{"id":9906,"date":"2024-04-08T23:11:11","date_gmt":"2024-04-09T02:11:11","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?page_id=9906"},"modified":"2024-07-12T11:48:13","modified_gmt":"2024-07-12T14:48:13","slug":"roteiro-gastronomico","status":"publish","type":"page","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/roteiro-gastronomico\/","title":{"rendered":"Gastronomic Route"},"content":{"rendered":"
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The Gastronomic Route was one of the parts of the program that made up the Official event program<\/a>, The route was a partnership between chefs and cheese producers associated with SerT\u00e3oBras, and this year it was in its second edition, precisely because the first one was such a success in 2022!<\/span><\/p>\n

This year the chefs took on the challenge of choosing a Brazilian artisan cheese to create dishes or reinterpretations of dishes using the cheese, served between April 5 and 14, 2024.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bambu Restaurant<\/a><\/h3>

The restaurant run by chef Rog\u00e9rio Germano has added to its menu a potato gnocchi with half-cured cheese fonduta from Queijaria Lita, truffled with parma ham.\n\nQueijaria Lita\n\nBambu Restaurant: Avenida Moreira Guimar\u00e3es, 299 - Indian\u00f3polis, S\u00e3o Paulo - SP \/ Tel.: (11) 99965-6300 \/ Opening hours: Tuesday to Friday, from 12 noon to 3pm and from 7pm to midnight; Saturday, from 12 noon to 1am; Sunday, from 12 noon to 5pm.\n@bambu_restaurant_official_\n\nQueijaria Lita, chosen by Chef Rog\u00e9rio, is based in Paranava\u00ed, in the northwest of Paran\u00e1, and makes cheese with love and pasteurized milk from Jersey cows raised free-range on pasture.\nThe restaurant run by chef Rog\u00e9rio Germano has added to its menu a potato gnocchi with half-cured cheese fonduta from Queijaria Lita, truffled with parma ham.\n<\/b>\nBambu Restaurant: Avenida Moreira Guimar\u00e3es, 299 - Indian\u00f3polis, S\u00e3o Paulo - SP \/ Tel.: (11) 99965-6300 \/ Opening hours: Tuesday to Friday, from 12 noon to 3 pm and from 7 pm to midnight; Saturday, from 12 noon to 1 am; Sunday, from 12 noon to 5 pm.\n@bambu_restaurant_official_\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cora Restaurant<\/a><\/h3>

Headed by Pablo Inca, Cora is taking part in the Gastronomic Route with an iced Alfajor made with cookies, creamy guava, Canastra Cordilheira cheese gelato from Quinta de Sant'Ana Queijaria e Cia, and cheese shavings.\nCora: Rua Amaral Gurgel, 344 - 6\u00baandar - Vila Buarque, S\u00e3o Paulo - SP \/ Tel.: (11) 3231-4561 \/ Opening hours: Tuesday to Thursday, from 7pm to 11pm; Friday, from 12pm to 3pm and from 7pm to 11pm; Saturday, from 12pm to 4pm and from 7pm to 11pm; Sunday, from 12pm to 5pm.\n@cora.sp.\nThe cheese factory chosen by Cora was Quinta de Sant'Ana Queijaria e Cia, a member of Sert\u00e3oBr\u00e1s, which makes cheeses from the milk of Jersey cows in the town of Delfin\u00f3polis, Minas Gerais, in the Serra da Canastra region. The cheeses produced are Canastra cheeses that have been matured for more than 22 days.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bosco Restaurant<\/a><\/h3>

The restaurant run by chef Nat\u00e1lia Ebone is taking part in the Gastronomic Route with a sorrentino made from Queijaria Lita's semi-cured cheese with figs grilled in balsamic and thyme butter.\nBosco Restaurante: Rua Jo\u00e3o Moura, 976 - Pinheiros, S\u00e3o Paulo - SP \/ Tel.: (11) 93422-9554 \/ Opening hours: Tuesday to Friday, from noon to 3pm and from 6.30pm to 11pm; Saturday, from noon to 11pm; Sunday, from noon to 5pm.\n@bosco.restaurante\nQueijaria Lita, also chosen by Chef Nat\u00e1lia, is based in Paranava\u00ed, in the northwest of Paran\u00e1, and makes cheese with love and pasteurized milk from Jersey cows raised free-range on pasture.\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Clementina Wine Bar<\/a><\/h3>

