<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"><channel><title>gastronomizaê — Jornalismo gastronômico independente</title><description>Críticas, reportagens e cultura alimentar. Do boteco ao estrelado, tudo importa.</description><link>https://gastronomizae.com/</link><language>pt-BR</language><item><title>As três estrelas que brotaram da terra</title><link>https://gastronomizae.com/artigos/alta-gastronomia-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/alta-gastronomia-2026-04-14/</guid><description>alta-gastronomia</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>alta-gastronomia</category><category>alta-gastronomia</category><category>jornalístico</category><category>radar</category><author>gastronomizaê</author></item><item><title>Remanso do Bosque: onde a Amazônia finalmente fala com a própria voz</title><link>https://gastronomizae.com/artigos/belem-remanso-do-bosque-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/belem-remanso-do-bosque-2026-04-14/</guid><description>alta-gastronomia · Belém</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>alta-gastronomia</category><category>alta-gastronomia</category><category>amazonia</category><category>belem</category><category>fora-do-eixo</category><category>capitais-do-sabor</category><author>gastronomizaê</author></item><item><title>BH de petisco em petisco: o roteiro dos botecos que definem a cidade</title><link>https://gastronomizae.com/artigos/bh-boteco-tour-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/bh-boteco-tour-2026-04-14/</guid><description>boteco · Belo Horizonte</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>boteco</category><category>boteco</category><category>belo horizonte</category><category>petisco</category><category>minas gerais</category><category>boteco-mineiro</category><author>gastronomizaê</author></item><item><title>Cacau do Sul da Bahia: o terroir que o mundo começou a enxergar</title><link>https://gastronomizae.com/artigos/cacau-bahia-terroir-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cacau-bahia-terroir-2026-04-14/</guid><description>terroir · Ilhéus</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>terroir</category><category>terroir</category><category>cacau</category><category>bahia</category><category>produtor-para-mesa</category><category>chocolate</category><author>gastronomizaê</author></item><item><title>Comida di Buteco 2026: o festival que transformou o petisco mineiro em fenômeno nacional</title><link>https://gastronomizae.com/artigos/comida-di-buteco-bh-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/comida-di-buteco-bh-2026-04-14/</guid><description>boteco · Belo Horizonte</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>boteco</category><category>boteco</category><category>comida-di-buteco</category><category>festival</category><category>belo horizonte</category><category>petisco</category><category>boteco-mineiro</category><author>gastronomizaê</author></item><item><title>A cozinha como resistência: o que comem os que sobreviveram</title><link>https://gastronomizae.com/artigos/cozinha-como-resistencia-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cozinha-como-resistencia-2026-04-14/</guid><description>cozinha-brasileira</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>cozinha-brasileira</category><category>cultura</category><category>politica</category><category>indigena</category><category>quilombola</category><category>resistencia</category><category>identidade</category><author>gastronomizaê</author></item><item><title>Pedro Coronha recebe o Young Chef Award do Guia Michelin e desponta como um dos nomes mais promissores da nova geração</title><link>https://gastronomizae.com/artigos/pedro-coronha-recebe-o-young-chef-award-do-guia-michelin-e-desponta-como-um-dos-nomes-mais-promissores-da-nova-geracao/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/pedro-coronha-recebe-o-young-chef-award-do-guia-michelin-e-desponta-como-um-dos-nomes-mais-promissores-da-nova-geracao/</guid><description>alta-gastronomia</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>alta-gastronomia</category><category>alta-gastronomia</category><author>gastronomizaê</author></item><item><title>Serra da Canastra: a montanha que definiu o que é queijo no Brasil</title><link>https://gastronomizae.com/artigos/queijo-canastra-terroir-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/queijo-canastra-terroir-2026-04-14/</guid><description>terroir · São Roque de Minas</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>terroir</category><category>terroir</category><category>queijo</category><category>minas gerais</category><category>produtor-para-mesa</category><category>canastra</category><author>gastronomizaê</author></item><item><title>Origem, Salvador: a Bahia que não pede licença para ser fina</title><link>https://gastronomizae.com/artigos/salvador-origem-2026-04-14/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/salvador-origem-2026-04-14/</guid><description>alta-gastronomia · Salvador</description><pubDate>Tue, 14 Apr 2026 00:00:00 GMT</pubDate><category>alta-gastronomia</category><category>alta-gastronomia</category><category>bahia</category><category>salvador</category><category>fora-do-eixo</category><category>capitais-do-sabor</category><author>gastronomizaê</author></item><item><title>O novo Brasil no prato de Alex Atala</title><link>https://gastronomizae.com/artigos/sp-dom-alex-atala-novo-brasil/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/sp-dom-alex-atala-novo-brasil/</guid><description>Alta Gastronomia · São Paulo</description><pubDate>Tue, 31 Mar 2026 00:00:00 GMT</pubDate><category>Alta Gastronomia</category><category>alex atala</category><category>dom</category><category>alta gastronomia</category><category>são paulo</category><category>amazônia</category><category>ingredientes nativos</category><category>50 best</category><author>gastronomizaê</author></item><item><title>Carbone desembarca no Brasil dentro da expansão luxuosa do Cidade Jardim</title><link>https://gastronomizae.com/artigos/carbone-2026-03-29/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/carbone-2026-03-29/</guid><description>alta-gastronomia · São Paulo</description><pubDate>Sun, 29 Mar 2026 00:00:00 GMT</pubDate><category>alta-gastronomia</category><category>alta-gastronomia</category><category>são paulo</category><category>jornalístico</category><author>gastronomizaê</author></item><item><title>Cozinha Tupis: o tesouro escondido do Mercado Novo</title><link>https://gastronomizae.com/artigos/cozinha-tupis-2026-03-26/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cozinha-tupis-2026-03-26/</guid><description>cozinha-brasileira · Belo Horizonte</description><pubDate>Thu, 26 Mar 2026 00:00:00 GMT</pubDate><category>cozinha-brasileira</category><category>cozinha-brasileira</category><category>belo horizonte</category><category>afetivo</category><author>gastronomizaê</author></item><item><title>Davvero Gelato: a cremosidade que São Paulo merecia</title><link>https://gastronomizae.com/artigos/davvero-gelato-2026-03-26/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/davvero-gelato-2026-03-26/</guid><description>comida-de-rua · São Paulo</description><pubDate>Thu, 26 Mar 2026 00:00:00 GMT</pubDate><category>comida-de-rua</category><category>comida-de-rua</category><category>são paulo</category><category>afetivo</category><author>gastronomizaê</author></item><item><title>Tanit: arroz negro e polvo — geometria e mar</title><link>https://gastronomizae.com/artigos/tanit-arroz-negro-polvo/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/tanit-arroz-negro-polvo/</guid><description>Alta Gastronomia / Espanhola · São Paulo</description><pubDate>Thu, 15 Jan 2026 00:00:00 GMT</pubDate><category>Alta Gastronomia / Espanhola</category><category>arroz negro</category><category>polvo</category><category>alta gastronomia</category><category>espanhola</category><category>são paulo</category><category>sp</category><category>oscar bosch</category><category>tanit</category><author>gastronomizaê</author></item><item><title>Tanit: as croquetas de rabada que chegaram do outro lado do Atlântico</title><link>https://gastronomizae.com/artigos/tanit-croquetas-rabada/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/tanit-croquetas-rabada/</guid><description>Alta Gastronomia / Espanhola · São Paulo</description><pubDate>Thu, 15 Jan 2026 00:00:00 GMT</pubDate><category>Alta Gastronomia / Espanhola</category><category>croquete</category><category>rabada</category><category>alta gastronomia</category><category>espanhola</category><category>são paulo</category><category>sp</category><category>oscar bosch</category><category>tanit</category><author>gastronomizaê</author></item><item><title>Tanit: fideuà de camarões e o macarrão que aprendeu a ser arroz</title><link>https://gastronomizae.com/artigos/tanit-fideua-camaroes/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/tanit-fideua-camaroes/</guid><description>Alta Gastronomia / Espanhola · São Paulo</description><pubDate>Thu, 15 Jan 2026 00:00:00 GMT</pubDate><category>Alta Gastronomia / Espanhola</category><category>fideuà</category><category>camarão</category><category>alta gastronomia</category><category>espanhola</category><category>são paulo</category><category>sp</category><category>oscar bosch</category><category>tanit</category><author>gastronomizaê</author></item><item><title>Doryo: a entrega total que o omakase exige</title><link>https://gastronomizae.com/artigos/doryo-omakase/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/doryo-omakase/</guid><description>Alta Gastronomia / Japonesa · São Paulo</description><pubDate>Thu, 18 Dec 2025 00:00:00 GMT</pubDate><category>Alta Gastronomia / Japonesa</category><category>omakase</category><category>japonesa</category><category>alta gastronomia</category><category>são