Sericaia Alentejana is a sweet typical of the region, with a conventual touch, where eggs and cinnamon predominate.

This is a sweet created in the Alentejo by the nuns of the convent of Elvas and Vila Viçosa. However, some say it originated in India or Brazil.

However, they say that the tradition of the recipe is more closely linked to the city of Elvas. A land known for putting the region’s famous plums in jam. Dried plums dipped in sugar syrup, which gives the jam a soft texture and a wonderful touch of sweetness.

For those who don’t know, the secret of the jam lies in the ingredients used. But some say it’s also in the way it’s placed on the plate before going into the oven.

The touch of cinnamon and its fluffy texture make Sericaia Alentejana a very delicious sweet. It is a dessert used on many occasions and represents the richness of Alentejo’s culinary tradition. With local ingredients and the culinary creativity of the Alentejo.