViiBXyG-kmiU1PlOw4/s640/blogger-image--1949153935.jpg" /></a><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Para rematar podia ter sido um pão-de-ló, mas optámos pelo pudim feito de presunto, o Abade de Priscos, envolvido </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; text-align: justify;">numa calda ligeira de vinho do porto e canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO12SFaKsdCFnt2MW4BDxqQBPxo4sNV36Zlq2MSkfKu3Tk_FwhhRMYpGrrRbFQ18tz98DI0HgfgOd2nY6xC8dLFS4C8RoHAmYmQIFKXLdqmwmsGDqR9e6bqa-NUZyG7-W20dQ9UB0zxWs/s640/blogger-image--21767694.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO12SFaKsdCFnt2MW4BDxqQBPxo4sNV36Zlq2MSkfKu3Tk_FwhhRMYpGrrRbFQ18tz98DI0HgfgOd2nY6xC8dLFS4C8RoHAmYmQIFKXLdqmwmsGDqR9e6bqa-NUZyG7-W20dQ9UB0zxWs/s640/blogger-image--21767694.jpg" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Apreciações. Estava tudo bom. A fazer jus ao conceito de captar e reinterpretar os ingredientes, pratos e sabores portugueses.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Destaque para o lardo, que adoro. Para o encontro inusitado dos peixinhos da horta com o caldo à Bulhão Pato, o que transforma este<i> </i><i>snack</i> num dos<i> ex-l</i><i>ibris</i> da casa.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Para o cruzamento de sabores do mar e da terra conseguido pela cavala com o presunto. </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Para o casamento, também do mar e da terra, mas bem mais arriscado e difícil, do choco com os pézinhos de coentrada, onde se obtém uma união feliz e cheia de personalidade.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">E, claro, para uma das sobremesas sensação, o Pudim de Abade de Priscos. </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Pontos negativos, a quantidade versus preço de algumas das propostas. É certo que apesar de ser uma Taberna não estamos em terras lusas, mas ainda assim. </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Outro aspecto a assinalar é, apesar do ambiente informal, não se justificar apresentar pratos lascados/falhados, comprometendo a apresentação e a representação da marca <i>Vista Alegre</i>. </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">A partir pratos que continue a ser metaforicamente e pela positiva, como tão bem conseguem fazer entre tachos.</span></span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-43506845076561710642017-03-21T13:43:00.001+00:002017-03-21T13:43:20.381+00:00Lima em Londres<div style="text-align: justify;">
Lima e Londres. Duas cidades. </div>
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Lima em Londres. Numa cidade tão cosmopolita e multicultural como Londres, cabem várias cidades e há sempre um cantinho de qualquer parte do mundo.</div>
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O Peru, ou melhor, a gastronomia peruana está, muito bem, representada através dos restaurantes <a href="http://www.limalondongroup.com/">Lima</a>. Os homónimos da capital peruana - existe um em Fitzrovia e outro em Covent Garden (Lima Floral) - são do <i>chef</i> Virgílio Martinez do Central de Lima, considerado o quarto melhor restaurante dos <a href="http://www.theworlds50best.com/">The World's 50 Best Restaurants</a> em 2017.</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">O Lima de Fitzrovia, onde degustamos as iguarias peruanas que tanto adoramos, é igualmente um restaurante premiado, com uma sempre apetitosa estrela <i>Michelin</i>.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Numa noite chuvosa, bem ao estilo londrino, entramos, sentamo-nos e aguardamos, com uma ponta de ansiedade, pelos pratos que solicitámos. Um a um foram chegando. Mas antes fomos saboreando duas qualidades de pães, um de quinoa e outro de chilli, acompanhados de uma pasta de batata com iogurte.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Para refrescar a garganta chegou também o cocktail que nos iria acompanhar. <i>Chilcano</i> clássico, um refrescante cocktail peruano feito com <i>Luna de Ica Accolade</i>, sumo de lima, açúcar e ginger ale. Longe de superar a classe do aveludado <i>Pisco Sour</i>, mas não desilude totalmente.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Entretanto chega à mesa a primeira proposta gastronómica.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>Tiradito </i>de robalo selvagem com coco, <i>ají Mirasol</i> e <i>ponzu</i> amazónico.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Uau! Que aparência. Elegante e lindo esteticamente. Uma delicia gastronomicamente falando e degustando.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Uma pequena maravilha.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">A seguir o <i>ceviche</i>. De legumes. Batata doce, quinoa vermelha, milho fresco e o essencial <i>leche de Tigre</i>, cítrico, tal </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">como o nome da capital Peruana.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Não demos conta ao pedirmos que continha só legumes. Apesar da surpresa por nós despoletada, estava surpreendentemente bom. Deliciamo-nos até ao último pedacinho.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Momento seguinte, <i>causa</i>. </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">A <i>causa</i> </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">é um prato elaborado com um dos principais ingredientes endógenos do Peru, a batata, a qual é originária daquelas coordenadas.