The popes begin before dawn

In Gondiães, the party begins to be prepared days before reaching the table. In the visit of 2012, the Land Museum of Basto found the bread already ready when, at dawn, the popes were made. First the stump was cooked; then, in the water of this cooking, the white corn flour would enter. The great iron pots gave way to glazed clay malgae, ready to wait for blessing and sharing. It is the report of a collective preparation that year, not a recipe with quantities or sahrabulho popes.

The report also distinguishes two moments of eating: on the morning of the feast there were hot popes for those who arrived with malga and spoon; in the collective distribution they were served cold, firm enough to cut to the cut. The next day, the meeting was intended for the residents and the popes were again served hot. They are moments of the documented visit, not times of a future edition.