In addition to the famous Alentejo bread, Tasteatlas highlights six other varieties of typical Portugal bread. Recently, the renowned online guide elected the Alentejo region as one of the best in the world in gastronomic terms.
Portugal was again featured in one of the latest rankings released by . This time, o guia Online elected the and the famous Alentejo bread is part of the Top 10. his “rustic and thick codes that contrast with the soft, airy crumb of the interior” was worth 7th with an evaluation of 4.6 stars in five.
The gastronomic platform, created in 2015, describes the Alentejo bread as the “Perfect follow -up for Portuguese meals “ that can be combined with other very traditional products like “Cheeses, olives or matured meats” of that region of the country.
From the Cake Cake to Corn Bread
The traditional Was to Caco, of the island of Madeira, occupies the 11th place ranking with an evaluation of 4.5 stars in five.
“Usually served as a hot aperitif with garlic butter, but it can also be appreciated as sandwins or as follow -up of various traditional Portuguese dishes.”
O 50th place belongs to It was Lêvedovery typical of Azores region, that received a evaluation of 4.3 Stars in five: “They are served hot and barred with butter or fruit jams”adds the Tasteatlas.
O Key Folar (55th place), Valpaços Follar (60th place)a Corn bread (74th place) e Traditional Bread (100th Place) They are also distinguished by the gastronomic platform.
