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It has a particularly slow manufacturing process: it is baked for about five to six hours in the oven. Once cooked, it is sprinkled with flour. The bread generally has the shape of a bell tower. It typically comes in two sizes: a large loaf shaped in a bowl weighing 8 to 9 kg with a diameter of 30
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Connected to its production are many so-called "secrets" which, real or not, lay in the certitudes and knowledge gained from experience of many generations of
Avintes' bakers as well as the judicious choice of materials used. There were also some superstitions related to its mixing and baking,
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at least since
Suebian times. Prior to the addition of maize to the mixture, the main ingredients of broa were rye and malt. After maize was introduced in Europe from the Americas, "broa" became widely associated with "maize bread".
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awarded the village with the exclusive right of production and supply to the population in Porto. However, the earliest record of the production of the
Avintes variety only dates back to 1563.
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roots such as bron or bara, though some scholars argue for a pre-Roman origin, as evidenced by similar terms like
Spanish borona, Galician boroa, and Asturian borona."
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is also produced outside its original parish with industrial source materials The old mills of
Avintes no longer have economic relevance. However, for the sake of
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as part of typical dishes in some of the northerners' homes. It is also used as the basis for multiple meal starters, for example with presunto (
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involving prayers and blessings, as indeed in the rest of
Portugal when making bread in the old fashioned ways.
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Broa has been produced in
Avintes since the 13th century, when
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381:"Broa de Avintes: importância social, cultural e económica"
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The "brĂ´a" can also be served fried - for example, during
176:"The word broa is believed to originate either from the
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ESB - Documentos de ConferĂŞncias / Conference
Objects
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Vocabulo(s) Gallegos escuros lo q(ue) quieren dezir
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33:Broa de Avintes, a rye bread traditionally made in
223:cm, and a small loaf shaped on a smaller dish (
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334:(in Portuguese). Rio de Janeiro. p. 79.
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379:Rocha, JoĂŁo M.; Malcata, F. Xavier (1999).
328:Dicionário EtimolĂłgico da LĂngua Portuguesa
125:or Boroa de Avintes (locally) is a type of
344:: CS1 maint: location missing publisher (
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169:Avintes woman with typical costume, by
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137:with a long tradition in the north of
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365:. Real Academia Galega. p. 159.
408:"Produtos Tradicionais Portugueses"
242:) and with traditional Portuguese "
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412:Produtos Tradicionais Portugueses
184:brauth, meaning 'bread', or from
141:. It is a dark brown, very dense
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307:from the original on 2017-02-16
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191:This type of bread existed in
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359:Pensado, JosĂ© LuĂs (2001).
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325:Nascentes, Atenor (1955).
277:List of Portuguese dishes
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206:Nowadays, the bread of
201:King Dinis of Portugal
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171:Sofia Martins de Sousa
297:"Broa - Faro de Vigo"
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246:" or "green broth".
406:Fernandes, Daniel.
105:Serving temperature
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439:Portuguese cuisine
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116:corn and rye flour
303:. 21 April 2014.
301:www.farodevigo.es
135:Vila Nova de Gaia
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43:Alternative names
35:Northern Portugal
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16:Bread of Avintes
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444:Maize dishes
416:. Retrieved
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309:. Retrieved
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98:Cooking time
264:Food portal
244:caldo verde
155:bittersweet
108:hot or cold
77:Associated
433:Categories
418:2024-08-23
311:2020-06-29
283:References
218:Production
145:made with
340:cite book
240:cured ham
236:Christmas
212:tradition
193:Gallaecia
157:flavour.
305:Archived
250:See also
225:escudela
139:Portugal
90:Invented
84:Portugal
62:Portugal
208:Avintes
178:Suebian
161:History
131:Avintes
79:cuisine
71:Avintes
186:Celtic
182:Gothic
384:(PDF)
332:(PDF)
147:maize
143:bread
129:from
54:bread
346:link
272:Broa
149:and
127:broa
51:Type
180:or
151:rye
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