Portuguese doçaria conventual is one of the country’s greatest culinary traditions. Based on eggs and sugar, it was developed in convents from the 15th century onwards.
There are many theories why and there is no doubt that the arrival of sugar from Brazil allowed the sweets served in the royal palaces to evolve.
There are myriad theories, from the availability of egg yolks – since the whites were used to launder clothes – to the fact that the nobility was obliged to remain at court and entertained itself by inventing recipes to fill the time.
In the Lisbon region, there are various delicious examples of this art form, of which Fradinhos de Mafra, Pasteis de Belém, Nozes de Cascais and Toucinho do Céu de Odivelas are just a few.
Come and discover the flavours that history created.