{"id":12889,"date":"2026-02-23T13:57:23","date_gmt":"2026-02-23T16:57:23","guid":{"rendered":"http:\/\/metropoleemfoco.com.br\/?p=12889"},"modified":"2026-02-23T13:57:23","modified_gmt":"2026-02-23T16:57:23","slug":"rio-gastronomia","status":"publish","type":"post","link":"https:\/\/metropoleemfoco.com.br\/?p=12889","title":{"rendered":"Rio Gastronomia"},"content":{"rendered":"<section class=\"content--header\">\n<div class=\"row content-head featured \">\n<div class=\"title\">\n<h1 class=\"content-head__title\">Rio Gastronomia leva grandes chefs para pra\u00e7as de Niter\u00f3i e S\u00e3o Gon\u00e7alo<\/h1>\n<\/div>\n<div class=\"medium-centered subtitle\">\n<h2 class=\"content-head__subtitle\">P\u00fablico se encantou com as aulas-show gratuitas comandadas por Danilo Parah e Bruno Marasco<\/h2>\n<\/div>\n<\/div>\n<div class=\"content__signa-share\">\n<div class=\"content__signature\">\n<div class=\"content-publication-data\">\n<div class=\"content-publication-data__logo content-publication-data__logo--circle\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s2-extra.glbimg.com\/1ZV0czremv9jMPgwD26adv1XoIg=\/48x48\/smart\/filters:strip_icc()\/s2-extra.glbimg.com\/FLoaLYDAqa6uD4NlWUQPy7oUGrI%3D\/600x0\/filters%3Aquality%2870%29\/https%3A\/\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2023\/K\/O\/Z6ZwQaT1CTV2M1OXaUyQ\/logoglab.jpg\" alt=\"TOPO\" width=\"48\" height=\"48\" \/><\/div>\n<div class=\"content-publication-data__text\">\n<p class=\"content-publication-data__from\" title=\"G.Lab\">Por G.Lab<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"content__share-bar-container\">\n<section class=\"sharebar\">&nbsp;<\/p>\n<\/section>\n<\/div>\n<\/div>\n<div class=\"row medium-uncollapsed content-top-image\" data-block-type=\"featured-image\" data-block-id=\"0\">\n<div class=\"column medium-centered medium-22 large-20 desktop \">\n<figure class=\"content-featured-figure\"><img loading=\"lazy\" decoding=\"async\" class=\"content-featured-image\" src=\"https:\/\/s2-extra.glbimg.com\/sCfsv7anOJHjTSBhzyZtDZ-5Gss=\/0x0:2000x1333\/888x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/N\/p\/jGiPg3QD2bcBrTQW5f4A\/sao-goncalo.jpg\" alt=\"O chef Danilo Parah, dos restaurantes Rud\u00e4, M\u00e4ska e \u00cdz\u00e4r, comandando aula-show na Pra\u00e7a Z\u00e9 Garoto, em S\u00e3o Gon\u00e7alo\" width=\"2000\" height=\"1333\" \/><figcaption class=\"content-featured-caption\">O chef Danilo Parah, dos restaurantes Rud\u00e4, M\u00e4ska e \u00cdz\u00e4r, comandando aula-show na Pra\u00e7a Z\u00e9 Garoto, em S\u00e3o Gon\u00e7alo \u2014 Foto: Marco Sobral\/G.lab<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/section>\n<div id=\"mc-article-body\" class=\"mc-article-body  cropped \">\n<article>\n<div class=\"no-paywall\">\n<div class=\"mc-column content-text active-extra-styles active-capital-letter\" data-block-type=\"unstyled\" data-block-weight=\"67\" data-block-id=\"2\">\n<p class=\" content-text__container theme-color-primary-first-letter\" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">As aulas-show do Rio Gastronomia ganharam novos contornos ao ocupar pra\u00e7as de S\u00e3o Gon\u00e7alo e Niter\u00f3i, levando chefs consagrados, receitas autorais e experi\u00eancias gastron\u00f4micas a espa\u00e7os abertos e de conviv\u00eancia. Nos dias 17 e 18 de janeiro, o projeto aproximou o p\u00fablico da cozinha profissional e refor\u00e7ou a proposta de democratizar o acesso \u00e0 gastronomia, transformando o ato de cozinhar em um encontro cultural, acess\u00edvel e gratuito.