Estarreja

Fogaça da Pateira is a traditional sweet bread, with a soft texture and distinct flavor, that stands out for its characteristic shape. This sweet is historically linked to the pilgrimage of Nossa Senhora da Saúde, in Pateira de Fermentelos, a natural lagoon with strong influence in the Estarreja region. It is a symbol of local confectionery, made with flour, eggs, sugar, and a citrus touch, which distinguishes it from other fogaças in the region, being a gastronomic legacy of generations.

Patelada is a robust and traditional dish from Estarreja, reflecting the region's homemade and substantial cuisine. It consists of a rich stew, prepared with various meats – pork, chicken, veal – and sausages, slowly cooked with vegetables such as cabbage, carrot, and potato. This dish, with rural roots, was often prepared for family meals or festive days, and is served with white rice, incorporating the flavors and abundance of local products cultivated and raised in the territory.

Given Estarreja's connections to the Ria de Aveiro, eels hold a prominent place in the local gastronomy. Caught in the channels and inlets of the Ria, they are prepared in various ways, the most popular being Enguias Fritas (Fried Eels), characterized by their crispy skin and tender meat, and Caldeirada de Enguias (Eel Stew), a more elaborate dish with a rich tomato and pepper sauce. The freshness of the fish, directly from the Ria's ecosystem, is essential for the quality of these dishes, which represent the municipality's strong connection to its aquatic identity and fishing traditions.