Português 
English (UK) Description: Wide and tall, brown at the base and white on top, with a rough texture.
Special features: Fired in a wood-fired oven.
Additional information on species, varieties, breeds: Kneading, yeast process and fermentation.
Delimitation of the geographical area of production: Between the Douro and the Tâmega.
Ingredients used: For 10 kg of wheat: 5 kg of corn flour; 5 kg of rye flour, 8.5 L of water; 100 g of salt; 1 kg of old pasta.
Preparation: Dough: add the ingredients and wait between 2 to 3 hours inside the yeast boxes; Make small empels (balls) of the desired weight; Rise on screens for another 1 hour and bake between 200 and 220 ºC for 35 to 60 minutes, depending on the size. It will be stored inside the dough yeast box to serve as yeast for the next day.
Forms of commercialization: Markets, fairs, pilgrimages, bakeries, pastry shops.
Product availability throughout the year: All year round.
Product history: An essential element of our food in the municipality of Marco de Canaveses. Often there was the joint confection of several houses, in a community oven. Its confection was weekly.
Representativeness in local food: Base and daily food of the municipality's food.
Product availability: Continuous supply.
