PÃO DE MAFRA (ESTREMADURA E RIBATEJO)
A large rustic-looking loaf with a thin firm crust and a loose crumb. Usually sliced for breakfast or a snack. It is a descendant of the "pão saloio", produced in the designated area of Saloia around Lisbon, where it has been baked since the nineteenth century.
Enjoy the italian breakfasts
Enjoy the italian BREAD