The Story

OF THE "NATA"

IT'S NO SMALL WONDER SOMETHING SO PRECIOUSLY TENDED FOR SO LONG HAS ENDED UP SO DELICIOUS. ON THE OTHER HAND IT'S AMAZING TO THINK THE NATA WOULDN'T BE AROUND TODAY IF NOT FOR THE FASHIN SENSE OF BENEDITINE MONKS. THEY USED EGG WHITES TO DYE THEIR ROBES WHITE, AND WHEN FACED WITH THE SURPLUS EGG YOLKS... WELL, WASTE NOT, WANT NOT. THEY DEVELOPED THE NATA AND STARTED SELLING THEM TO FINANCE THEIR COMMUNITY.

THAT WAS IN THE 18TH CENTURY. SINCE THEN THE NATA EMERGED FROM THE JERÓNIMOS MONASTERY TO BECOME PORTUGAL'S MOST BELOVED PASTRY. AND WHEREVER THE PORTUGUESE WENT TO, THE NATA IN SOME FORM OR ANOTHER FOLLOWED.

IN EUROPE AND THE UNITED STATES, POCKETS OF PORTUGUESE COMMUNITIES GATHER AROUND IN CAFÉS ENJOYING THEIR NATA. IN ASIA, DUE TO THE INFLUENCE OF FORMER PORTUGUESE ENTRY POINTS SUCH AS MACAU AND MALACA, A VERSION OF THE NATA EVOLVED INTO THE PORTUGUESE CUSTARD TART.

BUT WHILE THE NATA CAN BE FOUND BY THE DISCERNING GOURMET, IT'S QUALITY VARIES WIDELY, AND AS SUCH, IT'S POPULARITY SUFFERS. NATA PURA IS THE ONLY NATA THAT CAN BE FOUND WORLDWIDE, THAT IS CONSISTENTLY FAITHFUL TO IT'S CHERISHED HISTORY AND HAS AN UNFLINCHING COMMITMENT TO QUALITY, USING ONLY THE MOST SUPERIOR AND FRESH INGREDIENTS.

REVIEWS

The Chef
The Chef

"TASTES LIKE F@$#ing HELL!"

The Chef
The Genius

IT'S RELATIVELY GOOD

The Chef
The Star

"I'VE BEEN EATING THEM LIKE A SMOOTH CRIMINAL"

The Chef
The Queen

"BETTER THAN SLEEPING PILLS!"