{"id":11129,"date":"2022-09-15T11:20:53","date_gmt":"2022-09-15T11:20:53","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/renato-cunha\/"},"modified":"2023-02-22T18:18:03","modified_gmt":"2023-02-22T18:18:03","slug":"renato-cunha","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/renato-cunha\/","title":{"rendered":"Renato Cunha"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Renato\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Renato Cunha <\/h1><\/div>\n\n\n
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\n\tCook, gastronome, oenophile, teacher, and creative. This is Renato Cunha, Famalicense, chef and owner of Ferrugem in Vila Nova de Famalic\u00e3o, and executive chef of Vinha Boutique Hotel, in Vila Nova de Gaia. A cook by heart, he likes to be seen as an ambassador of Portuguese gastronomy. Attentive to what is done in Portugal and the world, Renato seeks training based on empiricism and knowledge of haute cuisine. His cooking has its main ingredients, products with a Portuguese identity and preferably from sustainable agriculture (biological or biodynamic). This cuisine of popular roots, creative, innovative, and techinical, has earned him several awards, including Chef of the Year (Wine Magazine). <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Galinha Mourisca<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Galinha Mourisca is a traditional dish from Minho and Vila Nova de Famalic\u00e3o in particular. The recipe is documented in the oldest cookery book known in Portugal, the Cooking Book of Infanta D. Maria (16th century), in Art of Cooking, by Domingos Rodrigues (1680) and also in O Santo da Montanha by Camilo Castelo Branco, the writer who lived 30 years of his life in Vila Nova de Famalic\u00e3o. Renato Cunha is an excellent maker of this recipe and a staunch supporter of its promotion as an official dish of his hometown.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Yellow chicken<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Also known as Minho chicken, it owes its name to the yellowish color of its plumage.<\/p>\n

The yellow chicken, an autochthonous species that the people from Minho have saved from oblivion (and extinction). Also known as Minho chicken, it owes its name to the yellowish color of its plumage and is recognized, among other attributes, for the quality of its meat and eggs. Therefore, it is better suited for traditional recipes such as giblet rice, folares and sponge cake.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County\u2019s capital; Porto is the country\u2019s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy \u2013 from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Cook, gastronome, oenophile, teacher, and creative. This is Renato Cunha, Famalicense, chef and owner of Ferrugem in Vila Nova de Famalic\u00e3o, and executive chef of Vinha Boutique Hotel, in Vila Nova de Gaia. A cook by heart, he likes to be seen as an ambassador of Portuguese gastronomy. Attentive to what is done in Portugal and the world, Renato seeks training based on empiricism and knowledge of haute cuisine. His cooking has its main ingredients, products with a Portuguese identity and preferably from sustainable agriculture (biological or biodynamic). This cuisine of popular roots, creative, innovative, and techinical, has earned him several awards, including Chef of the Year (Wine Magazine).<\/p>\n","protected":false},"author":3,"featured_media":11083,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,347,940],"tags":[],"acf":[],"yoast_head":"\nRenato Cunha - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Cozinheiro, gastr\u00f3nomo, en\u00f3filo, docente e criativo. Este \u00e9 chef Renato Cunha, famalicense, chef e propriet\u00e1rio do restaurante Ferrugem em Vila Nova de Famalic\u00e3o, e chef executivo do Vinha Boutique Hotel , em Vila Nova de Gaia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/renato-cunha\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Renato Cunha - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Cozinheiro, gastr\u00f3nomo, en\u00f3filo, docente e criativo. 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This is Renato Cunha, Famalicense, chef and owner of Ferrugem in Vila Nova de Famalic\u00e3o, and executive chef of Vinha Boutique Hotel, in Vila Nova de Gaia. A cook by heart, he likes to be seen as an ambassador of Portuguese gastronomy. Attentive to what is done in Portugal and the world, Renato seeks training based on empiricism and knowledge of haute cuisine. His cooking has its main ingredients, products with a Portuguese identity and preferably from sustainable agriculture (biological or biodynamic). 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