Festival Fartura takes place in São Paulo next weekend

The Fartura – Gastronomia do Brasil project presents, throughout the month of November 2022, the Fartura Season, with actions and events in all regions of the country and in Portugal.

This weekend, from Friday (18) to Sunday (20), the Festival Fartura Gastronomia will take place in Sao Paulo and features a special dinner with guest chefs in addition to the already traditional event at the Jockey Club, the only one that receives gastronomy professionals from all Brazilian states.

Belo Horizonte and Nova Lima, Lisbon, Brasília and Florianópolis have already hosted the festival. Already Bethlehem receive on Saturday (19) and Strength from the 24th to the 27th of this month of November.

In São Paulo, the festival starts on the day November 18th at the restaurant Holy grass , which is in the Museu da Casa Brasileira. On the occasion, the chef of the space and curator of Fartura, brunette milk receive Thomas Troisgros and Raphael Rego from the Oka restaurant, in Paris, for a special dinner.

On Saturday and Sunday, the jockey club receives the 8th edition of the festival with chefs from all Brazilian states in addition from award-winning producers and artistic attractions.

The event’s curators carried out a survey and found producers from all Brazilian states in São Paulo, strengthening the city’s title as the largest gastronomic capital in the country.

They will be used by chefs in their recipes in space. Restaurants in Brazil , stands that offer dishes throughout the event, representing all Brazilian regions. Among the confirmed names are:

• Paulo Anijar, from Santa Chicória (Belém, PA);
• Willian Vieira, from O Guará – Cozinha Catarinense (Joinville, SC);
• Thiago Paraíso, from Ouriço (Brasília, DF);
• Flavio Trombino, from Xapuri (Belo Horizonte, MG);

At Plenty of Groceries will be the most awarded producers in Brazil, with cheeses, cachaças, olive oils, coffees and much more. At the Space electrolux and on Fartura live cooking , the recipes are prepared on the spot, while the chefs tell more about the dishes and the public can buy them at the end. The confirmed chefs are:

• Georgia Santiago, Mua Tua (Fortaleza, CE)
• Ian Baiocchi, Iz Restaurante (Goiânia, GO)
• Claudia Krauspenhar, K.sa Restaurante (Curitiba, PR)
• Giovanna Grossi, Animus Restaurante (São Paulo, SP)
• Denise Rohnelt, Letras Saborosas (Boa Vista, RR)
• Cumpade João, Casa de Cumpade (Campina Grande, PB)
• Sérgio Jucá, Restaurante Sur (São Miguel dos Milagres, AL)
• Yuri Machado, Ca-Já Restaurant (Recife, PE)
• Lucas Caslu (Campo Grande, MS)
• Marcelo Cotrim, Cotrim Gastronomia (Cuiabá, MT)
• Deocleciano Brito, Espaço Inspiração Gourmet (Rio Branco, AC)
• Daniel Cavalcanti, Cascudo Bistro (Natal, RN)
• Dan Duarte, Dona Divina (Aracajú, SE)

And for the Brasa e Lenha space, where roasts are prepared directly over the fire, Antonio Costaguta, from the El Topador Project, comes straight from Porto Alegre.

Sharing knowledge is one of the premises of the Fartura project and this happens in Knowledge and Interactive Spaces , where theoretical and practical classes take place. Will be present:

• Tereza Paim (Salvador, BA)
• Geane Gomes, 313 Restaurante (Macapá, AP)
• Barbara Verzola, Soeta (Vitoria, ES)
• Danilo Dias, Vinegar Flower (São Luiz, MA)
• Igor Rocha, (Teresina, PI)
• Marita Moura (Porto Velho, RO)
• Dona Clarinda, Biatuwi – Indigenous Food House (Manaus, AM)
• Millena Barros, Viella Pizzeria (Palmas, TO)

THE Food Forno de Minas will have cheese bread recipes throughout the day. The event also features wines, special beers and non-alcoholic beverages. Musical attractions complement the program.

Service:

Fartura Gastronomy Festival – São Paulo

Saturday (19) and Sunday (20), from 10am to 10pm: Jockey Clube São Paulo (Av. Lineu de Paula Machado, 1263 – Cidade Jardim, São Paulo) / Tickets: gofree.co/farturasp / Dishes and drinks are charged separately.