Alentejo. Portugal. Discover a new world of tastes..

The Alentejo, a true paradise between beaches and plains, offers us an open landscape in which the cork and oak trees play a decisive part in conveying the tranquility, the warmth and the extension of one the Portuguese regions best known for its imaginative gastronomy.
In the north, we can discover Portalegre and the Serra de São Mamede, whose climate, colder and moister that in the rest ofAlentejo, provides great quality wines.
The cattle rasing and the products we can get from it, like cheese, are also worthy of a delicate tasting.
Next we have Borba, Estremoz, the Redondo, in plain Serra d’Ossa and then Évora. Wine production is tradition in any one of these cities. You can visit the many wine makers and discover this region’s enourmous amount of great quality restaurants.

On the south, in Baixo Alentejo, you can take a trip to Moura and visit the Olive Oil Museum. It is also here that great quality honey is produced.
In the Alentejo, you can also feel the scents of the fields and the rich flavors of aromatic herbs. From oregano to rosemary, the spices fill the cooking with perfume, granting them that special alentejo’s touch. The coriander gives name to Cação de Coentrada (a fish dish made with a lot of coriander), a worthy of mention typical dish that can be eaten as soup ou accompanied by boiled potatos and slices of toasted bread.

The porco alentejano (alentejo’s pig) lives the fields of cork and oak trees with the perfect conditions for a healthy growing and an oak nut-based feeding. The ham from the porco alentejano is a good example of this product’s quality, with its exquisite flavor and aroma.



The Migas à Alentejana with pork are one of the most known dishes of this region’s gastronomy. The bread is a key ingredient of this gastronomy, either by itself or used in an assortment of recipes.
The monasterial sweet making of Alentejo, predominant in eggs and gila (a variety of pumpkin jelly), is a symbol of the region. Also a part of the best tradional recipes of alentejo is the Encharcada do Convento de Santa Clara (Évora) - a regional dessert made with cinnamon and eggs. The Fidalgo and the Sericaia, either with or without rainhas Cláudia (a kind of plums) are fine representatives of the best monasterial sweet making.

To end the journey, you can take a peek to the shores of the Alqueva, the biggest artificial dam in Europa, where all these golden tones blend themselves with the blue colours of the Guadiana river.

by taste-portugal.com

Alentejo bread and wine. Portuguese regional gastronomy.

Bread is one of the most important products in the world isn't it? Almost the first one we try after switching from mother's milk to a real food.. And we keep this love to bread throughout the whole life. Experiment. Try different countries variations.. And definitely one of the best places to enjoy a great variety of delicious, home made bread is Portugal of course. 
And here we'll talk about amazing Alentejo, regions in the South of Portugal, that has, besides its famous beaches, vineyards and historical monuments and heritage - one of the biggest variety of gastronomic delights. Especially bread! 'Alentejano' breat as it is beang called here. 

The characteristics of the earth and the heat of the sun give the Alentejo two treasures, exalted by poets, praised by all, fruits of ancient lore.

Bread and wine are an unbeatable Alentejo duet, which deserve to be sampled more than once. The vineyards and cornfields leave their stamp on the landscape of the region and on the life and culture of the people.

The cornfields undulate all over the Alentejo, formerly known as the nation's granary, and there is no part that does not take pride in its bread. When the proper procedures are observed, including the wood-fired oven, the bread of the Alentejo is the best in the world. Try it and see.

Respect for bread making is high in these parts, so much so that there is even a Brotherhood of Bread. You can visit it and obtain all information at a farmhouse in Terena (Alandroal).

Be sure also to try some of the wonders of Alentejo gastronomy that owe everything or almost everything to bread: the fine migas (fried bread in oil) and açordas (purée of bread), the ensopado (stew with bread) and the fatias douradas (sweet fried bread).

Another proof of the wisdom of the Alentejo lies in the justly famous wines. Follow one (or all) of the tempting wine routes and take the suggested itineraries through the wine-producing areas and cellars. While you do so, take the chance to learn more about the towns and villages dedicated to the art of winemaking. Taste them all, from the fruity to the strong whites, from the light to the full-bodied reds.

In Redondo, where you can taste wines at the Enoteca (wine institute), visit the Alentejo Regional Wine Museum, with a very large collection of objects related to this culture, where you can learn how the grape reaches the glass.

With a good glass of Alentejo wine, and feeling the peace of the plains, don't forget to propose a toast to the Alentejo.

by visitportugal.com