Located in the heart of Alentejo, Montemor-o-Novo is a municipality that invites the discovery of a rich landscape and a deeply rooted history.
This vast area stretches across plains as far as the eye can see, dotted with cork oak and olive groves, where the tranquility of the countryside meets the essence of Alentejo culture. Its territory, shaped by centuries of human occupation, from prehistory to modern times, has witnessed crucial moments in Portugal's history, reflected in its architecture and the spirit of its people.
The historical heritage of Montemor-o-Novo is notable, with remains that tell stories of kingdoms and conquests, of times of splendor and adaptation. The local atmosphere is marked by a calm pace of life, where the authenticity of traditions remains alive. A deep connection to the land and its resources is observed, with daily life unfolding between rural landscapes and the legacy of times gone by.
This municipality offers a genuine Alentejo experience, where the vastness of the horizon meets a cultural and natural heritage. It is a place that provides an immersion into the genuineness of a region, allowing one to understand its identity and appreciate its serenity.
Authentic flavors that tell the story of our land
An emblematic dish of Alentejo, Lamb Stew is a robust and flavorful delicacy. Made with tender lamb meat, potatoes, Alentejo bread, and seasonings such as garlic and coriander, the dish is slow-cooked, allowing the flavors to meld and create a rich texture and a thick broth. It represents the region's pastoral tradition and the use of local products.
Considered the most traditional 'soup' of Alentejo, Alentejo Açorda is a simple dish, but with great depth of flavor. Prepared based on sliced stale bread, garlic, fresh coriander, and olive oil, it is usually scalded with boiling water and finished with a hard-boiled or poached egg. It is an example of peasant wisdom in creating nutritious dishes with accessible ingredients, reflecting the essence of regional cuisine.
Migas are a dish of excellent utilization, transforming the previous day's Alentejo bread into a comforting meal. The bread is broken down and sautéed with garlic and olive oil, gaining a crispy texture on the outside and soft on the inside. Traditionally served with fried or grilled pork, this dish highlights Alentejo's deep relationship with pig farming and the art of making good use of resources.
A conventual dessert that transcends the region, Sericaia is a delicate and creamy sweet, with an almost pudding-like texture. Made with eggs, sugar, flour, milk, and cinnamon, it is slow-cooked in the oven. It is often accompanied by stewed plums, especially the famous Elvas Plums, which add a sweet and sour contrast and represent the connection of conventual sweets to local fruit.
Weather Montemor-o-Novo
On-duty Pharmacy Montemor-o-Novo