Wood Fired Bread From Alentejo

This regional bread is a staple of Portuguese cuisine and the identity of a region. 

In the Southern plains of Alentejo, bread making is an ancient craft.  

It is believed that it was the Romans who introduced the cereals to Alentejo (the province of Alentejo was known as “the granary of Rome”). Together with the ingenuity and artistry of the Arabs who introduced the tools: watermills and the Portuguese “nora”, Alentejo gained the ability to transform cereals into this very special and delicious bread.