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+====== Portuguese Aveiro cuisine ======
+==== Ovos Moles de Aveiro ====
+The most iconic sweet from Aveiro: delicate wafers shaped like fish, barrels, or shells, filled with an ultra-rich egg yolk and sugar cream. A conventual treat with protected status (IGP), and a symbol of the city. [([[https://www.atlasobscura.com/foods/ovos-moles-de-aveiro|Gastro Obscura]])]
+==== Caldeirada de Enguias (Eel Stew) ====
+A bold, briny stew made with fatty lagoon eels, potatoes, tomatoes, and spices. Usually cooked in clay pots, often with a touch of wine and a hint of piri-piri. Deeply traditional in Murtosa and Torreira. [([[https://gastroportugal.com/caldeirada-de-peixe/|Gastro Portugal]])]
+==== Enguias Fritas (Fried Eels) ====
+Marinated in vinegar and garlic, then deep-fried until crispy outside and juicy inside. Served with lemon and corn bread. A local passion, especially in coastal taverns. [([[https://www.tasteatlas.com/enguias-fritas|Taste Atlas]])]
+==== Arroz de Marisco à Moda de Aveiro ====
+A luxurious, saucy seafood rice featuring shrimp, clams, mussels, crab, and sometimes lobster — cooked with fresh herbs and white wine, often enriched with local fish stock. Briny and deeply comforting. [([[https://www.notquitenigella.com/2019/07/25/arroz-de-marisco-seafood-rice/|Not Quite Nigella]])]
+==== Caldeirada de Peixe do Mar e da Ria ====
+A mixed fish stew combining ocean fish and lagoon species, cooked with onions, tomatoes, and potatoes in a rustic broth. No two versions are the same — every fisherman and cook has a secret twist. [([[https://www.feastingathome.com/portuguese-fish-stew-caldeirada/|Feasting at Home]])]
+==== Rojões à Moda de Aveiro ====
+A version of pork “rojões” (chunks of fried pork), but often made with marinated pork ribs or belly, flavored with garlic, bay leaf, and wine. Served with potatoes and pickles or broa (corn bread). [([[https://www.quora.com/What-is-a-typical-Portuguese-dinner-My-grandparents-were-from-Portugal-and-sadly-when-I-was-growing-up-I-didnt-have-much-interest-on-the-matter-When-I-look-into-the-subject-now-its-hard-to-find-any-information-that|Quora]])]
+==== Petingas Fritas com Arroz de Tomate ====
+Tiny sardines (petingas), cleaned and fried whole, served alongside loose tomato rice. A simple but deeply loved weekday dish — light, crispy, and tangy. [([[https://ca.pinterest.com/pin/259449628552340240/|Pinterest]])]
+==== Raia de Pitau (Ray Fish with Vinegar Sauce) ====
+A traditional way of preparing skate (ray): boiled and served with a sauce of garlic, vinegar, olive oil, and parsley. A zesty dish that celebrates old-school maritime cooking. [([[https://cookidoo.pl/recipes/recipe/pl-PL/r4302|Cookidoo]])]
+==== Bacalhau à Zé do Pipo (Aveiro version) ====
+Though not exclusive to Aveiro, the local version of cod with mashed potatoes and mayo often adds pickled vegetables and extra garlic. Baked until golden, this dish shows how bacalhau gets personalized. [([[https://azoreangreenbean.com/bacalhau-a-ze-do-pipo/|Azorean Green Bean]])]
+==== Farinheira Salteada com Maçã e Mel ====
+A curious contrast: smoked farinheira sausage, sautéed with apple slices and honey. Served as a starter in modern Aveiro eateries — savory, sweet, and very creative. [([[https://www.tasteatlas.com/farinheira|Taste Atlas]])]
+==== Pão de Ló de Ovar (Aveiro district) ====
+From nearby Ovar: a molten sponge cake, still runny inside, made with egg yolks and sugar. It’s like the essence of ovos moles, baked into cake form. Almost custard-like in the center. [([[https://www.atlasobscura.com/foods/pao-de-lo-de-ovar|Atlas Obscura]])]
+==== Chícharos com Broa ====
+Chícharos (Lathyrus sativus beans), an old legume once common among rural populations, cooked in rustic stews and served with broa (corn bread). A dish that speaks of humble countryside roots. [([[https://cookidoo.pl/recipes/recipe/pl/r41074|Cookidoo]])]
+==== Berbigão à Bulhão Pato (Aveiro Style Cockles) ====
+Cockles sautéed in garlic, olive oil, lemon, and cilantro, with a local twist: sometimes finished with a splash of bairrada wine. Often eaten by the canals with bread and cold beer. [([[https://www.sustainableeurice.eu/recipe/bulhao-pato-clam-and-cockle-rice/|Sustainable EU Rice]])]
+==== Tripas Doces de Aveiro ====
+Not to be confused with meat tripe — this is a crepe-like sweet pastry, filled with ovos moles, chocolate, or jam. Invented more recently but wildly popular at local fairs. [([[https://www.tasteatlas.com/tripas-de-aveiro|Taste Atlas]])]
+==== Salicórnia em Conserva (Pickled Sea Asparagus) ====
+From the salt marshes near the Ria de Aveiro, salicórnia (samphire) is foraged and pickled or added to fish dishes. It’s salty, crunchy, and surprisingly trendy in local gastronomy circles. [([[https://www.finedininglovers.com/explore/articles/salicornia-sea-bean-what-it|Fine Dining Lovers]])]
+{{tag>food culture geography}}

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