I'm 25 and I'm from Oporto (Portugal).
I've studied Law at the Universidade Católica do Porto, but I've never got really interested by the course.
I came to Palma de Mallorca (Spain) in 2006 to a culinary school adventure at the Universidad de las Islas Baleares, recommended by my friend António Fernandez-Coca, illustrator and professor at the UIB.
In 2007, recommended by the chef Jaume Oliver I was an intern at Sheraton Arabella Hotel, Plat d'Or restaurant (1 Michelin star), under the direction of chef Rafa Sánchez.
In May of 2008 I've finished the 2-year course and in November I'm starting the Master course on "haute cuisine" at the same school.
Despite the fact that I'm on a cooking course, believing that this could bring me a much broader knowledge, pastry is my real passion.


Flagrante – Latin flagrans: blazing, burning.
Delícia – Latin deliciae: delight, pleasure

Flagrante delícia – blazing pleasure, immediate delight, the sweet that is being eaten or that has just been ate.

flagrantedelicia.com started in April 2008, much before our understanding of how does a blog works (we've never visited a single food blog until then).
So everything went very slowly, even a little scared and with no big expectations.
It quicly became part of our life: a common goal strengthened with love...


All the pictures of this blog are taken by Miguel Coelho: delightimages.com; miguelcoelho.com