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Existe centenas de variedades. Neste caso testámos quatro. Com cereais andinos, abacate <i>Uchucuta</i> e molho de pimenta <i>Rocoto</i>.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Comprovando a teoria de Aristóteles, que acreditava que na natureza há uma relação de causa e efeito, o efeito desta causa foi o de arrebatamento. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Uma pequena e requintada maravilha estas <i>causas</i>.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Esperemos que, contrariando o filósofo grego, esta não seja a "causa final".</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Cogumelos selvagens foi o que se seguiu. Com milho <i>I</i></span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><i>nchicapi</i>, <i>achiote</i> e sumo da flor de sabugueiro.</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Substancial e delicioso.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Por fim, um prato de carne e, como o anterior, uma comida da terra. Neste caso, literalmente. </span></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><i>Beef Pachamanca Duo</i> com puré de batata amarela e raízes andinas, é o nome do prato. </span></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><i>Pachamanca</i> vem do <i>quechua</i> <i>pacha</i>, terra, e da língua <i>aimara</i>, em que <i>manca</i> significa "comida". <i>Pachamanca</i> é um prato típico do Perú elaborado </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">pela cozedura </span><span style="background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">através de pedras pré aquecidas.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmg8R-8YBu_HTyjfcaYnGnzdtRDH6hrIudTuK_W3O4PgjoGsqCFnmJsWFUGSNVTNR0IRyi38WrszfMivcApReq_Li2xDa0yFOAig-zLLg8tKdQ2o8bawJ1vb75yDMQnk7mrTVaitUlm94/s1600/IMG_6728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmg8R-8YBu_HTyjfcaYnGnzdtRDH6hrIudTuK_W3O4PgjoGsqCFnmJsWFUGSNVTNR0IRyi38WrszfMivcApReq_Li2xDa0yFOAig-zLLg8tKdQ2o8bawJ1vb75yDMQnk7mrTVaitUlm94/s640/IMG_6728.JPG" width="640" /></a></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Foi com o coração aquecido e estômago aconchegado que saímos do Lima para o frio da noite londrina.</span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-471929818655825792017-02-01T08:46:00.001+00:002017-02-01T08:49:30.552+00:00Sabores do Barrocal Algarvio<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Inverno.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chove em Lisboa nos últimos dias. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Encaminhamo-nos para paragens mais meridionais e a pluviosidade faz uma pausa.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">À nossa espera está um fim‑de‑semana que mais parece Primavera. Isso enquanto é dia. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Já à noite está frio e escuro. Bem escuro. Porque a lua apenas sorri para nós, com um traço fino. Está lua nova.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No meio da escuridão e do silêncio da noite, enquanto<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> nos dirigimos para uma das - antecipo já com esta distância - refeições do ano, a</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> Niebla, cadela branquinha, surpreende-nos e assusta-nos com o seu porte e ladrar.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Estamos numa aldeia do sotavento e barrocal Algarvio.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">De dia percepcionamos a paisagem, a qual está linda. A natureza começa a ganhar novamente vida. A florescer.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quando passamos pelas alfarrobeiras já cheira à fragrância da alfarroba. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY10i12LEJhhqYpq871dz6qUlcFjkZk9AueD6273ZdpeV_wUZUHSN6RErJvNHLiMFpdOok6ZxEeaUxWpHMIWOhWHQnoPTAPjN6okMdX8qKkwA9RmebZAMXOsPaKaciHhEKySLonaphDb4/s640/blogger-image-1891249847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY10i12LEJhhqYpq871dz6qUlcFjkZk9AueD6273ZdpeV_wUZUHSN6RErJvNHLiMFpdOok6ZxEeaUxWpHMIWOhWHQnoPTAPjN6okMdX8qKkwA9RmebZAMXOsPaKaciHhEKySLonaphDb4/s640/blogger-image-1891249847.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A amendoeira começa a estar em flor. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As laranjeiras estão no tempo delas, pelo que carregadas da sua fruta. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigulZN2HE9zK9BR4YdXGmtywa4S56IvcLJhH3ZHF_dwOEOib2hP3iqkraPybLdFXWzSfZKBrVwicEa1amSrN6KegfuCNXTremQbo4U2aBnwuMaJVyM6Jh5XaAFfiizBamt0GgHvCOPUw4/s640/blogger-image-1452279766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigulZN2HE9zK9BR4YdXGmtywa4S56IvcLJhH3ZHF_dwOEOib2hP3iqkraPybLdFXWzSfZKBrVwicEa1amSrN6KegfuCNXTremQbo4U2aBnwuMaJVyM6Jh5XaAFfiizBamt0GgHvCOPUw4/s640/blogger-image-1452279766.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As figueiras, nespereiras e abricoteiras estão por ali, mas ainda não dão sinais. O seu tempo é mais lá à frente, quando o calor, enfim, chegar.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Deambulamos por terras do barrocal, essa área de transição entre a costa e a serra algarvia. Chegamos mesmo à fronteira com a região da serra, onde o xisto, aqui chamado talisca, aflora.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Absorvemos a beleza e calmitude da paisagem. Subimos a um dos pontos mais altos e avistamos a massa branca de Ayamonte, a foz do Guadiana, Vila Real de Santo António, a arquitectura bruta de Montegordo, o prédio alto de Altura. