Gastronomy: "Widows of Braga"

The "Widows of Braga" is a traditional sweet of Braga, which was lost with the progression of time, but their revenues were retrieved through historical research.

 

Source: http://bragamaior.blogspot.pt/2013/07/recuperar-as-viuvas-do-convento-dos.html

Roast partridge / Perdiz assada

 Imagem:http://www.cincoquartosdelaranja.com/2013_11_01_archive.html

 Imagem:http://perdizesdonorte.blogspot.pt/p/codornas-e-perdizes.html

Did you know that one of the tippical plates of the Douro is the roast partridge in oven? The partridge is a very atractive bird for hunters, because it lives in wooded areas. In the Douro region, the partridge is very appreciated and, frequently, accompanied with red wine.

Alheira de Mirandela

The alheira from Mirandela is a very popular in OPorto. Original from Mirandela, this product is often accompanied with rice and a fried egg. However, this delicacy has an interesting feature. Since July 2013 that this spice can only be produced in their place of origin. This decision was achieved due to the insistence of local producers.

Fonte: http://www.saborintenso.com/f62/eu-fiz-alheira-mirandela-12681/

Its main ingredients are meat and fat pork, poultry meat (such as chicken and / or turkey), bread, olive oil and some seasonings like salt and garlic. What are you for?

Feijoada à Transmontana

 Imagem:http://www.teleculinaria.pt/news.aspx?menuid=12&eid=9109

 Imagem:http://www.receitasemenus.net/feijoada-transmontana/

Feijoada Transmontana is one of the typical dishes of the Alto Douro and Trás-os-Montes. This dish is made with pork, red beans and kale. The intense flavor is pork, since pigs are bred traditionally. Usually it is accompanied by dry white rice or rice in the oven.

Gastronomy: Maronesa Meat - PDO

The trade name MARONESA MEAT - PDO is cattle beef with protected designation of origin, a product of high quality, characteristic of the region of Vila Real.

Source: http://www.carnemaronesadop.com/susProjects/meuSusMaronesa/main/index.php

The animals are exploited "in pure race" and in natural production system.

The juiciness and flavor are exceptional.

Espumantes Raposeira

Imagem:http://urbanplan.blogs.sapo.pt/12152.html

Imagem:http://www.lusowest.com/sparkling.html

Lamego is a city full of good Portuguese products. One is the Espumante Raposeira. Production began in the sixteenth century. The Portuguese studied French soil, which produces the famous champagne, and realized that in Lamego could be one of the best sparkling wines produced in the country. The quality of Espumante Raposeira is due to the extreme care and professionalism of producers.

Biscoito da Teixeira / "Teixeira's biscuit"

Imagem: http://www.acessibilidade.gov.pt/accessmonitor/dir/see/?cD0xfG89YXxzPTI0MzB8dj1wYWdl

Imagem:http://www.colodepito.net/festas2007.htm

In the Douro region, in any show or pilgrimage there is this one traditional sweet from Baião. The Biscoito da Teixeira (Teixeira’s biscuit) has a rectangular shape, a dark color and strong flavor. 

This candy is sold in "folhetas" ("small leaf"). The original recipe is very old but one of the secrets is to be baked in wood ovens. This delicacy is always present on feast days, but throughout the year it can be found in the Douro markets.

Bolas de Lamego ("Lamego's balls")

Imagem: http://www.cozinhatradicional.com/tag/lamego/

Imagem:http://www.douroalliance.org/gabineteturismo/pt/gabinete-de-turismo/ofertas/ofertas/bola-de-lamego-socalcos-de-massa.html

In the south of the Douro River, lies the city of Lamego. Bolas de Lamego (Lamego’s balls) are one of the traditional delicacies, characterized by its soft mass and diversity of fillings, such as ham, cod, chicken, mixed meat with wine, garlic and sardines. 

The revenue of these balls is already old and to keep the tradition, the town began performing shows of Bolas de Lamego ("Lamego’s balls"). The objective is to promote and raise the awareness of this product.

Gastronomy: "Young Goat"

Armamar has many gastronomic products that are worth being tasted. We have told you the apple, now let's talk about the “young goat”.

Source: http://www.portoenorte.pt/gastronomia/?page_id=2581

The “young goat” from Armamar is baked in wood ovens and served with potato and oven rice. This land is known for being an expert in this dish, very tasty.

