Ferreira do Alentejo

This is an emblematic dish from Alentejo, with deep roots in peasant tradition. It consists of a cold or warm soup, depending on preference, prepared with stale wheat bread, crushed garlic, fresh coriander, and olive oil, to which boiling water is added. It is often served with a poached egg and sometimes with boiled cod or other fried fish, reflecting the simplicity and richness of local ingredients. Its versatility and flavor make it a pillar of regional gastronomy, representing how the land's resources are valued.

Sopa de Cação is an iconic dish of Alentejo cuisine, especially popular on hot inland days, but enjoyed year-round. This traditional dish is made with dogfish (a type of small shark) marinated in vinegar, garlic, and coriander, then cooked in an aromatic broth. It is typically served over slices of Alentejo bread, which absorb the intense flavors of the fish and sauce. Its presence on the Alentejo table harks back to the popular wisdom of making the most of available resources, creating a dish of unique and comforting flavor, deeply rooted in the region's identity.

Ensopado de Borrego is one of the most robust and appreciated dishes in Alentejo, reflecting the importance of sheep farming in the local economy and culture. Prepared with tender lamb meat, slowly stewed with potatoes, onion, garlic, bay leaf, and regional aromatic herbs, such as mint. The dense and refined sauce is enriched with a touch of white wine and sometimes tomato. It is served over slices of fried or toasted Alentejo bread, which absorb the succulent sauce. This dish represents the generosity of the land and the art of cooking with patience, transforming simple ingredients into a hearty and flavorful meal.

Migas are a traditional and very versatile side dish, often served in Alentejo with black pork. They are prepared with stale Alentejo bread, soaked and then mashed, mixed and fried with garlic and olive oil. They perfectly complement various pork preparations, such as fried pork ribs, fried pork, or pork chops. This dish highlights the importance of bread in the Alentejo diet and the excellence of black pork, an animal raised in extensive farming in the montados, whose gastronomic qualities are widely recognized, directly linking the dish to the region's ecosystem and livestock farming.

Cozido à Alentejana is a regional variation of the famous Portuguese cozido, adapted to local flavors and products. It is a substantial dish, composed of a variety of pork meats (chorizo, farinheira, morcela, bacon, among others), beef or lamb, and traditional sausages, slowly cooked with fresh vegetables such as cabbage, carrots, potatoes, and chickpeas. Its richness and diversity of ingredients reflect the abundance of the land and the tradition of abundant communal meals, which gather family and friends around the table, celebrating rural identity and the authentic flavors of Alentejo.

Gaspacho Alentejano is a refreshing cold soup popular during the hot summer months in Alentejo. It differs from Spanish gazpacho in that it is prepared with water and not just vegetable juices, presenting a more liquid consistency. Its main ingredients are ripe tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, and oregano, all finely chopped or blended and served very cold. Sometimes, it is accompanied by fried bread or croutons. This light and nutritious dish is the perfect answer to the Alentejo climate, using fresh garden produce and offering a tasty and hydrating relief.