Bolo do caco, the bread from Madeira
Bolo do caco, a delicious wheat bread, is gastronomic treat from Madeira that can be served as a first course, a side dish or a main dish.
Made of wheat, bolo do caco is a delicious bread typical from Madeira island that can also be found in Porto Santo. According to the experts, its origins are Arab and its name comes from the fact that it used to be cooked on a piece of a tile, called caco in Portuguese.
With wheat flour, yeast, salt and water is made the bolo do caco dough that should be left to rest for three days. Then, a sort of cookies with 3 cm of thickness and less than a span of diameter are moulded. Finally, the bread is cooked on a hot stone until it gets crunchy on both surfaces and should preferably be served warm.
According to the experts, the secret to achieve a perfect bolo do caco lies on the scorching temperature of the stone on which the bread is cooked. Originally the stone used to prepare bolo do caco was of basalt, however, nowadays, concrete plates sold on construction material stores substituted these.
Bolo do caco may be served as a first course, covered with garlic butter, as a side dish, specially with the famed meat brochette from the island, or as a main dish as a sandwich, either with cheese and ham, swordfish, octopus or steak, for instance. In fact, the garlic steak on bolo do caco is my favorite and I consider it a delicacy no one should miss when going to Madeira.
Regardless how or when you taste a bolo do caco, the experience will always be unforgettable, especially if it is served still warm. I can only tell you that during my stay in Madeira I became bolo do caco addicted and I couldn’t live without a slice at breakfast, lunch or dinner.