Portalegre cuisine

A rustic soup made with offal (often lamb or goat), seasoned with vinegar and herbs, reflecting the resourcefulness of mountain cooking. ¹⁾

A rich lamb stew cooked with garlic, bread, and herbs, sometimes flavored with pennyroyal. ²⁾

Crumbly bread-based migas, flavored with garlic and pork fat, served with fried pork or sausages. ³⁾

A traditional soup prepared with pork blood and bread, enriched with spices and herbs. ⁴⁾

A unique dish of goat or sheep stomach stuffed with rice, mint, and bits of meat, then slowly boiled. ⁵⁾

Oven-roasted kid goat, seasoned with local herbs, often eaten during Easter celebrations. ⁶⁾

White beans slow-cooked with pig’s ear, olive oil, and coriander. ⁷⁾

Tomato soup with poached eggs and oregano, a simple yet flavorful mountain dish. ⁸⁾

A local sweet bread with cinnamon and sugar, similar to a flat cake, often eaten during Easter. ⁹⁾

The Portalegre version of this dish, combining pork, clams, and mountain herbs for a distinct twist. ¹⁰⁾

Dogfish soup seasoned with coriander and river mint, reflecting Moorish culinary heritage. ¹¹⁾

Stewed wild boar, often marinated in red wine, garlic, and bay leaves, a specialty from the Serra de São Mamede. ¹²⁾

Sheep’s milk cheeses typical of the region, strong and slightly spicy, often eaten with local bread. ¹³⁾

A traditional dessert made from maize semolina, flavored with cinnamon and lemon zest. ¹⁴⁾

Castanhas Assadas da Serra de São Mamede – Roasted chestnuts, often eaten with jeropiga (a sweet fortified wine), reflecting the abundance of chestnut trees in Portalegre. ¹⁵⁾