Pão Doce
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Pão Doce
Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portuguese cuisine, Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Outside of Portugal, Portuguese "sweet bread" translated as "" is often associated with Azorean "" which are similar but traditionally prepared differently. History The is of Spanish cuisine, Spanish origin derived from a Renaissance era sponge cake known as . In French cuisine, it would later be known as , after the city of Genoa, and in Italy (). The Portuguese would further develop this cake into what is now known today as . Many traditional Portuguese sweet breads are defined by the associated region or by the conventual sweets, convents, artisan bakers or religious confraternity, confraternities (similar to a guild) that historically ...
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Portuguese Cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. Despite being relatively restricted to an Atlantic Ocean, Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French cuisine, French and Mediterranean cuisine, Mediterranean influences. The influence of Portugal's spice trade in the Portuguese East Indies, East Indies, Africa, and the Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg, used in meat, fish or multiple savoury dishes from Continental Po ...
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