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
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
