Rio de Janeiro is also a forest. Despite this, we do not consume even a third of the native or exotic fruits that grow vigorously here in the Atlantic Forest. We took advantage of the cajá-manga season to encourage its presence in the city's restaurants.

We connect small producers, artisanal fishermen, researchers, chefs and entrepreneurs to strengthen the gastronomic identity of Rio de Janeiro.

Dozens of people, including chefs, academics, restaurant owners and members of the government, attended the launch of the book “From the field to the table”, by Renata Cabrera. A conversation about gastronomic tourisms opened the event.

Instituto Bazzar welcomed Catalan writer, critic and gastronomic journalist Xavier Agulló, to taste unique and artisanal ingredients from Rio de Janeiro at its headquarters in Jardim Botânico.