Mafalda Agante

"We ended a meal with another wonder: the Pastéis de Santa Clara. The dough is made with flour and butter then stuffed with egg yolks and almond cream. They are the best I've ever tasted! I've told that to the chef, who explained to me reactions of the customers: "the most noticeable difference is in the facial expression of those who taste them and compare them with "others" and the desire to eat more than one." That must have been what I did, translated into smiles."

On Coimbra

"The recovery of the recipe, the legacy of the Santa Clara Convent of Coimbra, was the result of careful investigation and several attempts in its reproduction until an identity of the product was obtained and it's become as true as possible to its genesis."