Goat Chanfana
SpecialityThis traditional dish from the region is a symbol of Beira Litoral cuisine, where goat chanfana holds a prominent place on the council's tables. Prepared slowly in a wood-fired oven, the goat meat is cooked in black clay pots with red wine, garlic, bay leaf, and a touch of piri-piri, resulting in a tender and flavor-rich delicacy. Its preparation is deeply linked to the rural practices and popular wisdom of the council, being a dish for celebration and conviviality, ideal for sharing and celebrating local gastronomic tradition.