{"id":6823,"date":"2021-02-08T16:43:39","date_gmt":"2021-02-08T16:43:39","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/joao-sa\/"},"modified":"2023-02-23T11:01:13","modified_gmt":"2023-02-23T11:01:13","slug":"joao-sa","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/joao-sa\/","title":{"rendered":"Jo\u00e3o S\u00e1"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Jo\u00e3o\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 Jo\u00e3o S\u00e1 <\/h1><\/div>\n\n\n
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\n\tChef Jo\u00e3o S\u00e1’s cuisine and his restaurant S\u00c1LA follow the seasons. From farm to table come the best ingredients handpicked by the chef. Here, the vegetables are the star of the menu – making up almost half of it. Passionate about cooking since he was a child, he joined the Estoril Hotel School at just 14. With an extensive curriculum with references from top kitchens, he opened his “dining room” in Lisbon, S\u00c1LA, in 2019. It is here that, every day, he shows his love for gastronomy and for the “infinite possibilities of turning his creativity into art”. <\/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\"couve-pimentao-e-trigo\"\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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Pointed, Savoy and Chinese cabbage<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Three cabbages: pointed, savoy and Chinese cabbage. The first is grilled with paprika paste, the Chinese cabbage is cured (kimchi style), and on top of these, the savoy cabbage is cooked with aromatic herbs and olive oil, sprinkled with buckwheat to give a texture contrast. So much better than we can imagine …” The words belong to Paulina Mata of the Assins e Assados blog, and, as she says, they do not live up to Chef Jo\u00e3o S\u00e1’s creation.<\/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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Portuguese cabbage<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Portuguese cabbage is one of the most popular varieties in our country, along with the Galician, savoy and pointed cabbage. <\/p>\n

It plays a leading role in European vegetable gardens and has been consumed since prehistoric times. In addition to the nutrients and sustenance it provides for many families, it is also used for medicinal purposes. Portuguese cabbage has several valuable nutritional properties that include a good quantity of Vitamin C, iron, calcium, magnesium, iodine, and potassium. It is the queen of traditional recipes such as Feijoada, Cozido \u00e0 Portuguesa and Caldo Verde.<\/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-lisboa\"\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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Lisbon<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements\u2019 intricate designs, the arabesques on the Manueline fa\u00e7ades, the churches\u2019 bell towers, and the houses perched on the castle\u2019s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.<\/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":"

Chef Jo\u00e3o S\u00e1’s cuisine and his restaurant S\u00c1LA follow the seasons. From farm to table come the best ingredients handpicked by the chef. Here, the vegetables are the star of the menu – making up almost half of it. Passionate about cooking since he was a child, he joined the Estoril Hotel School at just 14. With an extensive curriculum with references from top kitchens, he opened his “dining room” in Lisbon, S\u00c1LA, in 2019. It is here that, every day, he shows his love for gastronomy and for the “infinite possibilities of turning his creativity into art”.<\/p>\n","protected":false},"author":1,"featured_media":6824,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,329,342],"tags":[],"acf":[],"yoast_head":"\nJo\u00e3o S\u00e1 - 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\/joao-sa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jo\u00e3o S\u00e1 - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Chef Jo\u00e3o S\u00e1's cuisine and his restaurant S\u00c1LA follow the seasons. 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From farm to table come the best ingredients handpicked by the chef. Here, the vegetables are the star of the menu - making up almost half of it. Passionate about cooking since he was a child, he joined the Estoril Hotel School at just 14. With an extensive curriculum with references from top kitchens, he opened his \"dining room\" in Lisbon, S\u00c1LA, in 2019. 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