{"id":9367,"date":"2022-01-17T16:21:49","date_gmt":"2022-01-17T16:21:49","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/ana-leao\/"},"modified":"2023-02-22T19:11:57","modified_gmt":"2023-02-22T19:11:57","slug":"ana-leao","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/ana-leao\/","title":{"rendered":"Ana le\u00e3o"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Ana\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 Ana le\u00e3o <\/h1><\/div>\n\n\n
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\n\tAna Le\u00e3o has a nomadic soul, and so does her kitchen. Born in Porto, the chef left early in search of the world. First, she moved to Spain where she worked, amongst other places, at El Bulli. Then she moved to Australia where she lived for quite a few years. Last year the pandemic brought her back to Portugal and Ana is now stationed in Vila Nova de Milfontes. The founder of the Colher Torta project, dedicated to pop up gastronomic events, simultaneously embraces a new challenge: the kitchen of Statera, at Hotel Selina, where she does what she loves the most: she handpicks the best ingredients, cooks them, and shares them with the world. <\/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\"qmCmdaRQ\"\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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Kind of bimis with romesco and parmesan<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Who better than the chef herself to present the creation? About the \u201ckind of\u201c of bimis with romesco and parmesan, the chef writes: \u201cThis dish came when I was in the market in Milfontes and I saw some sprigs of broccoli spikes that I decided I had to use. When I spoke to Dona Maria, I knew that our story would not end there. Nowadays she keeps all the \u2018Brocolinhos\u2019 for me.\u201c<\/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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Broccoli sprouts<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine. <\/p>\n

Shaped like small trees, broccoli from the cabbage family are famous for their peculiar shape, nutritional richness, and health benefits. Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine. On the other hand, its spikes – or first sprouts – are much tastier and even more versatile than \u201cadult\u201c broccoli. Look for them in the farmers\u2018 markets and be surprised!<\/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":"

Ana Le\u00e3o has a nomadic soul, and so does her kitchen. Born in Porto, the chef left early in search of the world. First, she moved to Spain where she worked, amongst other places, at El Bulli. Then she moved to Australia where she lived for quite a few years. Last year the pandemic brought her back to Portugal and Ana is now stationed in Vila Nova de Milfontes. The founder of the Colher Torta project, dedicated to pop up gastronomic events, simultaneously embraces a new challenge: the kitchen of Statera, at Hotel Selina, where she does what she loves the most: she handpicks the best ingredients, cooks them, and shares them with the world.<\/p>\n","protected":false},"author":3,"featured_media":9314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,775,311],"tags":[],"acf":[],"yoast_head":"\nAna le\u00e3o - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Ana Le\u00e3o tem alma de viajante e a sua cozinha tamb\u00e9m.\" \/>\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\/ana-leao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ana le\u00e3o - 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