{"id":365078,"date":"2023-03-27T23:17:23","date_gmt":"2023-03-27T21:17:23","guid":{"rendered":"https:\/\/pre.efe.com\/?p=365078"},"modified":"2023-03-27T23:17:26","modified_gmt":"2023-03-27T21:17:26","slug":"alex-atala-leva-ingredientes-amazonicos-para-a-gastronomia-de-valencia","status":"publish","type":"post","link":"https:\/\/pre.efe.com\/pt-br\/cultura-pt\/alex-atala-leva-ingredientes-amazonicos-para-a-gastronomia-de-valencia\/","title":{"rendered":"Alex Atala leva ingredientes amaz\u00f4nicos para a gastronomia de Val\u00eancia"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Pilar Salas.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Madri (EFE).- Aos 55 anos, o brasileiro Alex Atala acredita ter cumprido a \u201cmiss\u00e3o de vida\u201d que se prop\u00f4s como chef h\u00e1 duas d\u00e9cadas, de garantir que os produtos amaz\u00f4nicos estivessem nas lojas e restaurantes, embora acredite que a gastronomia brasileira ainda est\u00e1 \u201cem processo de amadurecimento&#8221;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Atala passou a \u00faltima semana em Val\u00eancia, na Espanha, onde cozinhou no Ricard Camarena Restaurant, agraciado com duas estrelas Michelin, e se apaixonou pela paella, o choco com maionese, o arroz com lagosta e laranjas\u2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">J\u00e1 em seu primeiro livro, &#8220;Alex Atala &#8211; Por uma gastronomia brasileira&#8221; (2003), com pref\u00e1cio do espanhol Ferran Adri\u00e0, deixou claro seu compromisso de divulgar e popularizar os produtos &#8220;do Brasil profundo&#8221; e se orgulha de ter conseguido.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ainda assim, acredita que a gastronomia do pa\u00eds ainda est\u00e1 &#8220;em processo de amadurecimento&#8221; e que precisa de &#8220;mais tempo e mais chefs&#8221; para ser mais relevante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De fato, h\u00e1 apenas nove restaurantes brasileiros na lista dos 50 Melhores Restaurantes da Am\u00e9rica Latina, cujo p\u00f3dio costuma ser ocupado por peruanos. \u201cO que o Peru tem feito com sua gastronomia est\u00e1 nos ajudando muito\u201d, reconheceu Atala.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al\u00e9m disso, considera que os restaurantes brasileiros no exterior t\u00eam &#8220;um n\u00edvel muito baixo&#8221; porque &#8220;n\u00e3o se exportam produtos de qualidade&#8221;, apesar de sua riqueza e variedade.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A pandemia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A pandemia, como para muitos, foi um divisor de \u00e1guas em sua carreira e em sua vida. For\u00e7ado a fechar o D.O.M., em S\u00e3o Paulo, por sete meses, teve que aprender n\u00e3o s\u00f3 que era capaz de trabalhar na cozinha, como delegou mais \u00e0 sua equipe e pisou no freio.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cAgora j\u00e1 n\u00e3o me levo t\u00e3o a s\u00e9rio\u201d, garantiu, como quando come\u00e7ou o seu \u201cromance com a cozinha\u201d, que o levou \u00e0 Europa para se formar e trabalhar como DJ e pintor para ganhar a vida.<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">Em 1999 abriu o D.O.M, uma vitrine da culin\u00e1ria amaz\u00f4nica que tem duas estrelas Michelin e ocupa a 33\u00aa posi\u00e7\u00e3o entre os 50 melhores restaurantes latino-americanos. Mesmo com o sucesso consolidado, Atala projeta mudan\u00e7as.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Quero fazer um D.O.M. diferente e tenho pensado muito no ato primitivo de comer com as m\u00e3os, mas ainda n\u00e3o tenho uma dire\u00e7\u00e3o clara\u201d, comentou.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O convite para cozinhar feito por seu colega Ricard Camarena permitiu-lhe desfrutar durante alguns dias da gastronomia valenciana, e de del\u00edcias como a paella, o arroz meloso com lagosta e o choco com maionese.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A visita a pomares, mercados e restaurantes, e a pr\u00f3pria cidade, inspiraram-no a criar, juntamente com Camarena, o menu &#8220;Jam Sessi\u00f3n: del Amazonas al Mediterr\u00e1neo&#8221;, que ofereceram durante dois dias no restaurante valenciano de mesmo nome. EFE<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pilar Salas. Madri (EFE).- Aos 55 anos, o brasileiro Alex Atala acredita ter cumprido a \u201cmiss\u00e3o de vida\u201d que se prop\u00f4s como chef h\u00e1 duas d\u00e9cadas, de garantir que os produtos amaz\u00f4nicos estivessem nas lojas e restaurantes, embora acredite que a gastronomia brasileira ainda est\u00e1 \u201cem processo de amadurecimento&#8221;. Atala passou a \u00faltima semana em &#8230; <a title=\"Alex Atala leva ingredientes amaz\u00f4nicos para a gastronomia de Val\u00eancia\" class=\"read-more\" href=\"https:\/\/pre.efe.com\/pt-br\/cultura-pt\/alex-atala-leva-ingredientes-amazonicos-para-a-gastronomia-de-valencia\/\" aria-label=\"Read more about Alex Atala leva ingredientes amaz\u00f4nicos para a gastronomia de Val\u00eancia\">Leia mais<\/a><\/p>\n","protected":false},"author":198164106,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[121971,122144],"tags":[],"class_list":["post-365078","post","type-post","status-publish","format-standard","hentry","category-cultura-pt","category-outras-noticias","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.0 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Alex Atala leva ingredientes amaz\u00f4nicos para a gastronomia de Val\u00eancia - EFE<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alex Atala leva ingredientes amaz\u00f4nicos para a gastronomia de Val\u00eancia - EFE\" \/>\n<meta property=\"og:description\" content=\"Pilar Salas. Madri (EFE).- Aos 55 anos, o brasileiro Alex Atala acredita ter cumprido a \u201cmiss\u00e3o de vida\u201d que se prop\u00f4s como chef h\u00e1 duas d\u00e9cadas, de garantir que os produtos amaz\u00f4nicos estivessem nas lojas e restaurantes, embora acredite que a gastronomia brasileira ainda est\u00e1 \u201cem processo de amadurecimento&#8221;. Atala passou a \u00faltima semana em ... 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