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English (UK) 
Description (dimensions, color, aroma, texture): Various aromas. Texture: rough on the outside and soft on the inside.
Special features: Made in a wood-fired oven and should be enjoyed while still hot. It was made together with the lamb roasted in a wood-fired oven.
Delimitation of the geographical area of production: Between the Douro and the Tâmega.
Ingredients used: Bread of one or more days; 400 g of brown sugar; 1 liter of water; zest of 1 lemon; cinnamon to taste; a glass of port wine.
Preparation: Cut the bread into thick slices. Bring the water to a boil with the peel of 1 lemon and half the sugar. In a clay bowl, sprinkle the bottom with sugar and cinnamon. Cover with a layer of dry bread and sprinkle again with sugar and cinnamon (abundant) until the bowl is full. Pour the sugar broth lightly pressing the bread to absorb it. Bake in a very hot oven (200 ºC) for about 1 hour. When it toasts on top, it's ready. Let cool slightly and serve.
Forms of marketing: Homemade product.
Product history: It is a curiosity that originates from the habit of the humblest families with few economic resources, of preparing a dessert that was within reach of their purses and that satisfied their gastronomic aspirations, especially on a feast day. Sweet based on old wheat bread, with water sweetened with sugar and flavored with sweet wine and lemon peel. To present itself with its original flavor, it should preferably be made in a wood-fired oven and should be enjoyed while still warm.
Representativeness in local food: Dessert of the poorest in antiquity. Nowadays, dessert of the upper-middle class.
Product availability (in extinction, continuous supply, recovery): Continuous supply, although it is not often made.
