Mértola, located in the district of Beja, is a village with a deep connection to the Guadiana River, which shaped its landscape and history. Built on a hill overlooking the river, its strategic position was crucial over the centuries, making it an important riverine and commercial hub since ancient times.
The village possesses a remarkable historical heritage, where traces of various civilizations converge. Roman presence is evidenced by important archaeological finds, and the Islamic period left an indelible mark, visible in architectural and urban planning elements. Subsequently, the Christian reconquest and the development of medieval Alentejo added new layers to its identity.
The white houses, characteristic of Alentejo architecture, give Mértola a serene atmosphere, contrasting with the blue of the Guadiana. Its territory is part of the Parque Natural do Vale do Guadiana (Guadiana Valley Natural Park), a protected area of great natural beauty, notable for its biodiversity. This region is home to rare species of birds and mammals, revealing a wild and untouched landscape.
The region's mining history is also a point of interest, with the old São Domingos mine bearing witness to a significant industrial past that marked the lives of local communities. Exploring Mértola means discovering a place where millennia of history, culture, and nature intertwine in a unique way, offering an authentic perspective of the Baixo Alentejo.
Authentic flavors that tell the story of our land
A robust and emblematic dish from Alentejo, Lamb Stew reflects the region's pastoral tradition. Prepared with tender lamb meat, sliced Alentejo bread (often toasted), and a rich broth seasoned with garlic, cilantro, and bay leaf. It is a dish that evokes country life and the importance of substantial meals for the local population.
Considered an icon of Alentejo cuisine, Dogfish Açorda is an example of popular wisdom in transforming simple ingredients into something exceptional. It combines dogfish (or other white fish), abundant in the Guadiana basin, with garlic, fresh cilantro, olive oil, and slices of Alentejo bread. Its preparation demonstrates the inhabitants' connection to the resources available from the land and the river.
This soup highlights the uniqueness of Mértola and its intrinsic relationship with the Guadiana River. It is made with fresh tomatoes, garlic, sometimes peppers, and complemented with local river fish, such as barbel or bass. The inclusion of river fish underscores the historical and continuous importance of the Guadiana in the diet and culture of the riverside community.
A traditional and substantial dish of Alentejo cuisine, Migas are made from Alentejo bread (usually from the previous day), kneaded and sautéed with garlic and olive oil. They are typically served with grilled or fried pork, often from Alentejo breed pigs. This dish exemplifies the intelligent use of humble ingredients to create a rich and satisfying meal, typical of the region's rural gastronomy.
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