In the past, this type of round, flat, cake-shaped bread was hand-kneaded and baked in a basalt stone, called caco (“shard”), ash-smothered or over hot charcoals. Once baked, the bread was brought close to the embers heat to brown the edge.

Nowadays, although in some rural household units the bolo do caco is still baked on top of a hearth-heated tuff stone or red stonemasonry, some people also use a frying pan. Either in commercial establishments or food and beverages stalls in the traditional arraiais (Madeira popular parties), the use of an iron plate for baking has become widespread.

The Collections of the Madeira Ethnographic Museum

Credits: Madeira Ethnographic Museum