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Continuamos a deambular. O Piri, cãozinho doçura, acompanha-nos estoicamente em toda a jornada. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cruzamo-nos com o senhor que produz mel. Queixa-se que mais um ano sem chover não é bom para a produção do mel. As abelhas andam por ali. Com toda a calma, como o senhor que lhes extrai o mel.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cruzamo-nos com malvas, acelgas, cardos, aqui chamadas alcachofras selvagens, tomilho, poejo, este à beira da lagoa. E muitas mais ervas. À maioria das quais não damos importância.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vamos dar importância à mesa, quando nos surpreendemos com uma cozinha da terra. Feita com o que a terra dá no momento e por quem conhece muito bem a terra e a cultura local.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fazemos duas refeições caseiras memoráveis. As tais que, ainda que nos primeiros dias do ano, têm já entrada directa no top anual.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Um jantar e um almoço, em que nos acolhem amigável e gentilmente numa casa oitocentista. O ambiente surpreende. Tudo nos remete para o passado. Desde já a forma como a comida se mantém aquecida, através do aproveitamento do calor da lareira. Mas é no presente que estamos e que aproveitamos esta experiência.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A mesa está linda. Ainda pouco absorvemos do ambiente e, a partir de um tacho antigo, é-nos servida uma sopa de urtigas com gengibre e molho de soja. Pára tudo. Que magia. Parece que a poção mágica nos foi servida. Uma delicia. Indescritível. Algo de novo nos acontece. Por todos os preceitos, conversas e ensinamentos que recebemos. Fala-se de história, geografia e cultura, tudo associado à gastronomia. Riqueza profunda.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ao centro da mesa estão azeitonas de sal (<a href="http://alcoutimlivre.blogspot.pt/2008/12/azeitonas-de-sal_17.html">técnica </a>especial que aproveita as azeitonas apanhadas já maduras), tremoços e figos secos, estes últimos para a sobremesa. Tanto ao jantar como ao almoço.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">De seguida passamos para uma massa com acelgas. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tudo tão diferente, simples e saboroso. A responsabilidade é dos temperos utilizados, nomeadamente a gordura dos ossos do borrego e a banha do porco, os quais se alimentam de bolotas. Faz toda a diferença. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">De sobremesa, os tais figos deliciosos e fruta da época. Laranjas, tangerinas e maçãs.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ao almoço do dia seguinte, já com a luz do dia a entrar pela casa, perscrutamos melhor todo o espaço. Parece que estamos noutro tempo histórico. Porém, sabemos que é no presente que estamos, ainda que vivido a um ritmo e de um modo de outros tempos. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Por ser nova esta experiência, tem um grande impacto em nós.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A mesa está lindíssima. À nossa espera está um tomate com atum fumado, temperado com azeite, tomilho e gengibre. Não há palavras para descrever. Tudo é óptimo. O tomate sabe a tomate, os temperos dão dimensão, a conjugação de sabores é perfeita. Limpamos o azeite com pão de São Pedro de Solis.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O momento seguinte é feijoada de cales de cardo. Isso mesmo. O que a natureza dá lá fora é aproveitado entre portas. Na véspera foram as urtigas e as acelgas. Naquele momento são os cales da alcachofra selvagem.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Uma maravilha. Inusitado e reconfortante.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A encerrar a refeição figos secos, tangerinas e laranjas.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Confirmamos que a simplicidade e a vida, tal como ela é, têm um sabor especial.</span></div>
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Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-10081987021302776882016-12-14T15:01:00.000+00:002016-12-14T15:01:19.159+00:00Kanazawa, de Tomoaki: O Cantinho do Sublime<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Chegámos largos minutos antes da hora marcada.
Apesar da noite fria, não tivemos a ousadia de entrar logo e, dessa forma, pôr em causa o
rigor japonês.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Esperámos pela hora certa e, então, ansiosamente
entrámos no pequeno e despojado espaço do restaurante <i><a href="http://kanazawa.pt/">Kanazawa</a>,</i> do <i>chef</i> Tomoaki Kanazawa.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Um balcão, com capacidade para 8 pessoas, ladeia a
área onde Tomoaki desempenha a sua arte. De decoração, apenas alguns
apontamentos da natureza - um tronco, uma cana de bambu com uma planta-,
elemento fundamental na cultura nipónica.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDAXm9YCdLFQcaR_O-wpROhfOcAyglXs3vDxy53L9sCkWrwRH2C2MCQHvNby3rYWTnNzUDbgQ-PPPpxUhjPrAmtXuQ_uGqHczQqk_6NhVyLUW4F06L9Z4DF4-Gk4KIiHRvSn8b2tWhX4/s1600/IMG_5548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDAXm9YCdLFQcaR_O-wpROhfOcAyglXs3vDxy53L9sCkWrwRH2C2MCQHvNby3rYWTnNzUDbgQ-PPPpxUhjPrAmtXuQ_uGqHczQqk_6NhVyLUW4F06L9Z4DF4-Gk4KIiHRvSn8b2tWhX4/s640/IMG_5548.JPG" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Posicionámo-nos nos lugares, que iríamos ocupar por
