Technical Details:
Issue Date: 29 March 2019
Designer: Atelier Design & etc
Printer: Cartor
Process: Offset
Size: 25 x 30 mm
About Traditional Sweets of Portugal (Self-Adhesive)
Queijadas de Sintra
Sometimes the history of a sweet seems monotonous, punctuated here and there by an episode marking a point in its evolution. After all, sweets are made every day. It is only the people who make them who are aware of their circumstances, who know about the ups and downs of their history. In the long life cycle of queijadas de Sintra, we get a sense of the timelessness of the recipe constantly changing hands. Thus, its history is made up of all the stories that compose the everyday lives of those who have made them, from the days they were used as payment of rent, until a distinction was made between ne queijadas and the queijadas sold in the market. It would be di cult and unfair to try and mention the names behind the houses that, over the centuries, excelled in the production of this unique sweet that always travelled beyond the geographical limits of the town of Sintra. Di cult because the list of names is so long, unfair because we would, almost certainly, fail to mention at least one, including the anonymous people who contributed to the extensive reputation of a sweet that bene ted so much from tourism in the romantic town of Sintra. Instead, we should talk about the intentions, everyday occurrences and culinary practices that made the flavour of queijadas universal, while always varied and distinct, like the various hands that made them, shaping their crisp shell countless times and preparing their unique lling, which in Sintra is called miolo. The cheese is the main protagonist in the latter, leading to attempts, at times, to regulate its supply through the Association for the Provision of Cheese to the Sintra Queijada Industry. Sugar, eggs, our and cinnamon would always be used in the mixture to accompany the cheese. However, while the ingredients are always the same, there are an in nite number of ways in which they can be used. This is what leads to the multiplicity of flavour, texture and aromas that melt together in the rich imagination of queijadas de Sintra, a sweet treasure so frequently mentioned in literature that it has almost turned into poetry. Even when described as an unmissable element in the context of tourism, queijadas de Sintra are assigned a kind of celebrity status that is equally appealing to royal, erudite and common palates. Queijadas are a rare example of a national sweet that confuses us with its journey through time and space. Our palate is in uenced by the flavour of the queijada we taste today, but our memory recalls the numerous additions that so many hands have made to it. We could even say that queijadasde Sintra, more than just an icon of local confectionery, are today a tribute to all the queijadeiros and queijadeiras who, in their time, succeeded in creating magic with this mixture of ingredients.
Cavacas das Caldas da Rainha
Sometimes, the easiest way to understand a sweet is not by looking at its origin, but by considering the reasons for its shape and texture, as its flavour was accepted long ago and is generally consensual. This is true of cavacas das Caldas. Even before tasting one of these cavacas we immediately ask ourselves why the sweet itself is hollow. And why is it so hard? Perhaps because they originated as a pilgrim’s sweet, cavacas are very dry in texture so that they keep for a long time without going stale. As for the shape, this could perhaps be explained, like many other examples of confectionery in this sweet-loving country, by their double purpose, rstly as a receptacle for wine, which would moisten and soften them, and simultaneously as an accompaniment. This versatile sweet demonstrates the ingenuity of human beings who, in food, have always associated taste, function and form. A pilgrim’s sweet, with humble ingredients and a simple recipe, the cavaca looks to sugar syrup to grace it with sweet satisfaction, and while in the interior of Portugal the recipe for cavacas includes oil, on the coast, where Caldas cavacas are more common, it is butter which makes the connection between the eggs and the our. Once they are cooked, the cavacas are soaked in a sugar syrup where lemon is the element that gives them flavour and takes the edge o their sweetness. Taking into account the importance of tourism associated with the thermal springs and the presence of a social and aristocratic elite in the town of Caldas, especially during the 19th century, many cavacarias appeared that made and sold cavacas, which due to their longevity, became unique souvenirs of tours around the city. At a time when travellers were the main vehicle of propaganda for Portuguese confectionery, the cavacas of Caldas bene ted from the constant passage of tourists through the city, and as time went by the recipe was gradually perfected. In 1924, perhaps for this reason, they were mentioned in the 1st volume of the Guide to Portugal. Whoever travelled to or went through Caldas could not leave without trying a cavaca. It is hard to believe that, while they originated as a pilgrim’s sweet, which explains their texture and form, in the town of Caldas cavacas became an icon of confectionery and, in a much more re ned social setting, the preferred accompaniment to tea and co ee. After all, it is the sugar and lemon combined with the light crunch of the cavaca before it melts in the mouth that leaves us with a taste that tempts and invites us to take another bite, just to hold on to the irresistible flavour of the cavacas das Caldas. The flavour requires no explanation, it should simply be celebrated in each cavaca.
