A snack with bread still warm
Wine soups are part of the food memory collected in Cavez and Pedraça.
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In a testimony collected in February, 2011 by Maria de Fátima Carvalho, Maria da Conceição Gonçalves Mouta recalls a winter meal made with bread, green wine and sugar. It was preferred the bread out of the oven; on other occasions, a slice was heated in the coals. It is a familiar memory published by the Museum of Lands of Basto.
The occasion is part of the story as well as the ingredients: the collection situated the lunch in the middle of the afternoon and associated it with the winter. The bread connected the meal to the rhythm of the oven or the use of embers. The learning came from the grandmother of Cavez; the report was recorded with the granddaughter resident in Recovos, showing a family transmission between places.
Source and context
Accessed: . Editorial summary; the date of consultation is not the date of the facts.