https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APortuguese_cuisine%2F56%2Fen 2026-05-07T01:51:09Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Portuguese_cuisine/56/en&diff=149018&oldid=prev 2025-06-03T06:34:50Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Many of the country&#039;s typical [[Pastry|pastries]] were created in the [[Middle Ages]] monasteries by [[nun]]s and [[monk]]s and sold as a means of supplementing their incomes. The names of these desserts are usually related to monastic life; &#039;&#039;barriga de freira&#039;&#039; (nun&#039;s belly), &#039;&#039;[[Papo-de-anjo|papos d’anjo]]&#039;&#039; (angel&#039;s double chin), and &#039;&#039;toucinho do céu&#039;&#039; (bacon from heaven). <br /> For that reason, they are often referred to as &#039;&#039;[[Conventual sweets|doçaria conventual]]&#039;&#039; or &#039;&#039;receitas monásticas&#039;&#039; (monastic recipes). Their legacy dates back to the 15th century when sugar from overseas became easier to access by all classes. Nuns at the time, were often young nobles who inherited knowledge from their households and developed recipes. These recipes were passed and perfected from generation to generation, usually within the secrecy of convents. Many of today&#039;s Portuguese desserts originated in convents and monasteries.</div>

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