@bernardo.entusiasta: No episódio do podcast da semana passada com o Marcelo Zemach, apareceu uma dessas peças que imediatamente chamam atenção não só pela relojoaria, mas pela história por trás: um relógio que está na mesma família há quase 100 anos. É esse tipo de coisa que faz a gente lembrar que, no fim das contas, relógio também é memória, legado e passagem de geração. O Gondolo tem uma ligação íntima com o Rio de Janeiro, já que a maioria era vendida para a capital carioca. E mais do que isso, foi um modelo fundamental para a Patek Philippe, ajudando a sustentar a marca nos anos 1920 e 1930. Agora eu quero saber: você teria coragem de usar um relógio de família assim no dia a dia? Ou guardaria a sete chaves? Comenta aqui embaixo. E amanhã sai um novo episódio no canal do YouTube, fiquem ligados!

Bernardo Britto | Entusiasta
Bernardo Britto | Entusiasta
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Wednesday 08 April 2026 22:05:25 GMT
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igorgaudenciof
Igor Gaudêncio :
Tenho um Omega, com documento oficial da Omega confirmando a fabricação em 15 de maio de 1925!
2026-04-08 23:26:06
44
josecarlosbueno0
Jose Carlos Bueno :
não é automático.é a corda
2026-04-08 23:42:44
11
fnijs
Flávio Nijs :
A importância do Rio de Janeiro no início do século XX e fomos degradando ano após ano. Vamos recuperar, um lugar abençoado como esse não merece ser degradado assim.
2026-04-19 13:07:45
1
adrianotiago82
drico&Lu :
linda história .. relojoaria é arte e cultura pura
2026-04-08 23:25:08
0
freitassoueu
Matheus Freitas :
muitíssimo maneiro
2026-04-08 22:08:01
0
jmneto123
@JMNeto :
meu sonho é um relógio automático
2026-04-09 13:08:17
1
wendelvalentim1
Wendel Valentim11 :
Sensacional
2026-04-09 13:08:23
0
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Add this Fiesta Feta and Avocado Corn Salad to your summer lineup for a guaranteed crowd pleaser! #athenospartner I’m partnering with @athenosfeta to elevate your summer menus with everyone’s favorite feta cheese because #foodneedsfeta. Enjoy this salad as a standout side paired with anything hot off the grill, or top with grilled chicken, shrimp, or fish for a fresh, vibrant lunch. Find Athenos Feta at your local grocery store! FULL RECIPE (serves 5 to 6) 5 ears of corn, husked 3 Tbsp. extra-virgin olive oil 3 Tbsp. rice vinegar 2 Tbsp. mayonnaise 1 grated garlic clove ½ tsp. paprika (or sumac) 3/4 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.) 2 medium avocados, peeled and cut into small cubes ½ cup Athenos Crumbled Feta Cheese (plus more for garnish) 1 jalapeño, seeds and ribs removed, finely chopped 1/4 cup fresh basil leaves, roughly chopped 3 Tbsp. fresh mint leaves, roughly chopped 1/4 cup roasted, salted pumpkin seeds (pepitas) Prepare corn by grilling 3 ears of the corn either on a grill or grill pan, skillet, or over a gas burner flame until the kernels are nicely charred (or deeply golden). Set aside until cool enough to handle. (The remaining 2 ears of corn remain raw.) Meanwhile, prepare dressing by combining olive oil, rice vinegar, mayonnaise, garlic, paprika (or sumac), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl or jar; whisk to combine. Stir in shallots and set aside. Once the grilled corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with avocado, feta cheese, jalapeño, basil, mint, pumpkin seeds, remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Pour dressing over salad and toss to combine. Garnish with extra crumbled feta cheese, if desired. #athenosfeta

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