Gastronomy: Roast lamb / Cabrito Assado

Imagem:https://chefonline.continente.pt/receitas/cabrito-assado-no-forno

Imagem:http://cultalpendorada.blogspot.pt/2008/07/gastronomia.html

The roast lamb is one of the typical dishes of the Douro. Usually this dish is served with roasted potatoes and oven rice. The most traditional families cooked this delicacy on Sunday.
At Easter, this dish is also one of the most consumed food in the region and one of the most sought after by tourists when they visit the Douro.

Gastronomy: "Dried figs"

Source: http://menospeso.pt/figos-secos/

“Dried figs” is another delicious way to eat this fruit.

In the city of Peso da Régua, they have a tradition of dry figs in the sun. The result is spectacular and delicious.

Gastronomy: Figs

Source: http://prosimetron.blogspot.pt/2008_10_26_archive.html

The climate of Douro, especially the city of “Peso da Régua”, is ideal for producing high quality figs, very sweet and tasty.

The figs begin to ripen further before the summer begins, at which time they must be collected.

They can be eaten natural, but they also make a great jam and can be included in any dish.

Gastronomy: Apples of Armamar

“Apples of Armamar” are famous for its taste and aroma, better than the common apple.

They are grown to over 500 meters high, a fact that served them to be baptized as “Apple of the Mountain”.

Source: http://fotos.sapo.pt/local/albuns/?aid=20

Gastronomy: Port Wine Fest

Port Wine Fest is an event not to be missed in Cais de Gaia.

Source: http://www.portowinefest.com/pt

Extending around the Port Wine, it will have several activities related to tasting exceptional wines and cuisine.

Gastronomy: Blood Orange

Known as blood orange, it is a fruit that scares anyone who sees it for the first time. What looks like a normal orange out, reveals a red interior, which is where the name comes from.

Source: http://www.dior.com/beauty/en_int/fragrance-and-beauty/fragrance/womens-fragrance/miss-dior/pr-missdiorfpl-Y0062423-eau-de-toilette.html

The color inside varies between darker and lighter red, depending on several things like the sunlight it receives, the weather, etc., and derives from a common pigment in nature but rare in citrus. Sometimes the outer registers a darker tone than the "usual" orange.

Gastronomy: Lampreia

The lamprey is a jawless fish of fresh water with circular mouth. It is regarded as an exquisite dish in Portugal, being sold in restaurants at very high prices. In the Douro region it is eaten especially with rice, and it is as good as “Cabidela” and “Lampreia à Bordalesa”. 

It is especially appreciated from January to April and, there is lamprey festivals for the lovers. Who tries this specialty doesn´t get indifferent: they love it or they hate it… Lamprey’s flavor mixed with red wine is unique!

Source: http://www.cozinhatradicional.com/lampreia-a-bordalesa-minho/

Gastronomy: Cherries of Resende

Source: http://cm-resende.pt/

Described by some as the best in the world, the cherries of Resende are unique for its wonderful flavor and for their great quality, that its fame internationally asserts.

Gastronomy: Aletria (with Eggs)

For those who like sweets and sugary, the Aletria with eggs (noodles with eggs) is a dessert that will leave you asking for more. Considered a traditional dish of Oporto, the Aletria is a popular dessert for the citizens of this city. 

Source: http://vegetarianyouth.blogspot.pt/

Traditionally composed of noodles, milk, sugar, egg yolks, butter, lemon and cinnamon, this dish is more common in the winter. Who would not want to eat this dish on a winter's night by the fireside? However, it is good all year. What are you waiting to try?

Gastronomy: Bacalhau à Gomes de Sá

If you enjoy fish, you cannot miss the opportunity to taste a real great dish from Oporto: the Bacalhau à Gomes de Sá. Created by José Luis Gomes de Sá in Oporto, this recipe is made with small slivers of cod fish marinated in milk. Later, it goes in the oven with olive oil, garlic, onion, olives, parsley and boiled eggs.

This is a dish that was a finalist for the 7 wonders of Portuguese gastronomy.

This traditional recipe is part of the history of Oporto and should be appreciated by everyone, both city residents and tourists.

Source: http://wordcatpress.wordpress.com/2012/02/13/bacalhau-a-gomes-de-sa/

Gastronomy: Olive oil

Olive oil is one of the most important products of the Douro region. It represents a significant source of income and is appreciated not only in Portugal, but also in other countries, where it is exported.

Source: www.minhavida.com.br/alimentacao/tudo-sobre/16832-azeite-de-oliva-o-oleo-que-blinda-o-coracao

The olive picking is made between December and January (as long as there are no climate complications). It is not easy to do because of the mountainous Douro vineyards makes the process lengthy but worthwhile, since this golden liquid is very good for your health and it is used in any Portuguese table.