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The month of June - O Paparico and the Nature

This month marks a new beginning! Number six on the calendar has a special flavour this year as it is the month when we reopen our doors to welcome our guests again.

June marks time, half of which has already passed and half of which is still to come.

The days are longer and the temperatures are higher and higher. This is also the month when we celebrate S. João, the most popular festival in the city of Porto.

With the increase in temperature and exposure to the sun, it is important to increase watering and tilling of the soil, to cool it down and not create a greenhouse.

In the vegetable patch, it is time to sow in the greenhouse: lettuce, leeks, cabbage, cauliflower and brussels sprouts, turnip greens, kohlrabi and kale.

In a definite place in the vegetable garden, we should sow carrots, chicory, beans, turnips, radish, turnips, parsley and plant potatoes, peppers and tomatoes.

It's time to harvest onions, garlic, lettuce, turnip greens, spinach, radishes and celery for january, potatoes for february, take care of the cornfields, strawberry crops and continue the work with green beans for arming.

It's time to pick the cherries and loquats and start the extraction of honey and cork.

The cherries are undoubtedly the product that stands out the most this month, due to their short time of availability.

This fruit is about 4/5 weeks available. This increases the value of this product and the number of preservation processes. The most common is in sugar syrup or compote.

From the sea, we have to mention that this month, the sardine is queen and the horse mackerel is king.

June is also one of the most critical months for the vine from the point of view of its sanity.

If mildew invades the bunches, it can destroy the production, causing them to fall.

One should proceed to defoliate, because sometimes the elimination of a thief or papaya (a new shoot) is enough to avoid cutting the leaves; the thieves not used to form pruning sticks, are usually broken with the thumb and forefinger, and never frayed.

The cherries are undoubtedly the product that stands out the most this month, due to their short time of availability.

This fruit is about 4/5 weeks available. This increases the value of this product and the number of preservation processes. The most common is in sugar syrup or compote.

From the sea, we have to mention that this month, the sardine is queen and the horse mackerel is king.

June is also one of the most critical months for the vine from the point of view of its sanity.

If mildew invades the bunches, it can destroy the production, causing them to fall.

One should proceed to defoliate, because sometimes the elimination of a thief or papaya (a new shoot) is enough to avoid cutting the leaves; the thieves not used to form pruning sticks, are usually broken with the thumb and forefinger, and never frayed.

This month, as mentioned before, is very special for us because it marks the new beginning, the reopening of our doors; the new beginning to receive all those who want to live with us a “paparico” moment.

We reopen with changes in the decoration, in the service dynamics, with a non-alcoholic pairing offer and with the addition of a special caviar menu, which will only be available for a few weeks.

Over this last year, the Research and Development Department has deepened research and knowledge about natural fermentations, kombuchas, tepaches and fermentations through the action of coagulants such as khefir. This way, the non-alcoholic options will be much more than fruit juices.

The idea is to bring these drinks as close as possible to the tasting notes of the wines we would choose for the same options of dishes.

The process of creating these drinks involves deconstructing the tasting notes of wines that we consider peers, into flavours and techniques, which we can extract from fruits, spices and herbs, whether dried, fresh or processed.

After identifying the base flavours and aromas, we begin one of the three processes essential to creation; the structuring of the base defines the starting point with a technique and a main flavour.

With that base, we begin a process of building flavour by adding new processed or unprocessed elements to add value on top of the base.

The last of the three processes is the addition, where we will already just by bitters, balance our drink, to get closer to the points we consider fundamental.

If the base is not structured by now, this phase will not harmonise. So, all these three processes are very important for a perfect balance and a round and balanced product.

The pairing will be versatile and will change day by day, depending on the offer of products and the balance you want to instil with the dishes.

The offer will be of four to six drinks, all different from the base.

The idea of pairing is to add more value to the experience and bring a new dynamic and vision about what is our identity; a liquid cuisine with a lot of technique, value and taste!

As for the Caviar Menu, we will leave to unveil more details in another publication.

These last months have been a complicated journey, but we are back, with more strength and attitude, to surprise and satisfy everyone who visits us.

Now we are closer!

 

 

Translated by DeepL

If the base is not structured by now, this phase will not harmonise. So, all these three processes are very important for a perfect balance and a round and balanced product.

The pairing will be versatile and will change day by day, depending on the offer of products and the balance you want to instil with the dishes.

The offer will be of four to six drinks, all different from the base.

The idea of pairing is to add more value to the experience and bring a new dynamic and vision about what is our identity; a liquid cuisine with a lot of technique, value and taste!

As for the Caviar Menu, we will leave to unveil more details in another publication.

These last months have been a complicated journey, but we are back, with more strength and attitude, to surprise and satisfy everyone who visits us.

Now we are closer!

 

 

Translated by DeepL