The wine bar in Pinheiros features a cheese board with a variety of flavors, including cheese matured for 50 days from the Dona Iai\u00e1 cheese factory, and cheese from Raiz de Sol and the Santa Clara Dourados cheese factory.\nClementina Wine Bar: Rua Jo\u00e3o Moura, 613 - Pinheiros, S\u00e3o Paulo - SP \/ Opening hours: Tuesday to Friday, from 6pm to midnight; Saturday, from 4pm to midnight; Sunday, from 2pm to 8pm.\n@clementina___sp\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bel Coelho's CUIA Restaurant<\/a><\/h3>

Chef Bel Coelho's Cuia, located on the first floor of Copan, is offering a gnocchi with plantains and Raiz de Sol cheese, from Queijaria Santa Clara Dourados, in a chestnut sauce during the Gastronomic Route.\nCuia Restaurante: Avenida Ipiranga, 200 - Edif\u00edcio Copan, Centro, S\u00e3o Paulo - SP \/ Tel.: (11) 95981-8555 \/ Opening hours: Tuesday to Thursday, from 10am to 10pm; Friday and Saturday, from 10am to 11pm; Sunday, from 10am to 6pm. Closed on Mondays.\n*Dish available from 10\/4.\n@cuia_restaurant\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jacarand\u00e1 Restaurant<\/a><\/h3>

Chef Rodrigo Aguiar is at the helm of Jacarand\u00e1, in Pinheiros, which is offering during the Gastronomic Route the dish Milanesa fugazzeta with Cuestinha cheese, from Pardinho Artesanal, and toasted onions, accompanied by a salad of roasted tomatoes, chimichurri, smoked ricotta and mixed herbs.\nJacarand\u00e1: Rua Alves Guimar\u00e3es, 153 - Pinheiros, S\u00e3o Paulo - SP \/ Tel.: (11) 3083-3003 \/ Opening hours: Monday and Tuesday, from 8am to 11pm; Wednesday and Thursday, from 8am to midnight; Friday and Saturday, from 8am to 1am; Sunday, from 8am to 10pm. \n@jacarandabr\nChef Rodrigo Aguiar chose Pardinho Artesanal, which produces the famous Pardinho Artesanal range of cheeses, such as mandala and cuesta.\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mantovani Fine Italian Bar & Cuisine<\/a><\/h3>

The restaurant run by chef Jo\u00e3o Mantovani will be serving Orecchiette pugliese, a durum grain pasta with b\u00e9chamel sauce, guardian cheese from Queijaria Terra Roxa, fresh peas and crispy raw ham.\nMantovani Fine Italian Bar & Cuisine: Rua Tucuna, 381 - Perdizes, S\u00e3o Paulo - SP \/ Tel.: (11) 94263-1638 \/ Opening hours: Wednesday to Friday, from 7pm to 11pm; Saturday, from 12pm to 4pm and from 7pm to 11pm; Sunday, from 12pm to 5pm.\n@mantovanirestaurante\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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La Casserole Restaurant<\/a><\/h3>

The emblematic French restaurant in the center will be serving a special board with the following cheeses: Casca florida Alba, from the Santa Clara Dourados cheese factory, Maturado 30 dias, from the Dona Iai\u00e1 cheese factory, Versos de Minas and Santo Casamenteiro, from Ultracheese.\nLa Casserole: Largo do Arouche, 346 - Rep\u00fablica, S\u00e3o Paulo - SP \/ Tel.: (11) 3331-6283 \/ Opening hours: Monday, from 12pm to 3pm; Tuesday and Wednesday, from 12pm to 3pm and 7pm to 11pm; Thursday and Friday, from 12pm to 3pm and 7pm to midnight; Saturday, from 12.30pm to 4pm and 7pm to midnight; Sunday, from 12.30pm to 4.30pm.\n@lacasserole1954\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mesa III Restaurant<\/a><\/h3>

