{"id":8755,"date":"2021-11-11T10:49:36","date_gmt":"2021-11-11T10:49:36","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/ricardo-leite\/"},"modified":"2023-02-22T19:42:34","modified_gmt":"2023-02-22T19:42:34","slug":"ricardo-leite","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/","title":{"rendered":"Ricardo Leite"},"content":{"rendered":"\n
\n \t\n\t
\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n
\n \t\t\t\t\t\n\t\t\t\t\t\t \"Ricardo\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
\n\t \t \t
\n\t\t \n
\n

\n Ricardo Leite <\/h1><\/div>\n\n\n
\n
\n\tRicardo Leite’s cuisine comes with memories from his family, his childhood and trips. The chef graduated in Computer Engineering, but he ditched the diploma to enroll at Cordon Blue in London. He recognizes that his professional career was strongly marked by the work he developed alongside chef Alexandre Silva, with whom he worked at Bica do Sapato, Loco, and Mercado da Ribeira. Two years ago, Ricardo left Lisbon and moved to Porto Covo where he opened Alma N\u00f3mada. This restaurant lives” in harmony with the will of nature. Respecting winds, tides, and equinoxes. Harvesting from the land what the sea does not give and fishing in the sea what the land does not produce”. <\/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
\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\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
\n
\n\t
\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"KT8MIP7A\"\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
\n\t\t
\n\n\t\t\t\n\t\t\t

Turbot, topinambur, bouillabaisse and seasonal vegetables<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t\t\t\t

The dish is fantastic but tastes even better when you taste it at one of the most beautiful places in southwest Alentejo: Porto Covo.<\/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

\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\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
\n
\n\t
\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"YKDEMwag\"\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
\n\t\t
\n\n\t\t\t\n\t\t\t

Turbot<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t\t\t\t

This flatfish, lives on sandy bottoms and is recognized and appreciated for its elegant and intense flavor. <\/p>\n

Just like his relative the sole, the turbot remains quiet under the sand for a long time to surprise the prey. This flatfish, lives on sandy bottoms and is recognized and appreciated for its elegant and intense flavor. Whether fried, grilled or oven baked, turbot can easily outshine many of the most prized fish in the market.<\/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

\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\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
\n
\n\t
\n\t \n\t\t\t<\/a>\n\t \t\t\t
\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
\n\t\t
\n\n\t\t\t\n\t\t\t

Alentejo and Ribatejo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t\t\t\t

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":"

Ricardo Leite’s cuisine comes with memories from his family, his childhood and trips. The chef graduated in Computer Engineering, but he ditched the diploma to enroll at Cordon Blue in London. He recognizes that his professional career was strongly marked by the work he developed alongside chef Alexandre Silva, with whom he worked at Bica do Sapato, Loco, and Mercado da Ribeira. Two years ago, Ricardo left Lisbon and moved to Porto Covo where he opened Alma N\u00f3mada. This restaurant lives” in harmony with the will of nature. Respecting winds, tides, and equinoxes. Harvesting from the land what the sea does not give and fishing in the sea what the land does not produce”.<\/p>\n","protected":false},"author":3,"featured_media":8703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,695],"tags":[],"acf":[],"yoast_head":"\nRicardo Leite - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"A cozinha de Ricardo Leite vem da inf\u00e2ncia, da fam\u00edlia, de Tr\u00e1s-os-Montes, das viagens.\" \/>\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\/ricardo-leite\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricardo Leite - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"A cozinha de Ricardo Leite vem da inf\u00e2ncia, da fam\u00edlia, de Tr\u00e1s-os-Montes, das viagens.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-11T10:49:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-22T19:42:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307.png\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307.png\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/\",\"name\":\"Ricardo Leite - The Art of Tasting Portugal\",\"isPartOf\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#primaryimage\"},\"datePublished\":\"2021-11-11T10:49:36+00:00\",\"dateModified\":\"2023-02-22T19:42:34+00:00\",\"author\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\"},\"description\":\"A cozinha de Ricardo Leite vem da inf\u00e2ncia, da fam\u00edlia, de Tr\u00e1s-os-Montes, das viagens.\",\"breadcrumb\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/theartoftastingportugal.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ricardo Leite\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\",\"name\":\"artoftasting\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"caption\":\"artoftasting\"},\"url\":\"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ricardo Leite - The Art of Tasting Portugal","description":"A cozinha de Ricardo Leite vem da inf\u00e2ncia, da fam\u00edlia, de Tr\u00e1s-os-Montes, das viagens.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/","og_locale":"en_US","og_type":"article","og_title":"Ricardo Leite - The Art of Tasting Portugal","og_description":"A cozinha de Ricardo Leite vem da inf\u00e2ncia, da fam\u00edlia, de Tr\u00e1s-os-Montes, das viagens.","og_url":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/","og_site_name":"The Art of Tasting Portugal","article_published_time":"2021-11-11T10:49:36+00:00","article_modified_time":"2023-02-22T19:42:34+00:00","og_image":[{"width":1080,"height":1080,"url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307.png","type":"image\/png"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"artoftasting"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebSite","@id":"https:\/\/theartoftastingportugal.com\/#website","url":"https:\/\/theartoftastingportugal.com\/","name":"The Art of Tasting Portugal","description":"The Art of Tasting Portugal","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theartoftastingportugal.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#primaryimage","url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307.png","contentUrl":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307.png","width":1080,"height":1080},{"@type":"WebPage","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#webpage","url":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/","name":"Ricardo Leite - The Art of Tasting Portugal","isPartOf":{"@id":"https:\/\/theartoftastingportugal.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#primaryimage"},"datePublished":"2021-11-11T10:49:36+00:00","dateModified":"2023-02-22T19:42:34+00:00","author":{"@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4"},"description":"A cozinha de Ricardo Leite vem da inf\u00e2ncia, da fam\u00edlia, de Tr\u00e1s-os-Montes, das viagens.","breadcrumb":{"@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ricardo-leite\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/theartoftastingportugal.com\/en\/"},{"@type":"ListItem","position":2,"name":"Ricardo Leite"}]},{"@type":"Person","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4","name":"artoftasting","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g","caption":"artoftasting"},"url":"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/"}]}},"builder_content":"<img loading=\"lazy\" src=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/11\/Captura-de-ecra-2021-11-11-105307-1024x1024-1000x800.png\" width=\"1000\" height=\"800\" title=\"Captura de ecr\u00e3 2021-11-11 105307\" alt=\"Ricardo Leite\">\n<h1> Ricardo Leite <\/h1>\nRicardo Leite's cuisine comes with memories from his family, his childhood and trips. The chef graduated in Computer Engineering, but he ditched the diploma to enroll at Cordon Blue in London. He recognizes that his professional career was strongly marked by the work he developed alongside chef Alexandre Silva, with whom he worked at Bica do Sapato, Loco, and Mercado da Ribeira. Two years ago, Ricardo left Lisbon and moved to Porto Covo where he opened Alma N\u00f3mada. This restaurant lives\" in harmony with the will of nature. Respecting winds, tides, and equinoxes. Harvesting from the land what the sea does not give and fishing in the sea what the land does not produce\".\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\/8755"}],"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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=8755"}],"version-history":[{"count":6,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8755\/revisions"}],"predecessor-version":[{"id":12993,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8755\/revisions\/12993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/8703"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=8755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=8755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=8755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}