Portugal is the right place for bread and wine lovers.
There is a large variety of Portuguese bread: you will find it made from wheat, rye, corn or mixed.
Just as happens with meat, you will find different specialties in different regions: in Portugal the most famous kind of bread is made from wheat.
Alentejo is the main wheat–growing area and the bread is cooked in a firewood oven. It differs from place to place, but those from Vidigueira and Alcácer do Sal are especially appreciated. Wheat bread, both salty and sweet, is appreciated across the country during Easter and Christmas.
Moving North (Northeast and Beira Interior), one finds bread made from corn and from rye. These are very well-known:
· Guarda and Barroso (rye flour)
· Castro Laboreiro and Sabugueiro (bread made from a mixture of rye, wheat and corn)
The saloio bread – common in the Centre (Mafra) – is one of the ex-libris of the Centre / Coastal region.
Through the ages, some regional products such as meat and eggs have been integrated in the bread-making process.
Papo-seco is still the model of the capital (Lisboa) even though it can be found all over the country.
The bread from Avintes, the most famous corn bread in Portugal, is a mixture of corn and rye flours. Its colour is dark and the taste is sweet.
In Alentejo, bread with chouriço or linguiça is the most famous bakery food.
Known as “sweet bread” it has in its ingredients eggs, olive oil and dried nuts.
In Algarve we have the most typical Southern bread, made from wheat and locust bean flour.
The wheat bread in padas (with the form of an eight) is mainly found in Ílhavo and Bairrada.