Located in the heart of the Alentejo, in the district of Portalegre, the municipality of Sousel reveals itself as a place where history and the tranquility of the landscape intertwine. Its ancient heritage is visible in the architecture and the calm atmosphere that characterizes its towns and villages.
Sousel's past is rich, marked by a presence that dates back to ancient times. The Alentejo plains surrounding Sousel are an invitation to contemplation, with their vast fields and cork oaks. Traditional agriculture, with an emphasis on olive oil production, has shaped and continues to shape the life and landscape of this territory, reflecting authenticity and a deep connection to the land.
Exploring Sousel is discovering the essence of a more authentic Alentejo, where the simplicity of daily life combines with cultural richness. Its streets tell stories, and the nooks and crannies of the municipality offer an environment of serenity, ideal for those seeking an experience connected to Alentejo's tradition and nature.
Authentic flavors that tell the story of our land
This dish is one of the pillars of Alentejo cuisine and, consequently, of the Sousel region. Traditionally prepared with stale bread, crushed garlic, fresh cilantro, and quality olive oil, it is enriched with poached eggs. Its simplicity reflects the connection to the land and the use of local resources, resulting in a hearty and flavorful soup.
A robust and comforting dish, Lamb Stew is a delicacy deeply rooted in the pastoral tradition of Alentejo. Prepared with tender lamb, potatoes, toasted or fried bread, and an aromatic sauce made with tomatoes, garlic, bay leaves, and white wine, this stew reflects the region's product abundance and local culinary ingenuity.
Breadcrumbs are another example of Alentejo's resourceful cuisine, using stale bread as a base. In Sousel, as in other parts of Alentejo, they are often served with fried or grilled pork, sometimes with pork belly. The texture of the breadcrumbs, which can be made from bread, cornbread, or even potatoes, and the intense flavor of the pork, often locally raised, make this an emblematic dish of the territory.
Sericaia is a conventual dessert with a smooth texture and delicate aroma, very popular in Alentejo. Although the basic recipe is common, its typical presentation with Elvas plum (a fruit from the neighboring region of Elvas, but consumed throughout Alentejo) gives it a distinctive touch. Simple ingredients like eggs, milk, flour, sugar, and cinnamon reflect the traditional sweets of the territory.
Weather Sousel
On-duty Pharmacy Sousel