Dom Rodrigo arrives wrapped like a small gift, which it is: fios de ovos — egg threads drawn through syrup — folded with ground almond, sugar and cinnamon into a glistening tangle inside bright foil, a conventual recipe the Algarve has kept since the 18th century.
Lagoa's pastelarias, ten minutes from Benagil, make it fresh for festas, weddings and the simple after-dinner moment; it is eaten with a small spoon, an espresso and no apology for the sweetness. The foil keeps the syrup honest for a day or two — buy accordingly.
Two bites of the old Algarve, between cliff days.
⭐ Must-try:
Dom Rodrigo com bica
Highlights
- Egg-yolk threads with almond and cinnamon
- Wrapped in its signature silver foil
- 18th-century conventual recipe
- Fresh from Lagoa's pastelarias
- The region's celebration sweet
Frequently asked questions
What is inside the foil?
Syrup-drawn egg threads folded with almond and cinnamon — the foil holds the syrup in.
How long does it keep?
A day or two at its best — a fresh-bought pleasure rather than a souvenir.