{"id":6801,"date":"2021-02-08T17:56:49","date_gmt":"2021-02-08T17:56:49","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/diogo-rocha\/"},"modified":"2023-02-23T10:58:54","modified_gmt":"2023-02-23T10:58:54","slug":"diogo-rocha","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/diogo-rocha\/","title":{"rendered":"Diogo Rocha"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Diogo\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 Diogo Rocha <\/h1><\/div>\n\n\n
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\n\tSome take a lifetime to discover their vocation; others discover it at a young age. Diogo Rocha is one of those who realised early on that gastronomy would be his art. And what a brilliant journey the young chef has had so far, earning his first Michelin star in 2019 with his work at the Mesa de Lemos restaurant in Viseu. His cuisine is a reflection of immense love and respect for Portuguese ingredients and recipes. Mesa de Lemos “is a sustainable restaurant based on national and seasonal flavours. The main focus is on the ingredients: keeping them in their purest and most natural state and serving them with the most genuine flavours”. <\/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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Serra da Estrela Cheese Pudding<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Serra da Estrela cheese is a must at Christmas tables. This year, why not dare, in addition to the cheese itself, add this Serra da Estrela cheese pudding to the sweets table? The recipe is chef Diogo Rocha’s.<\/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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Serra da Estrela cheese<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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If you ask any Portuguese person what their favourite cheese is, it is unlikely that Serra da Estrela cheese won’t be their answer. <\/p>\n

The oldest Portuguese cheese is a DOP (Protected Designation of Origin) product made of only three ingredients: raw and whole sheep’s milk, thistle flower and sea salt. What makes it so special? Everything! It’s not just any sheep’s milk that is used to make Serra da Estrela cheese. It’s only that of the Bordaleira da Serra da Estrela or Churra Mondegueira breeds that graze freely. The manual milking process, the filtration of the milk in white muslin cloths, thistle flower ground with salt, and the whole filtration, moulding, salting, pressing, and maturation process done in several phases carefully respecting times and temperatures. The result? A cheese that presents itself with a semi-soft buttery and yellowish-white paste (Serra da Estrela cheese) or semi-hard to an extra-hard paste with a brownish-orange colour (Serra da Estrela Velho cheese) with “pleasant aroma and persistent flavour, clean, from strong to slightly strong and slightly spicy and salty.”<\/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":"

Some take a lifetime to discover their vocation; others discover it at a young age. Diogo Rocha is one of those who realised early on that gastronomy would be his art. And what a brilliant journey the young chef has had so far, earning his first Michelin star in 2019 with his work at the Mesa de Lemos restaurant in Viseu. His cuisine is a reflection of immense love and respect for Portuguese ingredients and recipes. Mesa de Lemos “is a sustainable restaurant based on national and seasonal flavours. The main focus is on the ingredients: keeping them in their purest and most natural state and serving them with the most genuine flavours”.<\/p>\n","protected":false},"author":1,"featured_media":6803,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346,311,318],"tags":[],"acf":[],"yoast_head":"\nDiogo Rocha - 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\/diogo-rocha\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Diogo Rocha - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Some take a lifetime to discover their vocation; others discover it at a young age. 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Diogo Rocha is one of those who realised early on that gastronomy would be his art. And what a brilliant journey the young chef has had so far, earning his first Michelin star in 2019 with his work at the Mesa de Lemos restaurant in Viseu. His cuisine is a reflection of immense love and respect for Portuguese ingredients and recipes. Mesa de Lemos \"is a sustainable restaurant based on national and seasonal flavours. The main focus is on the ingredients: keeping them in their purest and most natural state and serving them with the most genuine flavours\".\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\/6801"}],"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=6801"}],"version-history":[{"count":4,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6801\/revisions"}],"predecessor-version":[{"id":13131,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6801\/revisions\/13131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6803"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}