By Renata Araújo
Whenever I travel I like to investigate what’s new and this time, I discovered the Supra di Mauro Maia – new restaurant in São Paulo. Or rather, they discovered us through our Instagram – look how proud we are – and extended a nice invitation.
Oh boss Mauro de Maia opened the Supra recently, after having left the gastronomy for six years. A mix of restaurant, rotisserie and emporium, the space is cute and even reminds me of places I’ve been to in NY or Madrid, the kind that mixes a restaurant with a culinary store, in addition to the modern open kitchen, which always adds an extra charm. to the place.
Its pasta, bread and gelato are 100% artisanal and the selection of premium ingredients, pasta with 2/3 filling is made fresh. The cellar is also plentiful, and in addition to tasting there, wine lovers can take labels home at very competitive prices.
Since the idea was to visit the restaurant, we were offered a special menu. The cover already enchanted me, with a large, warm biscuit and plump olives.
We start with a Salmon Carpaccio in Lemon, Honey and Mustard Sauce “ancienne” (green salad with marinated salmon in a lemon, honey and old mustard sauce) very light and tasty.
Then came the Pumpkin Tortelli Mantovani (pasta filled with yellow pumpkin, amaretto biscuit, Grana Padano and Cremona fruit mustard, seasoned with a butter sauce scented with sage and Grana Padano, finished with toasted almonds) super super light, I loved it!
Then the Agnolotti dal Plin in roast sauce – a house classic and an award-winning pasta – (Piedmontese pasta stuffed with meat, vegetables and herbs in a classic roast sauce). When we tasted it, we immediately discovered why. In fact, the pasta is always 2/3 filled, which allows us to get a good taste of it.
E last but not least, Prawns with Colonnata Lard with Artichokes and Heart of Palm (shrimp wrapped in lardo di colonnata, which is pork fat, served with artichoke bottom, sautéed heart of palm, yellow cherry tomato confit, in balsamic vinegar reduction). Perfect as a last dish.
And since no one is made of iron, we still eat dessert Chocolate terrine with Maracugià sorbet
(dark and milk chocolate with a crunchy base accompanied by passion fruit ice cream). The sourness of the passion fruit contrasts perfectly with the sweet chocolate. I can’t wait to go back São Paulo.
Photos: Renata Araujo
Read more:
Restaurants in São Paulo
Maní Restaurant, in SP
Le Repas – a charming French restaurant in SP
Tivoli Maforrej – five-star hotel in SP
