The municipality of Lagoa, located in the center of the Algarve, is distinguished by its diverse landscape. Here, the robustness of the cliffs and the serenity of the sandy beaches, characteristic of the coastline, meet the green of the inland fields and vineyards.
The fishing tradition remains visible in some of its locations, where the rhythm of life harmonizes with the cadence of the sea. Lagoa's historical-cultural heritage is revealed in the typical Algarvian architecture and in the vestiges of past eras, which tell the story of a territory shaped by nature and human action.
The municipality is also a benchmark in the Algarve's wine production, with its wines reflecting the quality of the local soil and climate. The atmosphere found in Lagoa is one of authenticity, inviting the discovery of a more genuine and tranquil Algarve.
Authentic flavors that tell the story of our land
An iconic dish from the Algarve region, seafood cataplana is a slow-cooked dish of various fresh seafood (such as clams, cockles, shrimp) with tomato, onion, garlic, peppers, and cilantro, prepared in the copper pot that gives it its name. Its sealed preparation allows the flavors to intermingle, resulting in a rich and aromatic stew that reflects the abundance of the Atlantic and the local culinary tradition.
This creamy and flavorful rice uses razor clams, a bivalve common on the beaches and estuaries of the Algarve coast, as the main ingredient. Prepared with rice, onion, garlic, tomato, and a touch of cilantro, it is a dish that evokes the freshness of the sea and the simplicity of traditional fishing cuisine. Its popularity stems from the perfect combination of the intense seafood flavor and the enveloping texture of the rice.
An Algarve conventual sweet, Dom Rodrigos are small sweets made with egg threads, yolks, and sugar, usually molded into small fluted paper cups. Their recipe dates back to ancient traditions, representing the richness of regional confectionery that makes abundant use of eggs and almonds, ingredients that were once common in the region's farms and convents.
A traditional sweet that reflects the importance of figs in Algarve agriculture. Dried figs are stuffed with a mixture of almonds, chocolate, cinnamon, and aniseed (or other dried fruits), or simply stewed with a touch of brandy and aniseed. This dish takes advantage of the natural sweetness of the fig, a fruit emblematic of the local landscape and economy, serving as an example of a cuisine that utilizes and preserves the flavors of the land.
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