n this episode Chef Marlene Vieira takes us to the discovery of an unavoidable part of our gastronomic history: the conventual confectionery. From an 18th century manuscript and the collective memory that has preserved these recipes, we will discover how devout women have perfected the finest sugar, almond and egg flavors that sharpen our taste buds, awaken the senses and have traveled from convents to the world, becoming part of the Portuguese identity.