Sintra, just a short hop from Lisbon, has a longstanding tradition in the sweets and desserts it produces.
Where the historical and cultural heritage form a perfect match to the leafy greenery of the hills, a particular beauty that has gained Sintra World Heritage status. Thus, it is a major stop on national tourist itineraries with its traditional pastries in equal demand. Piriquita, in the town centre, makes its own delicious ‘travesseiros’, puff pastry filled with egg and almond. And the ‘queijadas de Sintra’, made from fresh cheese, egg and cinnamon, began life at the Queijadas da Sapa Bakery by the town entrance, even if they are now produced elsewhere.
And in the vicinity of Sintra, there are other cakes with equal fame and tradition, the delicious ‘fofos de Belas’, for example. And before these rich sweets, ideal for desserts, the region has another speciality worth consideration, Negrais suckling pig, tender but with crackling skin.
And match that delicacy to one of the finest red wines of Portugal, Colares, still grown here even while vineyards are under threat from urban expansion. And the region’s coastline ensures it gets a ready supply of excellent fish and shellfish. A grilled fish becomes the best of fare when served with a bottle of chilled white wine in the terrace sunshine, with the sea beyond.
