The best typical dishes from Trás-os-Montes and Alto Douro
When we talk about the Trás-os-Montes and Alto Douro region, we immediately come to mind its excellent gastronomy, which is a fundamental part of its identity. All About Portugal has chosen eight traditional dishes that are a treat for the palate.
The gastronomy of Trás-os-Montes and Alto Douro is an inseparable part of its history and cultural memory. Luckily for us, the tradition has lasted through time and has reached our days, in the form of delicacies to eat and cry for more. Its people knew how to adapt to the climate, sometimes harsh, and this was not an impediment to producing the best wines, sausages and olive oils, not forgetting chestnuts, almonds, mushrooms, honey and, of course, Mirandesa meats, Barrosã and Maronesa.
Some of its dishes still reflect the harsh living conditions of its population in the past, such as sausages, which emerged to take advantage of all parts of the animals, also having the advantage of having great durability; and the use of nuts and beans, cheap and satisfying products. And from this need were born snacks such as Alheira de Mirandela, chestnut broth and feijoada à Tramontana. Browse the list of eight traditional dishes that All About Portugal has selected and hit the road, it won't be difficult to find where to eat these delicacies of the gastronomy of Trás-os-Montes.
Chestnut Broth à Transmontana
The word broth already smells like autumn, but if we add “chestnut”, then we are left with a real comfort food with an autumnal trend. Easy to prepare and very tasty, it enjoys the best of the gastronomy of Trás-os-Montes and Alto Douro, with its excellent chestnuts.
There are many traditional dishes, but the ´alheira´ has a very special category, being either a starter or a main course. It is said that they were invented by the Jews to escape the Inquisition, since they are prevented by religion from eating pork. Nowadays, you'll have no difficulty finding a restaurant where you can eat a good sausage.
Folar from Chaves
For many, Folar de Chaves is the Easter bread, but this salty delight, one of the ex-libris of the gastronomy of Trás-os-Montes and Alto Douro, deserves to be savored at any time. Its preparation uses eggs, flour, olive oil and, most importantly, the best meats in the region, such as ham and sausage.
Mirandesa steak is, as the name indicates, made with Mirandesa meat, produced in the natural pastures of the northeast of Trás-os-Montes, where a natural food system is used that gives the meat a unique flavor. Its preparation is very simple, but the flavor is exceptional.
Feijoada à Transmontana
Probably one of the most famous dishes in the gastronomy of Trás-os-Montes and Alto Douro, the Feijoada à Transmontana is consumed throughout the year, but it is essential for lunch on Sunday Fat Carnival. It is made with beans, pork, big and small sausage and, according to tradition, accompanied by good oven rice.
The Trás-os-Montes gastronomy is not just meat, the faithful friend cod also gives an air of his grace. But, not denying the origins, in the recipe for Codfish à Transmontana, there is no lack of some of the best ham in the region. Cod, ham and a good mashed potato – why not add excellent products?
The Crests of Rooster, also known as Pastéis de Bacon or Pastéis de Vila Real, are pastries in the shape of a half-moon, filled with a mixture of eggs, bacon, apple and almonds. They were created by the nuns of the Convento de Santa Clara, and are currently one of the best-known sweets in the Trás-os-Montes and Alto Douro region.
The ´papos-de-anjo´ are an egg-based candy that exists all over the country, but in the Mirandela area it has the particularity of being filled with a fruit compote, which can come in different flavors. Don't miss this divine convent sweet!