Bone-shaped profiteroles filled with egg-yolk cream, unique to Braga and named for their tibia shape. A conventual pastry distinct from the frigideira, made at two specialist shops near the cathedral.
Where to eat it: 2 restaurants across 1 city.
The tibia de Braga is the second of the city's two signature conventual pastries, alongside the frigideira. The bone shape is a reference to the relics venerated in Braga's many churches, and the name is a direct translation of the leg bone. The filling of egg yolks, sugar and cream is the same conventual custard tradition that produced the pastel de Belem in Lisbon and the pastel de Tentugal in Coimbra. Tibias de Braga at Praca Conde Sao Joaquim is the specialist address and has held the recipe since the shop opened in the 20th century.
Common allergens: Gluten, Dairy, Egg
Tip from the editors. Pipe the choux thick at the centre and tapered at the ends for an authentic bone shape.
Next to the Arco da Porta Nova gateway into the historic centre, Tíbias de Braga is the specialist shop for the city's most signature conventual sweet.
Tip: Buy a mixed box of six to compare the original vanilla recipe against the newer flavours. The classic egg-yolk filling is still the benchmark.
Braga's most famous street bite: a fried puff-pastry pocket of egg-yolk custard cream, made here continuously since 1796 for under €2 per piece.
Try: Frigideira (fried custard pastry)
Order: Frigideira with a galão at the counter for the most honest €2.50 in Braga.
Tip: Eat immediately outside on the steps for the optimal temperature. One frigideira, one tíbia and one sameirinho is the full three-pastry tasting for under €5.
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