Located in the district of Leiria, the municipality of Porto de Mós presents itself as a territory where history and natural uniqueness meet. It is a region marked by the presence of limestone, which has shaped both the landscape and its cultural heritage.
One of its most prominent landmarks is the Porto de Mós Castle. This fortress, with its Renaissance-inspired bell towers that stand out in the landscape, is a testament to the municipality's long history. The castle has undergone various transformations over the centuries, from its medieval foundation to the reconstructions that gave it its current appearance, representing a significant landmark of Portuguese military and seigneurial architecture.
Part of Porto de Mós territory is integrated into the Serras de Aire e Candeeiros Natural Park. This protected area is a vast mosaic of karstic formations, caves, and flora and fauna adapted to this rocky environment. The landscape is dominated by rocky outcrops, deep valleys, and sinkholes, inviting the observation of geodiversity and the tranquility emanating from the surrounding nature. It is a place where geology tells its own story, offering scenes of austere and serene beauty.
Authentic flavors that tell the story of our land
This traditional dish reflects the importance of shepherding in the region. It consists of tender pieces of lamb, fried and then slowly stewed with potatoes and a seasoning rich in garlic, bay leaf, and white wine. It is a substantial dish, often associated with celebrations and family gatherings, representing the rural and authentic flavors of the municipality.
A humble and comforting dish, with roots in popular gastronomy and the wisdom of food utilization. The bread crumbs are made with stale bread broken down, cooked with olive oil and garlic, and then mixed with cooked cowpeas. It is a versatile side dish or a main dish on its own, illustrating the link between local cuisine and the products of the land and the simplicity of ingredients.
Honey Cakes are a sweet delicacy, particularly enjoyed during the Christmas season and other festivities. These cakes, with a soft and aromatic texture, are made with flour, honey, and spices such as cinnamon and anise. They represent conventual and homemade confectionery, and the use of local beekeeping products, giving a characteristic flavor and a connection to the region's confectionery tradition.
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