BEIRA BAIXA

The regional gastronomy of Beira Baixa, always appreciated for its richness and diversity, is closely linked to the history and customs of a people once limited by its geographical location and agricultural resources obtained from the land itself. Livestock production and subsistence agriculture were the main sources of food and all food was based around homemade and traditional foods.

Soups have the right place at the table, such as Sopa de Laburdo, Sopa de Favas, a Sopa de Matação and Sopa de Massa. Among the meats, it is worth mentioning Cabrito Assado, Carneiro Recheado,  Fígado de Cebolada, Maranho à Moda da Sertã, Plangaio and Bucho de Porco Recheado. Pasta, Poultry and Fish are also deliciously represented in regional gastronomy, with dishes such as Carapaus no Forno à Moda de Alcains, Truta Recheada, Empadas de Castelo Branco and Perdiz no Forno.

In traditional Beirãs desserts, mostly popular in origin, there is no way to leave out the Papas de Carolo, Broas de Mel, Borrachões, Biscoitos de Azeite, Tijeladas, Bola de Páscoa or Cavacas, delicacies to rewater the best diners.

Cheeses, which enjoy the greatest fame, are handmade with sheep's or goat's milk, or both, and are appreciated worldwide - Queijo de Castelo Branco DOP, Queijo Amarelo DOP and Queijo Picante da Beira Baixa DOP. Also noteworthy is the quality of Fundão sausages and hams.

The production of wine in the Beira Baixa region occurs fundamentally in the Cova da Beira area, framed in the Beira Interior Region, the highest wine region in the country. Surrounded by the Serras da Estrela, Marofa and Malcata, it is one of the most prominent wine producing regions in the country, resulting from the increase in producers, but also the quality of the wines produced, especially some reds.

DOP and IGP products:

Azeites da Beira Interior (Azeite da Beira Alta, Azeite da Beira Baixa) DOP 

Queijo de Castelo Branco DOP

Queijo Picante da Beira Baixa DOP

Queijo Amarelo DOP

Requeijão da Beira Baixa DOP

Travia da Beira Baixa DOP

Azeitona Galega da Beira Baixa IGP

Borrego da Beira IGP

Cabrito da Beira IGP

Cereja da Cova da Beira IGP

Cereja do Fundão IGP

Maçã da Cova da Beira IGP

Maranho da Sertã IGP

Pêssego da Cova da Beira IGP

RIBATEJO

Ribatejo offers, in its gastronomy, typical dishes such as “Sopa da Pedra” and stew, roasted or fried lamb, as “favas com chouriço” and tomato eggs, bowls and bean and egg sweets.

The connection to the river has assumed, throughout different periods of history, an irrefutable importance. Among other relevant factors, the Tagus was, and still is, a source of wealth and subsistence for many families, who found their way of life in toil and fishing gear. In a representation of the riverside culture, nothing more natural than privileging shad: fried, in thin slices, with a succulent “açorda” of roe, among others.

In November it's time to taste the country flavors of good typical Ribatejo cuisine, such as “Torricado” with Roasted Cod.

The cod soup, the soles, the melon from Lezíria (one of the agricultural products with the greatest projection at national level) and the regional cakes – “Garraios” and “Lezírias” – are also other of the tastiest specialties in the region, not to be missed. .

This cuisine, always watered with a drizzle of Ribatejo DOP Olive Oil, should be enjoyed while tasting a tasty local wine, also preferably with the DOC Tejo Wine label.

Produtos DOP

Azeites do Ribatejo DOP

Carne de Bravo do Ribatejo DOP

Mel do Ribatejo Norte DOP

Sal de Rio Maior / Flor de Sal de Rio Maior DOP