Boteco de Belém é eleito o melhor do Brasil em concurso nacional

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[{"selector":"#anim-2242b0cf-a820-4442-8411-68c898cdf2e1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-96846f59-f793-4bf9-bf0f-848745dd1349","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d29a75c0-6921-420b-be99-af68871ea3e5","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c5d08267-5247-496c-b86c-bf83d24be5c1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Divulgação A edição nacional contou com 27 botecos, cada um representando um circuito ao redor do país

[{"selector":"#anim-fc7b671b-b0cc-4226-83c1-c3e8272068ab","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0809eb4f-2acd-4faf-8d1a-9b3edfe64d82","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0fcd37db-f639-430f-9dd9-dd519f337ff0","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-d4a92fc2-2195-41c2-b802-7928076dff64","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] O petisco campeão é uma homenagem à comida dos cangaceiros. Trata-se do “Capitão do Sertão de Virgulino Lampião e Maria Bonita”, um bolinho de carne de sol suína com baião de dois, jabá, jambu, queijo coalho e cheiro verde Divulgação

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[{"selector":"#anim-e46fea25-1731-46a3-af6c-f45c36b81fdd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-86884f73-fdf5-4cc4-9acc-192cdb9d7f6c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-57432b18-93ba-42bf-b943-69b6de8ed609","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-fbd6b87e-2bbd-4ab9-9224-42e1f5c8cad7","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] O Nunes Bar apresentou o prato “A vaca foi pro brejo”. A criação é uma costela de boi recheada, casqueirada na brasa com mandioca cremosa na manteiga, acompanhada de vinagrete de abacaxi e farofa de alho com bacon Divulgação

CNNBRASIL.COM.BR

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