Nothing better than meeting Chef Rosa Maria Carvalho and her team to understand the passion, rigor and professionalism that is put into the production of their famous snacks and “salgadinhos”.

The secret of the successful recipes of Rissolaria Tradicional is in the hands of our founder and main chef, who faithful to her origin, with the courage and faith typical of great entrepreneurs, still maintains with great illusion the traditional and familiar character of our company, without ever turning her back on innovation.

“I started 28 years ago in this art and profession in a garage. Like all SMEs in the national productive sector, we are constantly faced with great challenges, but I have no regrets about the path taken so far, especially from the beginning where everything was new.

In the early days we spread all the dough by hand with a roll that weighed 5kgs. When I bought it, I thought I was paying 2 “contos” ( 10€ more or less by that time) , but the kitchen store employee presented me with an invoice with 10x the price. I thought twice before buying it because of the huge price. The requests were increasing and there was a need to invest in work tools.

From that moment on I learned that to grow it is necessary to invest in tools, equipment and training. I also gained some muscles and a back worthy of a true boxer!

I remember the first time I spoke to a Chef at a 5 * star hotel in Porto to introduce him to our product, Chef Cordeiro, a person I admire and a good friend. It was my first introduction to a recognized hotel chef. Nervous, but confident in the product I developed, I managed to attract the Chef’s attention with the originality and quality of the product I made. I learned that it is necessary to believe in the product we make, in our work and in our competence and surround ourselves with partners as good or better than us in order to grow and develop.