Slow-fire cooking defines the soul of Imma Restaurante, where Chef Marcelo Giachini utilizes a wood-fired oven and glowing embers to extract maximum depth from every ingredient in São Paulo. The signature costela undergoes a rigorous twenty-four-hour braising process before being finished in the intense heat of the 'forno à lenha,' resulting in a texture that is remarkably tender yet structurally sound. Similarly, the Arroz de Pato is marinated in red wine and finished over the brasa, imbuing the grains with a subtle, smoky aroma that complements the rich duck meat. The kitchen’s Iberian-inspired approach is further evidenced in the Porco de Crosta Crocante, where the technique focuses on achieving a glass-like crackle on the skin while preserving the internal succulence. Each dish is a balance of rustic tradition and Le Cordon Bleu precision, utilizing crispy farofa and confit onions to add layers of texture. It is a masterclass in the transformative power of heat and time.