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From Gastronomix to Morretes Chef: Cantina do Délio at Paraná’s food festivals

Show classes, stalls, festival menus and dishes with Paraná ingredients: in 2018, Délio and the Cantina team toured the state’s main events.

FestivalsDecember 6, 20184 min read

Délio Canabrava at the Cantina’s stove, chatting while making a sauce

From the house archive: covers the 2018 events. Prices and dates are those of the time.

Cantina do Délio’s cooking doesn’t stay on Rua Itupava. In 2018, Délio and the team took their cucina casalinga to Paraná’s main food events, from stalls at the Oscar Niemeyer Museum to show classes in Morretes.

A year of festivals

Gastronomix 10 yearsApr 2018Oscar Niemeyer Museum, curated by chef Celso Freire. Délio brought his Gnocchi Ripieno al Gorgonzola e Funghi
Brasil SaborMay 2018Abrasel’s national festival. The house dish: shrimp glazed in honey, soy sauce and ginger, with tapioca aligot and biju crumble with passion fruit and bacon
Flavours of PinhãoJul 2018Curitiba Municipal Market, celebrating Paraná’s pine nut with Pinhão Gnocchi in lamb shank ragù
Festival Copa LomboJul 2018Gastrotiba. Chef Rafael Gonçalves created the Glazed Pork Loin with leek and bacon risotto
Municipal Market’s 60th anniversaryAug 2018Organic Cooking show class with Délio Canabrava and Celso Freire
Morretes ChefSep 2018first edition, curated by Celso Freire, with ten Paraná chefs creating menus with ingredients from Morretes
GastroNight +55 BarOct 2018dinner with two cucina casalinga menus by chef Rafael Gonçalves
Festival AlegraDec 2018Gastrotiba. Braciole di Maiale: grilled pork rump cap with sweet potato purée and pickled red onion

Morretes Chef

The Morretes Chef challenge was to create menus with ingredients grown in the town, such as heart of palm, ginger, banana and cachaça. Délio created the menu for the Villa Morretes restaurant and opened the show-class programme in front of the historic Casa Rocha Pombo, alongside names like Manu Buffara and Lênin Palhano.

Coastal caprese, with heart of palm and arugula pesto

Fish and heart of palm flambéed in cachaça, with vegetables in palm oil

Coastal capresestartertomato, heart of palm and basil with arugula pesto and flor de sal
Fish and heart of palm in cachaçamaingrilled and flambéed, with rice and vegetables in palm oil, coconut milk and ginger

Ingredients from Paraná

At Flavours of Pinhão, alongside nine other restaurants, the Cantina showed that the state’s signature pine nut also pairs with Italian cooking. The Pinhão Gnocchi with lamb shank ragù was served at the festival and in the house’s dining room.