Located in the heart of Alentejo, Vila Viçosa reveals itself as a municipality of profound historical and cultural beauty. Known for its inseparable connection to the House of Braganza, once the Portuguese royal family, this locality breathes an atmosphere of nobility and tradition.
The Ducal Palace of Vila Viçosa is the most prominent symbol of this heritage, an imposing construction that dominates the landscape and bears witness to centuries of history. The local architecture is deeply marked by the abundance of marble, a natural wealth that has shaped the identity of Vila Viçosa, being present in facades, pavements, and monuments. The municipality is one of the largest centers for marble extraction and processing in Portugal, giving it a unique identity.
Strolling through the streets of Vila Viçosa is like stepping back in time, where Alentejo tranquility meets the grandeur of a royal past. The calmness of its squares and the elegance of its buildings tell stories of kings and queens, of art and faith. The surrounding landscape, typically Alentejan, with its cork oaks and holm oaks, complements the experience of those seeking a destination where history and nature harmonize.
Vila Viçosa offers visitors the opportunity to appreciate a remarkable built heritage, where every stone seems to have a story to tell. The municipality's identity is built upon this material and immaterial wealth, providing an enriching and serene experience.
Authentic flavors that tell the story of our land
One of the most emblematic dishes of Alentejo cuisine, Lamb Stew is made with tender lamb, Alentejo bread, potatoes, and a rich and aromatic sauce, usually seasoned with coriander, garlic, and bay leaf. It reflects the region's pastoral tradition and its connection to the land and its products.
Açorda is a pillar of local gastronomy, a humble and comforting dish based on stale bread, garlic, coriander, and olive oil, to which boiling water is added to create a thick 'soup'. Often served with poached egg and sometimes fried fish, it symbolizes the wisdom of making simple and tasty use of the land's resources.
This dish, with its intense and characteristic flavor, uses dogfish (small shark), which is cooked and then shredded to be added to a broth enriched with coriander, garlic, olive oil, and vinegar. It is served over slices of Alentejo bread, resulting in a much appreciated sweet and sour combination, which refers to the culinary traditions of the interior and the use of ingredients.
A traditional dessert of conventual origin, Sericaia is a creamy and perfumed sweet, made with eggs, milk, sugar, and flour, and flavored with cinnamon and lemon peel. Its peculiarity lies in its cooking in a wood-fired oven, which gives it a unique texture, and in the way it is typically accompanied by Elvas plums, enhancing the region's fruit.
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