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The Boa Lembrança collection: a new dish every year since 2013
Whoever orders the Boa Lembrança dish takes home the hand-painted ceramic plate. This is Cantina do Délio’s complete collection: 16 pieces.
How Boa Lembrança works
The Boa Lembrança Restaurant Association brings together restaurants from all over Brazil. Each year, every one of them creates a special dish served on a ceramic plate hand-painted by artists. Whoever orders the dish takes the plate home as a gift, and many people collect them.
Cantina do Délio has been a member since 2013. The 2026 dish is the Rondélio do Poty, a tribute to the artist Poty Lazzarotto and to Curitiba’s araucaria pines.
2026 Rondélio do Poty
A giant rondelli of handmade pasta, filled with creamy ricotta and spinach, with fresh tomato sauce and béchamel, baked au gratin. On the plate: araucaria pines and Poty.
2025 Ravioli Salmone
Homemade cheese ravioli in a creamy sauce of cream, tomato and a touch of oyster sauce, with grilled salmon fillet. A tribute to the oldest sauce on the menu. On the plate: the little tram.
2024 Carré di Agnello
Rosemary-grilled rack of lamb on parmesan risotto. On the plate: the capybara at the Botanical Garden greenhouse.
2024 1 Million Pies
Ricotta and spinach tortelloni in butter and sage, created to celebrate one million Banoffi pies sold.
2023 Filetto al Formaggio Brie
Beef tenderloin in brie cheese sauce. On the plate: the green house on Rua Itupava.
2022 Rondélio ao Pomodoro
Rondelli in pomodoro sauce. On the plate: the Oscar Niemeyer Museum.
2022 15th Anniversary Special
Commemorative plate for Cantina do Délio’s 15th anniversary.
2021 Banoffi, the original since 2002
The family’s Banoffi pie, the original since 2002, on the Boa Lembrança plate: served with salmon, almonds and capers.
2020 Pasta Sfoglia con Filetto
Buttered gnocchi in Alfredo sauce, with beef tenderloin cubes, broccoli and cherry tomatoes, under a puff pastry lid.
2019 Parmeggiana di Ettore
Breaded beef tenderloin paillard, gratinated with pomodoro, mozzarella and parmesan, with tagliatelle in butter and sage.
2018 Involtini di Pollo alla Napoletana
Chicken rolls with bacon, mozzarella and broccoli in Neapolitan sauce, with potato gnocchi.
2017 Suckling Pig Saltimbocca
Pork tenderloin escalopes with sage and Parma ham, on parmesan risotto.
2016 Filetto con Ravioli e Funghi
Grilled beef tenderloin medallion with cheese ravioli in a cream sauce with mushrooms and funghi secchi.
2015 Pesce alla Griglia con Tagliatelle
Grilled fish of the season, with homemade tagliatelle sautéed with vegetables.
2014 Agnello al Rosmarino e Tagliatelle
Rosemary lamb with house-made tagliatelle.
2013 Gnocchi Ripieni al Gorgonzola
Gnocchi stuffed with gorgonzola, parmesan and requeijão cream cheese, in mushroom sauce. The Cantina’s first Boa Lembrança dish.
Recipes for several dishes are on the Boa Lembrança website. The full story of the collection is in the article Cantina do Délio’s Boa Lembrança dishes.