HERITAGE AT THE TABLE
Traditional breads of Portugal
From northern corn and rye to Alentejo wheat and Madeiran sweet potato, Portuguese bread changes with the landscape, grain and ovens of each place.
What we are counting
The number corresponds to entries in the Bread and Bakery Products category of Portugal's DGADR traditional-products catalogue. It includes everyday loaves, broas, filled breads, festive folares and other regional bakery traditions.REFERENCE GUIDE
42 ways to discover Portugal through bread
Bola com Torresmos
Small bread rolls, sometimes enriched with lard, baked with a simple dusting of flour.
Bola de Carne à Lavrador e Bola de Bacalhau
Soft rectangular bread pies filled with smoked meat or salt cod.
Bola de Centeio de Barroso
Rye bread filled with pork, chouriço and onion, made with a traditional starter.
Bola de Lamego
Enriched wheat dough filled with meats, salt cod or sardines.
Bolo de Farinha de Milho com Carne
A corn, rye and wheat bake rooted in the rural food traditions of northern Portugal.
Bolo do Caco
A round, flat wheat bread traditionally cooked on a hot clay slab.
Bolo Folar da Guarda
A festive wheat-and-egg bread enriched with olive oil and a touch of spirit.
Broa
A round corn-and-rye loaf with a dense crumb and a gently tangy flavour.
Broa à Lavrador
A soft, brown and lightly sweet broa associated with country cooking.
Broa de Avanca
A large corn loaf with a compact yellow crumb.
Broa de Avintes
A dark corn-and-rye loaf, slowly baked and known for its moist, dense texture.
Broa de Milho da Beira Alta
A fermented yellow-corn loaf shaped into round loaves.
Broa de Milho do Vale do Sousa
A flat round broa with a cracked crust and a close-textured crumb.
Broa de Milho e Centeio
A tall rustic loaf combining corn and rye in a soft texture.
Broa de Vil Moinhos
A wholegrain corn-and-rye broa traditionally made with stone-ground flour.
Broa Mimosa do Boco
A round brown broa scented with cinnamon.
Canoco de Ul
An oval, less-refined wheat loaf with a firm crust and soft, fine-textured crumb.
Caralhotas de Almeirim IGP
Small round loaves with a brittle, crisp crust and rustic crumb.
Fogaça da Feira IGP
A cone-shaped sweet bread with four peaks and gentle lemon and cinnamon aromas.
Folar de Trás-os-Montes
A festive bread enriched with eggs and olive oil and filled with smoked pork.
Folar de Valpaços IGP
A rectangular wheat, egg and olive-oil folar generously filled with pork and cured sausages.
Padas de Vale de Ílhavo
Small wheat loaves formed by joining two rolls pinched together at the centre.
Pão com Chouriço
A small, fluffy loaf filled with smoky chouriço.
Pão de Alfarroba
A round wheat bread enriched with carob flour and a naturally toasted flavour.
Pão de Casa
A Madeiran household loaf made with wheat and sweet potato and intended to keep for several days.
Pão de Centeio da Guarda
A rye loaf with a dry, open crumb, traditionally made in several sizes.
Pão de Centeio de Barroso
A large round or oval rye loaf made with a traditional starter.
Pão de Centeio de Castro Laboreiro
A dark, gently tangy loaf traditionally baked in a communal wood-fired oven.
Pão de Centeio do Sabugueiro
A large wheat-and-rye loaf with an open, rustic crumb.
Pão de Cornos
A crescent-shaped wheat bread brushed with olive oil and baked in a wood-fired oven.
Pão de Escalhão
A large wheat-and-rye loaf with a dry, porous crumb.
Pão de Mafra
A moist, soft loaf with pronounced fermentation and a loose, irregular crumb.
Pão de Padronelo
A small wheat-and-rye loaf with a firm, smooth texture and toasted-yellow colour.
Pão de Trigo do Alentejo
A large wheat loaf with its characteristic raised head, pale crust and white crumb.
Pão de Trigo em Padas
A very soft-dough bread made in pale and dark versions, with a flour-dusted crust.
Pão de Ul — Pada de Ul IG
A wheat loaf hand-shaped by joining two pieces of dough, with a pale crust and soft crumb.
Pão Doce
A soft sweet bread flavoured with lemon and cinnamon and baked in a wood-fired oven.
Pão Podre
A traditional brown sweet bread associated with celebrations in northern Portugal.
Pão Santoro de Pêga
A long wheat loaf enriched with olive oil and spirit, with a coarse, open crumb.
Pão Sovado
A smooth-crusted, close-textured bread shaped in several forms after thorough kneading.
Pãozinho
A family of small wheat rolls including carcaça, bijou, molete, papo-seco, rosca and viana.
Regueifa de Ul IG
A ring-shaped sweet bread with a soft crust and light crumb, traditionally wood-fired.