Aletria is a sweet vermicelli with milk, eggs and cinnamon. Although it isn’t a hundred percent
portuguese, this kind of pasta it’s very popular in Portugal, especially in Christmas season, to
make aletria.
This kind of pasta was probably brought to Iberian Peninsula by the moors between the 8th
and 9th century. In Portugal was preserved as a typical Christmas dessert.
There are many versions of aletria’s recipe. With or without eggs yolks, with more or less
creamy, there are many textures and directions. There are an old version to show you.

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