2014 Dezembro

Portuguese Flavours

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“Pastéis de Belém”

were created before the 18th century by Catholic monks at the Jerónimos Monastery in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns’ habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.

 

In action!

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Começámos o mês de Dezembro no Porto. Um evento dedicado à Oncologia com o apoio logístico da IR Eventos.

We started December in Oporto. Oncology was the main subject of the event that had our logistics support.