mais de 3 horas, e onde participaríamos num desfile de pura beleza, delicadeza
e suprema qualidade.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dadas as boas vindas pelo <i>chef</i> Tomoaki, Kayo e Sakura, respectivamente sua mulher e filha,
iniciou-se a nossa refeição, baseada no menu <i>Kanazawa</i>, o menu <i>kaiseki</i> mais curto (mas ainda assim muito generoso), uma das quatro opções que o restaurante oferece. As outras são o
menu <i>kaiseki</i> mais longo (<i>menu</i>
<i>tasting</i>) e dois menus de sushi, o <i>Oyama</i> (mais reduzido) e o <i>Miyazaki</i> (com mais
oferta).<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O primeiro momento do menu, designado <i>Oshiki</i>, chega. Um
tabuleiro com quatro componentes, arroz de polvo, sopa miso com batata doce inteira para ser desfeita, pickles de couve, caranguejo com molho de maracujá e folha de
fisalis com tomate recheado com molho de dióspiro e ovas.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8gYTAtxWR3HyjS9qmvsBf2BtZF7-Ea8bfrBTHw1f9TeACAL6cEymDCVWhDOuji213xW4bqBv6X5111uFYE7DI3IIFDsvgIzmgWLq-5v8g_CnL_YY76GSu3EjZ2fCfr29u9O9R4X8WjI/s1600/IMG_5551.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8gYTAtxWR3HyjS9qmvsBf2BtZF7-Ea8bfrBTHw1f9TeACAL6cEymDCVWhDOuji213xW4bqBv6X5111uFYE7DI3IIFDsvgIzmgWLq-5v8g_CnL_YY76GSu3EjZ2fCfr29u9O9R4X8WjI/s640/IMG_5551.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Início simples, mas saboroso, a anunciar o que
estava para vir e a demonstrar a importância da qualidade e origem dos
ingredientes, que é revelada em todos os momentos da refeição.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No momento seguinte, <i>Mukouzuke</i>, foi-nos presenteada uma belíssima e saborosa composição
com <i>sashimi</i> de maguro (atum), um surpreendente e maravilhoso sarrajão fumado
braseado em casca de macadâmia e xarroco (de sesimbra) braseado em água quente
e fria (conteúdo da maçã). Esta composição inclui também rábano e <i>wasabi</i>
caseiro, acabado de ralar.<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Humm…que delícia.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Estamos prontos para o momento seguinte, </span><i style="font-family: arial, helvetica, sans-serif;">Wanmori</i><span style="font-family: arial, helvetica, sans-serif;">, um caldo de safio e sete
citrinos em fermentação de 30 dias, safio, soba tofu, caviar de salmão, </span><i style="font-family: arial, helvetica, sans-serif;">enoki</i><span style="font-family: arial, helvetica, sans-serif;">
(cogumelos japoneses) e </span><i style="font-family: arial, helvetica, sans-serif;">mitsuba</i><span style="font-family: arial, helvetica, sans-serif;"> (um género de coentro japonês).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enquanto nos deliciamos com este momento
reconfortante, observamos a próxima obra prima em preparação pelo <i>chef</i> e prestes a chegar a nós.<o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Com uma estética magistral, foi-nos apresentado um
salmonete, arroz fermentado em molho de soja, casca crocante de escamas, pinhão
torrado, cogumelos <i>shimeji e</i> <i>yozu</i>.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Que qualidade. Que minúcia e dedicação na
construção de cada momento. Como não considerar tudo entusiasmante?<o:p></o:p></span><br />
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<span style="font-family: arial, helvetica, sans-serif;">O momento </span><i style="font-family: arial, helvetica, sans-serif;">kaiseki</i><span style="font-family: arial, helvetica, sans-serif;"> seguinte foi o </span><i style="font-family: arial, helvetica, sans-serif;">Hassun</i><span style="font-family: arial, helvetica, sans-serif;">, o qual
significa 24,2 cm. Esta designação resulta de este momento, composto por u</span><span style="font-family: arial, helvetica, sans-serif;">ma porção de frutos do mar e outra de frutos da terra, </span><span style="font-family: arial, helvetica, sans-serif;">ser servido num recipiente de
madeira quadrada com esta medida.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No caso, o <i>chef </i>Tomoaki serviu-nos três porções. Rolo
de bife de Kobe, recheado com ouriço-do-mar grelhado, caviar de sarrajão e
molho de miso e <i>kumquat</i>. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sublime. A carne desfaz-se na boca e todos os
ingredientes mesclam-se genialmente.<o:p></o:p></span><br />
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<span style="font-family: arial, helvetica, sans-serif;">As outras duas porções servidas foram de peixe:
solha seca por uma noite, ameixa e ovas secas de tainha (butarga); e peixe de
espada branco, molho de </span><i style="font-family: arial, helvetica, sans-serif;">ponzu</i><span style="font-family: arial, helvetica, sans-serif;"> com gelatina de romã, alho francês e trufa.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Os nossos índices de satisfação já estavam no topo,
mas no momento em que o <i>chef</i> nos apresentou a
caixa com os peixes fatiados a serem apresentados no momento seguinte, o Sushi,
entrámos em órbita.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Porém, o delírio total foi quando um a um, estas preciosidades, foram
chegando ao balcão, para no momento seguinte serem saboreadas nas nossas bocas. Que
