{"id":9031,"date":"2021-12-29T16:18:48","date_gmt":"2021-12-29T16:18:48","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/marcella-ghirelli\/"},"modified":"2023-02-22T19:30:09","modified_gmt":"2023-02-22T19:30:09","slug":"marcella-ghirelli","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/marcella-ghirelli\/","title":{"rendered":"Marcella Ghirelli"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Marcella\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 Marcella Ghirelli <\/h1><\/div>\n\n\n
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\n\tWith a long-time connection to cinema and the arts, Marcella Ghirelli has been expressing her creativity also in gastronomy for 12 years now. From S\u00e3o Paulo to Lisbon, she has gone through several cuisines, areas, and genres. Marcella mixes techniques and cultures in a label-free style that ranges from the simplest to the most complex cuisine. Although she does not focus on essentially vegetarian dishes, the chef at Comida Independente prefers to work with vegetables and all their richness. <\/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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Citrus carrot salad, blini and carrot branch pesto<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In this dish the carrot has the leading role, not only the root but also the branch. Citrus carrot salad, blini and carrot branch pesto, a creation by Marcella Ghirelli from Comida Independente.<\/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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Carrot<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium.<\/p>\n

Originally from Asia, the carrot has traveled the world and can now be found all over the globe. It has a reputation of beeing a good for the eyes, a reputation that is around since the Second World War when propaganda posters proclaimed that it was thanks to the consumption of carrots that allied pilots were able to see German targets well. The story took hold, and we all grew up hearing that \u201ccarrots are good for the eyes\u201c. But this is far from its only benefit: in addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium. The most common form of consumption is raw or cooked roots – grated or sliced – in salads, but the versatility of the carrot allows it to be used as an ingredient in cakes, soups, breads, juices, purees, and sweets. In addition to the orange color, the most common in the markets, the carrot can also be white, yellow, or purple.<\/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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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":"

With a long-time connection to cinema and the arts, Marcella Ghirelli has been expressing her creativity also in gastronomy for 12 years now. From S\u00e3o Paulo to Lisbon, she has gone through several cuisines, areas, and genres. Marcella mixes techniques and cultures in a label-free style that ranges from the simplest to the most complex cuisine. Although she does not focus on essentially vegetarian dishes, the chef at Comida Independente prefers to work with vegetables and all their richness.<\/p>\n","protected":false},"author":3,"featured_media":8972,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,342,730],"tags":[],"acf":[],"yoast_head":"\nMarcella Ghirelli - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Com uma liga\u00e7\u00e3o de longa data ao cinema e \u00e0s artes, Marcella Ghirelli lan\u00e7ou-se h\u00e1 12 anos no desafio de expressar a sua criatividade no universo gastron\u00f3mico.\" \/>\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\/marcella-ghirelli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marcella Ghirelli - 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From S\u00e3o Paulo to Lisbon, she has gone through several cuisines, areas, and genres. Marcella mixes techniques and cultures in a label-free style that ranges from the simplest to the most complex cuisine. 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