Seia

Considered one of the noblest Portuguese cheeses, it is produced with sheep's milk (Bordaleira Serra da Estrela and/or Churra Mondegueira breeds), animal rennet, and salt. Its maturation occurs under specific humidity and temperature conditions in the Serra da Estrela region, giving it a creamy paste and a unique flavor that evokes the high-altitude pastures. It is often served as a starter or at the end of a meal.

A traditional dish from the region, it consists of young lamb or kid meat, raised in the mountain pastures, slowly roasted in the oven. It is seasoned simply, enhancing the authentic flavor of the meat, and is commonly accompanied by roasted potatoes and turnip greens. It represents the substantial cuisine of the mountains.

A robust and comforting stew, ideal for the mountainous climate. It is made with feijoca (a type of large white bean), pork (fresh and cured sausages, such as chouriça or morcela), cabbage, and potatoes. It is a dish that reflects rural tradition and the abundance of local products.

Trout, often fished in the rivers and streams of Serra da Estrela, is a prized dish in the region. Prepared in escabeche, they are fried and then marinated in a sauce based on vinegar, garlic, bay leaf, and pepper, which gives them an acidic and aromatic flavor, ideal for consuming cold or warm.

A sweet and dark delicacy, characteristic of Seia, made with wheat flour, olive oil, honey, burnt sugar, cinnamon, and spices. Its intense color and particular flavor reflect the region's peasant confectionery tradition, being a dense and aromatic cake, often associated with festive seasons.