{"id":21604,"date":"2014-05-16T13:46:39","date_gmt":"2014-05-16T13:46:39","guid":{"rendered":"http:\/\/jornalbeirario.com.br\/portal\/portal\/?p=21604"},"modified":"2014-05-16T13:46:39","modified_gmt":"2014-05-16T13:46:39","slug":"novos-sabores-da-culinaria-nordestina","status":"publish","type":"post","link":"https:\/\/jornalbeirario.com.br\/portal\/?p=21604","title":{"rendered":"Novos sabores da culin\u00e1ria nordestina"},"content":{"rendered":"

\"\"<\/a>Foi-se o tempo que a gastronomia do Nordeste se resumia \u00e0s baianas do acaraj\u00e9 e \u00e0s tapioqueiras de Pernambuco. Ambos os estados cresceram muito e suas receitas ganharam prest\u00edgio internacional. Mas ali perto tem um estado vem se desenvolvendo a olhos vistos e oferecendo novos sabores ao Brasil: a Para\u00edba, com produtos \u00fanicos, chefs interessados em divulgar sua terra e um gostinho que s\u00f3 aquele canto tem.<\/span><\/p>\n

\u00c0 frente de todo esse trabalho est\u00e1 o chef Onildo Rocha, do Roccia Cozinha Contempor\u00e2nea, que faz alta gastronomia para estrangeiro nenhum botar defeito. Al\u00e9m de comandar o buf\u00ea mais concorrido da cidade, o chef est\u00e1 ensinando o povo paraibano a comer pratos de qualidade com um requinte que, \u00e0s vezes, at\u00e9 fora do Nordeste \u00e9 dif\u00edcil assimilar.<\/p>\n

Seu novo menu degusta\u00e7\u00e3o tem pratos como o delicado ceviche de vieira sobre um cubo de mel\u00e3o com infus\u00e3o de capim santo, arroz vermelho com queijo coalho, camar\u00e3o VG e umbu-caj\u00e1 e carne de sol com b\u00e9arnaise de coentro. Os ingredientes ele compra com produtores locais, como o seu Ded\u00e9, que abandonou o emprego de torneiro mec\u00e2nico para se dedicar ao plantio org\u00e2nico. “Algu\u00e9m tem que se conscientizar e mudar essa realidade”, diz o agricultor, que vende quase meia centena de produtos nas feiras locais e para chefs da regi\u00e3o.<\/p>\n

Conhe\u00e7a outras del\u00edcias da Para\u00edba no jornal BEIRA-RIO<\/strong>. Assine j\u00e1!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Foi-se o tempo que a gastronomia do Nordeste se resumia \u00e0s baianas do acaraj\u00e9 e \u00e0s tapioqueiras de Pernambuco. Ambos os estados cresceram muito<\/p>\n","protected":false},"author":1,"featured_media":21582,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-21604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabor","pmpro-has-access"],"yoast_head":"\nNovos sabores da culin\u00e1ria nordestina - JORNAL BEIRA RIO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jornalbeirario.com.br\/portal\/?p=21604\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Novos sabores da culin\u00e1ria nordestina - JORNAL BEIRA RIO\" \/>\n<meta property=\"og:description\" content=\"Foi-se o tempo que a gastronomia do Nordeste se resumia \u00e0s baianas do acaraj\u00e9 e \u00e0s tapioqueiras de Pernambuco. Ambos os estados cresceram muito\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jornalbeirario.com.br\/portal\/?p=21604\" \/>\n<meta property=\"og:site_name\" content=\"JORNAL BEIRA RIO\" \/>\n<meta property=\"article:published_time\" content=\"2014-05-16T13:46:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2014\/05\/culinariaPB.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"480\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jornal BEIRA-RIO\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jornal BEIRA-RIO\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604\"},\"author\":{\"name\":\"Jornal BEIRA-RIO\",\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/#\\\/schema\\\/person\\\/c6c423e4c2465d2a9233f6539173e7c1\"},\"headline\":\"Novos sabores da culin\u00e1ria nordestina\",\"datePublished\":\"2014-05-16T13:46:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604\"},\"wordCount\":246,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/wp-content\\\/uploads\\\/2014\\\/05\\\/culinariaPB.jpg\",\"articleSection\":[\"Sabor\"],\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604\",\"url\":\"https:\\\/\\\/jornalbeirario.com.br\\\/portal\\\/?p=21604\",\"name\":\"Novos sabores da culin\u00e1ria nordestina - 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