<\/p>\n<\/div>\n<div class=\"wall protected-content\">\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"46\" data-block-id=\"3\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">A media\u00e7\u00e3o das duas aulas ficou a cargo da jornalista Renata Monti, criadora do blog Viagem Gourmet, que conduziu a conversa com os chefs, contextualizou as receitas e aproximou o conte\u00fado t\u00e9cnico do p\u00fablico, estimulando a participa\u00e7\u00e3o e a troca de experi\u00eancias ao longo das apresenta\u00e7\u00f5es.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"10\" data-block-id=\"4\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\"><strong>Polenta cremosa e ragu: o milho como ponto de encontro<\/strong><\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"57\" data-block-id=\"5\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">Em S\u00e3o Gon\u00e7alo, a Pra\u00e7a Z\u00e9 Garoto recebeu o chef Danilo Parah, \u00e0 frente dos restaurantes Rud\u00e4, M\u00e4ska e \u00cdz\u00e4r, que apresentou uma polenta cremosa com ragu de lingui\u00e7a. Al\u00e9m de a aula mostrar as t\u00e9cnicas para fazer uma polenta lisa e saborosa, a apresenta\u00e7\u00e3o foi marcada por mem\u00f3ria afetiva, identidade e troca direta com o p\u00fablico.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"56\" data-block-id=\"6\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 Eu fui fruto desse tipo de movimento. A import\u00e2ncia desses eventos \u00e9 transformadora na vida de quem tem a oportunidade de presenciar. N\u00e3o \u00e9 sobre estar em um restaurante renomado, mas sobre comida boa, que aproxima \u2014 afirmou o chef, que j\u00e1 foi espectador do Rio Gastronomia antes de ocupar o palco com seus pratos.<\/p>\n<\/div>\n<div class=\"row medium-uncollapsed content-media content-photo\" data-block-type=\"backstage-photo\" data-block-id=\"7\">\n<div class=\"mc-column content-media__container\">\n<div class=\"content-media-container\">\n<figure class=\"content-media__figure\"><img loading=\"lazy\" decoding=\"async\" class=\"content-media__image\" src=\"https:\/\/s2-extra.glbimg.com\/NebqPfZ6-Beo2pNPgKG5Wfw8Rzw=\/0x0:2000x1333\/984x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/C\/E\/gVMqjISy2oJ9c4lCAWeQ\/sao-goncalo2.jpg\" srcset=\"https:\/\/s2-extra.glbimg.com\/5SKcW9p7R0T2h7VIE-UFIMTwBio=\/0x0:2000x1333\/1000x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/C\/E\/gVMqjISy2oJ9c4lCAWeQ\/sao-goncalo2.jpg 1000w, https:\/\/s2-extra.glbimg.com\/NebqPfZ6-Beo2pNPgKG5Wfw8Rzw=\/0x0:2000x1333\/984x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/C\/E\/gVMqjISy2oJ9c4lCAWeQ\/sao-goncalo2.jpg 984w, https:\/\/s2-extra.glbimg.com\/z9UOMzpxudMLb32Gsk0VaL85fE8=\/0x0:2000x1333\/640x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/C\/E\/gVMqjISy2oJ9c4lCAWeQ\/sao-goncalo2.jpg 640w, https:\/\/s2-extra.glbimg.com\/9M8_Snk-Etul3Q3HkH_iEhe6WbY=\/0x0:2000x1333\/600x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/C\/E\/gVMqjISy2oJ9c4lCAWeQ\/sao-goncalo2.jpg 600w\" alt=\"Marta Bonadiman aprovou a aula show de Danilo Parah: \u201cA gente aprende, se diverte e participa\u201d \u2014 Foto: Marco Sobral\/G.lab\" width=\"2000\" height=\"1333\" \/><figcaption class=\"content-media__description\">Marta Bonadiman aprovou a aula show de Danilo Parah: \u201cA gente aprende, se diverte e participa\u201d \u2014 Foto: Marco Sobral\/G.lab<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"52\" data-block-id=\"8\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">A escolha da receita dialoga diretamente com essa trajet\u00f3ria, j\u00e1 que ele \u00e9 oriundo do projeto social Gastromotiva e iniciou sua trajet\u00f3ria ainda em Campo Grande, bairro carioca onde nasceu e cresceu ao lado da m\u00e3e, cozinheira. Segundo Danilo, o milho sempre esteve presente em sua hist\u00f3ria e hoje ganha novos significados.