First Saturday of Taste SP brings together award-winning restaurants and gastronomy stars

Anyone who walked through the Taste Festival this Saturday, the 25th, was enveloped by the different aromas that wafted through the air at Villa-Lobos Park, in São Paulo. From lunch to dinner, in addition to an afternoon coffee, you can find options for all meals.

This is the first weekend of the event, which runs until June 9th. Reaching its eighth edition in the country, there are 31 houses selected to participate in the exhibition. Among the participants are places that, this week, were included by Michelin in the most recent edition of the guide.

This is the case of Evvai, holder of two stars and represented by its Trattoria. According to chef André Miranda, who runs the restaurant, although the objectives of the restaurants differ, the technical basis is the same.

“The Trattoria is at an uncomplicated, more relaxed level. Evvai offers a tasting menu experience, each with its own meaning and moment. However, the basis of the cuisine is the same, with techniques and selection of ingredients made with great care “, he states.

Also on the Michelin list, in the Bib Gourmand category, which chooses affordable establishments, is Banzeiro, run by Felipe Schaedler. According to the chef, taking food from the Amazon to such a large festival means that the work is on the right track.

“I think Brazil is getting to know Brazil more, discovering how delicious and tasty it is,” he says.

Classes in knowledge spaces are highlighted at Taste. During the afternoon, presenter Rita Lobo and chef Janaína Torres were packed attractions at Papo de Cozinha and Pit Fire, respectively.

Defender of what she calls real food, Rita Lobo spoke about healthy eating and made recipes in the air fryer. According to her, the movement to value national ingredients in gastronomy is not new.

“This is a return, not a trend in the sense of something new. We stopped using ingredients with globalization. Several new items came, which are not ours, and ended up replacing local foods. But, now that science shows that food It really is the basis of health, we are once again consuming ingredients that are abundant in the country”, says the presenter.

In addition to the knowledge spaces, there are stands offering free practical classes and workshops. In each one, you only need to register 30 minutes in advance, on site.

At Nespresso, you can take a coffee drink masterclass, taught by a barista. At Miter and Barilla, chefs teach how to make pasta. While at the Vigor stand, the focus is on sweet and savory recipes using yogurt.

Some restaurants only participate in the first weekend of the event, such as Abaru, led by chef Onildo Rocha, who brings delicacies to Taste such as vatapá gnocchi (R$55) and a version of a hot dog, the oxente dog (R$ 45).

Main highlights of Taste SP restaurants

Friday, 24

6:30 pm – Henrique Schoendorfer, from Ristorantino, cooks a Roman piadina

6:30 pm – Leo Bahiens teaches a grilled cashew moqueca

Saturday, 25

3pm – Telma Shiraishi, from Aizomê, cooks grilled tuna

3:30 pm – Rita Lobo makes recipes in the airfryer

4:30 pm – Janaína Torres teaches everyday foods

7:30 pm – Rodrigo Freire, from Preto Cozinha, teaches baião with a touch of embers and smoke

Sunday, 26

1:30 pm – Onildo Rocha, from Abaru, makes the rubacão on the grill

3:30 pm – Izabela Dolabela, prepares a tiramisù

6:30 pm – Luca Gozzani, from Fasano, teaches the infilato arrosco

Friday, 31

7pm – Class on the French classic toast monsieur

9pm – Ivan Santinho, from La Cura e Baixo, leads a farofa workshop

Saturday, 1st

1pm – Maurizio Morini, from Maremonti, cooks a creste di parmigiano ragù di filet mignon and pomodorini canditi

1:30 pm – Dona Carmem Virginia, from Altar Cozinha Ancestral, teaches grilled octopus rice

Sunday, 2

4pm – Talitha Barros, from Conceição Discos, prepares shrimp bobó rice

4:30 pm – Raphael Despirite, from Fechado para Dinner, makes grilled cod.

Friday, 7

6pm – Claude Troisgros teaches penne with shrimp and pistachios

Saturday, 8

1:30 pm – Raul Lemos, from CasaLab, teaches how to make kafta

3:30 pm – Japan House and Yuri Hayashi give a masterclass on Japanese teas

6pm – Carla Pernambuco makes Beef Wellington

Sunday, 9

1:30 pm – Ligia Karazawa teaches how to make Japanese-style barbecue.

4pm – Mariane Ferreira, from Iguatemi, makes a mousse with chocolate and water.

4:30 pm – Carole Crema teaches dulce de leche crepes