The story
At Più Pinheiros, the guiding principle is simple: fresh pasta, Italian essence, and Brazilian ingredients. This approach, championed by chef Marcelo Laskani, has earned the restaurant a Michelin Bib Gourmand for good quality, good value cooking. The space on Rua Ferreira de Araújo offers a welcoming atmosphere with air conditioning, outdoor seating, and wheelchair access.
Marcelo Laskani's love for cooking began early, inspired by Christmas dinners prepared with his aunt. In 2000, he joined the first gastronomy class at Universidade Anhembi Morumbi. He then trained under influential chefs: Mara Salles (Tordesilhas), Alex Atala (D.O.M), and Paulo Barros (ex-Italy). In 2015, he opened Più, his first restaurant, in the Pinheiros neighborhood.
The menu is a showcase of Laskani's authorial Italian cooking, built on handmade pasta and seasonal local produce. Cold starters include a burrata smoked tableside with pesto and colorful tomatoes, or a tuna carpaccio with fresh tomato water and raspberry vinegar. Among hot antipasti, the ravioloni de gema stands out: pasta filled with sheep's ricotta and spinach, topped with a soft organic egg yolk and sage butter, served with bread for scarpetta.
Pasta dishes range from classics like spaghettini alla carbonara with guanciale and pecorino to more inventive options such as pici with ossobuco ragù, scented with saffron and finished with orange and rosemary gremolata. For two, the ossobuco braseado is slow-cooked for twelve hours and served with a cassava aligot made with cheeses from Fazenda Pardinho. The menu also includes vegetarian and vegan options, like the pici with mushroom ragù using cashew and chickpea cream.
Desserts stay true to the Italian spirit: a cappuccino tiramisù with a touch of Frangélico, or a light panna cotta with guava and passion fruit sauce. Throughout, the kitchen balances tradition with a distinctly Brazilian sense of place.
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