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Chef Jefferson Rueda, who is in charge of the kitchen at Attimo, conjures up Italian cuisine combined with the flavours of the interior of São Paulo state, and it is this appetising mix that has lent its name to Italo-Caipira cooking. Manioc and beef gnocchi, chicken ravioli with okra, and polenta with semi-cured Araxá cheese are just a few of the culinary inventions of this daring master chef. For dessert, make sure you try the crostata de mascarpone with fresh blueberries and red fruit compote.