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+====== Vila Real cuisine ======
+==== Covilhetes de Vila Real ====
+Small, savory pastries filled with minced veal, seasoned with onion and spices, famous across Portugal as a Vila Real specialty. [([[https://saltofportugal.com/2024/10/14/covilhetes-small-pies-full-of-flavor/|Salt of Portugal]])]
+==== Posta à Transmontana ====
+Thick grilled veal steak (from the Maronesa breed), served with potatoes and vegetables; robust and iconic. [([[https://www.e-konomista.pt/posta-a-transmontana-receitas/|E-Konomista]])]
+==== Cabrito Assado com Arroz de Forno ====
+Roast kid goat, served with oven-baked rice cooked in the juices, a festive Easter tradition. [([[https://gastroportugal.com/cabrito-assado-arroz/|Gastro Portugal]])]
+==== Arroz de Feijão com Enchidos ====
+Rice cooked with red beans and a mix of smoked sausages (chouriço, farinheira, morcela), a deeply comforting dish. [([[https://www.youtube.com/watch?v=aNao_pNq55U|YouTube]])]
+==== Fumeiro Transmontano ====
+The region’s famous smoked meats and sausages, including alheiras, salpicão, chouriço, and presunto, often eaten with broa. [([[https://www.portugalgreenwalks.com/fumeiro-tras-os-montes-portugal/|Portugal Green Walks]])]
+==== Truta do Rio Corgo Frita ====
+Fried river trout from the Corgo and Tâmega rivers, often stuffed with ham before frying, a unique mountain-fish combination. [([[https://www.avozdetrasosmontes.pt/rio-corgo-repovoado-com-trutas/|Jornal A Voz de Tràs-os-Montes]])]
+==== Feijoada à Transmontana ====
+A rich bean stew with pork, beef, smoked meats, and sometimes rabbit, much heartier than the southern versions. [([[https://delishglobe.com/recipe/portuguese-feijoada-a-transmontana/|DelishGlobe]])]
+==== Cozido à Transmontana ====
+A variant of the Portuguese boiled dinner, but much heavier, featuring regional sausages and cured pork. [([[https://www.photosandfood.ca/2017/07/03/portuguese-mixed-meat-stew-cozido-a-portuguesa/|Photos and Food]])]
+==== Arroz de Lebre ====
+Hare rice, cooked with red wine and wild herbs; a traditional hunting dish of the region. [([[https://www.visitcostadelsol.com/things-to-do/arroz-con-liebre-de-alameda-rice-with-alameda-hare-p102109|Visit Costa del Sol]])]
+==== Migas de Botelo ====
+Bread-based dish cooked with botelo (a sausage made with pork ribs and blood), a specialty from the winter pig slaughter. [([[https://maddogtvdinners.wordpress.com/2011/09/08/migas/|Mad Dog TV Dinners]])]
+==== Sopa de Castanhas ====
+Chestnut soup, creamy and earthy, showcasing one of Trás-os-Montes’ most important products. [([[https://cookidoo.pl/recipes/recipe/pl/r4300|Cookidoo]])]
+==== Milho com Couves ====
+A rustic cornmeal and greens porridge, simple peasant food that’s now a regional delicacy. [([[http://www.myportuguesekitchen.com/2015/06/milho-frito.html|My Portuguese Kitchen]])]
+==== Alheira de Vila Real ====
+A type of smoked sausage originally made without pork (historically by Jews during the Inquisition), today filled with poultry, bread, garlic, and olive oil. [([[https://www.tasteatlas.com/alheira|Taste Atlas]])]
+==== Pito de Santa Luzia ====
+A large sweet pastry filled with egg yolk cream (doce de ovos), originating from Vila Real’s convent sweets tradition. [([[https://www.atlasobscura.com/foods/pitos-e-ganchas|Atlas Obscura]])]
+==== Cristas de Galo ====
+Crispy pastries shaped like rooster crests, filled with almond and egg yolk cream, another jewel of Vila Real’s conventual desserts. [([[https://soulflavors.pt/en/shop/confectionery/sweet-cakes/cristas-de-galo/|Soul Flavors]])]
+{{tag>food culture geography}}

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