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+====== Santarém cuisine ======
+==== Sopa da Pedra ====
+Legendary “Stone Soup” from Almeirim, made with beans, sausages, pork, potatoes, and cabbage. Inspired by a friar’s tale of making soup with just a stone and asking villagers to contribute. [([[https://catavino.net/sopa-da-pedra-a-humble-gastronomic-tale-about-sharing/|Catavino]])]
+==== Ensopado de Enguias ====
+Eel stew simmered in a rich tomato, garlic, and herb sauce, a Tagus River specialty. [([[https://www.vaqueiro.pt/recipes/ensopado-de-enguias-198803|Vaqueiro]])]
+==== Caldeirada de Enguias ====
+Fishermen’s eel hotpot with layers of potatoes, onions, peppers, and herbs, slow-cooked until tender. [([[https://www.tasteatlas.com/caldeirada-de-enguias|Taste Atlas]])]
+==== Fataça Assada ====
+River fish (commonly from the Tagus, like grey mullet) grilled over charcoal and seasoned simply with olive oil, garlic, and vinegar. [([[https://pt.petitchef.com/receitas/prato-principal/fataca-do-mar-assada-com-batatinhas-fid-446443|Petit Chef]])]
+==== Migas à Ribatejana ====
+Fried bread crumbs flavored with garlic, olive oil, and sometimes pork drippings, served alongside pork or game. [([[https://delishglobe.com/recipe/spanish-migas-fried-bread-crumbs/|Delish Globe]])]
+==== Ensopado de Borrego ====
+A slow-cooked lamb stew with bread slices to soak up the sauce; a rustic dish tied to shepherding traditions. [([[https://www.portugal.com/recipes/portuguese-lamb-stew-recipe-ensopado-de-borrego/|Portugal]])]
+==== Lezírias de Porco ====
+Grilled pork cuts marinated in garlic and white wine, reflecting Ribatejo’s farming culture. [([[https://explorepartsunknown.com/porto/your-guide-to-eating-pork-in-portugal/|Explore Parts Unknown]])]
+==== Carne de Touro Bravo Estufada ====
+Stewed fighting bull meat, a robust and symbolic dish connected to Santarém’s bullfighting festivals. [([[https://www.theguardian.com/lifeandstyle/2014/aug/20/fighting-bull-beef-most-ecological-meat-in-world|The Guardian]])]
+==== Açorda de Sável com Ovas ====
+A bread-based dish with shad fish (sável) and its delicate roe, poached and flavored with coriander and garlic. [([[https://www.seriouseats.com/how-to-make-portuguese-garlic-bread-soup-recipe|Serious Eats]])]
+==== Massinha de Peixe do Rio ====
+Pasta soup with Tagus River fish, tomato broth, and fresh herbs – a humble, comforting fisherman’s dish. [([[https://www.vivahappy.com/fish-pasta-stew/|Viba Happy Blog]])]
+==== Torricado ====
+Charred bread rubbed with garlic and soaked in olive oil, often served with grilled cod or sardines. [([[https://www.lisbon.vip/lisbon-essentials/gastronomic-exploration/torricado|Lisbon]])]
+==== Arroz de Lampreia ====
+Lamprey rice in its own blood, vinegar, and wine – a seasonal delicacy from the Tagus, rich and intense. [([[https://www.tasteoflisboa.com/blog/portugals-best-rice-dishes-and-where-to-eat-them-in-lisbon/|Taste of Lisboa]])]
+==== Arroz de Carqueja ====
+Rice flavored with carqueja (a wild herb from Ribatejo), often served with game or lamb. [([[https://www.youtube.com/watch?v=nF1HqGSOz1c|YouTube]])]
+==== Celestes de Santa Clara ====
+A conventual sweet from Santarém, made with puff pastry, almonds, and egg yolk cream. [([[https://visitecoimbra.pt/en/gastronomy/convent-docaria-of-coimbra/|Visite Coimbra]])]
+==== Pampilhos de Santarém ====
+Traditional Santarém pastries: long, sugar-dusted sponge cakes filled with rich egg cream, shaped like little whips (pampilho refers to the whip used by Ribatejo cattle herders). [([[https://www.tasteatlas.com/pampilho|Taste Atlas]])]
+{{tag>food culture geography}}

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