Nilva Nunes Campina

Gastronome,with specialization in sourdough breads

Our Daily Bread

Flour,waterandsalt. Ordinaryingredients,extraordinarylevitaon. Growthlinkedtome,heatandmovement. Finally,thebread.

Bread with buer, bread with jam. Bread with buerandjam.

Breadwithhamorevenbeer,withNutella! White bread, brown bread. Stale bread, toasted bread.

Freshbread,warmbread. Bread!

Breadasfood.Breadasasymbol. Unleavenedbread.Levitatedbread. Breadasarite.

The bread that feeds us today is the same bread thatwasfedcenturiesago. Linking the past and future, we are gied in the presentwithasolidandstable food, which despite its variaons and embellishmentshasnotbeenlostin me. Otherwise, in its simplicity reveals its constancyandpermanence.

Balanced, moderate and perennial, bread is perhaps the most universal and embracing food. I dare to say that, possibly, it is present in every house that exists, has existed and will exist. (Or, at least, it should.)

Easter refers to bread and its symbols. Or is it the bread that reminds us of Easter? Jesus once said, “I am the bread of life… I am the living bread that came down from heaven If anyone eats this bread, he will live forever. This bread is my flesh, which I will give for thelifeoftheworld.”(Mahew6:48and51). JesusisEaster'sbread.

Like a loaf of bread, he was broken and delivered. Butheisrisenandlives. Easter reminds us that the Bread of Life feeds, sustainsandsasfiesus,justlikeourdailybread.

Regina Castro Chef and Artisan

She born in Brazil, in the state of Minas Gerais, where she lived her childhood, surrounded by rich culinary tradions, with rich of flavor, from the region where she was born and lived. She also discovered a passion for arts and cras when she was sll small and dreamed of having her own business. She was feeding this dream; seeking knowledge and learning. She started like that when she was sll a teenager, walk in search of arts, cras and cuisine. She always did everything with a lot of dedicaon and love. With this, she began to stand out in the events she parcipated. Family and friends always requested her services, and the desire to do the best always movated her to seek moreandmore.

Studying at the Faculty of Tourism, where there is a variety of segments that can be worked, she opted for events segmentaon, where she became professional. She came to occupy a prominent posion in event tourism, in the municipal governmentofhercity Fromthere,sheopenedthe wayforthepromoonofmajorevents.

She opened her tablecloth decoraon and manufacturing services company in 1994 and was disnguished by the quality and good taste, accompanied by art, in the pieces she produced. She connuedtotrainherselfandseeknewtechniquesand knowledge, as she does to this day With this long journey and a wealth of experience, she migrated to the UK, seled in, opened the company Fuxico, with the purpose of offering its services to those whoseekqualityandrefinement.

Pung art into everything she does, she currently offers her services of canapes buffet, full table of sweets and desserts, boxes of tradional sweets, truffles and chocolates for gis, gourmet desserts, sequilas and many delights. Following the decorated and elegant table line, it also offers its table linen items, in a line tablecloths, placemats, sousplat, napkins, napkin holders and varioushousedecoraon.

Among so many projects that she idealizes, there is the cookbook, where she reports her experience with Minas Gerais delicacies an Brazilian cuisine, which will be launched soon and also the courses that will be given, in the very near future. Art, refinement, quality, love for what she does, dedicaon and professionalism are the hallmarksofthisname.