divino prazer.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O <i>chef</i> preparou e a ordem foi esta:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbX-AZVjyZ-d9YZ_2gWKCQcd7ndY_5bnT8qUuwHZHLgIhciWEKRDfxqmsRTc0umYH13lPYxcbvXNqNxO7h7gbD9W_jU5LoaZHRXWXWcA4j3u_juQiU_9wiyC-y2DE6JWiUuxdeJP_n3U/s1600/IMG_5580.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbX-AZVjyZ-d9YZ_2gWKCQcd7ndY_5bnT8qUuwHZHLgIhciWEKRDfxqmsRTc0umYH13lPYxcbvXNqNxO7h7gbD9W_jU5LoaZHRXWXWcA4j3u_juQiU_9wiyC-y2DE6JWiUuxdeJP_n3U/s640/IMG_5580.JPG" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sarrajão. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pargo com molho de casca de tangerina japonesa.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ameijoa de Setúbal.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ouriço do mar. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Para tudo! Questiono se estou na terra ou em
terrenos celestiais. Uma maravilha. Senti um toque floral, mas o </span><i style="font-family: Arial, Helvetica, sans-serif;">chef</i><span style="font-family: "arial" , "helvetica" , sans-serif;"> garante que não. Seguramente que
fui transportada naquele momento para um outro nível e não dei conta.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5gf3oJE9GYavKntmfvLOfFA0bmKSveLuT0uOt8N3DZW3huVoUwlmx0Og2Lie8x-iCHT4qFrQP0rRrKnjp-khE8nIKWwpACYqqzA-7m-vsWbj1Wtab-ysYpEcKI1I2_hGFd1etrmPp-8/s1600/IMG_5592.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5gf3oJE9GYavKntmfvLOfFA0bmKSveLuT0uOt8N3DZW3huVoUwlmx0Og2Lie8x-iCHT4qFrQP0rRrKnjp-khE8nIKWwpACYqqzA-7m-vsWbj1Wtab-ysYpEcKI1I2_hGFd1etrmPp-8/s640/IMG_5592.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Peixe espada, miso, flor de tangerina e sumo de
tangerina.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bomboca, um bivalve de Setúbal que não conhecia e com o qual fiquei deslumbrada.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SBqVOOR0Bdl5SHvmcmyKifP_2iRBIByXfFVFWz5BJ4-xZGkE9dxKis0VAeIizHYadmmoPb4ODSYHsa4leY_IjWC-bLPSALylySlcn0IZ2BvRyoQdm8kVOq_FTJMLZtZX_szX9XEILs4/s1600/IMG_5593.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SBqVOOR0Bdl5SHvmcmyKifP_2iRBIByXfFVFWz5BJ4-xZGkE9dxKis0VAeIizHYadmmoPb4ODSYHsa4leY_IjWC-bLPSALylySlcn0IZ2BvRyoQdm8kVOq_FTJMLZtZX_szX9XEILs4/s640/IMG_5593.JPG" width="640" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">Kâme-nôte, mão de tartaruga, que são os percebes em
japonês.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bonito seco, cozido, fumado e seco ao sol. Para
tudo de novo. Fabuloso este fumado. Já anteriormente tinha ficado fascinada.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfA-9VIgc477-ZPNONdSzpbGWjbVZYUNEEM5TpTK5oBmGBpQ3LqQ7ii8p_vy7uUX1-jLU1BzJowSTyE0HGC9O9PJ156MKoybCY3hWN6Twrge_1zbl7gPDux6X78d_lnS99VBoPoIxfFQ/s1600/IMG_5595.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfA-9VIgc477-ZPNONdSzpbGWjbVZYUNEEM5TpTK5oBmGBpQ3LqQ7ii8p_vy7uUX1-jLU1BzJowSTyE0HGC9O9PJ156MKoybCY3hWN6Twrge_1zbl7gPDux6X78d_lnS99VBoPoIxfFQ/s640/IMG_5595.JPG" width="640" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">Barriga de atum (parte de cima) com caviar. Derrete-se na boca. Que d-e-l-í-c-i-a!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barriga de atum picado com cebolinho.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9QXZ6e5NVgt71xB2OLBhKT2tv4Ht5V3w51-bcGIMm6IN4LZyOoFWj66OxdzCnbG1u4HExaSpZDgDOO8-DYXWSmDV5KXEIvYbQWQAJsbfTuy03zr4nueXqa8Sr0HAgzDr2QcWfWUzvk8/s1600/IMG_5597.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9QXZ6e5NVgt71xB2OLBhKT2tv4Ht5V3w51-bcGIMm6IN4LZyOoFWj66OxdzCnbG1u4HExaSpZDgDOO8-DYXWSmDV5KXEIvYbQWQAJsbfTuy03zr4nueXqa8Sr0HAgzDr2QcWfWUzvk8/s640/IMG_5597.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 momentos de sushi. 10 momentos de puro prazer.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Durante a elaboração do sushi, já todos mais
descontraídos, o <i>chef</i> Tomoaki revelou-se uma pessoa bem comunicativa e simpática.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Perante algumas questões nossas foi-nos revelando
alguns aspetos do seu percurso, da cultura japonesa e até ficámos a saber os seus pratos
portugueses favoritos. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cabidela e dobrada. Surpreendentemente, pratos brutos, bem diferentes da subtileza da gastronomia japonesa.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Com a felicidade a transbordar dentro de nós,
avançamos para o último momento, <i>Okashi</i>, as sobremesas.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Aqui quem entra em acção são Kayo e Sakura, mulher
e filha do <i>chef </i>Tomoaki.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Primeiro matcha (chá verde), <i>warabimochi</i> e <i>daifuku</i>
de <i>yuzu</i>, os docinhos gelatinosos japoneses.<o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Suave e delicado a fazer a transição para o momento
seguinte, composto por sorvete de romã, mousse de uva com baunilha e merengue e
kiwi em geleia japonesa (<i>amayukikan</i>). Igualmente suave e delicioso.<o:p></o:p></span><br />
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Por fim, Tsuyaboshikinngyoku, os docinhos de açúcar
japonês elaborados com uma incrível e elevada precisão, minúcia e delicadeza,
com um exterior crocante e um interior gelatinoso, acompanhados de um origami.</span></span><br />
