Located in the heart of Alto Alentejo, the municipality of Crato offers a journey back in time, where the tranquility of the landscape intertwines with a rich historical past. This region, marked by the vast Alentejo plain and the cork oaks dotting the horizon, invites an experience of serenity and discovery.
Crato is inseparable from the presence and legacy of the Order of Malta. It was here that the Priory of Crato was established, becoming a center of great military and administrative importance over the centuries. The influence of this chivalric order is still visible in the municipality's architecture and atmosphere, transporting visitors to times of legends and heroism. One can observe the solidity of its constructions and how history has shaped the local identity.
Beyond its historical heritage, the municipality stands out for its natural beauty. The landscape is dominated by open fields, which change color with the seasons, and by cork oak and holm oak groves, which host rich biodiversity. The calm of the rural environment allows visitors to appreciate the slow pace of Alentejo life, the sounds of nature, and the starry skies that reveal themselves at nightfall. The purity of the air and the sense of space are striking characteristics of this land.
Crato provides an authentic immersion in Alentejo culture, where tradition remains alive. It is a place for those seeking to understand the soul of Alentejo, far from the hustle and bustle, and for those who value the history and authenticity of a territory with stories to tell in every corner.
Authentic flavors that tell the story of our land
One of the pillars of Alentejo cuisine, açorda is a humble and comforting dish that reflects the simplicity and richness of flavors of the territory. Made with stale Alentejo bread, garlic, cilantro, olive oil, and boiling water, it is often enriched with poached eggs and sometimes with cod or other ingredients. Its traditional preparation and connection to local products make it a symbol of the region's gastronomy.
This robust dish is a tribute to shepherding and the intense flavors of the Alentejo. It uses tender lamb, often from native breeds, slowly stewed over low heat with Alentejo bread, potatoes, and a rich sauce based on white wine, tomato, onion, garlic, and regional herbs such as mint. It is a one-pot dish, served with shredded meat and a thick sauce, showcasing mastery in the use of local produce.
Potato migas are a variation of traditional Alentejo migas, where cooked potatoes are mashed and mixed with garlic, cilantro, and olive oil, forming a rich and flavorful paste. They are usually accompanied by fried or grilled pork, such as pork ribs or pork belly, demonstrating the importance of pork in the Alentejo diet and the ability to transform simple ingredients into hearty and flavorful local dishes.
An emblematic Alentejo dessert, Sericaia is a conventual sweet dish distinguished by its unique texture, somewhere between a pudding and a cake, and its characteristic aroma of cinnamon and lemon. Traditionally, it is decorated with Elvas plums, which provide a contrast in flavor and an inviting presentation. Made with eggs, milk, sugar, and flour, it reflects the conventual sweets so present in Portuguese cuisine and the richness of the region's agricultural products.
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