Roast suckling pig with crackling skin, marinated in garlic, bay leaves, pepper, and pig’s lard, roasted slowly in a wood-fired oven. 1)
Goat or mutton stew slow-cooked in red wine, garlic, and aromatic herbs, traditionally in clay pots. 2)
A rustic shepherd’s dish made from goat or lamb tripe, stuffed with offal, rice, and herbs, tied into small bundles. 3)
“Stone soup” with beans, sausages, bacon, potatoes, and the famous legend of a monk who tricked villagers into sharing ingredients. 4)
Lamprey rice cooked in its own blood with onions, garlic, and wine, a seasonal delicacy near the Mondego River. 5)
Chicken rice cooked with fresh chicken blood and vinegar for a rich, earthy flavor. 6)
Fried bread crumbs mixed with olive oil, garlic, and seasonal greens, often served alongside grilled meats. 7)
Eel stew in a rich tomato, garlic, and paprika sauce, popular along the riverbanks. 8)
A bean stew with pork, sausages, and sometimes seafood, a hearty winter comfort food. 9)
Salt cod grilled and served over toasted bread soaked in hot olive oil and garlic, often topped with boiled eggs. 10)
Conventual sweet rolls made of thin egg yolk crepes filled with egg-based custard and dusted with sugar. 11)
Sweet brioche-like bread enriched with eggs, sugar, and lemon zest, sometimes sprinkled with sugar on top. 12)
Small almond and egg yolk sweets from nearby Figueira da Foz, with a delicate flavor and soft texture. 13)
A festive egg yolk sweet shaped like a lamprey, filled with almond paste, a nod to Coimbra’s river heritage. 14)
Almond and egg yolk tart wrapped in a crisp pastry shell, a recipe from Coimbra’s Santa Clara convent. 15)