Português 
English (UK) Description: Brownish color, a little sweet and soft.
Particular characteristics: Hard and rough outer côdea.
Delimitation of the geographical area of production: Municipality of Santa Maria da Feira.
Ingredients used: Corn, rye and wheat flour, water, salt and yeast.
Preparation: Add the flours, baking powder with water, salt and knead everything until a consistent dough is made. It rises for about 30m and then the balls are made and sprinkled with flour. Bake for about 2 hours.
Know-how: Way the dough is beaten after rising and ideal time to bake.
Forms of commercialization: Sale in bakeries, grocery stores, pastry shops.
Product availability throughout the year: All year round.
Product history: Bread that has been part of the daily diet for many centuries.
Representativeness in local food: A good accompaniment to caldo verde, cod stew, stew or another dish such as grilled sardines. It can be used in the preparation of some dishes, more specifically in fish dishes.
Product availability (extinguishing, continuous supply, recovery): All year round.
Source: Confraria da Fogaça da Feira