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Foi desta forma que terminámos uma noite incrível, onde viajámos pela cultura japonesa e por uma infinidade de sabores deliciosos e de elevada qualidade, os quais nos deixaram mais ricos e felizes.</span></span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-24042592586317882262016-11-23T22:05:00.004+00:002016-11-23T22:07:44.655+00:00Avó<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Fomos à terra da Avó. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">O sino tocou. Tantas vezes a Avó perguntou "<i>Por quem será?</i>".</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Desta vez foi pela Avó que tocou. Se fosse no tempo do Toino Marques o sino tinha dobrado e tocado<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">.</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> </span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGGzO2pfH_EyjxzsPya5MbudIGA0cpNlorX-BA8Qt-pUvJJltp9Q183oYsrlUPsmHkuC_a846zizusXINYomuMXfj80ESsS2bi78zftPBjKY9MRNgh0VvTNl1I35v8htk1VRAHmd8IJU/s1600/DSC03943.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGGzO2pfH_EyjxzsPya5MbudIGA0cpNlorX-BA8Qt-pUvJJltp9Q183oYsrlUPsmHkuC_a846zizusXINYomuMXfj80ESsS2bi78zftPBjKY9MRNgh0VvTNl1I35v8htk1VRAHmd8IJU/s640/DSC03943.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">Porém, já há alguns anos que o sino deixou de ser dobrado à força dos braços. Felizmente a Avó </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">era rija e chegou ao advento electrónico.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">No dia da sua despedida, um dos primeiros dias chuvosos e frios do Outono, aproveitámos, os primos, para reavivar e vivenciar as memórias de quando éramos pequenos e o Verão não tinha fim. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">Subimos pelas terras acima, como tantas vezes fizemos com a Avó, </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">à procura das referências das nossas infâncias. Os castanheiros onde</span><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;"> colhíamos folhas para fazermos os chapéus dos índios. As outras árvores cujos galhos eram a matéria prima para fazermos os arcos e flechas. Quase sempre queria ser dos índios. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Lá estava também a silva das amoras silvestres, agora despida pela estação do ano, sobre a qual o Miguel, pequenito, a tentar apanhar amoras caiu e ficou preso. Claro que, eu, como prima mais velha, o ajudei a sair desse apuro. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Procurámos alcançar com os olhos a Pedra d' Aire, que naqueles tempos parecia-nos muito longe e quase inalcançável. Hoje, sim, difícil de alcançar pela vedação entretanto colocada.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Entrámos pelo quintal da casa da tia Natércia. Aquela casa sempre nos fascinou pela grande dimensão. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Fomos à fruta alheia. Inevitavelmente. As árvores da tia Natércia foram visadas. Inevitavelmente.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: small;">Desta vez não fomos </span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">aos figos, nêsperas e outras frutas de Verão. Fomos antes às frutas de Outono. Pela primeira vez apanhei </span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">dióspiros. Como a árvore estava esplendorosa cheia de tons laranja.</span></span><br />
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<span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgre8_64ZMpSXC_CGAAr6iTcixCuvmt28yGaaBw0usJ1OXkzzCfak8bBozsG_FyM5sZdYYtiOHeLF2k2Ye6kOD1n870R5N82Rozuo_QMm4XSoyqHZ-6e5quRbgb66gWd8p5XXO0gNU_1d4/s1600/blogger-image--120348067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgre8_64ZMpSXC_CGAAr6iTcixCuvmt28yGaaBw0usJ1OXkzzCfak8bBozsG_FyM5sZdYYtiOHeLF2k2Ye6kOD1n870R5N82Rozuo_QMm4XSoyqHZ-6e5quRbgb66gWd8p5XXO0gNU_1d4/s640/blogger-image--120348067.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">Apanhámos também castanhas. Muitos quilos dos castanheiros da família. Enfim, frutas de Outono. Período que nunca íamos à terra da Avó. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">O Outono era o período que a Avó voltava a Lisboa, muitas vezes depois do dia de finados, para regressar novamente e ansiosamente pela Primavera, quando o tempo aquecia de novo. Desta vez, ironia da vida, regressou à terra no Outono, logo a seguir aos finados...</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;"><span style="-webkit-text-size-adjust: auto;">Depois de palmilharmos terras acima, pelas Tapadas, </span></span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">regressámos a casa. À cozinha, espaço central e a maior divisão da casa. Era ali onde passávamos grande parte do tempo quando não estávamos a brincar na rua. Era ali que a Avó fazia as suas melhores iguarias. Os pastéis de bacalhau. O cabrito assado. A sua deliciosa tigelada. A geleia e marmelada. O seu Pão de Ló, talvez a sua pérola gastronómica mais aclamada, cuja receita e segredos me passou quando já estava debilitada.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Um dia destes tenho que testar, para ver se consigo por em prática os ensinamentos.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Na loja da casa, onde em tempos a Avó vendia vinho e outras coisas, fica o lagar, sítio que no passado já longínquo, os homens pisavam as uvas. Sempre tive fascínio por esse momento e sonhava crescer para<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">, com altura para não me afogar, participar nessa actividade. