Chef Diego Lozano has always aimed to value Brazilian Confectionery, mixing the techniques and ancient traditions of European confectionery.
As a result, he creates sweet works of art, full of color and flavor, which is one of the reasons that led him to opt for creations with national flavors, often uncommon to most of the population, such as: grumixama, umbu, cambuci, cumaru, cupuaçu, taperebá, uvaia, white açaí and even priprioca, an aromatic herb originally from the Amazon, whose roots rel
