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+====== Viseu cuisine ======
+==== Rancho à Moda de Viseu ====
+A traditional stew made with pasta, chickpeas, beef, pork, and sausages. Hearty, warming, and deeply linked to family gatherings. [([[https://www.facebook.com/bardourouk/photos/warm-and-hearty-rancho-%C3%A0-moda-de-viseu-is-a-traditional-portuguese-stew-that-bri/1138890708010585/|Facebook]])]
+==== Vitela Assada à Lafões ====
+Tender oven-roasted veal (from the Lafões valley), cooked slowly with garlic, bay leaves, and white wine. A Sunday favorite. [([[https://www.intenseflavour.com/recipe/lafoes-style-roast-veal|Intense Flavour]])]
+==== Arroz de Carqueja ====
+Rice flavored with the mountain herb carqueja (broom plant), earthy and aromatic, unique to Beira Alta. [([[https://www.danasvistas.com/index.php/place/en/arroz-de-carqueja-mirante-da-estrela-seia|Danas Vistas]])]
+==== Sopa de Feijão com Couve ====
+A rustic bean and kale soup, enriched with regional olive oil and sometimes flavored with chouriço. [([[https://cookidoo.pl/recipes/recipe/pl/r4305|Cookidoo]])]
+==== Cabrito Assado no Forno ====
+Roast kid goat with potatoes, cooked in traditional wood-fired ovens, especially served during Easter. [([[https://gastroportugal.com/cabrito-assado/|Gastro Portugal]])]
+==== Chanfana de Cabra Velha ====
+Old goat slow-cooked in red Dão wine, garlic, and herbs, a powerful and deeply regional dish. [([[https://juliedawnfox.com/confraria-da-chanfana/|Julie Dawn Fox]])]
+==== Bacalhau à Beira Alta ====
+Salt cod baked with potatoes, onions, garlic, olive oil, and sometimes cornbread crumbs — Viseu’s take on Portugal’s national dish. [([[https://www.simplyrecipes.com/recipes/portuguese_salt_cod_stew_bacalhoada/|Simply Recipes]])]
+==== Arroz de Miúdos ====
+Rice made with chicken giblets, liver, and heart, seasoned with herbs; humble yet full of flavor. [([[https://www.allrecipes.com/recipe/49312/gizzards-and-rice/|Allrecipes]])]
+==== Enchidos de Viseu ====
+The local smoked sausages (chouriço, morcela, farinheira), often eaten with broa (cornbread) and wine. [([[https://www.ohmycodtours.com/blog/portuguese-sausages-chorizo-ham-essential-guide/|Oh My Cod Tours]])]
+==== Feijoada de Sável ====
+A stew of shad fish with beans, highlighting Viseu’s connection to the nearby rivers. [([[https://www.tasteatlas.com/feijoada-de-buzios|Taste Atlas]])]
+==== Maranhos ====
+Goat or sheep stomach stuffed with rice, pork, and herbs, then boiled — a very traditional festive delicacy. [([[https://www.aldeiasdoxisto.pt/en/xistopedia/maranho-goat-stomach-filled-with-goat-meat-mixture/|Aldeias do Xisto]])]
+==== Lampantana ====
+A stew made from lamb (originally from Monção but also popular in Viseu), cooked with potatoes and red wine. [([[https://explorappateira.pt/en/gastronomy/|ExplorAPPateira]])]
+==== Arroz de Forno à Moda de Viseu ====
+Baked rice with layers of meat, sausage, and sometimes duck, cooked in clay pots for rich, smoky flavor. [([[https://www.saborbrasil.it/en/arroz-de-forno-riso-al-forno/|Sabor Brasil]])]
+==== Viriato ====
+A convent sweet made of almonds, sugar, and egg yolks, named after the Lusitanian hero Viriatus, symbol of Beira Alta. [([[https://travelthruhistory.com/sweet-convent-pastries-of-portugal/|Travel Thru History]])]
+==== Castanhas de Ovos ====
+Small, chestnut-shaped sweets made with egg yolk paste and sugar, decorated with cinnamon — a hallmark of Viseu’s conventual confectionery. [([[https://www.instagram.com/p/DJCfdlxqYiM/|Instagram]])]
+{{tag>food culture geography}}

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