Located in the heart of Alentejo, Viana do Alentejo reveals itself as a municipality with a deep connection to history and the region's characteristic landscape. Its essence is marked by the vast plain, where cork oaks and holm oaks paint a scene of tranquility and beauty.
The history of Viana do Alentejo is intrinsically linked to the presence of military orders, namely the Knights Templar and the Order of Avis, which played a crucial role in the defense and settlement of these lands. The imposing castle, which stands in the center of the town, is a silent testament to past eras, inviting contemplation of its past and strategic significance.
In addition to its fortified heritage, the municipality is equally famous for the Sanctuary of Nossa Senhora D'Aires, an important site of pilgrimage and popular devotion. This sanctuary hosts one of the largest annual fairs in Alentejo, reflecting the liveliness of its traditions and the faith of its people.
Exploring Viana do Alentejo means discovering a tranquil pace of life, where authenticity is manifested in the architecture, traditions, and genuineness of its inhabitants. It is a place where cultural heritage and nature harmonize, offering a unique perspective on the Alentejo interior.
Authentic flavors that tell the story of our land
An emblematic dish of Alentejo, açorda is a robust and nutritious soup, made from stale bread (preferably wheat), crushed garlic, fresh coriander, and olive oil. It is traditionally scalded with cooking water and often accompanied by poached eggs and, sometimes, fried fish, such as cod or horse mackerel. It reflects the simplicity and ingenuity of regional cuisine.
A succulent meat dish deeply rooted in the traditions of the municipality and the entire Alentejo region. It is prepared with tender pieces of lamb, slowly stewed with fried or toasted bread, onion, garlic, bay leaf, white wine, and coriander. Its rich and aromatic sauce is the secret, absorbing the flavors of the lamb and seasonings, and it is served over bread slices that soak up the sauce.
Migas are a creative way to use day-old bread, a pillar of the Alentejo diet. In this dish, the bread is crumbled and sautéed with garlic and olive oil, gaining a crispy texture on the outside and a soft one on the inside. They are often served as an accompaniment to pork, especially fried or grilled pork, and can be enhanced with asparagus or collard greens, depending on the season, consolidating the connection to local produce.
One of the most famous conventual desserts of Alentejo, sericaia is a creamy and delicate cake, with a unique texture, resembling a pudding. It is made with egg yolks, milk, sugar, flour, and cinnamon, reflecting traditional Portuguese confectionery with Arab influences. Traditionally, it is baked in a shallow baking tray and served sprinkled with cinnamon, sometimes accompanied by stewed plums, which add a sweet and sour, regional flavor contrast.
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