BOLO DO CACO

BOLO DO CACO

Made with wheat flour, this bread should be left to ferment for three days. After this period, muffin-like shapes are formed, about 3 cm thick and at least 20 cm in diameter. Traditionally they are cooked on a basalt stone.

Now it's nutella time also in:

IRELAND
IRELAND
UNITED KINGDOM
UNITED KINGDOM
PORTUGAL
PORTUGAL
MOROCCO
MOROCCO