Folia Gastronômica

Classes, lectures, music and children’s programs and, of course, the presence of renowned chefs, who guarantee tastings and delicious dishes to enrich the menus of many of the city’s restaurants.

Classes, lectures, music and children’s programs and, of course, the presence of renowned chefs, who guarantee tastings and delicious dishes to enrich the menus of many of the city’s restaurants.

The event was conceived by chef Ana Bueno in 2003. In its first phase, it happened regularly until 2008 and yielded good fruits for the publicity of Paraty’s gastronomic potential.
The event was resumed in 2014 under a new more “mature” format, focusing on what gastronomy can offer, especially to the new generations, in terms of educational and professional opportunities, and tuned to the high performance of Brazilian gastronomy, it is dedicated to the professional qualification and warming up the gastronomic and cultural tourism in the region.
Non-profit, Folia Gastronômica usually happens in a weekend of the month of November in the paradisiac and historical Paraty. With an appealing and attractive program, each edition brings together renowned chefs and professionals, who volunteer with their expertise, teaching and participating in the exchange of knowledge and experiences with the local population. Renowned names have already participated in the Folia, among them Roberta Sudbrack, Alex Atala, Monica Rangel, César Santos, Juarez Campos, Erick Jacquin, Ana Luiza Trajano and Janaína Rueda, all enthusiastic about the experience.

 

Musical presentations, exhibitions, cooking classes for children, tastings for the public … Each Folia in itself is a chapter in Paraty’s gastronomic history, with positive repercussions in Brazilian gastronomy. In 2016, for example, the honored ingredient of the party was the palm heart, celebrated with special dishes, created in the restaurants that integrate the gastronomic pole of the city. As in almost everything in this festival of flavors, the choice of the heart of palm had its educational reasons: it is that the illegal extraction of the product was, years ago, one of the causes of the devastation of the Atlantic Forest. Today, however, the cultivation of palm hearts as the pupunha, allows the extraction after a few months of cultivation, which ensures that the product reaches the Brazilian tables in a sustainable way.

 

Ana Bueno does not disguise her pride with the reach of Folia. “The result of this work is the development of the gastronomic chain of Paraty, which goes from valuing local food producers, to qualifying restaurants and preserving the environment. But what makes my heart race and motivates me greatly is that every year, the Folia Gastronômica strengthens in the classrooms of public schools in Paraty “, comments the chef, who also idealized, designed and enjoyed to improve the Educational Program in all its detail – an old and sweet dream of her from her Gastronomic Folia, planned to happen year-round in municipal schools.

ACCESS: www.foliagastronomica.com.br

Schedule

Mondays, Wednesdays and Thursdays:
6:00 p.m. to 12:00 p.m.

Fridays, Saturdays, Sundays, holidays and holidays
12:00 p.m. to 04:00 p.m.
7:00 p.m. to 12:00 p.m.

Adress

Rua Dr. Samuel Costa, 198 - Historical Center
Paraty - RJ

Tel:24 3371-1725 (after 18:00)

Follow Us

Copyright © 2016 Restaurante Banana da Terra - All rights reserved.

Developed by: PWI WebStudio | Texts: Claudia Ferraz | Photos: Claudia Anelli