O Italian pão It is one of the most popular in the markets and bakeries of the city of São Paulo, being part of many people's breakfast and afternoon snacks.
This appreciation for the typical bread of Italian culinary It is probably due to the intense immigration of Italians to the municipality around 1870. Since then, several establishments have been producing bread over the generations.
In search of discovering the best Italian breads in the capital of São Paulo, Palate, from Estadão, invited renowned chefs to indicate which bakeries serve the most acclaimed rolls.
May 13th Bakery
Recommended by chef Geraldo Ribeiro, from the Pobre Juan chain, the century-old May 13th Bakery It has traditional Italian breads, such as filão or 'bolinha'.
The recipe follows the original format and only uses Italian wheat flour, water, salt (2% in relation to the weight of flour) and natural yeast.
Carillo Bakery
A Carrillo is also among the century-old bakeries in São Paulo. Recommended by chef Pedro Mattos, from Pappagallo, the place serves Italian bread toasted on the griddle with butter, which is very crispy and tasty.
The recipe has been the same since the restaurant opened and the bread is served in several ways: loaf or round (Panhota) in 250g, 500g and 800g versions.
Santo Domingo Bakery
Recommended by chefs Fernando Couto and Thiago Luzardo, the Santo Domingo Bakery It is one of the oldest in the city, and has been in operation since 1913.
O Italian pão is the house's flagship product, with a traditional recipe that has been passed down through generations. “As soon as I settled in São Paulo, I wanted to try São Domingos' Italian bread — it's delicious and one of the house's highlights, along with the pepperoni bread,” said Braca Bar's chef, Thiago Luzardo.
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