The documentary film Malassada Day will be screened at the New Bedford Whaling Museum on Thursday, March 20. The event, part of the Portuguese Lusophone-World Lecture Series, will be followed by a panel discussion featuring Director Dante Bellini and special guests Maria Lawton and Michael Benevides.
“In under 18 minutes, Malassada Day tells a universal story about the importance of holding on to our culture and rituals in an ever-changing society,” said Bellini.
In the Portuguese calendar of celebrations, Malassada Day 2025 falls on the first Tuesday of March, Carnaval Day or Terça-feira Gorda, the Portuguese equivalent of Fat Tuesday/Mardi Gras Carnaval.
It is a movable date, meaning it changes every year depending on the date of Easter, as it always takes place the week before Ash Wednesday which falls on a movable date in the Christian calendar.
The documentary, the winner of the Award of Merit at the January 2025 IndieFEAST Film Awards, explores the fragility of old-world traditions, focusing on a devoted group of women from both the Azores and Mainland Portugal who have been making malassadas for decades.
It is an intimate portrait of Portuguese culture offering a behind-the-scenes look at the making of the deep-fried dough, also known as filhós, for sale at Our Lady of the Rosary Catholic Church in Fox Point, Providence, Rhode Island.
“This is an unexpected and heartfelt film that will make you think about your grandmother, her grandmother, and the traditions we keep—or lose—over time,” Bellini remarked.
Dante Bellini Jr., founder of Hooligan Film Productions in 2020, is an award-winning filmmaker. His first solo feature was a nationally Emmy-nominated short, and he received a Silver Telly Award for his feature on Ken Burns. Bellini and his team are currently working on multiple documentary projects across a variety of subjects.
For Malassada Day, Bellini collaborated with Maria Lawton—chef, host, and producer of Maria’s Portuguese Table—and Michael Benevides, owner of Portugalia Marketplace in Fall River. Their insights add historical context and perspective on the next generation’s role in preserving cultural traditions.
Tickets for the in-person program are $5 for Museum Members or $10 for General Public (seating is limited; purchasing tickets in advance is highly recommended). Free registration for the virtual program is available via Zoom webinar.
Details and tickets @ New Bedford Whaling Museum
What are malassadas?
Malassadas are a type of deep-fried Portuguese pastry, similar to doughnuts but without a hole. They are made from a rich, yeast-leavened dough that is fried until golden brown and then coated in sugar. Traditionally, malassadas have a crispy exterior and a soft, airy interior.
Malassadas originated in the Azores and Madeira. The name malassada roughly translates to “under-cooked” or “poorly cooked,” but this is more about the texture than an actual undercooking issue. These treats were historically made to use up excess lard and sugar before Lent, making them a popular indulgence on Malassada Day (or Terça-feira Gorda), which is the Portuguese equivalent of Fat Tuesday/Mardi Gras.
Portuguese immigrants brought malassadas to places like Hawaii, New England, and California, where they remained a beloved treat. In Hawaii, they became especially popular through bakeries like Leonard’s Bakery in Honolulu, where they are often filled with custards or flavored creams.
Malassadas are popular at Portuguese festivals, bakeries, and religious celebrations, particularly in Portuguese-American communities in Rhode Island, Massachusetts, and Hawaii. You’ll also find them at traditional festas (feasts) and food events celebrating Portuguese heritage.
PAJ/Staff
