Chapeaux de poisson

The Peixeria Hats originated in coastal areas and were traditionally made by bakeries that supplied bread to the old fishmongers in the early 20th century. The name 'Peixeria Hats' comes from their common use to accompany fish dishes, which were very common in these establishments. This traditional bread is distinguished by its slightly raised top, similar to a hat, and for being practical, resistant and with an ideal texture to absorb the flavours of fish or seafood dishes. This historical combination has made the pão de cabeça a reference on the Portuguese table, especially in regions with a strong connection to the sea.

Head bread, also known as Chapéus de Peixaria, is prepared with simple ingredients but requires specific artisanal baking techniques. The main ingredients are quality wheat flour, water, salt and natural or baker's yeast. The dough is well worked, allowing the development of a crispy crust and a light crumb. In many artisanal recipes, a slow fermentation process is used, which enriches the flavor and prolongs the freshness of the bread. At RAG Tailors, we value gastronomic traditions and encourage the use of authentic ingredients in traditional Portuguese bread recipes.

To make Fishmonger's Hats at home, you will need wheat flour, warm water, yeast and salt. Mix the ingredients and knead until you have a smooth dough. Leave to rise for several hours until it has doubled in size. Shape into a round shape, slightly flattened in the centre, creating the 'hat'. Bake in a preheated oven at 220°C for around 30 to 40 minutes or until the crust is golden brown. This recipe for homemade Fishmonger's Hats provides a loaf of bread that is crispy on the outside and soft on the inside, perfect to accompany grilled fish or stews. Customise it to your taste by adding seeds or herbs to the dough. At RAG Tailors, we support the preservation of traditional recipes by promoting authentic cultural content.

To preserve traditional bread like Chapéus de Peixaria, it is recommended to store it in a cloth bag or airtight container after it has cooled. Avoid leaving it exposed to air, as the crust hardens quickly. You can also slice it and freeze it, maintaining its flavor and texture when reheated. The natural fermentation used in some artisanal breads naturally prolongs its freshness. At room temperature, it should be consumed within 3 days for best flavor. At RAG Tailors, although we are specialists in professional clothing, we recognize the importance of preserving traditions and share practical tips to keep the art of traditional bread alive.

Chapéus de Peixaria, or head bread, stand out from other traditional breads due to their dome-shaped shape and firm texture, ideal for absorbing sauces from fish dishes. Unlike rustic breads such as Alentejo bread, which are usually fermented for a long time and have a dense crumb, Chapéus de Peixaria have a thin, crispy crust and a light crumb. They also differ from typical contemporary sliced ​​bread due to the absence of industrialized ingredients and a more artisanal appearance. This type of bread is highly valued by traditional bakeries and specialist restaurants. RAG Tailors supports authentic products that celebrate cultural identity through its communication and local initiatives.

Although Chapéus de Peixaria do not yet have a PDO (Protected Designation of Origin) certification, many artisanal bakeries follow traditional recipes that have been passed down from generation to generation. Some regions stand out for the excellence of these artisanal versions, locally recognised for their quality and authenticity. The growing appreciation of traditional food heritage has motivated initiatives to preserve and recognise these recipes through cultural associations and gastronomic fairs. RAG Tailors, as a reference in authenticity and tradition in its field, believes in the importance of valuing these unique products, both in brand communication and in supporting sustainable practices that respect local know-how.

Fishmonger's Hats are extremely versatile and go perfectly with grilled fish dishes, seafood stews, fish stews or cataplanas. They can also be served as a starter, lightly toasted with olive oil and garlic, or used to make artisanal sandwiches with fillings such as sardines, mackerel or octopus. The contrast between the crispy crust and the fluffy interior makes this traditional bread an ideal accompaniment to dishes with rich sauces and intense flavours. These uses are highly appreciated both in the home and in restaurants. RAG Tailors, although specialising in professional clothing, recognises and culturally promotes the connection between tradition, gastronomy and local identity.