paulo</category><category>sp</category><category>sushi</category><category>doryo</category><author>gastronomizaê</author></item><item><title>Est! Est!! Est!!!: o carbonara de BH que não pede desculpa</title><link>https://gastronomizae.com/artigos/est-est-est-bh/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/est-est-est-bh/</guid><description>Alta Gastronomia / Italiana · Belo Horizonte</description><pubDate>Tue, 05 Aug 2025 00:00:00 GMT</pubDate><category>Alta Gastronomia / Italiana</category><category>carbonara</category><category>italiana</category><category>alta gastronomia</category><category>belo horizonte</category><category>mg</category><category>massa</category><category>espaguete</category><author>gastronomizaê</author></item><item><title>Nicolau Bar da Esquina: quando o pão de queijo recebe pastrami</title><link>https://gastronomizae.com/artigos/nicolau-paes-de-queijo-pastrami/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/nicolau-paes-de-queijo-pastrami/</guid><description>Boteco / Bar · Belo Horizonte</description><pubDate>Tue, 08 Jul 2025 00:00:00 GMT</pubDate><category>Boteco / Bar</category><category>pão de queijo</category><category>pastrami</category><category>boteco</category><category>belo horizonte</category><category>mg</category><category>bar</category><category>petisco</category><author>gastronomizaê</author></item><item><title>Est! Est!! Est!!! Alphaville: carbonara e tiramisù além do eixo central</title><link>https://gastronomizae.com/artigos/est-est-est-nova-lima/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/est-est-est-nova-lima/</guid><description>Alta Gastronomia / Italiana · Nova Lima</description><pubDate>Sun, 10 Sep 2023 00:00:00 GMT</pubDate><category>Alta Gastronomia / Italiana</category><category>carbonara</category><category>tiramisù</category><category>italiana</category><category>nova lima</category><category>mg</category><category>alphaville</category><category>massa fresca</category><author>gastronomizaê</author></item><item><title>Olivas de Gramado: a cidade além do chocolate</title><link>https://gastronomizae.com/artigos/olivas-de-gramado/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/olivas-de-gramado/</guid><description>Terroir / Azeites · Gramado</description><pubDate>Mon, 14 Aug 2023 00:00:00 GMT</pubDate><category>Terroir / Azeites</category><category>azeite</category><category>terroir</category><category>gramado</category><category>rs</category><category>olivicultura</category><category>degustação</category><category>queijo</category><category>embutidos</category><author>gastronomizaê</author></item><item><title>William &amp; Sons Coffee Co.: o café que aqueceu o festival</title><link>https://gastronomizae.com/artigos/william-and-sons-coffee/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/william-and-sons-coffee/</guid><description>Café / Terroir · Gramado</description><pubDate>Sat, 12 Aug 2023 00:00:00 GMT</pubDate><category>Café / Terroir</category><category>café</category><category>terroir</category><category>gramado</category><category>rs</category><category>espresso</category><category>festival de cinema</category><category>sul do brasil</category><author>gastronomizaê</author></item><item><title>Alfajor líquido: a sobremesa que a família guarda</title><link>https://gastronomizae.com/artigos/alfajor-liquido-receita/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/alfajor-liquido-receita/</guid><description>Receitas / Doces · Belo Horizonte</description><pubDate>Sat, 22 Jul 2023 00:00:00 GMT</pubDate><category>Receitas / Doces</category><category>receita</category><category>doce</category><category>alfajor</category><category>doce de leite</category><category>mousse</category><category>sobremesa</category><category>caseiro</category><author>gastronomizaê</author></item><item><title>Bifão do Agostinho: o prato que tem nome próprio</title><link>https://gastronomizae.com/artigos/cozinha-santo-antonio-bifao-agostinho/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cozinha-santo-antonio-bifao-agostinho/</guid><description>Cozinha Brasileira · Belo Horizonte</description><pubDate>Wed, 12 Jul 2023 00:00:00 GMT</pubDate><category>Cozinha Brasileira</category><category>carne</category><category>cozinha brasileira</category><category>belo horizonte</category><category>mg</category><category>bifão</category><category>cozinha santo antônio</category><author>gastronomizaê</author></item><item><title>O arroz de pato da Cozinha Santo Antônio que não precisa de título</title><link>https://gastronomizae.com/artigos/cozinha-santo-antonio-arroz-de-pato/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cozinha-santo-antonio-arroz-de-pato/</guid><description>Cozinha Brasileira / Alta Gastronomia · Belo Horizonte</description><pubDate>Mon, 10 Jul 2023 00:00:00 GMT</pubDate><category>Cozinha Brasileira / Alta Gastronomia</category><category>arroz de pato</category><category>alta gastronomia</category><category>belo horizonte</category><category>mg</category><category>cozinha