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Tenderloin, lasagna and friends: Cantina do Délio’s festivals

Every so often, the Cantina picks an ingredient or a pasta and builds a whole menu around it. Look back at two of those festivals.

FestivalsFebruary 2, 20213 min read

Gratinated lasagna in the dish, with a fork serving the first portion

From the house archive: covers festivals from 2019 and 2021. Prices and dates are those of the time.

Themed festivals are part of Cantina do Délio’s history. Every so often, the kitchen picks a star, be it a cut of meat or a pasta, and builds a whole menu around it. That’s how it went with lasagna, with tenderloin and, more recently, with the Conchiglione Festival.

Lasagna Week

In April 2019, as a warm-up for Restaurant Week, the Cantina devoted three whole days to one of Italian cooking’s best-loved dishes. From April 9 to 11, at lunch and dinner, lasagna was served in individual portions, with a small starter and a slice of Banoffi Pie for dessert, for R$ 39.90.

The flavours were Bolognese with meat ragù, Blumenau and alla romana, plus two vegetarian options: ciambotta with gorgonzola, and ricotta with spinach and lightly caramelised onion.

Lasagna Week’s lasagna, in an individual portion

Tenderloin Festival

To open 2021, the star was a cut Curitiba adores. Throughout February, the Tenderloin Festival offered five sauces and five sides to mix and match, always with 450 g of meat to serve two, for R$ 139.