{"id":11402,"date":"2022-09-23T16:55:25","date_gmt":"2022-09-23T16:55:25","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/jose-rocha\/"},"modified":"2023-02-22T18:00:58","modified_gmt":"2023-02-22T18:00:58","slug":"jose-rocha","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/jose-rocha\/","title":{"rendered":"Jos\u00e9 Rocha"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Jos\u00e9\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 Jos\u00e9 Rocha <\/h1><\/div>\n\n\n
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\n\tAt the age of 24, Jos\u00e9 Paulo Rocha can boast that he is living his childhood dream. Since he was a little boy, he wanted to be a pastry chef so he took the Cooking and Pastry course at the Professional School of Hotel and Tourism in Lisbon and put on his chef uniform. Nowadays Z\u00e9 Paulo explores all areas of cuisine, not only pastry, at Velho Eurico, a well-known restaurant in Lisbon that he reopened back in August 2019. In O Velho Eurico, Z\u00e9 Paulo practices a \u201csort of tradition 2.0, a mixture of traditional flavors achieved through the best products and an\nindisputable technique.\u201c In 2021, he was awarded the Daily Table, from the blog Mesa Marcada, a distinction for restaurants that combine quality with affordable prices. Z\u00e9 Paulo is also one of the founders of the New Kids OnThe Block collective. <\/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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Bread and wine pudding and Rocha pear cooked in wine<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Bread and wine pudding and Rocha pear cooked in wine. Maria and Z\u00e9 Paulo, from Velho Eurico, mixed their ideas in equal portions, and thus this recipe was born. This is the happy marriage of two recipes the chef is fond of: bread and wine pudding and pears soaked in red wine.<\/p>\n\t\t\n\t\t\t \n\t\t

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P\u00eara Rocha<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In cooking, it is especially appreciated for its sweetness, which is why it is usually featured in the dessert section of the menus.<\/p>\n

P\u00eara rocha is one of the queens of the West Coast orchards. Here is \u201cPera Rocha do Oeste,\u201c a PDO product that distinguishes itself from other pear varieties due to its white, soft, grainy, sweet, aromatic, and juicy pulp. Onsight, its main distinguishing feature is the yellowish bark sprinkled with small brownish spots, the so-called \u201ccarepa.\u201c Pera Rocha is, according to figures from the National Association of Pera Rocha Producers, the fourth most consumed fruit in Portugal, and also one of our \u201cambassadors\u201c abroad, as 60% of production is exported. In cooking, it is especially appreciated for its sweetness, which is why it is usually featured in the dessert section of the menus.<\/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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Center<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world\u2019s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.<\/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":"

At the age of 24, Jos\u00e9 Paulo Rocha can boast that he is living his childhood dream. Since he was a little boy, he wanted to be a pastry chef so he took the Cooking and Pastry course at the Professional School of Hotel and Tourism in Lisbon and put on his chef uniform. Nowadays Z\u00e9 Paulo explores all areas of cuisine, not only pastry, at Velho Eurico, a well-known restaurant in Lisbon that he reopened back in August 2019. In O Velho Eurico, Z\u00e9 Paulo practices a \u201csort of tradition 2.0, a mixture of traditional flavors achieved through the best products and an
\nindisputable technique.\u201c In 2021, he was awarded the Daily Table, from the blog Mesa Marcada, a distinction for restaurants that combine quality with affordable prices. Z\u00e9 Paulo is also one of the founders of the New Kids OnThe Block collective.<\/p>\n","protected":false},"author":3,"featured_media":11352,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346,311,988],"tags":[],"acf":[],"yoast_head":"\nJos\u00e9 Rocha - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Aos 24 anos de idade, Jos\u00e9 Paulo Rocha pode gabar-se de estar a viver o sonho de crian\u00e7a.\" \/>\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\/jose-rocha\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jos\u00e9 Rocha - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Aos 24 anos de idade, Jos\u00e9 Paulo Rocha pode gabar-se de estar a viver o sonho de crian\u00e7a.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/jose-rocha\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2022-09-23T16:55:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-22T18:00:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/09\/djrBo6vQ_.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/jose-rocha\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/09\/djrBo6vQ_.jpeg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/09\/djrBo6vQ_.jpeg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/jose-rocha\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/jose-rocha\/\",\"name\":\"Jos\u00e9 Rocha - 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Since he was a little boy, he wanted to be a pastry chef so he took the Cooking and Pastry course at the Professional School of Hotel and Tourism in Lisbon and put on his chef uniform. Nowadays Z\u00e9 Paulo explores all areas of cuisine, not only pastry, at Velho Eurico, a well-known restaurant in Lisbon that he reopened back in August 2019. In O Velho Eurico, Z\u00e9 Paulo practices a \u201csort of tradition 2.0, a mixture of traditional flavors achieved through the best products and an indisputable technique.\u201c In 2021, he was awarded the Daily Table, from the blog Mesa Marcada, a distinction for restaurants that combine quality with affordable prices. 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