Portuguese breads

Bread is one of the essential of Portuguese gastronomy and is eaten at every meal of the day. It is very popular and comes in many forms: bread made from wheat flour, corn, wheat or rye.

Bread is closely linked to regional cultures, each territory having its preferences and being attached to its traditional recipes. 

It is difficult to talk here about all the Portuguese breads, as they are so many of them, but we will travel through the regions of Portugal to discover the main specialties.

Alentejano bread

It is impossible to talk about Portuguese breads without starting with one of the most emblematic: the Alentejano bread. It takes its name from the region where it was invented, the Alentejo, often referred to as "the granary of Portugal". This region is located in the south of the country, where the sun shines almost every day of the year. In particular, cork oaks and olive trees are grown here and the local agricultural culture is still very much preserved.

The Alentejano bread is one of the regional pride, it is even incorporated in the preparation of several traditional dishes as in the recipe of the Açorda Alentejana or the Migas Alentejanas. It is eaten at every meal and is therefore central to the eating habits of the region.

This rustic bread is prepared with natural yeast and requires a long fermentation. The result is a bread with a crispy, hard crust and a dense crumb. 

This specialty has gone beyond the borders of the Alentejo and has become popular throughout Portugal.

Broa de milho (cornbread)

This rustic-looking bread, with its beautiful cracked crust, is very popular in the northern region of Portugal and throughout the country.

It is normally made from corn flour, to which rye and wheat are sometimes added to make it lighter. It has a round, slightly flattened shape, a dense crumb and can easily be stored for several days. It takes a long time to bake: between 5 and 6 hours in the oven.

This bread is also very popular in Brazil, where it differs slightly in texture. It is lighter, with an airy crumb and a softer crust.

Alfarroba bread (carob bread)

The bread of alfarroba is original, both visually and in taste. At the bakery, it is hard to miss it, because its crust and its dark brown crumb call out to you.

This bread comes from the Algarve, the southernmost region of Portugal. Famous for its delicious oranges, this region also produces Carob (Alfarroba in Portuguese), a small fruit known for its many properties, especially concerning digestion.

It is the carob that gives the bread its dark color and slightly sweet taste, making this unique bread a must-try during your vacation in the Algarve.

Bolo do Caco

Originating from Madeira Island, the bolo de Caco is a cake ("bolo") in name only, because it is indeed a bread. Made with wheat flour and sweet potatoes, it is traditionally baked on a hot stone. The sweet potatoes bring softness and a slight sweet taste to this original bread. 

Round and flattened, its crust is thin and the crumb is very light. It is often eaten cut in half and spread with garlic and parsley butter, a real treat! It can also be easily used to prepare delicious sandwiches or burgers.

Pão com chouriço (chouriço bread)

This individual bread roll is stuffed with Chouriço, a smoked pork sausage, typical Portuguese charcuterie. 

It is made from classic bread dough, mostly with wheat flour, and is eaten as a snack. It can be found in most Portuguese bakeries and is also very popular at fairs and festivals. It has an elongated shape, like a small baguette, and the dough is cut on the top to let the meat appear. 

Bolo de azeite (Olive oil cake)

As its name indicates, this bread is cooked with olive oil (azeite), which makes it much more rich than a classic bread. It is therefore eaten on special occasions and is not an everyday bread. Its soft texture is almost comparable to that of a brioche, as is its light color.

This bread is traditionally from the central region and was originally reserved for Easter. It is easily found in this region but much less so in the rest of Portugal.

Folar transmontano

Folar is a very tasty bread, stuffed with pieces of cold meat typical of the Trás-os-Montes region (North of Portugal). It is traditionally made with a local dry sausage called "linguiça" and ham. This bread is traditionally offered and eaten at Easter.