Fatias do Freixo
The first thing fatias do Freixo [Freixo Slices] impress us with is their colour. Their honest, strong yellow reinforces our certainty that, in the history of confectionery, the choice of egg yolks as a main ingredient and eternal companion of sugar was not, in any way, a coincidence. Yellow is striking and hints at the sweetness of what we are about to taste. It is perhaps for this reason that yellow is the main colour in Portuguese confectionery, at least when it comes to making an eye-catching sweet that awakens our appetite. This is exactly the case for fatias do Freixo. The yellow not only catches our eye but makes us anticipate the delicacy we are about to experience. It is a sumptuous yellow, a yellow that xates, a yellow that oozes. Luis I of Portugal was indeed wise to always have these sweets on his table. An orderly and very regimented mixture of eggs, sugar, our and water reminding us that the most beautiful compositions are made from the simplest ingredients, fatias do Freixo pleasantly surprise us with their precise measure of sugar, not so much to be imposing, but providing enough sweetness to satisfy us. Because they are not overly sweet, the perfection of fatias do Freixo depends precisely on the fact that sugar is not the main protagonist, but merely what allows the tempting yellow to come through and convince us of perfect harmony. These fatiasare the legacy of the rich tradition of pão-de-ló [Portuguese sponge cake] in the northern regions of Portugal. While in other places di erent sweets take centre stage on festive tables, in the North, and especially the Minho, pão-de-ló is the most prized o ering in community festivities. For this reason, there are so many variations on the same recipe and so many varieties of this sweet, soft sponge cake. Fatias do Freixo are a classic example of this same tradition that trickled down as far as the Tâmega River and created a flavour that would make the people of Marco de Canavezes proud. While their flavour, texture and aroma can be experienced by all who try these fatias, it is in the Casa dos Lenteirões, in Freixo, that we nd the expertise and knowledge of the correct proportion of ingredients used to make this sweet. Made with a family recipe, the impact they have on us, and the way they stand out from so many others, leads us to believe that the rst hands to make them were inspired by noble sentiments capable of creating perfection through confectionery. This is a perfect sweet, perfection disguised as fatias do Freixo.
Morgados do Algarve
Opulent in flavour and rich in form, the sumptuous morgado do Algarve [Algarve’s rstborn] is exemplary of the convergence of two confectionery traditions. On the one hand, the tradition of sugar and its use in combination with almonds, a practice introduced to the Al-Garb by the Moors, developed and established there during the extended presence of the latter in the southern Iberian Peninsula. On the other, complementing this knowledge and expertise, the lling of the morgado exhibits the noble confectionery tradition developed in the kitchens of Portuguese convents. Morgados therefore take after two distinguished traditions, which together have succeeded in achieving perfection, both in the pastry or alcofa [carrycot or basket], and in the lling. The alcofa illustrates the Moorish tradition of the art of sugar work, in this case combined with almonds, one of the main fruits cultivated in the Algarve region. Thus, the pastry is made with nely ground almonds, sugar and water and moulded into a receptacle for an elegant lling of the best that convent confectionery has to o er, doce de gila [malabar gourd jam], ovos-moles [sweet egg yolk] andos de ovos [angel hair]. It is well known that the art of working with the various stages of sugar, combined with egg yolks, was practised in noble houses, where young girls were initiated into the secret alchemy of good confectionery. The system of primogeniture which drove many young women behind the high walls of convents and monasteries, combined with the availability of sugar in these religious spaces, gave us a rich and opulent confectionery. It is therefore thanks to primogeniture that we have this richness in the art of confectionery that combines sugar with eggs and fruit, considering that a certain amount of expertise is required to make a good doce de gila so that the result does not discredit the intention. The combination, in the tradition of morgados, of doce de gila, ovos-moles, os de ovos and massa de amêndoa [almond paste], the latter so illustrative of the Moorish legacy, can only result in an excess of perfection in every aspect. Finally, morgados are meticulously decorated with owers and fruits made of the alcofa pastry and adorned with strips of coloured tissue paper in the traditional convent style of confectionery presentation. Undeniable proof that every single piece of our confectionery is the result of intersecting traditions, combined histories and reciprocal culinary arts, morgados demonstrate technique, presentation and flavour in abundance.
