Conventual sweets

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File:Lisbon, Portugal (28319724538).jpg
Some conventual sweets on a shop in Lisbon

Conventual sweets (Portuguese: Doçaria Conventual) are a typical part of the Portuguese cuisine and a generic term to a variety of sweets in Portugal. As the name implies, conventual sweets were made by nuns who lived in the Portuguese convents and monasteries. Starting in the 15th century, these sweets have since integrated in the Portuguese cuisine and in former Portuguese colonies. Conventual sweets have sugar, egg yolks and almond as ingredients of choice.

History

Conventual sweets have always been present in the meals that were served in the convents, but only from the 15th century, with the dissemination and expansion of sugar, did they reach notoriety. Sugar cane production was tried in the Algarve, followed by Madeira in the 15th century. At the time Portugal was one of the largest egg producers in Europe and the excess amount of egg yolks was initially thrown away or given to animals as food. With the expansion of the Portuguese empire and the large-scale arrival of sugar from the Portuguese colonies, a new destination was given to the egg yolks. From the 16th century, the art of confectionery is cultivated, with great refinement, by almost all Monasteries and Convents in the country. From the middle of the 19th century, when the extinction of Religious Orders in Portugal was decreed, nuns and monks were faced with the need to raise money for their livelihood. The sale of Conventual sweets was one of the ways found to minimize their financial situation. These recipes were then passed from generation to generation and have since integrated in the Portuguese cuisine.[1][2][3][4]

Non-specific to a province

File:Cavacas, Doçaria Regional.jpg
Cavaca
File:Castanhas de ovos.png
Castanhas de Ovos

Specific to a province

Minho

File:OvosMoles1.JPG
Ovos Moles
File:Pudim Abade de Priscos.png
Pudim Abade de Priscos

Douro Litoral

Trás-os-Montes

Beira Litoral

File:PastelTentugal2.JPG
Pastel de Tentúgal

Beira Alta & Beira Baixa

Ribatejo

File:Tarte de Nata and Bolo Regional Tijelada - Porto airport.jpg
Tigelada (right) next to a Tarte de nata

Estremadura

File:Brisas do lis.jpg
Brisa do Lis
File:Guimarães L1180760 (25121911691).jpg
Pastel de feijão

Alentejo

File:Pão de Rala-Aberto.jpg
Pão de rala

Algarve

File:Doces do Algarve IMG 8560 2.JPG
Dom Rodrigo (upper-left corner) and marzipan

Madeira

File:Bolo de Mel.JPG
Bolo de mel

Azores

File:Leonard's malasadas.jpg
Malassadas

References

  1. ↑ Costa, Gilberto. "Conventual ou não conventual?". Escola Superior de Hotelaria e Turismo do Estoril. Retrieved 27 February 2021.
  2. ↑ "A origem de uma deliciosa tradição: Doçaria Conventual Portuguesa". Retrieved 27 February 2021.
  3. ↑ "Doçaria Conventual Portuguesa". cozinhatecnica.com. Retrieved 27 February 2021.
  4. ↑ "Doçaria Conventual e Tradicional". visitviladoconde.pt. Retrieved 27 February 2021.
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