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.

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.

2 editor picks for Tibias de Braga in Braga, ranked by editorial score. All Braga signature dishes · Tibias de Braga across every city.

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