Located in the Central region of Portugal, the municipality of Peniche stands out as a peninsula, deeply connected to the ocean. Its geographical location gives it a unique coastal landscape, where imposing cliffs and vast golden sandy beaches can be observed.
The history of Peniche is intrinsically linked to the sea, being one of the most important fishing ports in the country. This maritime vocation has shaped the culture and daily life of the local community, visible in the dynamics of its fishing activities.
In its heritage, the Fort of Peniche plays a central role, a testament to centuries of history, from its defensive function to a period as a political prison. Its imposing presence along the coastline is a distinctive landmark of the municipality.
The natural landscape of Peniche is enriched by the proximity of the Berlengas Nature Reserve, an archipelago of great ecological value and untouched beauty, accessible from the coast of Peniche. Its clear waters and seabed invite exploration.
Beyond its natural and historical characteristics, the municipality is also known for its artisanal tradition, particularly the creation of Bobbin Lace, a meticulous art that is passed down from generation to generation, reflecting the local cultural richness.
Authentic flavors that tell the story of our land
This is one of Peniche's most iconic dishes, a traditional fish stew that reflects the municipality's strong connection to the sea. It is prepared with various types of fresh coastal fish, such as ray, conger eel, monkfish, or dogfish, cooked in layers with potatoes, onion, tomato, and peppers, seasoned with olive oil, garlic, and aromatic herbs. Its preparation in a clay pot allows for a slow fusion of sea and garden flavors.
A dish of great refinement, where the freshness of locally caught lobster is the protagonist. The lobster is prepared simply, steamed ('suada') with a touch of garlic, bay leaf, and white wine, which enhances its natural flavor and tender texture. It is an example of the excellence of the region's marine products, often served with only its own sauce and some boiled potatoes.
Prepared with an abundant variety of fresh shellfish from the coast of Peniche, such as shrimp, clams, cockles, and langoustines, this rice is a classic of coastal gastronomy. The rice is cooked in a rich seafood broth, absorbing all the aromas and flavors of the ocean, resulting in a succulent and aromatic dish that celebrates the richness of the Atlantic.
A comforting and flavorful starter, Peniche's fish soup is made with the freshest fish of the day. The base is a robust fish broth, enriched with vegetables like onion, garlic, tomato, and cilantro, and then passed to achieve a velvety consistency. It is a dish that used to warm fishermen and remains a symbol of local gastronomy.
Although not a 'dish' in the traditional sense, goose barnacles are a highly prized marine delicacy in Peniche, reflecting the rocky and wild nature of its coast. Harvested from rocks exposed to the crashing waves, they are simply boiled in saltwater, preserving their intense, salty sea flavor. They represent the bravery of the shellfish gatherers and the purity of local flavors.
Peniche's confectionery has roots in conventual and local tradition. 'Esses' are thin S-shaped biscuits, made with eggs, flour, and sugar, crispy and delicate. The 'Bolo dos Remédios', also known as Bolo de Peniche, is a more substantial cake, sometimes with almonds or other dried fruits, which was linked to religious festivities and the pilgrimage of Nossa Senhora dos Remédios, showcasing the connection of confectionery to the community's history and faith.
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