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Quando cresci caíram em desuso as técnicas ancestrais de pisar a uva e a Avó deixou também de produzir vinho.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">Era nesse espaço, a loja, </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">onde a Avó deixava criar mosto no vinho para depois fazer vinagre. Como eu gosto desse vinagre. Forte e de elevada acidez. Por vezes até faz chorar de tão intenso.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">Chorámos por ti. As lágrimas confundiram-se com a chuva que caía. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">Porém, sei de alguém que lá em cima te esperava com um sorriso na cara. O Pai.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: small;">Até sempre<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">.</span> </span></span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-24303714041722710312016-11-17T10:02:00.002+00:002016-11-17T10:17:58.411+00:00Claro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NaPsD5tYr56Ho615lIN270fe0hd_J_tC1vDY8MEwfahmbhupKbdSA18efHvnXrBKo1bMGrtzxbV3BRW-iqqs7djFLMfqS_IjmXL2S2X1hVBBMq9sSpduvKXE_YiVmH9Kjv3T1kzg83Q/s640/blogger-image-1786129866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NaPsD5tYr56Ho615lIN270fe0hd_J_tC1vDY8MEwfahmbhupKbdSA18efHvnXrBKo1bMGrtzxbV3BRW-iqqs7djFLMfqS_IjmXL2S2X1hVBBMq9sSpduvKXE_YiVmH9Kjv3T1kzg83Q/s640/blogger-image-1786129866.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Este prato foi o primeiro, de vários, a ser apresentado. E foi também o que mais gostei.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bacalhau à Conde da Guarda. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Excelente reinterpretação do prato tradicional. Muito saboroso. Contrastante. Nos sabores e temperaturas. Bacalhau quente, mais adocicado e cremoso. Tomate frio, refrescante e mais ácido. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enfim, prato extraordinariamente bem conseguido e início perfeito.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">É um dos clássicos de Vítor Claro, o chef que explanou até há poucos dias a sua arte na cozinha do restaurante homónimo do seu apelido. O <i>Claro</i> situava-se em Paço de Arcos, junto à marginal, debruçado para horizontes meridionais e marítimos.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nunca tinha experimentado a cozinha do chef Claro, considerado um dos mais talentosos da sua geração, apesar de agora ter decidido fazer uma pausa na sua actividade para desenvolver os seus vinhos no norte Alentejano. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Num dos últimos dias de abertura do restaurante, numa adorável oferta, acabei por conhecer o trabalho de Vítor Claro.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Percorremos um menu baseado nos clássicos do chef.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Depois do prato inaugural, que num alinhamento mais ortodoxo, provavelmente seria apresentado mais à frente, o que não me fez confusão nenhuma, antes pelo contrário, seguimos para algo mais ao estilo de entrada.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Carapau alimado e azeite de pimento verde. Fresco, delicado e suave. Outra das propostas que me souberam melhor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2zNRsuqVO_3jMu3xiZb1lzcSJYkbjka0GlsWg2v-xcmGw9VjdbKST1TIRLmyNiyBIWvZzNJ70z49AYkCMjd1uCx5RZpfSPKZldArH19sKzFVKbmfFgMBIZExb4hGJ5hIX4VRYIqunV0/s640/blogger-image-493055504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2zNRsuqVO_3jMu3xiZb1lzcSJYkbjka0GlsWg2v-xcmGw9VjdbKST1TIRLmyNiyBIWvZzNJ70z49AYkCMjd1uCx5RZpfSPKZldArH19sKzFVKbmfFgMBIZExb4hGJ5hIX4VRYIqunV0/s640/blogger-image-493055504.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">De seguida foi apresentada uma das criações mais conhecidas de Vítor Claro, o raviolo de gamba e cogumelos Santi Santamaria. Trata-se de uma homenagem ao chef catalão, falecido precocemente, Santi Santamaria, com quem o chef Vítor Claro trabalhou.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O prato é composto por um carpaccio de gamba, a fazer a vez da massa, e cogumelos de recheio. Muito original na concepção técnica e igualmente saboroso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuNQOch5kKk6-xF-s3g_5y3ytVovZPc5QId9Zfj-u5QpRpX7MzXAiv26IXRf9kJKssNlIC3l_Qw8PNdFbDOouEAAidbIXAGXoCf1nSWAYSVMeBRGq_mf9ztqXQnhyphenhyphenzvvmTaufTFnPlJ4/s640/blogger-image-1534577294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuNQOch5kKk6-xF-s3g_5y3ytVovZPc5QId9Zfj-u5QpRpX7MzXAiv26IXRf9kJKssNlIC3l_Qw8PNdFbDOouEAAidbIXAGXoCf1nSWAYSVMeBRGq_mf9ztqXQnhyphenhyphenzvvmTaufTFnPlJ4/s640/blogger-image-1534577294.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A proposta seguinte (faltou a fotografia) foi filete de <i>foie gras</i> de pato, alperce seco cozido com especiarias. Complexo como o <i>foie gras</i> consegue ser, mas ao mesmo tempo delicado a desfazer-se na boca e equilibrado na conjugação com o alperce seco.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O prato de peixe apresentado foi caldo de peixe e verduras. No caso, lombo de corvina com molho do mesmo e ervilhas.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Não me cativou. Apesar do caldo saboroso, o peixe apresentou-se demasiado seco.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AbZiaAiHSEOEhyyqC4OaQ_IeXMNe_Xm4hAB3Pux3dsIWytZ_ETi8iBngFy9k3OTfOAYI6GgdbNaBZ368oqL1adhrp4hXGKr0viD1K0ILVQK65PSgljqV2Bs2CIKqgZaS5YvFKDEaQGo/s640/blogger-image-111380628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AbZiaAiHSEOEhyyqC4OaQ_IeXMNe_Xm4hAB3Pux3dsIWytZ_ETi8iBngFy9k3OTfOAYI6GgdbNaBZ368oqL1adhrp4hXGKr0viD1K0ILVQK65PSgljqV2Bs2CIKqgZaS5YvFKDEaQGo/s640/blogger-image-111380628.