{"id":36168,"date":"2025-12-22T11:02:20","date_gmt":"2025-12-22T14:02:20","guid":{"rendered":"https:\/\/revistaregional.com.br\/site\/?p=36168"},"modified":"2025-12-22T11:02:20","modified_gmt":"2025-12-22T14:02:20","slug":"o-equilibrio-entre-tradicao-e-leveza-nas-ceias","status":"publish","type":"post","link":"https:\/\/revistaregional.com.br\/site\/2025\/12\/22\/o-equilibrio-entre-tradicao-e-leveza-nas-ceias\/","title":{"rendered":"O equil\u00edbrio entre tradi\u00e7\u00e3o e leveza nas ceias"},"content":{"rendered":"<p><em>Sabores familiares, execu\u00e7\u00e3o cuidadosa e um toque de frescor definem este ano. Como diz o chef Vitor Tsuru, \u201cceia boa \u00e9 aquela que conta hist\u00f3ria sem complicar\u201d<\/em><\/p>\n<figure id=\"attachment_36169\" aria-describedby=\"caption-attachment-36169\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/1-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-36169\" src=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/1-1-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/1-1-300x200.jpg 300w, https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/1-1-1024x682.jpg 1024w, https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/1-1.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-36169\" class=\"wp-caption-text\">O peru mant\u00e9m a tradi\u00e7\u00e3o, por\u00e9m com mais ervas e leveza na receita<\/figcaption><\/figure>\n<p>A poucos dias das festas, os card\u00e1pios de Natal e R\u00e9veillon de 2025 come\u00e7am a tomar forma com um equil\u00edbrio claro entre tradi\u00e7\u00e3o e leveza. As ceias continuam abra\u00e7ando os cl\u00e1ssicos, mas com mais aten\u00e7\u00e3o \u00e0 proced\u00eancia dos ingredientes, \u00e0s t\u00e9cnicas de preparo e ao frescor da apresenta\u00e7\u00e3o. Peixes, aves, porco e doces tradicionais seguem firmes, enquanto novas leituras tornam a mesa mais atual e elegante.<\/p>\n<p>O bacalhau volta ao centro do Natal com vers\u00f5es mais leves, assadas, cercadas de legumes e ervas frescas. As aves ganham marinadas c\u00edtricas e recheios menos pesados. No porco, cortes como lombo e pernil aparecem mais suculentos gra\u00e7as \u00e0 coc\u00e7\u00e3o lenta, ao uso de mel, especiarias e ervas. A busca por ingredientes brasileiros, como castanhas, frutas e temperos nativos, tamb\u00e9m cresce.<\/p>\n<p>Para o chef Vitor Tsuru, a palavra-chave \u00e9 precis\u00e3o: <em>\u201cA ceia de 2025 mant\u00e9m a alma afetiva, mas com t\u00e9cnica que valoriza cada ingrediente. Quando simplificamos o excesso e apostamos em combina\u00e7\u00f5es honestas, a comida fica mais saborosa e mais bonita.\u201d<\/em><\/p>\n<p>J\u00e1 a chef Renata Costa destaca o consumo consciente: <em>\u201cAs fam\u00edlias querem celebrar com mais significado. Saber de onde vem o peixe, escolher porco de produtores respons\u00e1veis e evitar desperd\u00edcio faz parte dessa nova forma de cozinhar. N\u00e3o \u00e9 s\u00f3 a comida que importa, mas o caminho at\u00e9 ela.\u201d<\/em><\/p>\n<p><strong>O que aparece nos card\u00e1pios de 2025<\/strong><\/p>\n<ul>\n<li><strong>Peixes:<\/strong> bacalhau ao forno, truta ou robalo inteiros, pescados com legumes coloridos e temperos frescos.<\/li>\n<li><strong>Aves:<\/strong> peru com marinada leve, chester ao c\u00edtrico, frango caipira com ervas brasileiras.<\/li>\n<li><strong>Porco:<\/strong> lombo glaceado, pernil marinado por longas horas, farofas mais verdes com castanhas e frutas.<\/li>\n<li><strong>Sobremesas:<\/strong> rabanada cl\u00e1ssica, bolos natalinos de origem europeia, tortas com cacau brasileiro e frutas secas.<\/li>\n<li><strong>Apresenta\u00e7\u00e3o:<\/strong> cer\u00e2mica artesanal, mesa em tons naturais e travessas que valorizam textura e cor.<\/li>\n<\/ul>\n<p><strong>RECEITA DE NATAL<\/strong><\/p>\n<p><a href=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/2.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-36170 aligncenter\" src=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/2-300x168.jpg\" alt=\"\" width=\"300\" height=\"168\" srcset=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/2-300x168.jpg 300w, https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/2-1024x574.jpg 1024w, https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/2.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Bacalhau assado com batatas ao murro<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\n1 kg de bacalhau dessalgado em postas<br \/>\n4 batatas m\u00e9dias cozidas com casca<br \/>\n2 cebolas em rodelas<br \/>\n1 piment\u00e3o vermelho em tiras<br \/>\n2 dentes de alho picados<br \/>\nAzeite, sal, pimenta<br \/>\nSalsinha e cebolinha<\/p>\n<p><strong>Modo de preparo:<\/strong><\/p>\n<ol>\n<li>Aque\u00e7a o forno a 200 graus.