Located on the banks of the Tagus River, Vila Franca de Xira is a municipality that captures the essence of Ribatejo, combining the vastness of its floodplains with a strong cultural identity. This territory is a meeting point between the robustness of the land, the richness of the waters, and a historical legacy that has shaped its landscape and its people.
The local landscape is marked by extensive alluvial plains, which sustain a millennia-old agricultural and livestock tradition. The connection to the equestrian world and bullfighting are central elements of its identity, reflected in festivities and the daily life of the municipality. It is a place where the authenticity of traditions remains alive, offering a genuine perspective on Ribatejan culture.
In addition to its traditions, Vila Franca de Xira also offers the opportunity to appreciate the surrounding nature, particularly the intrinsic relationship with the Tagus estuary, an ecosystem of great environmental value. The history of the municipality is told through its heritage and traditions, revealing a place that has known how to preserve its roots while developing. A visit allows one to explore the uniqueness of this municipality, where culture and nature intertwine harmoniously.
Authentic flavors that tell the story of our land
This is an emblematic dish of riverside gastronomy, strongly associated with the proximity of the Tagus River. Eels, once abundant in the river, are cooked in a rich and aromatic stew, usually thickened with slices of bread, resulting in a hearty dish that reflects the traditional diet of fishing communities.
Shad is a migratory fish from the Tagus River, and its açorda is a highly appreciated spring specialty. It is made with bread, garlic, cilantro, and eggs, and is usually served with fried shad fillets, celebrating the fresh flavors of the river and the mastery of regional cuisine.
Deeply linked to the vast plains and the raising of fighting cattle, this intensely flavored meat is one of the pillars of local cuisine. Often cooked stewed or roasted, it highlights the quality of the raw material and the strong connection of the municipality with the bullfighting and cattle-raising culture of Ribatejo.
A stew that brings together different species of fish caught in the Tagus, such as barbel, perch, or bass, slow-cooked with tomatoes, peppers, onions, and potatoes. It is a dish that demonstrates the rich fish diversity of the river and the culinary art of riverside people in utilizing natural resources.
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