Celorico de Basto

A festive and traditional dish, common on special occasions in Minho. The kid is slow-roasted in the oven, resulting in tender and succulent meat, often seasoned with garlic, bay leaf, and regional wine. It is typically accompanied by a creamy oven-baked rice, which absorbs the meat's juices, creating a rich and comforting combination of flavors, deeply linked to Minho gastronomy and the availability of goat meat in the region.

A Minho delicacy with a creamy texture and intense flavor. Prepared with various types of pork (such as hock, rind, and sausage) and seasoned with cooked pork blood, sarrabulho rice is a full-bodied and unique dish. Its preparation reflects the rural tradition of fully utilizing pork butchery products, symbolizing comfort food and sharing, especially appreciated in the colder months.

A robust and flavorful dish, consisting of cubed pork, marinated in green wine and garlic, and then fried until golden and tender. They are often served with boiled or fried chestnuts, boiled potatoes, and on many occasions, accompany Sarrabulho Rice. This preparation highlights the use of pork in local cuisine and the importance of green wine in its preparation, a reflection of the region's gastronomic culture.

A local variation of preparing cod, one of the pillars of Portuguese cuisine. Although recipes may vary slightly, this version of cod is typically baked in the oven with olive oil, garlic, and onion. It is often distinguished by the addition of baked potatoes and the use of peppers or corn bread, elements that enhance its Minho character and its connection to local products, offering a familiar flavor with a distinctive touch from the municipality.

A traditional sweet from the region, Fatias Doces are made with a thin fried dough, usually based on eggs and flour, which after frying are generously drizzled with sugar syrup and cinnamon. Their simplicity in ingredients hides a richness of flavor and a delicate texture, being a testament to the conventual or popular confectionery that has taken root in the municipality, present in parties and celebrations.

Small dry and crispy cakes, Cavacas de Basto are a classic of regional confectionery. Made with a simple dough, they contain eggs and flour, are baked and then covered with a layer of white sugar icing, which gives them their characteristic appearance and enhanced sweetness. Their artisanal production is a centuries-old tradition, often associated with local festivities and pilgrimages, reflecting the simplicity and authenticity of the municipality's confectionery.