<\/li>\n<li>Monte uma cama com cebola, piment\u00e3o e alho, temperando com sal, pimenta e azeite.<\/li>\n<li>Amasse as batatas cozidas e coloque sobre os legumes.<\/li>\n<li>Disponha as postas de bacalhau por cima (se preferir, escalde antes, por cinco minutos, para tirar a pele) e regue com bastante azeite.<\/li>\n<li>Asse por cerca de 35 a 40 minutos.<\/li>\n<li>Finalize com salsinha e cebolinha.<\/li>\n<\/ol>\n<p><strong>SOBREMESA DE NATAL<\/strong><\/p>\n<p><a href=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/3.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-36171 aligncenter\" src=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/3-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/3-300x225.jpg 300w, https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/3-1024x767.jpg 1024w, https:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2025\/12\/3.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Bolo europeu de figos, nozes e frutas secas<\/strong><\/p>\n<p>Inspirado em receitas tradicionais de bolos de Advento e fruitcakes europeus.<\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\n150 g de manteiga em temperatura ambiente<br \/>\n1 x\u00edcara de a\u00e7\u00facar mascavo<br \/>\n3 ovos<br \/>\n1 x\u00edcara de farinha de trigo<br \/>\n1 colher de ch\u00e1 de fermento<br \/>\n1 colher de ch\u00e1 de canela<br \/>\n1 pitada de noz-moscada<br \/>\n150 g de figos secos picados<br \/>\n100 g de nozes picadas<br \/>\n100 g de uvas-passas<br \/>\n100 g de damascos picados<br \/>\n50 ml de rum ou vinho do Porto<br \/>\nRaspas de 1 laranja<\/p>\n<p><strong>Modo de preparo:<\/strong><\/p>\n<ol>\n<li>Deixe as frutas de molho no rum ou no vinho do Porto por 30 minutos.<\/li>\n<li>Bata a manteiga com o a\u00e7\u00facar at\u00e9 formar um creme claro.<\/li>\n<li>Adicione os ovos, um de cada vez.<\/li>\n<li>Misture a farinha com o fermento e as especiarias e incorpore \u00e0 massa.<\/li>\n<li>Junte as frutas hidratadas, as nozes e as raspas de laranja.<\/li>\n<li>Transfira para forma untada e asse a 180 graus por 40 a 50 minutos.<\/li>\n<li>Opcional: pincele um pouco de rum sobre o bolo ainda quente para intensificar o aroma.<\/li>\n<\/ol>\n<p><strong>Prefere encomendar a ceia pronta?<\/strong><\/p>\n<p>Para encomendar ceias tradicionais, a regi\u00e3o possui \u00f3timas op\u00e7\u00f5es como a rotisseria Della Mamma de Itu e Salto e a Casa Alian\u00e7a de Salto.<\/p>\n<p><strong>&#8211; Casa Alian\u00e7a:<\/strong> Rua Rio Branco, 1304, Centro, Salto. Tel.: (11) 4602-8595 \/ Instagram: @casaalianca.gourmet<\/p>\n<p><strong>&#8211; Della Mamma Salto:<\/strong> Rua Albuquerque Lins, 446, Vila Teixeira, Salto. Tel.: (11) 4021-3395 \/ Instagram: @rotdellamamma<\/p>\n<p><strong>&#8211; Della Mamma Itu: <\/strong>Rua Antonio Gazzolla, 55, Jardim Novo Itu. Tel.: (11) 4022-5364<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><em>fotos: AdobeStock<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sabores familiares, execu\u00e7\u00e3o cuidadosa e um toque de frescor definem este ano. Como diz o chef Vitor Tsuru, \u201cceia boa \u00e9 aquela que conta hist\u00f3ria sem complicar\u201d A poucos dias das festas, os card\u00e1pios de Natal e R\u00e9veillon de 2025 come\u00e7am a tomar forma com um equil\u00edbrio claro entre tradi\u00e7\u00e3o e leveza. As ceias continuam [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":36170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"_joinchat":[],"footnotes":""},"categories":[354,449,482],"tags":[],"class_list":["post-36168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casa-2","category-destaque-lateral","category-slide"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>O equil\u00edbrio entre tradi\u00e7\u00e3o e leveza nas ceias - Revista Regional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/revistaregional.com.br\/site\/2025\/12\/22\/o-equilibrio-entre-tradicao-e-leveza-nas-ceias\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"O equil\u00edbrio entre tradi\u00e7\u00e3o e leveza nas ceias - Revista Regional\" \/>\n<meta property=\"og:description\" content=\"Sabores familiares, execu\u00e7\u00e3o cuidadosa e um toque de frescor definem este ano. Como diz o chef Vitor Tsuru, \u201cceia boa \u00e9 aquela que conta hist\u00f3ria sem complicar\u201d A poucos dias das festas, os card\u00e1pios de Natal e R\u00e9veillon de 2025 come\u00e7am a tomar forma com um equil\u00edbrio claro entre tradi\u00e7\u00e3o e leveza. 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