Nestled atop a rocky elevation, the village of Marvão stands imposingly in the Alto Alentejo. Its robust walls, which remain practically intact, bear witness to centuries of history and border defense. As you wander through the village's narrow, winding streets, you can feel its medieval atmosphere, where every stone seems to narrate a past of conquests and endurance.
Marvão's strategic location offers vast and stunning landscapes, stretching across the Alentejo plain and reaching into the lands of Spain. This unique perspective on the region is one of its most striking features. The municipality, located within the Serra de São Mamede Natural Park, also boasts remarkable natural richness, with landscapes that invite contemplation. The traditional architecture, with its whitewashed houses and flowered balconies, contributes to a harmonious and authentic setting.
Authentic flavors that tell the story of our land
This robust and traditional dish is a cornerstone of Alentejo cuisine. Made with tender lamb, Alentejo bread, potatoes, and aromatic herbs like pennyroyal, it reflects the richness of local products and the region's pastoral heritage. It is a nourishing and comforting dish, ideal for sharing.
Migas are a versatile side dish or main course, made from hardened Alentejo bread, garlic, olive oil, and various vegetables, such as wild asparagus or cabbage. In the municipality of Marvão, they are often served with fried or grilled pork, such as ribs or belly, highlighting the importance of pork in the local diet and economy.
An açorda is a rich and dense soup, where bread is the main ingredient. In this version, dogfish is cooked with garlic, coriander, and poached eggs, and then poured over slices of bread. It is an example of popular wisdom in transforming simple ingredients into dishes of great flavor and sustenance, making use of the resources available in the region.
From traditional sweets, this cake is a specialty of the Portalegre region and, by extension, of Marvão. Composed of alternating layers of egg and walnut sweet, it is a conventual sweet that stands out for its richness and flavor complexity, often reserved for celebrations and special moments.
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