The most iconic dish of Paraná! A centuries-old meat stew slow-cooked in a clay pot, sealed with a flour paste. Traditionally eaten with cassava flour and banana — a fascinating mix of savory and sweet. ¹⁾

Introduced by Polish immigrants and adapted locally — dumplings filled with cheese, potatoes, or meat, often pan-fried and served with cream or butter. ²⁾

River fish like pintado (catfish) baked in a ceramic roof tile, similar to dishes in coastal Brazil — often with a coconut or tomato-based sauce. ³⁾

A whole pig slow-roasted on a spit, usually at festivals or large family gatherings. Crispy outside, tender inside — a spectacle and a feast! ⁴⁾

A rustic dish made with coarsely ground corn (quirera) and pork ribs, slow-cooked with herbs and vegetables. It’s a local comfort food, very filling. ⁵⁾

Unlike the Minas version, this is a bean and cassava flour dish with bacon, sausage, eggs, and bits of dried meat — inspired by the old tropeiros (muleteers) who crossed Paraná. ⁶⁾

Fried cassava served with local colonial cheese — a simple but beloved side dish or snack, especially in rural areas. ⁷⁾

Onions stuffed with ground beef, cheese, and herbs, baked until tender — a lesser-known specialty from Curitiba’s home kitchens. ⁸⁾

A southern Brazilian classic — braised chicken served with creamy or fried polenta, often flavored with tomato sauce and herbs. ⁹⁾

Despite the name (“Jaguar meat”), it's actually raw minced beef seasoned with onion, garlic, and spices, spread on rye bread. Curitiba’s bold version of steak tartare! ¹⁰⁾

Stuffed cabbage rolls (inspired by Ukrainian and German immigrants), filled with meat and rice, baked in tomato sauce. ¹¹⁾

“Lamb in the hole” — literally! Marinated lamb and vegetables are slow-cooked in a pit oven dug into the ground, a dish typical of the city of Campo Mourão. ¹²⁾

A soft, lightly sweet bread with a rich texture — common in Paraná bakeries and used for sandwiches or just slathered in butter. ¹³⁾

Not actually a soup! A savory cornmeal and cheese cake that comes from neighboring Paraguay, but is popular in Paraná’s border region. ¹⁴⁾

A dessert made from butiá, a small wild palm fruit with a tangy flavor, turned into jams, syrups, or mousse — a delightful and lesser-known treat. ¹⁵⁾