{"id":11471,"date":"2022-09-26T13:49:54","date_gmt":"2022-09-26T13:49:54","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/antonio-nobre\/"},"modified":"2023-02-22T17:55:33","modified_gmt":"2023-02-22T17:55:33","slug":"antonio-nobre","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/antonio-nobre\/","title":{"rendered":"Ant\u00f3nio Nobre"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Ant\u00f3nio\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 Ant\u00f3nio Nobre <\/h1><\/div>\n\n\n
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\n\tAnt\u00f3nio Nobre, born and raised in Alentejo, is one of the figures of the region\u2018s gastronomy. A staunch defender of the local flavors and aromas and passionate about its magnificent products: from river fish to olive oil, meat, and bread. In addition to commanding the kitchen of the M\u2018AR De AR Hotels group, the award-winning chef is a confrere of the Confraria Gastron\u00f3mica do Alentejo, author of cookbooks, and writes in various newspapers and websites about gastronomy. <\/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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Mertolenga PDO veal loin tartar, pickles, arugula and oregano<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The quality and flavor of Mertolenga PDO meat are even more evident in this Mertolengo PDO veal loin tartar with pickles, arugula, and oregano (not to mention the obligatory egg yolk). You can try it at M\u2019AR by AR Hotels.<\/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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\n \n\t\t\t\t\tProducts used\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Mertolenga meat<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.<\/p>\n

Mertolenga is a bovine breed from the Alentejo distinguished by its medium height, red, pink, or mottled red and white coat, and white horns. Its meat is highly appreciated for its tenderness and juiciness, and flavor. The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.<\/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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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"regiao-alentejo\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Alentejo and Ribatejo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Miguel Torga once wrote that \u201cmore than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate\u201d. Let\u2019s meditate then, as we\u2019re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.<\/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":"

Ant\u00f3nio Nobre, born and raised in Alentejo, is one of the figures of the region\u2018s gastronomy. A staunch defender of the local flavors and aromas and passionate about its magnificent products: from river fish to olive oil, meat, and bread. In addition to commanding the kitchen of the M\u2018AR De AR Hotels group, the award-winning chef is a confrere of the Confraria Gastron\u00f3mica do Alentejo, author of cookbooks, and writes in various newspapers and websites about gastronomy.<\/p>\n","protected":false},"author":3,"featured_media":11425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,1000,311],"tags":[],"acf":[],"yoast_head":"\nAnt\u00f3nio Nobre - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Alentejano de gema, o chef Ant\u00f3nio Nobre \u00e9 uma das figuras da gastronomia alentejana.\" \/>\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\/antonio-nobre\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ant\u00f3nio Nobre - 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