{"id":6741,"date":"2020-12-15T16:34:23","date_gmt":"2020-12-15T16:34:23","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/filipe-ramalho\/"},"modified":"2023-02-23T11:26:23","modified_gmt":"2023-02-23T11:26:23","slug":"filipe-ramalho","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-ramalho\/","title":{"rendered":"Filipe Ramalho"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Filipe\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 Filipe Ramalho <\/h1><\/div>\n\n\n
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\n\tBorn in Alentejo, the head chef of Basilii, Torre Palma\u2019s restaurant, says that the secret to a great Alentejo dish is time. And it is with time, and also willpower, imagination, resilience and humbleness – the values he considers essential in a chef – that Filipe Ramalho has been making his way in the gastronomic world! <\/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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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"lombo-novilho\"\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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Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, saut\u00e9ed vegetables and potato and celery gratin<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, saut\u00e9ed vegetables and potato and celery gratin Torre de Palma Wine Hotel’s restaurant Basilii was named in honour of the first Roman family who lived here but, at the table, tribute is paid to the Alentejo cuisine. The pi\u00e8ce de resistance of the seasonal menu, this Carnealentejana (POD) beef tenderloin marinated in Alicante Bouschet must, saut\u00e9ed vegetables with potato and celery gratin is a genuine work of art that you must enjoy in good old Alentejo style: with time! Related with this dish Chefs Products Region Producers Other dishes from this region<\/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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Grape<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Grapes can be eaten from the bunch, transformed into wine, or cooked in a famous “uvada” (grape and seasonal fruit jam typical of the harvest in the western region), used in several different ways they have many benefits for our health.<\/p>\n

In addition to being rich in vitamins and minerals, they have powerful antioxidant properties. Small in size but with plenty of qualities, we couldn’t end September without talking about grapes!<\/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":"

Born in Alentejo, the head chef of Basilii, Torre Palma\u2019s restaurant, says that the secret to a great Alentejo dish is time. And it is with time, and also willpower, imagination, resilience and humbleness – the values he considers essential in a chef – that Filipe Ramalho has been making his way in the gastronomic world!<\/p>\n","protected":false},"author":1,"featured_media":6742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,320],"tags":[],"acf":[],"yoast_head":"\nFilipe Ramalho - The Art of Tasting Portugal<\/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:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-ramalho\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filipe Ramalho - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Born in Alentejo, the head chef of Basilii, Torre Palma\u2019s restaurant, says that the secret to a great Alentejo dish is time. 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And it is with time, and also willpower, imagination, resilience and humbleness - the values he considers essential in a chef - that Filipe Ramalho has been making his way in the gastronomic world!\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6741"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6741"}],"version-history":[{"count":4,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6741\/revisions"}],"predecessor-version":[{"id":13203,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6741\/revisions\/13203"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6742"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}