{"product_id":"farta-edicao-4-rissol","title":"Farta - Issue 4 - Rissole","description":"\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003eIt can be found in the display cases of \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003ebars\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003e and pastry shops, next to bread in bakeries, in convents, and on the menus of white-tablecloth restaurants. Few recipes are as ubiquitous in Portugal as the rissol, this much-loved fried savory pastry that proudly greases our fingers in the morning with coffee, is enjoyed with a little rice at lunchtime, or tides us over at a restaurant before dinner.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cspan dir=\"auto\"\u003eGeometric, golden, crispy. A semicircle that always seems to want to complete itself, as if half were missing. But the rissol is whole in its essence. Small in size, rich in history, it is filled with stories that go beyond the kitchen. A testament to our culinary identity, to a tradition that endures and reinvents itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan dir=\"auto\"\u003eMay 2025 \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e112 pages \u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eBilingual: Portuguese and English \u003c\/span\u003e\u003c\/p\u003e","brand":"Bonjour Jacob","offers":[{"title":"Default Title","offer_id":52144448536914,"sku":"X172372","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/0999\/0171\/files\/Farta_Rissol.png?v=1779370101","url":"https:\/\/bonjourjacob.com\/en\/products\/farta-edicao-4-rissol","provider":"Bonjour Jacob","version":"1.0","type":"link"}