Northern Portuguese cornbread - where to eat it
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Broa is Minho's real bread. Nearly a week without drying when well made - thick crust, yellow corn crumb, gentle sourdough acidity. With cabbage soup in winter, mountain cheese in afternoon, prosciutto and green wine at midday. Always works. We alternate broa with alentejan bread at breakfast - comes daily from Sr. Antero in Santa Marta, four euros for a loaf that lasts 3-4 breakfasts for two.