i was kind of planning on continuing eating well while we were in azores… but i mean… i’m only human. what does a person do when presented with a delicious assortment of cooked gluten, the likes of which seem to not exist in the mainland? we eat and enjoy it, that’s what we do! :D
our first introduction to pico’s delicious bread was the “pão de milho” that our hosts left for us on the house. i mean…
the photos don’t even do it justice, it’s just so fluffy and unexpectedly moist! we kept buying more from the bakery in the village, and everyday we happily gobbled up pieces of it, loaded with butter, sighing and closing our eyes in contentment.
then, on a random supermarket stroll, we found out about “bolo de milho”. it was still warm and “sweating” inside of the bag when i first spotted it, which instantly made me interested. this one has a slightly sweeter, non-fermented dough that felt barely cooked…
… but was a-ma-zing! we didn’t buy more of this one because it was so good, way too dangerous to have around the house tempting us to eat just a bit more of it. :P
and last, but not least, rosquilhas:
they make these around the time of the holy spirit holiday, which is a big thing in the azores and happened to take place while we were there. they’re more of a dessert bread, sweeter and lemony, but oh-so-good! they have to be eaten a bit faster though, as they dry quickly once cut, but they’re lovely with some local jam.
and i think that’s it for our gluten explorations in the islands — next up, cheese! :D