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"42\" data-block-id=\"9\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 O angu foi muito presente na minha inf\u00e2ncia. Poder apresentar esse prato fora do lugar da escassez, trazendo t\u00e9cnica e sabor, \u00e9 ressignificar essa hist\u00f3ria \u2014 explicou, ao mostrar como um ingrediente simples do dia a dia pode ganhar novas leituras.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"15\" data-block-id=\"10\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">Entre o p\u00fablico, a psic\u00f3loga Cassiane Vieira, 29 anos, destacou o car\u00e1ter inclusivo da iniciativa.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"26\" data-block-id=\"12\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 \u00c9 um grande chef, com toda uma representatividade, ensinando numa pra\u00e7a em S\u00e3o Gon\u00e7alo. As pessoas podem chegar, aprender e viver essa experi\u00eancia \u2014 comentou.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"37\" data-block-id=\"13\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">Moradora da cidade, L\u00facia Helena da Costa, 71 anos, contou que chegou ao evento por acaso. Estava em uma aula de gin\u00e1stica na mesma pra\u00e7a, soube da programa\u00e7\u00e3o e logo convidou as amigas no grupo de WhatsApp.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"45\" data-block-id=\"14\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 Eu amei e me diverti muito. A comida estava maravilhosa, e foi a primeira vez que comi um prato de um chef. Deveriam ter mais eventos assim \u2014 disse a alegre senhora, que participou ativamente da aula, com dicas aprendidas ao longo da vida.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"20\" data-block-id=\"15\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">A amiga de dona L\u00facia Helena, Marta Bonadiman, de 66 anos, disse que a aula-show foi um convite ao aprendizado.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"11\" data-block-id=\"16\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 \u00c9 muito bom. A gente aprende, se diverte e participa.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"6\" data-block-id=\"17\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\"><strong>Tradi\u00e7\u00e3o italiana inspirada no litoral fluminense<\/strong><\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"78\" data-block-id=\"18\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">No dia seguinte, foi a vez de Niter\u00f3i receber o chef italiano Bruno Marasco, dono da Antica Trattoria Marasco, na Pra\u00e7a Get\u00falio Vargas, em Icara\u00ed. No card\u00e1pio, um \u201cravioli de Jurujuba\u201d, recheado com peixe, lula e camar\u00e3o, inspirado na tradicional enseada da cidade. O chef celebrou o contato direto com o p\u00fablico e o fato de o Rio Gastronomia chegar a Niter\u00f3i, cidade onde vive desde 2001, ap\u00f3s sair de sua cidade natal, Cosenza, na regi\u00e3o da Cal\u00e1bria.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"53\" data-block-id=\"20\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 Foi uma experi\u00eancia espetacular. Eu sempre sa\u00eda de Niter\u00f3i para ir ao Rio Gastronomia. Fico muito feliz que o projeto venha at\u00e9 aqui. \u00c9 emocionante esse contato direto com o p\u00fablico, conversar com quem costuma ir ao meu restaurante ou com quem est\u00e1 me conhecendo pela primeira vez \u2014 afirmou o chef.