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.
Now it's nutella time also in:
UNITED KINGDOM
PORTUGAL
IRELAND
MOROCCO
