It appears in the display windows of snack bars and pastry shops, beside the bread in bakeries, in convents, and on the menus of restaurants with white linen tablecloths. Few recipes are as omnipresent in Portugal as the rissol — the beloved fried savory pastry that proudly leaves our fingers greasy in the morning alongside a coffee, that we enjoy with a little rice at lunch, or that helps ease our hunger at a restaurant before dinner arrives.

Geometric, golden, crisp. A semicircle that always seems to want to complete itself, as if half were missing. Yet the rissol is whole in its essence. Small in size, rich in heritage, filled with stories that extend far beyond the kitchen. A testament to our culinary identity, to a tradition that endures and continually reinvents itself.

May, 2025

112 pages
Bilingual: Portuguese & English
Printed on Oikos Extra White 115gsm + Sirio Color 290gsm

A Farta is a fully independent magazine with no institutional support or advertising.