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Description: Brownish, sweet, soft color, available with various weights and sizes.
Special features: Round shaped sweet bread with a hole in the middle.
Delimitation of the geographical area of production: Municipality of Santa Maria da Feira.
Ingredients used: Eggs, sugar, butter, flour, yeast, cinnamon, port wine, milk and salt.
Preparation: Add flour, yeast and milk and knead. It will leaven. Then add eggs and the remaining ingredients: sugar, port wine, salt and flour and butter. It will rise again. After yeast (c. 4 hours), make two strips that are braided and rolled, brushed with beaten egg and put in the oven until cooked.
Know-how: Yeast time.
Forms of marketing: Sale in grocery stores, pastry shops and bakeries throughout the Municipality.
Product availability throughout the year: Mainly around Easter. If it is stored in raw cloth, it can be kept in good condition for at least 1 month.
Product history: This regueifa, sweet bread with a tradition of many centuries, is essential on the table of families at Easter time. It is customary for the Godparents to offer a folar regueifa to their godchildren at Easter time.
Made in a wood oven, mainly in parishes in the north of the municipality, it was also served during baptisms accompanied by a mug of wine.
Representativeness in local food: At breakfast, as a dessert and as a snack, it can be spread with butter, cheese or another ingredient and accompanied with tea, milk or any other drink.
Product availability (extinguishing, continuous supply, recovery): Continuous supply throughout the year, mainly at weekends and at fairs.
Other designations: Regueifa Doce.
Source: Confraria da Fogaça da Feira
