The Pastel de Tentúgal was highlighted by the New York Times in a report that toured the Coimbra region to tell the story of this traditional specialty. The article warned that this delicacy is at "risk of disappearing".
The report focuses on the women who, for generations, have kept alive the original recipe created by the Carmelite nuns in the city of Tentúgal. These women are responsible for preserving the tradition and manufacturing method that dates back to the period when the Carmelite nuns developed the recipe.
Rafael Tonon accompanied the NYT team during the visit to the region, witnessing the work of these guardians of tradition and the cultural importance of the pastel for the local community.
The international highlight comes at a time of concern about the continuity of this tradition, which depends mostly on the work of these women to survive.
