Sadia, the most valuable food brand in the country, brought together influencer chefs specializing in gastronomy Gabriel Bernardes, Juliana Lima and Pedro Barbosa to prepare exclusive recipes that promise to awaken the chef in each of us.
The initiative is part of the “Tem Sabor” project, in partnership with Globo, and continues the approach and conversation with the public, making a presence where they are and consolidating Sadia as a reference in the universe of revenues. In all, there are 12 preparations divided among the three guest influencers, with the results of each of them available on the website www.receitas.com, facilitating access for those looking for a recipe to vary the menu at home.
Featured on social media for his fun recipes and charisma, Gabriel Bernardes went viral at the age of 25, won recognition from Forbes Under 30 Brazil, one of the main lists of recognition of the work of young entrepreneurs in the country, for his work in the field of gastronomy ; and won over a legion of fans who know him as Downlicia.
Currently, he has more than 300,000 followers on his Instagram profile and is responsible for producing preparations with the products Linguiça Toscana, Linguiça Calabresa and Sausage Sadia, in addition to the Sadia Bio chicken breast fillet – Sadia’s Wellness line , certified by Certified Humane, with birds raised exclusively by carefully selected families, without the use of antibiotics or performance enhancers, and fed with 100% vegetable feed.
Trained by Le Cordon Bleu in Paris and with 1.1 million followers, Ju Lima, from Minas Gerais, shares tips, culinary tricks and much more in a simple and sophisticated way, helping food lovers to cook tasty dishes without losing practicality, a commitment that the chef shares with Sadia.
On the brand’s page on Recipes.com, she gives varied suggestions to enhance everyday life, such as a gorgonzola risotto with pork chop that shows how to put a rustic touch on the traditional Italian dish thanks to the succulence of Sadia pork chop. The Pork Filet Mignon Sadia Au Poivre, a lean and very versatile pork cut, is combined with fettuccine; and Coxinha da Asa and Coxinha de Frango Sadia Bio, cuts that are much loved and sought after by Brazilians, with all the benefits of the Bio line, are also approached by the chef – who adds accompaniments such as chestnut crust and mashed potatoes for the Coxinha, or the four-cheese sauce for the Coxinhas das Asas Empanadas, making the preparations even more delicious, crunchy and full of flavor.
Pedro Barbosa, in turn, became known to the general public after being the runner-up of the reality show ‘Mestre do Sabor’ in 2021. Currently, in addition to generating content for more than 54,000 followers, he also runs the kitchen at the Maní Manioca restaurant, in Sao Paulo. With the Mortadella tortilla in pesto sauce with homemade cottage cheese, Pedro explains all the benefits of using Mortadella and Sadia Bacon to give the dish an even more delicious touch, as the Mortadella is smoked at the right point and combines with the striking flavor of the olive oil. of bacon taught.
In addition, he also prepares a guioza of Healthy Pork Ribs, toasted chard and nirá, reinforcing the Japanese tradition and showing how this culture exploits pork proteins very well; Ham fried rice with Sadia Loin Cup, expanding the tips on how to perfect oriental-inspired dishes with pork cuts; and Sadia turkey breast empanada and mushroom vinaigrette with nuts, already showing the versatility of the Sadia cold cuts line in a South American-inspired recipe.
All of Sadia’s products used in the recipes can be found in the main retail chains, wholesale, bakeries and grocery stores in the country. The brand’s items can also be found in the ten units of BRF’s model stores, Mercato Sadia, located in Greater São Paulo and Itajaí/SC, as well as in the Company’s e-commerce, Mercato em Casa.
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