Covilhã, located in the heart of Cova da Beira, serves as one of the main gateways to the imposing Serra da Estrela, the highest mountain range in Continental Portugal. This city is a confluence point between mountain tradition and modernity, marked by its history linked to the wool industry, which earned it the epithet of "Wool City".
Its urban layout, which develops along the slopes, offers unique perspectives on the surrounding landscape, where the mountain environment is felt at every step. Covilhã is also a vibrant academic center, with the University of Beira Interior injecting a young and cosmopolitan atmosphere, which integrates into the city's historical heritage.
Beyond the urban dynamics, the proximity to nature is constant. The Serra da Estrela Natural Park invites exploration of its trails and biodiversity, revealing the wild and imposing beauty of the mountain throughout the different seasons of the year.
Authentic flavors that tell the story of our land
A hallmark of the region, with Protected Designation of Origin. Produced with milk from Bordaleira Serra da Estrela or Churra Mondegueira sheep, animal rennet, and salt, it matures in cellars with controlled humidity and temperature. Its creamy texture and intense flavor reflect the quality of mountain pastures.
A robust dish, traditionally cooked in black clay pots in a wood-fired oven, using meat from older goats. Cooked slowly in red wine, garlic, bay leaf, and paprika, its long cooking time gives it a tenderness and deep flavor that evokes mountain culinary traditions.
This unique rice uses carqueja, a wild mountain shrub, giving it a distinct herbaceous and aromatic flavor. Prepared with rice, carqueja, meat (sometimes pork or sausages), and broth, it is an example of resourceful cuisine and a direct connection to the mountain's natural resources.
Codfish with Broa is an emblematic dish from Beira Interior. Portions of codfish are baked in the oven and then covered with a crispy layer of crumbled corn broa, garlic, and olive oil. It is a comforting dish that represents the richness of regional cuisine, combining the tradition of codfish with the rural flavors of bread.
Carolo Porridge is a traditional conventual dessert, made with ground carolo corn (a type of small-grained corn), milk, sugar, lemon zest, and a touch of cinnamon. With a creamy texture and delicate flavor, it is an old sweet that harks back to the kitchens of mountain homes, a comfort after more robust meals.
Roast Mountain Kid in the oven is a regional specialty, recognized for the quality of its tender and flavorful meat, coming from kids raised on the pastures of Serra da Estrela. Seasoned with garlic, bay leaf, paprika paste, and white wine, it is slowly roasted until golden and succulent, a dish for celebration and conviviality.
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