Discover The 7 Sweet Wonders Of Portugal ♦ This year the 7 sweet wonders of Portugal were chosen in Arcos de Valdevez. These are the endogenous products, the landmarks, the preservation of the quality of the ingredients and the country’s ability to innovate and reinvent itself in its traditions are increasingly distinguishing factors in the 7 Wonders elections. Secrets From Portugal bring you today the 7 finalists, star mouth-watering and we hope you enjoy this as much as we do.
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AMÊNDOA COBERTA DE MONCORVO IGP
“Moncorvo Covered Almond” is a confectionery product made from peeled, toasted sweet almonds topped with a sugar paste. Three versions can be marketed: white or common; brunettes or chocolate; peladinhas. The common version has a white exterior colour and highlights the characteristic sugar nozzles formed during the cooking period. The dark version is distinguished from the ordinary version only by using the chocolate syrup in the final phase of its preparation, which gives it a brownish or chocolate exterior colour. The peladinha version has a whitish exterior colour, resulting from a thin sugar coating that does not quite show the characteristic sugar nozzles of other versions.
BARRIGAS DE FREIRA
The Belly of Freira is a traditional Portuguese egg-based sweet that emerged in the fifteenth century as a luxury sweet in convents (which can also be called conventual candy by origin). The candy represented the “grand finale” of a meal that at the time was very much served to the king! Several recipes have emerged from convents and monasteries and fortunately, the tradition is maintained, where we have the opportunity to meet a new level of texture with crunchy almond topping.
BOLINHOL DE VIZELA
The Bolinhol is yet another example of a sweet, being conventual, can be and is sweet of excellence. It is not in question the possible influences received after the extinction of religious orders in 1834. It belongs to the Portuguese sponge cake family and has the subtlety of being cooked in a rectangular shape and the delicacy is guaranteed by the application of a broth (light spot) sugar immediately after leaving the oven which ensures that it does not dry immediately. Fortunately, it is prepared in at least three formats. The name Bolinhol seems to be short for “cake” and others argue that the name comes from the topped sponge cake being initially wrapped in rustic linen.
MEL BIOLÓGICO DO PARQUE NATURAL DE MONTESINHO
The honey from Montesinho PDO Natural Park has been marketed for 30 years by the Honey House of Bragança. A honey that is the result of the association of various beekeepers of this area and that originates from the nectar produced by the characteristic flowers of the region. Dark colour, a very strong smell and a fluid, viscous and homogeneous appearance. Honey in MPB (Organic Production Mode) is a product highly valued not only for the environmental concerns inherent in its production but also for being subject to a tighter and more rigorous certification path. Honey is one of the most natural products we can enjoy and with multiple applications, both in gastronomy and health due to its therapeutic capabilities.
CHARUTOS DOS ARCOS
This candy, of conventual origin, is one of the ex-libris of the arcuense confectionery. Of cylindrical shape, similar to a cigar with 8 to 10 cm in length and 2 cm in diameter. The outer casing is made of wafer or wafer dough and the filling is creamy in texture, prepared in a single unit. The name has been registered with the Central Confectionery since 1963, although the recipe is old, and the secret remains well kept. Other village pastries have started making cigars, which have variations on the original recipe: they add almond, orange zest, chila candy, etc.
CRISTA DE GALO
Half-moon pastels with a rounded edge, cut to resemble the crest of the rooster, filled with egg-based candy. The outer covering is made with a dough based on flour, lard, egg and salt. The filling is made with sugar, almond, eggs, bacon, sour apple, cinnamon and sprinkling sugar.
ROSCAS DE MONÇÃO
The doughnuts, typical candy of the municipality of Monção, are among 140 national candidates. Prepared with flour and water, together with butter, saffron, yeast, salt and sugar, the threads are shaped by the hands of the confectioners and then placed on trays before going to the wood oven, with the door always open, until golden. Then it is the sugar that gives the finishing touch. The making of Monção threads has passed from generation to generation and has always been associated with the celebration of pilgrimages and festive environments.