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Gastronomic Itinerary South of Porto
Enjoy a gastronomic tour south of Porto, where the Beira and Douro traditions meet authenticity. Discover artisanal sausages, cured cheeses, convent sweets and robust wines in taverns and typical houses. Each stop reveals ancestral flavors and local knowledge, on a delicious journey through the rural and cultural heart of central-northern Portugal.
Cabidela Rice - Viseu
Rice with blood is one of the most emblematic dishes of traditional Portuguese cuisine, with deep roots in rural areas, especially in the North. Prepared with free-range chicken (or hen), rice and vinegared blood, it represents the full use of the animal and respect for ancient culinary traditions. Its rich texture and intense flavor evoke the cooking of grandmothers, made with time and dedication. More than a dish, it is a symbol of cultural identity, often present at family lunches and local festivals. Rice with blood preserves the authenticity of the Portuguese table and its gastronomic heritage.
Roast Suckling Pig - Mealhada
Roasted suckling pig from Bairrada is an icon of Portuguese cuisine, with deep origins in the Bairrada region, in the center of the country. Prepared in wood-fired ovens, with traditional seasoning based on garlic, salt and pepper, it stands out for its crispy skin and succulent meat. This dish represents the artisanal knowledge and cultural identity of a wine region, often accompanied by local sparkling wine. It is a must-have at parties, family lunches and gastronomic events, and has become a symbol of culinary excellence. Suckling pig from Bairrada is a living legacy of Portuguese table tradition, valued nationally and internationally.
Portuguese Stew - Cinfães
The Portuguese stew in Serra da Gralheira is an authentic expression of the country’s gastronomic richness, prepared with high-quality local ingredients and slowly cooked in iron pots. Made with a variety of meats, traditional sausages, fresh vegetables and potatoes, it reflects the community spirit and ancestral knowledge of the people of the mountains. It is a hearty dish, served on holidays and family gatherings, celebrating the generosity of the land and the Portuguese table. In Serra da Gralheira, the stew acquires a unique flavor, the result of the altitude and tradition, becoming a true emblem of the gastronomic identity of the inland regions of Portugal.
Grilled Fish - Aveiro
Grilled fish in Aveiro is one of the most authentic expressions of traditional Portuguese cuisine, reflecting the region’s strong connection with the sea and the Ria. Prepared with fresh fish grilled over charcoal, such as sea bass, sea bream or sole, it is usually served with mashed potatoes, vegetables and virgin olive oil. This simplicity highlights the natural flavor of the fish and honors the knowledge of local fishermen. In Aveiro, grilled fish is more than just a dish, it is tradition, culture and identity. Present in taverns and family restaurants, it symbolizes the authenticity of Portuguese cuisine and respect for seafood.