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Conchiglione Festival: 20 days devoted to a single pasta

From September 11 to 30, both Cantina locations served five exclusive fillings for the Italian shell, including slow-cooked pulled ossobuco.

FestivalsSeptember 9, 20263 min read

Délio Canabrava at the table with the festival conchiglioni and a bottle of wine

This festival took place from September 11 to 30, 2026. The house’s next news will be here, on the News page.

Some dishes aren’t born in a hurry. Conchiglione is one of them: each large pasta shell is filled one by one, covered in sauce and baked until golden. In Italy, it’s Sunday food, the kind the whole household helps put together.

That’s the dish Cantina do Délio put at the centre of the menu from September 11 to 30, at the Conchiglione Festival. For 20 days, the Batel and Alto da XV locations served an exclusive menu with five fillings, à la carte, at lunch and dinner.

Gratinated conchiglione, served with red wine

Five fillings, five paths

The menu was designed to travel Italian cooking end to end, from the homeliest classic to a filling nobody expects to find inside pasta.

Shrimp with cheesesR$ 129sautéed shrimp wrapped in a creamy cheese fonduta, the most generous filling on the menu
Tenderloin, gorgonzola and mushroomsR$ 110diced beef tenderloin with gorgonzola cream and mushroom sauce, gratinated until golden
Pumpkin and brieR$ 98creamed roast pumpkin, melted brie and a touch of nutmeg
Ricotta and spinachR$ 98fresh ricotta, spinach and toasted walnuts, the most traditional filling in Italian home cooking
OssobucoR$ 98slow-cooked in its own sauce until it pulls apart, then gratinated with parmesan

The ossobuco that left the risotto

If one dish sums up the festival, it’s the ossobuco. A symbol of Milanese cooking, it almost always comes with risotto or polenta. Here it was cooked for hours until it fell apart on its own and tucked inside the shell, with its own cooking sauce. It was the most unexpected twist on the menu.

The festival’s full menu: five fillings, five conchiglioni

To go with it

Two Italian labels were chosen for the festival, R$ 32 a glass and R$ 89 a bottle. The Corbelli Sangiovese, a red with lively acidity and soft tannins, went with the tenderloin and the ossobuco. The Corbelli Pinot Grigio, a dry, citrusy white, went with the shrimp, pumpkin and ricotta.

The festival pasta is from Paganini, a long-time partner of the house, and the wines come from Porto a Porto.