Zucco: three ways to read an Italian menu

A restaurant’s identity often becomes clearest in a few dishes. At Zucco, in São Paulo’s Jardins district, WAYFARER’s December 2025 account used three pasta preparations to read the Italian kitchen.

Ravioli di stracotto paired fresh pasta with a filling developed through slow cooking. Ravioli with sausage ragù took a more rustic direction, while cannelloni filled with ricotta and spinach offered a different balance of creaminess and green ingredients. Together, the dishes established variation within a recognisable tradition.

The wider archive menu included antipasti, handmade pasta, meat, fish, seafood, risotto and vegan options. The room was described as spacious and suited to extended meals, with the bar supporting both classic and house drinks. More than 240 wine labels formed part of the original account, a figure that belongs to that date rather than a newly checked list.

Dessert moved between tiramisù and a more explicitly Brazilian finish: chocolate cake filled with brigadeiro and served with warm sauce. The contrast brought the restaurant’s location back into the meal.

The archive therefore presents neither a strict reproduction of Italy nor a departure from it. Pasta supplies the organising language. São Paulo supplies the surrounding conversation.