{"id":6839,"date":"2021-02-08T12:10:22","date_gmt":"2021-02-08T12:10:22","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/jose-julio-vintem\/"},"modified":"2023-02-23T11:11:41","modified_gmt":"2023-02-23T11:11:41","slug":"jose-julio-vintem","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/jose-julio-vintem\/","title":{"rendered":"Jos\u00e9 J\u00falio Vint\u00e9m"},"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 J\u00falio Vint\u00e9m <\/h1><\/div>\n\n\n
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\n\tAn absolute reference in the Alentejo, Tombalobos is one of Jos\u00e9 J\u00falio Vint\u00e9m’s life projects. A self-taught chef and compulsive researcher of practically forgotten products, he draws his inspiration from the gastronomic richness of the Alentejo to give free rein to his creation. At Tombalobos the kitchen honours seasonality, rurality and authenticity. <\/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\"cabrito-e-castanha\"\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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Kid and chestnut<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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\u00a0Jos\u00e9 J\u00falio Vint\u00e9m combines two gastronomic icons from this parrt of the Alentejo in one dish: kid and chestnut. Here kid is roasted and served with corn porridge, fried and saut\u00e9ed chestnuts. Delicious is an understatement.<\/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\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"castanha\"\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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Chestnut<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Fruit of the chestnut trees of the municipalities of Marv\u00e3o, Castelo de Vide and Portalegre, the Chestnut of Marv\u00e3o Portalegre DOP comes in the B\u00e1rea, Clarinha or Enxerta, and Bravo varieties.<\/p>\n

It stands out for its colour, which varies from dull dark brown (B\u00e1rea variety), lighter brown (Clarinha or Enxerta) and bright reddish-brown (Bravo) and also for its peeling that, like its colour, differs depending on the variety. More than roasted on the stove on S\u00e3o Martinho’s Day, the Chestnut of Marv\u00e3o Portalegre DOP takes a central role in several typical regional dishes, such as chestnut soup or pork with chestnut. As for its nutritional value, the Health Ministry highlights: “When compared to nuts, the chestnut has a lower caloric content, since it is low in fat (and the fat it contains is essentially polyunsaturated) and does not contain cholesterol. (…) It is a source of nutrients, namely vitamins, minerals and protective chemical compounds for the cells. Vitamins present in the chestnut include vitamin C, vitamin B6, and folic acid (….)”<\/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":"

An absolute reference in the Alentejo, Tombalobos is one of Jos\u00e9 J\u00falio Vint\u00e9m’s life projects. A self-taught chef and compulsive researcher of practically forgotten products, he draws his inspiration from the gastronomic richness of the Alentejo to give free rein to his creation. At Tombalobos the kitchen honours seasonality, rurality and authenticity.<\/p>\n","protected":false},"author":1,"featured_media":6840,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,326],"tags":[],"acf":[],"yoast_head":"\nJos\u00e9 J\u00falio Vint\u00e9m - 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\/jose-julio-vintem\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jos\u00e9 J\u00falio Vint\u00e9m - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"An absolute reference in the Alentejo, Tombalobos is one of Jos\u00e9 J\u00falio Vint\u00e9m's life projects. 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