A chef Cássia Faria embarcou para Portugal, onde assina o menu amazônico que criou para o casamento da jornalista Yáskara Cavalcante e Ricardo Blanco, realizado no Hotel Vila Galé Douro Vineyrds, no próximo fim de semana. Cássia vai apresentar delícias paraenses, como unha de caranguejo, pastel de maniçoba, pato no tucupi e tacacá, entre outras iguarias, que vão dividir o espaço com o cardápio português.
LGPD
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