The iconic raw sheep’s milk cheese, creamy in the center and slightly salty, often eaten with rye bread or used in cooking. 1)
A lamb stew with potatoes, onions, garlic, and herbs, slow-cooked until meltingly tender. 2)
Roast kid goat, seasoned with garlic, white wine, and bay leaves, baked in a wood-fired oven. 3)
A variety of cured sausages such as chouriça de sangue, morcela, and alheira, often made in winter after pig slaughter. 4)
A bean stew made with chícharos (grass peas), cured pork, and cabbage — a humble, filling dish. 5)
A stuffed pork stomach with a mix of rice, meats, and spices, boiled and sliced into thick rounds. 6)
Fresh trout from local rivers, pan-fried or baked with almonds and herbs. 7)
Cornbread crumbs fried with garlic, olive oil, and greens, often served alongside roast meats. 8)
Creamy chestnut soup, sometimes sweetened or served with savory bacon and herbs. 9)
Lamb stew infused with fresh mint, a surprisingly refreshing mountain recipe. 10)
Wild boar stew, marinated in red wine and spices before slow cooking. 11)
A creamy cornmeal porridge served either savory (with cabbage and pork fat) or sweet (with cinnamon and sugar). 12)
Salt cod baked with potatoes, onions, olive oil, and sometimes a topping of Serra da Estrela cheese. 13)
Olive oil cakes, slightly sweet and aromatic, often flavored with anise. 14)
Pumpkin fritters spiced with cinnamon and sugar, traditionally made around Christmas. 15)