Farta - Issue 4 - Rissole

It can be found in the display cases of bars and pastry shops, next to bread in bakeries, in convents, and on the menus of white-tablecloth restaurants. Few recipes are as ubiquitous in Portugal as the rissol, this much-loved fried savory pastry that proudly greases our fingers in the morning with coffee, is enjoyed with a little rice at lunchtime, or tides us over at a restaurant before dinner.

Geometric, golden, crispy. A semicircle that always seems to want to complete itself, as if half were missing. But the rissol is whole in its essence. Small in size, rich in history, it is filled with stories that go beyond the kitchen. A testament to our culinary identity, to a tradition that endures and reinvents itself.

May 2025

112 pages
Bilingual: Portuguese and English