Issue Date: 29 March 2019
Designer: Atelier Design & etc
Printer: Cartor
Process: Offset
Size: 25 x 30 mm
About Traditional Sweets of Portugal (Self-Adhesive)
Queijadas de Sintra
Sometimes the history of a sweet seems monotonous, punctuated here and there by an episode marking a point in its evolution. After all, sweets are made every day. It is only the people who make them who are aware of their circumstances, who know about the ups and downs of their history. In the long life cycle of queijadas de Sintra, we get a sense of the timelessness of the recipe constantly changing hands. Thus, its history is made up of all the stories that compose the everyday lives of those who have made them, from the days they were used as payment of rent, until a distinction was made between ne queijadas and the queijadas sold in the market. It would be di cult and unfair to try and mention the names behind the houses that, over the centuries, excelled in the production of this unique sweet that always travelled beyond the geographical limits of the town of Sintra. Di cult because the list of names is so long, unfair because we would, almost certainly, fail to mention at least one, including the anonymous people who contributed to the extensive reputation of a sweet that bene ted so much from tourism in the romantic town of Sintra. Instead, we should talk about the intentions, everyday occurrences and culinary practices that made the flavour of queijadas universal, while always varied and distinct, like the various hands that made them, shaping their crisp shell countless times and preparing their unique lling, which in Sintra is called miolo. The cheese is the main protagonist in the latter, leading to attempts, at times, to regulate its supply through the Association for the Provision of Cheese to the Sintra Queijada Industry. Sugar, eggs, our and cinnamon would always be used in the mixture to accompany the cheese. However, while the ingredients are always the same, there are an in nite number of ways in which they can be used. This is what leads to the multiplicity of flavour, texture and aromas that melt together in the rich imagination of queijadas de Sintra, a sweet treasure so frequently mentioned in literature that it has almost turned into poetry. Even when described as an unmissable element in the context of tourism, queijadas de Sintra are assigned a kind of celebrity status that is equally appealing to royal, erudite and common palates. Queijadas are a rare example of a national sweet that confuses us with its journey through time and space. Our palate is in uenced by the flavour of the queijada we taste today, but our memory recalls the numerous additions that so many hands have made to it. We could even say that queijadasde Sintra, more than just an icon of local confectionery, are today a tribute to all the queijadeiros and queijadeiras who, in their time, succeeded in creating magic with this mixture of ingredients.
Cavacas das Caldas da Rainha
Sometimes, the easiest way to understand a sweet is not by looking at its origin, but by considering the reasons for its shape and texture, as its flavour was accepted long ago and is generally consensual. This is true of cavacas das Caldas. Even before tasting one of these cavacas we immediately ask ourselves why the sweet itself is hollow. And why is it so hard? Perhaps because they originated as a pilgrim’s sweet, cavacas are very dry in texture so that they keep for a long time without going stale. As for the shape, this could perhaps be explained, like many other examples of confectionery in this sweet-loving country, by their double purpose, rstly as a receptacle for wine, which would moisten and soften them, and simultaneously as an accompaniment. This versatile sweet demonstrates the ingenuity of human beings who, in food, have always associated taste, function and form. A pilgrim’s sweet, with humble ingredients and a simple recipe, the cavaca looks to sugar syrup to grace it with sweet satisfaction, and while in the interior of Portugal the recipe for cavacas includes oil, on the coast, where Caldas cavacas are more common, it is butter which makes the connection between the eggs and the our. Once they are cooked, the cavacas are soaked in a sugar syrup where lemon is the element that gives them flavour and takes the edge o their sweetness. Taking into account the importance of tourism associated with the thermal springs and the presence of a social and aristocratic elite in the town of Caldas, especially during the 19th century, many cavacarias appeared that made and sold cavacas, which due to their longevity, became unique souvenirs of tours around the city. At a time when travellers were the main vehicle of propaganda for Portuguese confectionery, the cavacas of Caldas bene ted from the constant passage of tourists through the city, and as time went by the recipe was gradually perfected. In 1924, perhaps for this reason, they were mentioned in the 1st volume of the Guide to Portugal. Whoever travelled to or went through Caldas could not leave without trying a cavaca. It is hard to believe that, while they originated as a pilgrim’s sweet, which explains their texture and form, in the town of Caldas cavacas became an icon of confectionery and, in a much more re ned social setting, the preferred accompaniment to tea and co ee. After all, it is the sugar and lemon combined with the light crunch of the cavaca before it melts in the mouth that leaves us with a taste that tempts and invites us to take another bite, just to hold on to the irresistible flavour of the cavacas das Caldas. The flavour requires no explanation, it should simply be celebrated in each cavaca.
