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Bar Brahma breads a filet mignon and gratins it under tomato sauce and cheese for its filé à parmegiana, a Brazilian dish that took hold in Sao Paulo's cantinas from 1950; in Brazil we have verified places to eat it in São Paulo. Start with where to eat Filé à parmegiana in São Paulo.
Filé à parmegiana · São Paulo
Bar Brahma breads a filet mignon and gratins it under tomato sauce and cheese for its filé à parmegiana, a Brazilian dish that took hold in Sao Paulo's cantinas from 1950.
Filé à parmegiana, a breaded steak baked under tomato sauce, mozzarella and parmesan, is not an Italian import despite its name: Italian menus have no direct equivalent, where parmigiana usually means aubergine. The dish took shape in Sao Paulo around 1950, in the Italian-run cantinas of Centro, marrying a breaded milanesa-style cutlet with a tomato and cheese gratin closer to a casserole. It spread from downtown cantinas into bars and boteco menus and is now treated as Brazilian rather than Italian. Bar Brahma, pouring chope on the corner of Ipiranga and Sao Joao since 1948, breads its own version with lime zest and Dijon mustard under a house tomato sauce.
Where to eat in São Paulo:
- Bar Brahma
Where to eat Filé à parmegiana in São Paulo: the editor picks
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