{"id":6845,"date":"2021-03-05T00:00:47","date_gmt":"2021-03-05T00:00:47","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/julio-pereira\/"},"modified":"2023-02-23T10:46:45","modified_gmt":"2023-02-23T10:46:45","slug":"julio-pereira","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/julio-pereira\/","title":{"rendered":"J\u00falio Pereira"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"J\u00falio\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 J\u00falio Pereira <\/h1><\/div>\n\n\n
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\n\t\u201cIt was in his father\u2018s butcher shops, in his grandfather\u2018s vegetable gardens, and his mother\u2018s kitchen that it all started. The essence of the product and their seasonality are engraved in his genes\u201d; this is how is presented J\u00falio Pereira, the chef responsible for Kampo and Akua, two references in Funchal. Meat and farm products are the key ingredients at the former, while fish and seafood take centre stage at the latter – two different proposals for different palates that you should discover on your next visit to the island. <\/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\"bolinha-de-peixe-espada-em-vinha-dalhos-com-um-ketchup-de-anona\"\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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swordfish ball marinated in wine and garlic, and turmeric aioli<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Would you say it is possible to make cherimoya ketchup? Chef J\u00falio Pereira would not only say yes but also made some! The daring creation accompanies a delicious swordfish ball marinated in wine and garlic, and turmeric aioli.<\/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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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"anona\"\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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Cherimoya<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Banana, passion fruit, guava, papaya, mango, tamarillo. The list of tropical fruits that grow in Madeira is not complete without cherimoya: the only product in the region with Protected Designation of Origin (DOP).<\/p>\n

Originating in South America, the fruit with green skin and a scale-like texture is grown on both sides of the island of Madeira, the difference being that on the south coast, it is grown up to a maximum altitude of 550m above sea level and on the north coast only up to 280m. This delicate fruit, with juicy white pulp with black seeds, must be handled with care. It has a sweet flavour, and its nutritional properties include, among others, good amounts of vitamins C and B6, potassium, iron and fibres. It is mainly consumed as is, but some creative chefs give it culinary uses.<\/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-madeira\"\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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Madeira<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Montanhas que roc\u0327am os ce\u0301us, florestas exuberantes, cascatas que se precipitam no mar. Piscinas esculpidas na rocha pelo mar, quilo\u0301metros e quilo\u0301metros de caminhos pedestres e mil e uma paisagens capazes de fazer bater mais forte ate\u0301 o mais empedernido cora\u00e7\u00e3o. Bem-vindos a\u0300 Madeira!<\/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":"

\u201cIt was in his father\u2018s butcher shops, in his grandfather\u2018s vegetable gardens, and his mother\u2018s kitchen that it all started. The essence of the product and their seasonality are engraved in his genes\u201d; this is how is presented J\u00falio Pereira, the chef responsible for Kampo and Akua, two references in Funchal. Meat and farm products are the key ingredients at the former, while fish and seafood take centre stage at the latter – two different proposals for different palates that you should discover on your next visit to the island.<\/p>\n","protected":false},"author":3,"featured_media":6846,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,331,341],"tags":[],"acf":[],"yoast_head":"\nJ\u00falio Pereira - 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\/julio-pereira\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"J\u00falio Pereira - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"\u201cIt was in his father\u2018s butcher shops, in his grandfather\u2018s vegetable gardens, and his mother\u2018s kitchen that it all started. 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The essence of the product and their seasonality are engraved in his genes\u201d; this is how is presented J\u00falio Pereira, the chef responsible for Kampo and Akua, two references in Funchal. 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