Mesa III, run by chef Ana Soares, has created a banana ravioli with Dona Gertrudes cheese curds and Brazil nuts.\nMesa III Shop 1: Rua Dr. Paulo Vieira, 21 - Sumar\u00e9, S\u00e3o Paulo - SP\nDelivery: 11 3868-5500 | 11 3868-5501 | 11 9474-62417\nOpening hours: Monday to Friday from 9 a.m. to 7 p.m.; Saturdays from 9 a.m. to 4 p.m.; Sundays and public holidays from 9 a.m. to 2 p.m.\n\nTable III Store 2: Rua Marco Aur\u00e9lio, 154 - Vila Romana, S\u00e3o Paulo - SP\nDelivery: 11 3673-3448 | 11 94031-2169\nHours: Tuesday to Friday: 9 a.m. to 5 p.m.; Saturday, Sunday and public holidays: 9 a.m. to 2 p.m.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Oli Pizza<\/a><\/h3>

Known for its naturally fermented doughs, Oli Pizzas Artesanais, run by chef Olivia Maita, is serving a pizza with artisanal minas cheese from the Santa Clara Dourados cheese factory with buffalo mozzarella, raw ham, blackberries, pistachios and honey during the Gastronomic Route.\nOli Pizzas Artesanais: Rua Ministro Jesu\u00edno Cardoso, 104 - Itaim Bibi, S\u00e3o Paulo - SP \/ Tel.: (11) 93933-3906 \/ Opening hours: Tuesday to Thursday, from 6pm to 11pm; Friday and Saturday, from 6pm to midnight; Sunday, from 6pm to 11pm.\n@olipizza.sp\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sancho Bar and Tapas<\/a><\/h3>

The Spanish-inspired bar, run by chef Fernando, is taking part in the Gastronomic Route by offering potato tortillas (potatoes confit in onion butter) with Sinueiro cheese, from BelaFazenda, au gratin in a wood-fired oven.\nSancho Bar y Tapas: Rua Augusta, 1415 - Consola\u00e7\u00e3o, S\u00e3o Paulo - SP \/ Tel.: (11) 3141-1956 \/ Opening hours: Monday to Thursday, from 12pm to 3pm and from 5:30pm to midnight; Friday, from 12pm to 3pm and from 5:30pm to 1am; Saturday, from 1pm to 1am; Sunday, from 1pm to midnight.\n@sanchobarytapas\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Wild Bar<\/a><\/h3>

The restaurant run by chef Filipe Leite has prepared a special bruschetta with Cangalha cheese from Queijaria Santa Vit\u00f3ria. It's a toasted natural fermented bread with Cangalha cheese, three tomatoes, olives and arugula.\nSelvagem Ibirapuera: Avenida Quarto Centen\u00e1rio, 454 - Gate 5 of Ibirapuera Park, S\u00e3o Paulo - SP \/ Tel.: (11) 5198-0844 \/ Opening hours: Tuesday to Friday, from noon to 4pm and from 7pm to 11.30pm; Saturday, from noon to 5pm and from 7.30pm to 11.30pm; Sunday, from noon to 5pm.\n@selvagemibirapuera\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tartuferia<\/a><\/h3>

Specializing in truffles, Tartuferia is taking part in the Gastronomic Route with \u201cTexture di Formaggio\u201d, a mild Benzinho cheese from BelaFazenda served in different textures and accompanied by pineapple jam with truffle honey and toast.\n\n\n@tartuferiaoficial<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

O Roteiro Gastron\u00f4mico foi uma das parte do programa que comp\u00f4s a Programa\u00e7\u00e3o oficial do evento, o roteiro foi uma parceria entre chefs de cozinha e produtores de queijo associados da […]<\/p>\n","protected":false},"author":772,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"class_list":["post-9906","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/pages\/9906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/users\/772"}],"replies":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/comments?post=9906"}],"version-history":[{"count":0,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/pages\/9906\/revisions"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=9906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}