brasileira</category><category>pato</category><author>gastronomizaê</author></item><item><title>Cultura Gastrobar: o pastel de vento que cresceu</title><link>https://gastronomizae.com/artigos/cultura-gastrobar/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cultura-gastrobar/</guid><description>Rua &amp; Boteco · Belo Horizonte</description><pubDate>Sun, 18 Jun 2023 00:00:00 GMT</pubDate><category>Rua &amp; Boteco</category><category>pastel</category><category>guacamole</category><category>boteco</category><category>belo horizonte</category><category>mg</category><category>petisco</category><category>street food elevado</category><author>gastronomizaê</author></item><item><title>Ernesto Cafés Especiais: o brunch como ritual de pertencimento</title><link>https://gastronomizae.com/artigos/ernesto-cafes-especiais/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/ernesto-cafes-especiais/</guid><description>Café &amp; Brunch · Brasília</description><pubDate>Sat, 17 Jun 2023 00:00:00 GMT</pubDate><category>Café &amp; Brunch</category><category>brunch</category><category>café</category><category>brasília</category><category>df</category><category>café especial</category><category>ernesto</category><category>manhã</category><author>gastronomizaê</author></item><item><title>Quanto Café: a acidez que conversa com o curado</title><link>https://gastronomizae.com/artigos/quanto-cafe/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/quanto-cafe/</guid><description>Café / Terroir · Brasília</description><pubDate>Fri, 16 Jun 2023 00:00:00 GMT</pubDate><category>Café / Terroir</category><category>café</category><category>espresso</category><category>terroir</category><category>brasília</category><category>df</category><category>harmonização</category><author>gastronomizaê</author></item><item><title>Superquadra Bar: o hambúrguer que respeita a carne</title><link>https://gastronomizae.com/artigos/superquadra-bar/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/superquadra-bar/</guid><description>Hambúrguer / Boteco · Brasília</description><pubDate>Thu, 15 Jun 2023 00:00:00 GMT</pubDate><category>Hambúrguer / Boteco</category><category>hambúrguer</category><category>boteco</category><category>brasília</category><category>df</category><category>casual</category><author>gastronomizaê</author></item><item><title>Nicolau Bar: a rabada que saiu do tacho e virou croquete</title><link>https://gastronomizae.com/artigos/nicolau-croquete-rabada/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/nicolau-croquete-rabada/</guid><description>Rua &amp; Boteco · Belo Horizonte</description><pubDate>Sat, 20 May 2023 00:00:00 GMT</pubDate><category>Rua &amp; Boteco</category><category>croquete</category><category>rabada</category><category>boteco</category><category>belo horizonte</category><category>mg</category><category>nicolau</category><category>petisco</category><category>fritura</category><author>gastronomizaê</author></item><item><title>Nicolau Bar: a língua de boi que virou pastrami</title><link>https://gastronomizae.com/artigos/nicolau-sanduiche-pastrami/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/nicolau-sanduiche-pastrami/</guid><description>Rua &amp; Boteco · Belo Horizonte</description><pubDate>Sat, 20 May 2023 00:00:00 GMT</pubDate><category>Rua &amp; Boteco</category><category>pastrami</category><category>sanduíche</category><category>charcutaria</category><category>boteco</category><category>belo horizonte</category><category>mg</category><category>nicolau</category><category>língua de boi</category><author>gastronomizaê</author></item><item><title>Turi: obituário de um restaurante que BH não mereceu perder</title><link>https://gastronomizae.com/artigos/turi-fechado/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/turi-fechado/</guid><description>Alta Gastronomia · Belo Horizonte</description><pubDate>Sun, 30 Apr 2023 00:00:00 GMT</pubDate><category>Alta Gastronomia</category><category>turi</category><category>alta gastronomia</category><category>belo horizonte</category><category>mg</category><category>restaurante fechado</category><category>memória gastronômica</category><author>gastronomizaê</author></item><item><title>Soeta: fine dining em Vitória e o menu que conta uma história</title><link>https://gastronomizae.com/artigos/soeta-vitoria/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/soeta-vitoria/</guid><description>Fine Dining / Menu Degustação · Vitória</description><pubDate>Fri, 20 Jan 2023 00:00:00 GMT</pubDate><category>Fine Dining / Menu Degustação</category><category>fine dining</category><category>menu degustação</category><category>vitória</category><category>es</category><category>espírito santo</category><category>soeta</category><category>frutos do mar</category><author>gastronomizaê</author></item><item><title>Restaurante Amado: cinco panelas e a moqueca de