Located in the heart of Beira Alta, the municipality of Aguiar da Beira invites you to discover a territory where history and rurality intertwine harmoniously. This is a place that preserves the authenticity of Portugal's interior lands, offering a tranquil and enriching experience.
The historic center of Aguiar da Beira is one of its most distinctive points. As you walk through its streets, visitors will encounter a heritage that dates back centuries. The Pillory, classified as a National Monument, stands imposingly, symbolizing the municipal autonomy achieved in the medieval period. Nearby, the Clock Tower, also known as the Rooster Tower, is a landmark that bears witness to the passage of time and the defensive importance of the location.
The Parish Church of Aguiar da Beira, with its architecture reflecting different eras, is another point of interest that deserves attention, demonstrating the artistic wealth and community devotion over the centuries. The municipality, as a whole, reveals a landscape dotted with small villages and cultivated fields, mirroring a life connected to the land and its ancestral traditions.
Aguiar da Beira is a destination for those seeking to understand Beira's culture and identity, in an environment of simplicity and welcome.
Authentic flavors that tell the story of our land
The feijoca is one of Aguiar da Beira's gastronomic treasures, a large-caliber white bean with a buttery texture that thrives in the fertile lands of the municipality. This unique ingredient is the base for robust dishes, often served in stews with pork or game, reflecting the tradition of comfort and substantial cuisine, deeply linked to local agricultural production.
Roast kid goat is an emblematic dish of Beira Alta, and in Aguiar da Beira it is prepared with know-how passed down from generation to generation. The tender kid goat, from local breeds, is slowly roasted in a wood-fired oven, seasoned with garlic, salt, sweet paprika, and a touch of white wine or olive oil, which gives it a crispy skin and succulent, aromatic meat. It is the expression of traditional mountain cuisine.
Although associated with other regions, chanfana is also a dish with a strong presence in Aguiar da Beira and Beira Alta, made with goat or lamb meat, slowly cooked in black clay pots, with red wine, garlic, bay leaf, and a hint of chili pepper. This prolonged cooking and the use of traditional pottery give the dish an unmistakable depth of flavor and texture, being a testament to cuisine of utilization and the patience of rural cooking.
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