With the ribs of pigs with coffee and Rapadura sauce, the creation of chef Eduardo Avelar will be served during the month of anniversary, which will be attended by the Southern Gastronomic Festival and the 1st Barbecue Festival of the House
September will have left and news in the Restario della Caipira, in Pouo Alegre (MG). The house, known to evaluate the tradition of mining cuisine, turns 45 and has prepared a special program to mark the date.
Among the salient moments, the restaurant participates in the gastronomic and cultural festival of South Minas, on 12, 13 and 14 September, on Avenida Tuny Toledo. In addition, he promotes his first barbecue festival at his headquarters on 20.
For the celebration, the Redneck invited Chef Eduardo Avear, who has international training in institutions such as the Cordon Bleu (Paris) and Oxford University. Recognized to combine innovation and the Brazilian, the chef created an exclusive dish for the birthday month.
The recipe brings the ribs of pigs to barbecue sauce with a touch of extra power coffee and birdly rapadura, with consequent juicy and sweet and sour meat. The dish is accompanied by an Aligota with fresh green corn of the region, crunchy cabbage and crispy crackling, a merger between international techniques and the mining essence.
Ribs with barbacue sauce with a touch of coffee and birdly. (Photo: Dissemination)
“The proposal was to create a bridge between international cuisine and the mining soul. The dish translates the essence of the hill platform: tradition, innovation and a lot of flavor”, explains chef Eduardo Avelar.
The restaurant manager, Lidiane Alves, strengthens the symbolic character of the partnership:
“We wanted something that represented our history and, at the same time, brought a novelty to the public. Having the chef Eduardo Avelar with us is a source of pride. This exclusive dish is a gift for our customers and Pouso Alegre, as it shows that Minas can dialogue with the world without losing their identity,” he says.
In addition to the dish, Lidiane highlights the joy of participating in the events with the news on the menu. “Being in these festivals, taking a dish that was born specifically for the 45th anniversary of the Caipira, is a way to celebrate with the audience that has always supported us. It is very rewarding to see our history renewing with this taste and affection,” he says.
The exclusive dish will be available throughout the month of September in the Redneck restoration.
Plan
Gastronomic and cultural festival of the southern minas: 12, 13 and 14 September, to Av. Tuny Toledo, Pouo Alegre.
Caipira’s Barbecue Festival: 20 September, at the restaurant headquarters.
Source: Terra

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