greedy portugal
ALCÔA _(Alcobaça) _
Leaving the monastery of this town, one of the seven wonders of Portugal, and going through this patisserie, open since 1957 It is an irrevocable plan.
Once inside, and although the variety of delicacies is overwhelming, you have to try (and/or order to take away) the corõas da abadessa, made with almonds, hazelnuts, angel hair, sugar and yolks.
They are so popular that **they have already opened a shop in Chiado (Lisbon)**, where there are sometimes queues.
The crowns of the abadessa
HOUSE OF PAO DE LÓ _(Largo Pao de Lo, Alfeizerão) _
Famous for its creamy and delicate Pão de Lo (in fact they are members of the brotherhood that protects this traditional local sweet), a moist and super spongy cake of conventual origin that spreads when you break it.
And that's the key: its spectacular delicacy. In this pastry shop you can try what is perhaps the best version that exists because there are dozens.
In fact, the Portuguese took him to Japan and there he has another close relative: the Japanese kasutera.
The delicate Pão de Ló
PÃO DE RALA CONVENT PASTRY SHOP _(Evora) _
The authentic Pão de Rala, which also has as many versions as there are Portuguese regions , although the original recipe is from Alentejo, based on marzipan stuffed with egg yolk and angel hair.
It is eaten in triangular portions in the style of a potato omelette and, among its most delicious versions, you will find those that are filled with chocolate.
Pão de Rala, based on marzipan stuffed with yolk and angel hair
SANTO ANTONIO PASTRY SHOP _(Lisbon) _
There will be many pastel de nata in your life, but few, or very few, like those of Santo Antonio, which seem to have been blessed by the Saint of Padua, who was actually born next door, in the church that you will find coming down from the Castle of San Jorge.
The pastel de nata here can also boast of having won the award for the best of 2019. And, of course, competition has.
Take it with a Delta coffee bica and you will touch the sky with your hands.
Santo Antonio Bakery
CONVENTUAL PASTRY SHOP MARIA HELENA SOARES _(Tentúgal, Montemor-o-Velho) _
They say that its owner, a woman from the land, learned the art of making Pasteles de Tentúgal, the local's most famous sweet, of her aunt, during her childhood.
And, although the origin of these crispy, icing sugar filled puff pastry bits of heaven It is clearly conventual, here they have become a standard, and its delicious filling includes almonds.
Tentúgal cakes: little pieces of heaven ready to eat
ATELIER PUDIM DO ABADE _(Ourique Field, Lisbon) _
In family size or in a one-person version, today the self-taught chef Miguel Oliveira, who spent months perfecting the recipe for this classic sweet from Abade de Priscos (a character who invented numerous recipes), prepares hundreds of these velvety sweets daily from his Atelier in Campo de Ourique, although they can also be found in the Ribeira Market.
Oliveira reinforced the original recipe of Braga in the citrus touches and the intensity of the Port and he removed sugar. An update that has garnered all the awards.
Miguel Oliveira spent months perfecting the recipe for this classic sweet from Abade de Priscos
CASA DO PRETO QUEIJADAS FACTORY _(Sintra) _
It was a common practice around Sintra, back in the 13th century, pay with some butter and cheese cupcakes and close deals by specifying the number.
Hence the first written reference to the complaints of Sintra therefore appears in a housing rental contract.
The ones served at Casa do Preto are the perfect size to finish them off in one bite and continue wanting them immediately. They have a fine point of lemon that is difficult to forget.
The delicious queijadas of Casa do Preto
CONFETARIA DA PONTE _(Amarante) _
In this beautiful town near Porto, whose Romanesque bridge is one of the most beautiful postcards of the north, with the river Tárrega and the church of São Gonçalo in the background, they eat some sweets in honor of the saint in the shape of a penis (yes, you read that right) of the most delicious and some of gigantic sizes.
They are given many names, from caralletes, ferramentas de São Gonçalo, quinhanzinhos de São Gonzalo, caralhinhos de São Gonzalo or colhoes , and tradition says that if there are 'problems', both for men and women, the saint is usually asked to intercede.
These São Gonzalo Sweets They are paired with a green amaranth wine.
The original sweets from Confeitaria da Ponte
SEMEA BY EUSKALDUNA _(Port) _
Chef Vasco Coelho Santos , trained in the kitchens of Arzaky Mugartiz, opened this place to contribute to the gastronomic evolution of Porto.
of him is the famous slice with queijo da Serra gelado, torrijas with the award-winning sheep's milk cheese from the Bordaleira breed, with a strong flavor and viscous texture (from those that are absolute butter to the hardest ones that are intense), in the style of Torta del Casar.
DOÇARIA SAO VICENTE _(Panty) _
The viúvas were born in the old Remedios convent, in Braga , and for many years they were in the drawer of oblivion until Doçaria São Vicente got down to work, researched old cookbooks and the records of the nuns, and rescued this delicious creamy sweet full of egg yolks, sugar and toucha walnut , which today has become one of the most demanded in pastry.
The famous viúvas of Doçaria São Vicente