Vidigueira

This is an emblematic dish from Alentejo, representative of subsistence cuisine that knew how to transform simple ingredients into delicacies. The açorda is made with crushed Alentejo stale bread seasoned with garlic, coriander, and olive oil, to which the broth in which the dogfish (a type of small shark) cooked is added. It is served with pieces of dogfish and sometimes a poached egg. It is a robust and comforting dish that reflects tradition and a deep connection to the territory.

One of the pillars of Alentejo gastronomy, this stew reflects the region's pastoral tradition. Lamb, tender and flavorful meat, is slowly stewed with fried or toasted Alentejo bread, garlic, bay leaf, mint, and white wine. Its slow cooking allows the flavors to meld, resulting in a dense and aromatic broth. It is a dish that evokes rurality and the richness of the land's products.

Migas are a very common side dish or main course in Alentejo, making use of traditional bread. In this version, the bread is broken up and sautéed with garlic and olive oil, sometimes with pork fat added. It is traditionally served with fried pork, such as pork neck or belly, and sometimes with local cured meats. This dish is a testament to the ability to utilize and transform simple ingredients into rich and authentic flavors, characteristic of the municipality.

This soup is an example of popular wisdom in utilizing wild and seasonal ingredients. Purslane is a common plant in the Alentejo countryside, rich in flavor and nutrients. The soup is made with these leaves, garlic, olive oil, sometimes tomato, and traditionally poached eggs and pieces of fresh sheep or goat cheese. It is a simple, fresh, and invigorating dish that reflects the connection of local gastronomy with the cycles of nature and field products.

Sericaia is one of Alentejo's most famous desserts, with ancient roots. It is a sweet based on eggs, milk, sugar, and flour, with a touch of cinnamon, baked in the oven until it acquires a creamy texture with cracks on the surface. In the municipality of Vidigueira, it is traditionally served with plums in syrup, often from local plum trees, which gives it a direct connection to the region's agricultural products and an unmistakable sweet and sour touch.