Located in the heart of the Beira Alta region, in the district of Guarda, the municipality of Fornos de Algodres offers an authentic experience, where history and nature intertwine harmoniously.
This territory is shaped by its proximity to the Serra da Estrela and the river basins that run through it, presenting diverse landscapes that invite contemplation. Human presence is ancient and evident, with archaeological remains dating back to prehistoric times. The Anta de Cortiçô, a megalithic monument that testifies to the municipality's deep connection to its ancestral heritage, stands out. Equally relevant is the presence of hillforts, such as the Castro de Santiago, which reveal past fortified settlements.
As one travels through its parishes, secular churches and chapels are found, holding stories and architectural elements from various eras, from Romanesque to Baroque. Traditional architecture, with its granite houses, reflects the Beira identity and the strong connection to the land.
Agriculture has always played a central role in the municipality's life, with the fields producing the base ingredients for the local gastronomic richness. It is a place that invites the discovery of a serene rurality and the appreciation of well-preserved cultural and natural heritage.
Authentic flavors that tell the story of our land
Produced in the Serra da Estrela region, which encompasses the municipality of Fornos de Algodres, this PDO cheese is made from sheep's milk of the Bordaleira Serra da Estrela and Churra Mondegueira breeds. It is characterized by its buttery paste, intense flavor, and unmistakable aroma, being an emblematic product of the local pastoralism and tradition.
A festive and traditional dish, roasted kid or lamb in the oven is a classic of local gastronomy. Prepared with simple seasonings such as garlic, bay leaf, white wine, and olive oil, it enhances the quality of meat from animals raised in the region, reflecting the pastoral tradition of the territory.
The result of the pig slaughter, an ancestral tradition in Beira Alta, the sausages from Fornos de Algodres include chorizos, blood sausages, and farinheiras. They are made with local pork and traditional seasonings, smoke-dried, and represent a pillar of the region's rural diet and economy.
Although cod is a common ingredient in Portugal, its preparation 'à Lagareiro' is particularly representative of olive oil producing regions, such as Fornos de Algodres. The cod is roasted and drizzled with abundant local virgin olive oil, accompanied by "punched" potatoes and garlic, highlighting the dish's connection to the richness of the region's olive groves.
A fundamental element of the local diet, rye bread is handcrafted, often in wood-fired ovens. Its density and characteristic flavor result from the use of rye flour, a cereal well-adapted to the climatic conditions of the Guarda region, and slow fermentation, making it a robust accompaniment to meals.
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