Trancoso

This sweet bread, traditionally made during Easter, is a gastronomic symbol of the municipality. It stands out for its light and fluffy dough, enriched with eggs and sometimes a touch of cinnamon. In some variations, it can include meat, such as ham or sausage, reflecting the tradition of utilizing local products from Beira Interior. Its artisanal preparation and cooking in a wood-fired oven give it a characteristic flavor and aroma, deeply linked to the region's celebrations and rurality.

A singular dish that evokes the genuine flavors of the Beira landscape. Carqueja, a wild shrub abundant in the region, gives this rice a herbaceous aroma and a slightly bitter and earthy flavor, very distinctive. Traditionally, it is prepared with game meat or local cured meats, which complement the intensity of the carqueja's flavor. This dish represents the ability to transform the territory's natural resources into unique and tasty culinary creations.

A robust and festive dish, roasted kid is a prominent presence on the Trancoso table, especially on special occasions. The tender kid, with a delicate flavor, is usually marinated with garlic, bay leaf, white wine, and other local spices, before being slowly roasted in a wood-fired oven. Traditionally accompanied by roasted potatoes and sautéed turnip greens, this dish highlights the quality of local meat and the art of deeply rooted cuisine, celebrating the mountain products.

Cavacas de Trancoso are a traditional sweet, simple in its composition, but rich in flavor and history. Made from flour, eggs, and sugar, they have a crispy texture and a round, irregular shape. They are distinguished by their sugary glaze, which gives them a characteristic shine and an extra touch of sweetness. This sweet, sometimes made in communal ovens, reflects the conventual and popular confectionery of the region, being a traditional accompaniment to coffee or tea.