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Description: Sweet, brownish.
Delimitation of the geographical area of production: Marco de Canaveses.
Ingredients used: Sugar, flour, yeast, eggs, cinnamon.
Preparation: Manual form.
Forms of commercialization: Marketed by the kilo.
Product availability throughout the year: Especially at Easter.
Product history: Sweet from Canaveses, current parish of Sobre-Tâmega. Sweet made to be placed on the Easter table. It served as an offering, folar. Traditional sweet made for at least 2 centuries.
Representativeness in local food: Seasonal sweet, typical of the Easter season.
Product availability: Continuous Supply.
