The municipality of Castro Verde, located in the heart of Baixo Alentejo, presents itself as a territory of vast plains, known as Campo Branco. This landscape, shaped by agriculture and livestock farming, possesses a unique beauty and represents an ecosystem of great importance for steppe birdlife, being classified as a Special Protection Zone.
The history of Castro Verde is deeply linked to significant events, such as the legendary Battle of Ourique, which is said to have occurred in these parts. This rich past is manifested in the local culture and traditions, which remain alive and are an integral part of the municipality's identity.
The local culture is vibrant and authentic. The
Cante Alentejano, Intangible Cultural Heritage of Humanity by UNESCO, echoes in the voices of the population and is a pillar of the community. The built heritage of the municipality reflects its history, with religious buildings and traditional architecture that tell their own narrative.
Castro Verde invites an immersion into the tranquility of the countryside, where the rhythms of nature dictate daily life and traditions are lived with authenticity, offering genuine contact with the rural essence of Alentejo.
Authentic flavors that tell the story of our land
An emblematic dish from Alentejo, migas de pão are made with stale Alentejo bread, soaked and mashed, mixed with garlic, olive oil, and sometimes a bit of pork. In Castro Verde, they are often served with fried pork ribs, chops, or pork pieces, highlighting the local cuisine's connection to pig farming and the region's robust flavors.
A dish of excellence in Alentejo cuisine, Castro Verde's lamb stew reflects the region's herding tradition. It consists of tender lamb pieces slowly stewed with fried or toasted bread, garlic, cilantro, and bay leaf, resulting in a thick, aromatic broth that absorbs the flavors of the meat and the plain's aromatic herbs.
A rich variation of cozido, popular in the Castro Verde region, which incorporates chickpeas and, distinctively, the wild thistles that abound in the Alentejo fields. This robust dish includes various pork (chorizo, bacon, pork ribs) and beef meats, vegetables, and potatoes, reflecting the cuisine of utilization and the richness of local produce.
Especially appreciated in warmer months, gaspacho in Castro Verde is a refreshing cold soup, different from its Spanish counterparts. It is prepared with stale bread, ripe tomatoes, cucumber, bell pepper, garlic, olive oil, and vinegar, and is traditionally served with ice and accompanied by fried fish, boiled eggs, or lupini beans, a true reflection of country life.
Also known as xerém, this porridge is a sustaining dish, made with corn flour, smoked bacon, and garlic. Slowly cooked until it reaches a creamy consistency, it is an example of traditional Alentejo cuisine, simple but nutritious, utilizing the resources available in the region.
Açorda is one of the foundations of Alentejo gastronomy, and in Castro Verde, it is prepared in various ways. The most common includes bread, garlic, cilantro (or pennyroyal), olive oil, and hot water. It is often enriched with poached eggs or cooked cod, being a humble dish that represents culinary tradition and creativity in ingredient utilization.
A conventual sweet that stands out in Castro Verde's pastry tradition. Made with egg yolks, sugar, almonds, and flour, Bolo Fidalgo is a heritage of the region's rich pastry tradition, often associated with the knowledge of local religious communities, reflecting the abundance of eggs and dried fruits.
Weather Castro Verde
On-duty Pharmacy Castro Verde