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A primeira proposta de carne apresentada, demonstrou como as natas podem ser um elemento interessante na culinária.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O entrecosto de vitela grelhado, espinafres e molho do assado configurou-se um prato muito bem conseguido. Carne saborosa, com o paladar reforçado com o contraponto do molho de natas ácidas. Gosto e carácter distinto. Um prato com personalidade.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoKnftc3fd_yORahlnMqEKpIyAMLGI4J4LGGFPACd4qjEXfnU4QTb1Q-fd7i2EqSrremmqH5I6yX3aF9sFlWefqIILLmEL7pkqif7VUY2-9XVc-QQ4L7uzI0d3z8qknZ8TCsfpxxAHus/s640/blogger-image-25903029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoKnftc3fd_yORahlnMqEKpIyAMLGI4J4LGGFPACd4qjEXfnU4QTb1Q-fd7i2EqSrremmqH5I6yX3aF9sFlWefqIILLmEL7pkqif7VUY2-9XVc-QQ4L7uzI0d3z8qknZ8TCsfpxxAHus/s640/blogger-image-25903029.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Para terminar, antes da sobremesas, um prato teoricamente nada ligeiro. Bochecha de porco Alentejano com grão e enchidos. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Apesar da composição intrinsecamente pesada, funcionou muito bem como culminar e não se sentiu dificuldade nenhuma de ingestão.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A suavidade e maciez da carne contribuiram para isso e para nos deliciarmos com este prato tradicional, muito bem confeccionado.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz55aieeeZt5ihKSfUcqghGtmeyst9uin6qVatnetxrRDgd4-dZFMeZAytJG6u5VZJRNaPhMA6RMwM5Rj7h3AfGwpiMAKl-iu1phgDWZ0LYpxVxDKjfiuLNfrl0qRw89avCWDRAmUJ2tg/s640/blogger-image-420398149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz55aieeeZt5ihKSfUcqghGtmeyst9uin6qVatnetxrRDgd4-dZFMeZAytJG6u5VZJRNaPhMA6RMwM5Rj7h3AfGwpiMAKl-iu1phgDWZ0LYpxVxDKjfiuLNfrl0qRw89avCWDRAmUJ2tg/s640/blogger-image-420398149.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Como primeira sobremesa, em substituição dos previstos queijos, refrescámos o palato com um granizado de melão com iogurte. Simples, fresco e dual, com o doce do melão a intervalar com o amargo do iogurte. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6-OE7oTnj4SFusqx-VwgJvcvf9OaZxfJwk45CTPsZKXQ93jCjIqZrQ-atA-6MJTDeNWAQchdWRoglwsQenSVNa4_KqHgM41b-DNdihPqYMXb9s8Z9FhEJnY3D1N5y_g21GxdpTyQdgc/s640/blogger-image--1294319368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6-OE7oTnj4SFusqx-VwgJvcvf9OaZxfJwk45CTPsZKXQ93jCjIqZrQ-atA-6MJTDeNWAQchdWRoglwsQenSVNa4_KqHgM41b-DNdihPqYMXb9s8Z9FhEJnY3D1N5y_g21GxdpTyQdgc/s640/blogger-image--1294319368.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A terminar, Leite Creme Bonsai. A designação deste prato surge a partir do nome do restaurante que criou esta receita, o japonês Bonsai. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A história é simples. Em tempos, o chef Vítor Claro fez uma permuta de receitas com o, seu amigo, chef do Bonsai Ricardo Komori. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em troca da receita do Bacalhau à Conde da Guarda de Claro, Komori deu a receita do seu leite creme.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">É assim, que o Leite Creme Bonsai, muito equilibrado nos níveis de açúcar, passou a ser um clássico de Vítor Claro.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Suavidade, no gosto, e ternura, pela partilha entre dois amigos, são palavras que descrevem este doce.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Duas palavras fundamentais na vida.</span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.comtag:blogger.com,1999:blog-5832814105185192650.post-30773892240249089752016-11-16T18:15:00.002+00:002016-11-16T23:13:13.751+00:00Portugal Joga | Comer a Rigor<div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Domingo à noite.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Jogo de futebol de Portugal de apuramento para o próximo Mundial, na Rússia em 2018.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Não encontro melhor forma de apoiar a selecção nacional do que comer as cores nacionais.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Comer. Literalmente.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bagel, verde e vermelho, da loja <i><a href="https://montanashoplisboa.com/">Montana</a></i>.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">A <i>Montana</i> é uma loja de referência em Lisboa, especializada em material de <i>graffiti</i>, arte urbana e desenho. Desde que desceu da parte alta para o rio, isto é, desde que mudou do Bairro Alto para o Cais do Sodré, alargou e diversificou a actividade. Actualmente tem também um <a href="http://cafe.montanashoplisboa.com/">café</a>, onde serve refeições rápidas, nomeadamente pratos com <i>bagels</i> personalizados e coloridos.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Adquiri apenas os <i>bagels</i> e em casa preparei a combinação que ajudou Portugal a ganhar aos Letões. </span></span><br>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Lombo de porco, ovo cozido e salada de ovo, abacate, rúcula e tomate.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Acho que esta refeição vai virar talismã para a selecção nacional.</span></span></div>
Sofiahttp://www.blogger.com/profile/02772179052382112255noreply@blogger.com