The best ice cream parlor and the best chef in Brazil are in Goiânia. A Alata Ice Creams won the best ice cream parlor category of the 2023 Best in Gastronomy Award. At the same time, another big winner was chef Ian Baiocchi, who works in large restaurants in the capital of Goiás.
The award is organized by the magazine pleasures of the table and in this 20th edition candidates from all over the country competed. This is one of the most important awards in Brazil, because it brings recognition and appreciation of national cuisine.
see more
The "powers" of porridge: check out the benefits of oats in…
Cheese lovers, get ready: Burger King releases the most…
So, the result of 20th edition of the Best of Gastronomy Award put Goiania highlighted in the country's haute cuisine and celebrated the work of many professionals of Brazilian flavors.
Meet the best ice cream parlor and the best chef in Brazil in 2023
Alata Sorvetes specializes in handmade ice cream and values products without artificiality. On their social networks, the title was highly celebrated and they reaffirmed their commitment to quality products and originality.
In addition, they said they believe the ice cream shop's work can change the country's food culture "to something that contains awareness, depth and transparency."
In the same category as Alata Sorvetes were establishments in São Paulo and Belo Horizonte, but the ice cream parlor in Goiânia won first place by popular vote.
Chef Ian Baiocchi, responsible for restaurants such as Grá Bistrô, 1929 Trattoria and Íz, won yet another award that brings recognition to his work.
He is an experienced professional who has worked with great names in the kitchen, such as Alex Atala, Joan Roca and Andoni Aduriz.
In 2022, he won other contests, such as the Short More Award and its restaurants also came out with several titles, including 'Best Restaurant' and 'Best Service', according to the news portal Like More.
On the official website of the restaurant “1929 Trattoria Moderna”, we can learn a little more about the chef's creation process.
He works with the Gourmet and combines its knowledge with the products of its origins. Each dish represents his passion and worldview, combined with the theoretical knowledge he has acquired over the years.
For this reason, his works carry the appreciation of local producers and extol Brazilian flavors, “without ever losing the authorship that refers to his unique artistic talent”.
