If bolovo stopped being a cheap snack at a bar, the year 2022 doubled the goal and brought to São Paulo one of these snacks at the price of R$ 135, in a luxurious version of the bar snack.
The bolovo in question is actually called Bolove and is sold at Rabo di Galo, a bar at the luxurious Rosewood hotel in São Paulo, which accumulates lines of up to two hours. “The menu at Rabo di Galo was inspired by birds”, explains chef Felipe Rodrigues.
Bolove is different from the classic boiled egg dumpling wrapped in meat. It is made with organic egg and a seasoned chicken meat blend around it, breaded with panko flour. “His topping is ‘fresh’ cream and caviar, a classic combination of egg and caviar origins. The caviar is not there by accident.”
The eggs of the sturgeon fish, an almost endangered species found in the Caspian Sea, can cost up to R$12,000 per kilo. With Russia and Iran as the biggest exporters of the delicacy, it is possible to expect that the value will be inflated in the near future because of the war in Ukraine.
The original bolovo was inspired by the scotch egg, endorsed by the British emporium Fortnum & Mason, which claims to have created the recipe in 1738. The assembly consists of a boiled egg wrapped in pork, breaded and fried.
The one that comes close to the English version is Bar Bagaceira, which has chef Thiago Maeda at the head of the kitchen. The flagship of this legit pé-sujo in Santa Cecília, the savory has a blend of pork loin cup and black pudding involving the egg – cooked for exactly five minutes and 50 seconds, which keeps the white firm, but the yolk soft. For R$22, the unit is served cut in half, with a pinch of fleur de sel and chives.
For half the price, at R$11 a unit, Guarita Burger has kept bolovo on the menu since its opening in April 2018, in the Consolação region. The savory came from the homonymous bar in Pinheiros, with a recipe by Australian chef Griggor Caisley, which involves the egg with seasoned ground beef and potato dough, such as coxinha.
At the time, he and his partner, the bartender Jean Ponce, said they were fans of bolovo at the Boca de Ouro bar, also in Pinheiros – the delicacy there, which costs R$23, was again served at the popular counter after two years. In both houses, the suggestion is to order a Negroni to accompany.
Between drinks or draft beer in Vila Madalena, the bolovo at São Conrado Bar costs R$19 and is also a reinterpretation. The egg is covered in a dough made with mashed potatoes, milk, parmesan, wheat flour and salt. After empanada and fried, the acorn is cut in half and, on each half, is placed a spoon of minced meat sautéed with tomato sauce. A crunchy and juicy combination.
On the tavern tour, it is worth making a stop at Boteco 28, located on the 28th floor of the old Banespa building, renamed Farol Santander, in the city center. The savory one is priced at R$21, with well-seasoned ground meat and correct frying. To top it off, you still have the view of São Paulo from above.
Where to eat bolovo in São Paulo
Bar Bagaceira
R. Frederico Abranches, 197, Santa Cecília, central region, Instagram @barbagaceira
Burger Guard
R. Antônio Carlos, 395, Consolação, central region, Instagram @guardhouse.burger
Golden Mouth
R. Canon Eugênio Leite, 1121, Pinheiros, west side, Instagram @barbocadeouro
São Conrado Bar
R. Aspicuelta, 51, Pinheiros, west side, Instagram @saoconradobar
Boteco 28
Farol Santander, R. João Brícola, 24, 28th floor, central region, Instagram @boteco28oficial
I am currently a news writer for News Bulletin247 where I mostly cover sports news. I have always been interested in writing and it is something I am very passionate about. In my spare time, I enjoy reading and spending time with my family and friends.
