Inspiração: Gastronomia periférica, aproveitamento integral

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O inovador chef Edson Leite explica o conceito de gastronomia periférica, a comida feita dentro da periferia, dentro da favela. E a importância de juntar estas palavras: gastronomia e periferia. Ela chama a atenção para a relevância do aproveitamento integral de alimentos e desperdício alimentar.

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