During Easter, just like any other festive season in Portugal, food is an essential part of the celebrations. One of the most important foods during this festivity is the “folar” (Easter bread). Almonds are also present throughout the Easter period. Additionally, various traditional convent sweets are highly consumed during this time of year.
Easter is a religious celebration, and as such, it is marked by processions, theatrical performances, faith, and abundant meals across the country. However, it is important to note that each region in Portugal has its own traditional way of celebrating this period.
In Braga, there is the procession of the “burrinha” (little donkey). It involves the transportation of a statue of “Nossa Senhora” by a decorated donkey throughout the city.
In São Brás de Aportel, there is the “Procissão do Aleluia” (Hallelujah Procession). Men form two parallel lines and parade with torches adorned with colorful flowers.
In the Alentejo region, there is the Blessing of the Lambs, and in Minho, there is the “jantar do mordomo da cruz” (dinner of the cross’s steward), and so on, from north to south of the country.
During Easter, just like any other festive season in Portugal, food is an essential element that brings families and friends together around the table.
Undoubtedly, one of the most emblematic and important foods during this festivity is the “folar” (Easter bread). This delicacy, with its soft and flavorful dough, can be prepared in different ways, either sweet or savory.
In addition to the “folar,” almonds also occupy a prominent place throughout the Easter period.
Therefore, these are the main elements from which numerous other sweets emerge.
The traditional “folar,” which is typically served with boiled and decorated eggs, has undergone several variations in recent times. Nowadays, there are chocolate, cinnamon, and even hazelnut cream folares.
Almonds, toasted and coated with chocolate, are one of the most consumed foods during this time and are often offered as gifts to family and friends. There is also the “sopa dourada” (golden soup) made with almonds, a traditional convent recipe that consists of bread enriched with fiber, sugar, lemon, and sliced almonds.
Furthermore, during this time of year, traditional convent sweets are widely appreciated.