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É época de bolas e folares, cabrito assado, borrego, bacalhau… São pratos de carne e de peixe indispensáveis nesta altura, compostos por peças nobres, temperadas com toda a tradição. Na Páscoa, de norte a sul do país, a mesa dos portugueses enche-se de diferentes e deliciosas iguarias num ritual de celebração que passa também e muito pela doçaria. Para a sobremesa propomos-lhe doces divinais: bolo finto, trança com doce de ovos, cavacas das Caldas, molotoff e barriga de freira… uma delícia.

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