Fatias do Freixo
The first thing fatias do Freixo [Freixo Slices] impress us with is their colour. Their honest, strong yellow reinforces our certainty that, in the history of confectionery, the choice of egg yolks as a main ingredient and eternal companion of sugar was not, in any way, a coincidence. Yellow is striking and hints at the sweetness of what we are about to taste. It is perhaps for this reason that yellow is the main colour in Portuguese confectionery, at least when it comes to making an eye-catching sweet that awakens our appetite. This is exactly the case for fatias do Freixo. The yellow not only catches our eye but makes us anticipate the delicacy we are about to experience. It is a sumptuous yellow, a yellow that xates, a yellow that oozes. Luis I of Portugal was indeed wise to always have these sweets on his table. An orderly and very regimented mixture of eggs, sugar, our and water reminding us that the most beautiful compositions are made from the simplest ingredients, fatias do Freixo pleasantly surprise us with their precise measure of sugar, not so much to be imposing, but providing enough sweetness to satisfy us. Because they are not overly sweet, the perfection of fatias do Freixo depends precisely on the fact that sugar is not the main protagonist, but merely what allows the tempting yellow to come through and convince us of perfect harmony. These fatiasare the legacy of the rich tradition of pão-de-ló [Portuguese sponge cake] in the northern regions of Portugal. While in other places di erent sweets take centre stage on festive tables, in the North, and especially the Minho, pão-de-ló is the most prized o ering in community festivities. For this reason, there are so many variations on the same recipe and so many varieties of this sweet, soft sponge cake. Fatias do Freixo are a classic example of this same tradition that trickled down as far as the Tâmega River and created a flavour that would make the people of Marco de Canavezes proud. While their flavour, texture and aroma can be experienced by all who try these fatias, it is in the Casa dos Lenteirões, in Freixo, that we nd the expertise and knowledge of the correct proportion of ingredients used to make this sweet. Made with a family recipe, the impact they have on us, and the way they stand out from so many others, leads us to believe that the rst hands to make them were inspired by noble sentiments capable of creating perfection through confectionery. This is a perfect sweet, perfection disguised as fatias do Freixo.
Morgados do Algarve
Opulent in flavour and rich in form, the sumptuous morgado do Algarve [Algarve’s rstborn] is exemplary of the convergence of two confectionery traditions. On the one hand, the tradition of sugar and its use in combination with almonds, a practice introduced to the Al-Garb by the Moors, developed and established there during the extended presence of the latter in the southern Iberian Peninsula. On the other, complementing this knowledge and expertise, the lling of the morgado exhibits the noble confectionery tradition developed in the kitchens of Portuguese convents. Morgados therefore take after two distinguished traditions, which together have succeeded in achieving perfection, both in the pastry or alcofa [carrycot or basket], and in the lling. The alcofa illustrates the Moorish tradition of the art of sugar work, in this case combined with almonds, one of the main fruits cultivated in the Algarve region. Thus, the pastry is made with nely ground almonds, sugar and water and moulded into a receptacle for an elegant lling of the best that convent confectionery has to o er, doce de gila [malabar gourd jam], ovos-moles [sweet egg yolk] andos de ovos [angel hair]. It is well known that the art of working with the various stages of sugar, combined with egg yolks, was practised in noble houses, where young girls were initiated into the secret alchemy of good confectionery. The system of primogeniture which drove many young women behind the high walls of convents and monasteries, combined with the availability of sugar in these religious spaces, gave us a rich and opulent confectionery. It is therefore thanks to primogeniture that we have this richness in the art of confectionery that combines sugar with eggs and fruit, considering that a certain amount of expertise is required to make a good doce de gila so that the result does not discredit the intention. The combination, in the tradition of morgados, of doce de gila, ovos-moles, os de ovos and massa de amêndoa [almond paste], the latter so illustrative of the Moorish legacy, can only result in an excess of perfection in every aspect. Finally, morgados are meticulously decorated with owers and fruits made of the alcofa pastry and adorned with strips of coloured tissue paper in the traditional convent style of confectionery presentation. Undeniable proof that every single piece of our confectionery is the result of intersecting traditions, combined histories and reciprocal culinary arts, morgados demonstrate technique, presentation and flavour in abundance.
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