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+====== Viana do Castelo cuisine ======
+==== Bacalhau à Viana ====
+Codfish cooked with onions, peppers, and potatoes in a casserole; a traditional recipe created in the city itself. [([[https://www.allrecipes.com/recipe/214972/bacalao-a-la-vizcaina-basque-style-codfish-stew/|Allrecipes]])]
+==== Lampreia à Minhota ====
+Lamprey cooked in its own blood with rice; a seasonal delicacy from the Lima River, very traditional but unusual to outsiders. [([[https://www.atlasobscura.com/foods/lamprey-portugal|Atlas Obscura]])]
+==== Arroz de Sável com Ovas ====
+Shad fish rice with its own roe, a specialty in springtime when shad migrate up the Lima River. [([[https://www.facebook.com/CanadiansinPortugal/posts/what-were-eating-drinking-in-portugalshad-or-s%C3%A1vel-in-portuguese-is-a-freshwater/970493528534238/|Facebook]])]
+==== Caldeirada de Peixe à Vianense ====
+Fishermen’s fish stew with layers of fish (monkfish, hake, ray), potatoes, and onions, cooked in white wine. [([[https://gastroportugal.com/caldeirada-de-peixe/|Gastro Portugal]])]
+==== Polvo à Lagareiro ====
+Octopus roasted with olive oil, garlic, and potatoes, a festive dish strongly associated with Minho coastal towns. [([[https://cookidoo.pl/recipes/recipe/pl/r919487|Cookidoo]])]
+==== Sarrabulho à Minhota ====
+A rich dish made with pork, rice, and pig’s blood, often spiced with cumin and cloves; very traditional in winter. [([[https://vive.eixoatlantico.com/en/comida-bebida/braga/papas-de-sarrabulho/|Eixo Atlántico]])]
+==== Arroz de Lampreia ====
+Lamprey rice in a dark, flavorful sauce made with wine and spices, considered one of the most luxurious dishes of the region. [([[https://www.tasteoflisboa.com/blog/portugals-best-rice-dishes-and-where-to-eat-them-in-lisbon/|Tales of Lisboa]])]
+==== Cabrito Assado no Forno ====
+Roast kid goat, often prepared in wood-fired ovens, served with potatoes and rice, especially at Easter. [([[https://gastroportugal.com/cabrito-assado/|Gastro Portugal]])]
+==== Cozido à Minhota ====
+A northern variation of Portugal’s famous boiled dinner, with several meats (pork, beef, chicken), sausages, vegetables, and rice. [([[https://delishglobe.com/recipe/cozido-a-portuguesa/|DelishGlobe]])]
+==== Broa de Milho de Viana ====
+Dense corn bread baked in wood ovens, essential at every meal, especially to accompany soups and fish. [([[https://jesseatsandtravels.com/portuguese-corn-bread-broa/|Jess Eats and Travels]])]
+==== Rojões à Minhota ====
+Pork cubes fried in lard with garlic and spices, usually served with fried potatoes, rice, or blood sausage. [([[https://gribiche.com/en/recipes/rojoes/|Gribiche]])]
+==== Bolinhos de Bacalhau ====
+Codfish fritters made with potatoes, onions, and parsley; though known all over Portugal, Minho (including Viana) is their birthplace. [([[https://leitesculinaria.com/7586/recipes-portuguese-salt-cod-fritters.html|Leite's Culinaria]])]
+==== Pão de Ló de Viana ====
+A soft sponge cake, slightly moist inside, part of Minho’s rich conventual dessert tradition. [([[https://tastyportugal.com.pt/recipe/pao-de-lo-portuguese-sponge-cake/|Tasty Portugal]])]
+==== Doce de Viana ====
+A pastry made with puff pastry and egg yolk cream (doce de ovos), often decorated in a flower shape; a local sweet treasure. [([[https://www.tasteatlas.com/torta-de-viana|Taste Atlas]])]
+==== Vinho Verde de Viana ====
+The light, fresh, slightly sparkling wine of the region, often white but also rosé, perfect with fish and seafood. [([[https://www.portugal.com/food-drink/portuguese-wine-guide-vinho-verde/|Portugal]])]
+{{tag>food culture geography}}

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