<\/p>\n<\/div>\n<div class=\"row medium-uncollapsed content-media content-photo\" data-block-type=\"backstage-photo\" data-block-id=\"21\">\n<div class=\"mc-column content-media__container\">\n<div class=\"content-media-container\">\n<figure class=\"content-media__figure\"><img loading=\"lazy\" decoding=\"async\" class=\"content-media__image\" src=\"https:\/\/s2-extra.glbimg.com\/b0BPTPieg7PSYgpgiGT0Bu-dltI=\/0x0:2000x1333\/984x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/n\/k\/LPXExoSxmR2P6X8YMupQ\/bruno-marasco-dono-da-antica-trattoria-marasco.jpg\" srcset=\"https:\/\/s2-extra.glbimg.com\/pNhN5ofXjSM_clm-L-NsCqnB_n4=\/0x0:2000x1333\/1000x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/n\/k\/LPXExoSxmR2P6X8YMupQ\/bruno-marasco-dono-da-antica-trattoria-marasco.jpg 1000w, https:\/\/s2-extra.glbimg.com\/b0BPTPieg7PSYgpgiGT0Bu-dltI=\/0x0:2000x1333\/984x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/n\/k\/LPXExoSxmR2P6X8YMupQ\/bruno-marasco-dono-da-antica-trattoria-marasco.jpg 984w, https:\/\/s2-extra.glbimg.com\/ZP-oluSiBv2-jAeAN3094gC7w44=\/0x0:2000x1333\/640x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/n\/k\/LPXExoSxmR2P6X8YMupQ\/bruno-marasco-dono-da-antica-trattoria-marasco.jpg 640w, https:\/\/s2-extra.glbimg.com\/jXkM4Ht-SRH4Ouvv-PfiajSHV_k=\/0x0:2000x1333\/600x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/n\/k\/LPXExoSxmR2P6X8YMupQ\/bruno-marasco-dono-da-antica-trattoria-marasco.jpg 600w\" alt=\"Um ravioli recheado com peixe, lula e camar\u00e3o foi o tema da aula show de Bruno Marasco, da Antica Trattoria Marasco, na Pra\u00e7a Get\u00falio Vargas, em Icara\u00ed \u2014 Foto: Marco Sobral\/G.lab\" width=\"2000\" height=\"1333\" \/><figcaption class=\"content-media__description\">Um ravioli recheado com peixe, lula e camar\u00e3o foi o tema da aula show de Bruno Marasco, da Antica Trattoria Marasco, na Pra\u00e7a Get\u00falio Vargas, em Icara\u00ed \u2014 Foto: Marco Sobral\/G.lab<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"21\" data-block-id=\"22\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">Durante a aula, Marasco compartilhou hist\u00f3rias da cozinha italiana, das diferen\u00e7as regionais no preparo do ravioli e da import\u00e2ncia do reaproveitamento.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"26\" data-block-id=\"23\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 O ravioli nasce como um prato simples, de reaproveitamento. \u00c9 uma cozinha sustent\u00e1vel e democr\u00e1tica, que dialoga muito com a proposta dessas aulas-show \u2014 destacou.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"39\" data-block-id=\"25\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">Para a moradora de Icara\u00ed, Cristiane Somma, 65 anos, a aula foi uma oportunidade de conhecer pessoalmente o chef Bruno. Ela participou com a filha, Clara, que ganhou um vale-jantar ao encontrar o \u201cbilhete premiado\u201d ao fim do evento.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"39\" data-block-id=\"26\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 Fiquei sabendo porque moro em frente \u00e0 pra\u00e7a e fiquei bem interessada em participar. Amo cozinhar, amo o Rio Gastronomia e achei muito interessante ter uma aula-show desse n\u00edvel aqui na pra\u00e7a, t\u00e3o perto de casa \u2014 contou.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"38\" data-block-id=\"27\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">J\u00e1 D\u00e9bora Emerick, 28 anos, que foi ao evento com a m\u00e3e, Marilene, ambas moradoras de Itabora\u00ed, destacou a experi\u00eancia de ficar perto de um chef renomado pela primeira vez, assim como presenciar um evento do Rio Gastronomia.<\/p>\n<\/div>\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"17\" data-block-id=\"28\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\">\u2014 N\u00e3o \u00e9 comum ver um chef em um espa\u00e7o p\u00fablico. Foi diferente, acess\u00edvel e muito bacana.