In this program we select a Portuguese pastry specialty to explore. Depending on your location we may select other portuguese specialty’s.

Below we present the Pastel de Tentúgal as an example of the best Portuguese pastry and its incredible technique for preparing the dough.

More than a sweet, Pastel de Tentúgal represents a historical, cultural and social heritage that is worth discovering, because through it we get to know the women who made the history of pastel, the places where it was born, the route of families, the life of the Convent. Finally, we get to know how Tentúgal grew and how pastel is much more than the ingredients that make it up. On the confectionery and heritage route visits, we offer our visitors a discovery through the town’s history and the life stories of some of its protagonists.

When you observe a pastel de Tentúgal you can’t help but notice the thin, almost transparent pastry, that in apparent fragility withholds a sublime ovos moles ( sweet egg) filling.

With this experience you will discover the amazing history of this traditional delicacy and you will assist the most beautiful moment of its creation: the stretching of the dough.

After all the explanations about the singularities of the production of pastel de Tentúgal, it’s time to visit the main monument of Tentúgal, Convento de Nossa Senhora do Carmo.

In Convento de Nossa Senhora do Carmo we will hear the rich and moving stories of all the professed sisters of Carmel who lived there. This building is the most striking feature of Tentúgal’s landscape and silhouette with its Torre do Desafogo. There, we will be able to relive the daily life of the Carmelite community and understand how, despite the cloister in which they lived, they knew how to create so many ties with the village’s population. From the sheltering families of the sisters to the life of the Meninos de Roda, we realized what the strength of the community was.

If you’re looking for a more complete gastronomic experience, you have to know our program Portugal for Foodies.