Azevias are already being sought after with great intensity in the regions where they are more traditional. In Alto Alentejo, bakeries and confectioneries no longer have their hands full to meet the demand for a sweet treat that is mandatory during the festivities.
The stretched and cut dough is joined by the filling made with chickpea cream, sugar, cinnamon and other touches of magic. Mistletoe is one of the most typical Christmas sweets and, at this time of year, it increases the work rate in bakeries like Arguelles, in Arronches.
“We are doing around 600 daily. Closer to Christmas it will be between 3 and 4 thousand”, says Hélder Arguelles.
Andreia is one of the pastry chefs who has her hands full, but the result is gratifying. He says the secret is “passion for the work”.
There is the most traditional way of making sour grapes, but there is also demand for those who want them cooked in the oven.
The large production of sorrel is justified by the demand that begins when the weather gets cold. Restaurants, sweet shops and individuals know that it is at this time of year that sweets are most soothing.
During Christmas week, its demand is even more intense, as it is a mandatory element on the Alentejo Christmas Eve table.
