Broa de Avintes
Broa de Avintes is among the most famous traditional breads of Portugal, and it comes from the Porto area itself — from Avintes, a parish of Vila Nova de Gaia, across the Douro from the city, known as the land of the broa.
The bread is made from a mixture of maize and rye flours, which give it a dark brown colour, a dense, compact crumb and almost no crust. Its flavour is distinctive and intense, with a bittersweet note. It is baked slowly — traditionally for several hours — and the loaf usually has the rounded form of a bell tower.
Broa de Avintes has a long history; bread-making in Avintes is recorded over centuries, and the bread was once carried by boat across the river to be sold on the Cais da Ribeira. Dense and filling, it is the natural companion to the soups, smoked meats and cheeses of the North.
Highlights
- A famous traditional bread from Avintes, in Vila Nova de Gaia
- Made from a mixture of maize and rye flours
- Dark brown, dense and compact, with almost no crust
- A distinctive, intense, bittersweet flavour
- A natural companion to northern soups and smoked meats
Frequently asked questions
What is broa de Avintes?
It is a dark, dense traditional bread of maize and rye flour from Avintes, a parish of Vila Nova de Gaia near Porto.
Why is Avintes called the land of the broa?
Bread-making in Avintes is recorded over centuries, and its dark broa became one of the best-known breads of Portugal.
What does broa de Avintes taste like?
It is dense and compact, with a distinctive, intense, bittersweet flavour — good with soups, smoked meats and cheese.