by Maria Antónia Goes · Feitoria dos Livros · tapa blanda · ISBN 9789898307255
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The confectionery of the Alentejo region is a result of Roman, Arab, and later conventual influences. According to the Alentejan writer Fialho de Almeida, the nuns, in the secrecy of the cloister, knew how to extract the greatest prodigy of immortal delights from the ephemeral sensation of taste. 'Doces e Bolos do Alentejo' includes traditional recipes ranging from trouxas de ovos, ovos moles, almond and pumpkin cakes, almond queijinhos, queijadas, papos de anjo, barrigas de freira, encharcada, pão de rala, olive oil biscuits, pepias, puff pastry cakes, filhós, and nógados on orange leaves (which the author considers the most beautiful sweet in the world), to sericaia and various liqueurs for festive days.
