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Cantina do Délio’s Boa Lembrança dishes: a collection of plates and stories

From Involtini alla Napoletana to Rondélio do Poty, each of the house’s Boa Lembrança dishes tells a story and becomes a plate to take home.

Boa LembrançaMay 15, 20195 min read

The Cantina’s Boa Lembrança plates hanging on the brick wall, including the 2018 Blue November one

From the house archive: covers the 2018 and 2019 dishes, updated in October 2026. The current dish is the Rondélio do Poty.

Anyone who walks into Cantina do Délio notices the walls covered in hand-painted plates. Each one is a Boa Lembrança Restaurant Association plate, and each holds a chapter of the house’s story.

The idea was born in 1994, when Italian Dânio Braga brought a custom from his homeland to Brazil: taking a keepsake home after a good meal. Every year, each member restaurant creates an exclusive dish, served with a plate painted especially for it. It’s a tradition followed by thousands of collectors.

2018 · Involtini alla Napoletana

In 2018, the house dish was Involtini di Pollo alla Napoletana: chicken rolls with bacon and broccoli, served with fried gnocchi in Neapolitan sauce with walnuts. It arrived with that year’s menu refresh, by Délio and chef Rafael Gonçalves, who was back from Italy full of ideas.

The Involtini di Pollo alla Napoletana in front of the 2018 plate

Blue November 2018

In November that year, the Cantina released a special edition to support the prostate cancer prevention campaign. The choice was Mediterranean cooking, rich in vegetables, fish, olive oil and herbs: Pasta Mediterrânea, penne rigate in basil sauce with fresh tomatoes, anchovies, capers, red chilli and black olives, served with grilled tilapia and lemon. The plate, of course, had a blue moustache.

The Pasta Mediterrânea and the Blue November plate

2019 · Parmeggiana di Ettore

The 2019 dish was personal. Parmeggiana di Ettore honours Renata Canabrava, Délio’s wife, and her Italian ancestors, in the year the family received Italian citizenship. It also answered an old request from guests: the return of the parmigiana, for many years one of the house’s most famous dishes.

The new version had beef tenderloin breaded in rice flour, pomodoro sauce and basil, gratinated with mozzarella and parmesan, with handmade tagliatelle and crispy sage.

Parmeggiana di Ettore with handmade tagliatelle

The Parmeggiana di Ettore plate on the Cantina’s wall

May 2019 · Gnocchi Rosso

To mark 500 years since the death of Leonardo da Vinci, the Cantina released a commemorative edition limited to 100 plates. Since the Italian genius was vegetarian, so was the dish: Gnocchi Rosso i Burrata, handmade beetroot gnocchi sautéed in butter with sage, topped with gratinated burrata.

The beetroot Gnocchi Rosso i Burrata, with gratinated burrata

The recipe, to make at home

Gnocchi: roast 250 g of beetroot wrapped in foil for 1 hour at 160 °C. Press through a sieve and let cool. Add 2 egg yolks, salt and nutmeg, then gradually add about 50 g of flour until the dough comes together. On a floured counter, roll into logs, cut the gnocchi and cook in boiling salted water until they float.

To finish: melt 50 g of butter in a pan with 2 torn sage leaves and salt. Add the gnocchi, top with 150 g of burrata and 30 g of parmesan and brown in the oven or with a blowtorch. Buon appetito!

Today · Rondélio do Poty

The collection keeps growing. The 2026 dish is the Rondélio do Poty, a tribute to Poty Lazzarotto made with two metres of fresh pasta, which has already earned its place on the wall.