This second issue dedicated to convent confectionery presents six further typical sweets from various Portuguese regions. Pão-de-ló is a kind of sponge cake. Besides sugar and egg yolks, almonds and jam of fig-leaf gourd (chila or gila) are further common ingredients, especially in the sweets from Alentejo and Algarve. To make sure you don’t miss any major regional convent sweet, take this extensive list on your next trip to Portugal.
- Fatias de Tomar / Tomar slices (Ribatejo)
- Dom Rodrigo (Algarve)
- Sericaia (Alentejo)
- Pão-de-ló / Ló bread (Estremadura)
- Pão de rala / Grated bread (Alentejo)
- Bolo real paraíso / Royal Paradise cake (Beira Interior)
The stamps were designed by Acácio Santos, using photos by Homem Cardoso, lithographed by Litografia Maia on enamelled paper sheets of 5×10 stamps with perforation 12×12½, and issued on 30 May 2000.
| Value | Print run | Afinsa | Gibbons | Michel | Scott | Yvert |
|---|---|---|---|---|---|---|
| 52.00 | 1,000,000 | 2695 | 2785 | 2438 | ||
| 85.00 | 250,000 | 2696 | 2786 | 2439 | ||
| 100.00 | 500,000 | 2697 | 2787 | 2440 | ||
| 140.00 | 250,000 | 2698 | 2788 | 2441 | ||
| 215.00 | 250,000 | 2699 | 2789 | 2442 | ||
| 350.00 | 250,000 | 2700 | 2790 | 2443 |
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