respeito</title><link>https://gastronomizae.com/artigos/restaurante-amado/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/restaurante-amado/</guid><description>Cozinha Baiana / Moqueca · Salvador</description><pubDate>Thu, 12 Jan 2023 00:00:00 GMT</pubDate><category>Cozinha Baiana / Moqueca</category><category>moqueca</category><category>cozinha baiana</category><category>salvador</category><category>ba</category><category>amado</category><category>frutos do mar</category><category>dendê</category><author>gastronomizaê</author></item><item><title>Cozinha Santo Antônio: a empada de queijo e o dourado que não engana</title><link>https://gastronomizae.com/artigos/cozinha-santo-antonio-empadas-queijo/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/cozinha-santo-antonio-empadas-queijo/</guid><description>Boteco / Queijos · Belo Horizonte</description><pubDate>Thu, 15 Sep 2022 00:00:00 GMT</pubDate><category>Boteco / Queijos</category><category>empada</category><category>queijo</category><category>boteco</category><category>belo horizonte</category><category>mg</category><category>cozinha santo antônio</category><category>mineiro</category><author>gastronomizaê</author></item><item><title>Ninita: do Negroni ao polvo com açafrão, uma noite sem pressa</title><link>https://gastronomizae.com/artigos/ninita/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/ninita/</guid><description>Alta Gastronomia / Brasileira · Belo Horizonte</description><pubDate>Wed, 25 May 2022 00:00:00 GMT</pubDate><category>Alta Gastronomia / Brasileira</category><category>alta gastronomia</category><category>negroni</category><category>polvo</category><category>belo horizonte</category><category>mg</category><category>ninita</category><category>cocteleria</category><category>risoto</category><author>gastronomizaê</author></item><item><title>Confaria do França: o arroz de polvo que faz jus à reputação</title><link>https://gastronomizae.com/artigos/confaria-do-franca/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/confaria-do-franca/</guid><description>Cozinha Baiana / Arroz de Polvo · Salvador</description><pubDate>Sun, 20 Feb 2022 00:00:00 GMT</pubDate><category>Cozinha Baiana / Arroz de Polvo</category><category>arroz de polvo</category><category>cozinha baiana</category><category>salvador</category><category>ba</category><category>confaria do frança</category><category>frutos do mar</category><author>gastronomizaê</author></item><item><title>Gem Mini Bar: Salvador em pequenos pratos que não cabem em categorias</title><link>https://gastronomizae.com/artigos/gem-mini-bar/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/gem-mini-bar/</guid><description>Alta Gastronomia / Pequenos Pratos · Salvador</description><pubDate>Fri, 18 Feb 2022 00:00:00 GMT</pubDate><category>Alta Gastronomia / Pequenos Pratos</category><category>pequenos pratos</category><category>alta gastronomia</category><category>salvador</category><category>ba</category><category>gem</category><category>criativo</category><category>degustação</category><author>gastronomizaê</author></item><item><title>El Mai: a comida era boa, o serviço era um problema</title><link>https://gastronomizae.com/artigos/el-mai-restaurante/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/el-mai-restaurante/</guid><description>Alta Gastronomia / Japonesa · Belo Horizonte</description><pubDate>Tue, 15 Feb 2022 00:00:00 GMT</pubDate><category>Alta Gastronomia / Japonesa</category><category>omakase</category><category>japonesa</category><category>alta gastronomia</category><category>belo horizonte</category><category>mg</category><category>el mai</category><category>sushi</category><category>serviço</category><author>gastronomizaê</author></item><item><title>Mistura Contorno: ostras beirando a perfeição e moqueca no dendê</title><link>https://gastronomizae.com/artigos/mistura-contorno/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/mistura-contorno/</guid><description>Alta Gastronomia / Frutos do Mar · Salvador</description><pubDate>Tue, 18 Jan 2022 00:00:00 GMT</pubDate><category>Alta Gastronomia / Frutos do Mar</category><category>ostra</category><category>moqueca</category><category>frutos do mar</category><category>salvador</category><category>ba</category><category>mistura</category><category>alta gastronomia</category><author>gastronomizaê</author></item><item><title>Sorvete da Ribeira: coco queimado e a parada obrigatória de Salvador</title><link>https://gastronomizae.com/artigos/sorvete-da-ribeira/</link><guid isPermaLink="true">https://gastronomizae.com/artigos/sorvete-da-ribeira/</guid><description>Sorvete / Street Food · Salvador</description><pubDate>Sat, 15 Jan 2022 00:00:00 GMT</pubDate><category>Sorvete / Street Food</category><category>sorvete</category><category>street food</category><category>salvador</category><category>ba</category><category>ribeira</category><category>coco</category><category>artesanal</category><category>orla</category><author>gastronomizaê</author></item></channel></rss>