Located in the district of Évora, in the heart of Alentejo, the municipality of Vendas Novas boasts a rich history, despite its relatively recent establishment as a municipality, dating back to 1962. Its development and identity are intrinsically linked to significant moments in Portugal's history.
One of the pillars of its formation was the Royal Palace of Vendas Novas, also known as the Palace of Praias. Built in the 18th century by order of D. João V, this building initially served as a resting and hunting stop for the court on the way between Lisbon and Évora. Its presence boosted the growth of the locality, which became a strategic point.
The arrival of the railway line in the 19th century also played a crucial role in Vendas Novas' expansion, transforming it into an important railway hub and contributing to its economic and social development. This infrastructure connected the region more effectively to the rest of the country, boosting trade and the circulation of people.
Today, Vendas Novas maintains its own character, marked by its historical heritage and the presence of important institutions. It is a municipality that invites you to discover a piece of Alentejo where tradition intersects with evolution, shaped by centuries of history.
Authentic flavors that tell the story of our land
The Royal Cake is the most emblematic dessert of Vendas Novas, born from the municipality's connection to royalty. It is a cake made with eggs, sugar, almonds, and a generous filling of pumpkin preserve, often covered with a sugar and cinnamon topping. Its recipe, dating back to the times of the Royal Palace, represents conventual confectionery and the abundance of local products.
This is one of the most representative dishes of Alentejo cuisine and, consequently, highly appreciated in Vendas Novas. It consists of a tender lamb stew, slow-cooked with plenty of garlic, coriander, and bay leaf, served over slices of Alentejo bread. Its essence lies in the simplicity of its ingredients and the richness of the flavors that the bread absorbs from the aromatic broth.
Açorda is a humble and comforting dish, traditionally present on the Alentejo table. Made from soaked and mashed stale bread, seasoned with chopped garlic, fresh coriander, and olive oil. It is commonly served with poached eggs and, sometimes, boiled cod, creating a harmony of flavors that evokes the authenticity and essence of local cuisine.
Migas are another pillar of Alentejo gastronomy, made from bread, usually fried in pork lard until crispy. In Vendas Novas, it is common to serve them accompanied by fried or grilled pork, often with ribs or loin, seasoned with garlic and paprika. This robust dish reflects the tradition of using all parts and the richness of the region's pork products.
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