<\/p>\n<\/div>\n<div class=\"row medium-uncollapsed content-media content-photo\" data-block-type=\"backstage-photo\" data-block-id=\"29\">\n<div class=\"mc-column content-media__container\">\n<div class=\"content-media-container\">\n<figure class=\"content-media__figure\"><img loading=\"lazy\" decoding=\"async\" class=\"content-media__image\" src=\"https:\/\/s2-extra.glbimg.com\/7iJWFN7f--HiTvyBMm9h5wejzhE=\/0x0:2000x1333\/984x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/1\/v\/tDpnMGRAqa7z9fxE3oIQ\/niteroi.jpg\" srcset=\"https:\/\/s2-extra.glbimg.com\/3OIkxcXc6nMUzFEqGaCajYBtgqE=\/0x0:2000x1333\/1000x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/1\/v\/tDpnMGRAqa7z9fxE3oIQ\/niteroi.jpg 1000w, https:\/\/s2-extra.glbimg.com\/7iJWFN7f--HiTvyBMm9h5wejzhE=\/0x0:2000x1333\/984x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/1\/v\/tDpnMGRAqa7z9fxE3oIQ\/niteroi.jpg 984w, https:\/\/s2-extra.glbimg.com\/J4CIQ7MAkgKtyDjtRYcd3hQXH78=\/0x0:2000x1333\/640x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/1\/v\/tDpnMGRAqa7z9fxE3oIQ\/niteroi.jpg 640w, https:\/\/s2-extra.glbimg.com\/C5IjIPxDHU4fdhFe7-2E1795KzY=\/0x0:2000x1333\/600x0\/smart\/filters:strip_icc()\/i.s3.glbimg.com\/v1\/AUTH_1f551ea7087a47f39ead75f64041559a\/internal_photos\/bs\/2026\/1\/v\/tDpnMGRAqa7z9fxE3oIQ\/niteroi.jpg 600w\" alt=\"D\u00e9bora Emerick e a m\u00e3e Marilene acompanharam a aula show na pra\u00e7a de Niter\u00f3i \u2013 \u2014 Foto: Marco Sobral\/G.lab\" width=\"2000\" height=\"1333\" \/><figcaption class=\"content-media__description\">D\u00e9bora Emerick e a m\u00e3e Marilene acompanharam a aula show na pra\u00e7a de Niter\u00f3i \u2013 \u2014 Foto: Marco Sobral\/G.lab<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<div data-track-category=\"multicontent\" data-track-action=\"ultimo chunk conteudo\" data-track-noninteraction=\"false\" data-track-scroll=\"view\">\n<div class=\"mc-column content-text active-extra-styles \" data-block-type=\"unstyled\" data-block-weight=\"65\" data-block-id=\"31\">\n<p class=\" content-text__container \" data-track-category=\"Link no Texto\" data-track-links=\"\" data-mrf-recirculation=\"Article links\"><em>Governo do Estado do Rio de Janeiro e Secretaria de Estado de Cultura e Economia Criativa, por meio da Lei Estadual de Incentivo \u00e0 Cultura, apresentam as aulas-show do Rio Gastronomia. As a\u00e7\u00f5es contam com o oferecimento da Enel, patroc\u00ednio master da Naturgy, patroc\u00ednio da Secretaria de Estado de Cultura e Economia Criativa, apoio do caf\u00e9 Tr\u00eas Cora\u00e7\u00f5es, produ\u00e7\u00e3o da RKF e realiza\u00e7\u00e3o do GLOBO.<\/p>\n<p><\/em>Fonte: Extra Globo<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rio Gastronomia leva grandes chefs para pra\u00e7as de Niter\u00f3i e S\u00e3o Gon\u00e7alo P\u00fablico se encantou com as aulas-show gratuitas comandadas<\/p>\n","protected":false},"author":1,"featured_media":12893,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[97],"tags":[],"class_list":["post-12889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"_links":{"self":[{"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/posts\/12889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12889"}],"version-history":[{"count":1,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/posts\/12889\/revisions"}],"predecessor-version":[{"id":12894,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/posts\/12889\/revisions\/12894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=\/wp\/v2\/media\/12893"}],"wp:attachment":[{"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/metropoleemfoco.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}