In the village of Rogil, in Aljezur, a cake appeared that became a mandatory presence on Christmas tables in the region. It’s called Bolo-Principe and was created about a decade ago at Pão do Rogil, the oldest bakery in the locality.
Its success is due to an ingredient very characteristic of the Costa Vicentina: the Lyra sweet potato, which gives the cake a flavor and texture that stand out from other offerings on the market.
A vegan version
This Christmas, Pão do Rogil decided to add a new chapter to the Bolo-Principe story with the launch of Bolo-Princesa. According to Expresso, it is a vegan version of the classic, enriched with sweet potato cream and dried fruits.
On top of the cake, fig stars appear like small jewels that resemble a tiara, standing out for their careful presentation.
The bakery guarantees that this new cake maintains all the flavor that customers are accustomed to, with the particularity of being baked in a wood-fired oven, preserving the artisanal character of the confection.
Other flavors of local tradition
In addition to Bolo-Principe and Bolo-Princesa, Pão do Rogil’s favorite products include traditional bread and sweet potato and carob pastries, recently joined by acorn pastries.
According to the same source, the Bolo-Principe recipe continues to be a closely guarded secret by the team, reflecting the care to preserve authenticity and the connection to local tradition.
Christmas symbol of Costa Vicentina
The Bolo-Principe has become, over the years, a true symbol of the Costa Vicentina. The bakery intends for this Christmas specialty to represent the region in the same way that other traditional sweets symbolize different Portuguese territories.
The creation of Bolo-princesa appears as a way of expanding the range of options without compromising the original identity of the recipe, combining innovation and tradition in a single product.
According to , demand for Bolo-Principe has increased consistently in recent years. The bakery continues to focus on valuing local ingredients and preserving the secret of the recipe, thus reinforcing the connection to Costa Vicentina and its gastronomy.
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