Santo Tirso

This confectionery is one of the most recognized in Santo Tirso. With a light texture and a particular moisture that results in a creamy interior, it is made with eggs, sugar, and flour. Its recipe has ancient roots, often associated with conventual confectionery, and it is a symbol of the council's gastronomic identity, passed down from generation to generation.

Bolachas de Santo Tirso are simple but distinctive biscuits, known for their lightness and crunchiness. Made with basic ingredients such as flour, eggs, sugar, and sometimes a touch of lemon or cinnamon, they are a traditional accompaniment to tea or coffee. Their artisanal production and local popularity have made them a sweet ex-libris of the council.

This codfish dish is a culinary reference in the council, with a probable link to the food traditions of the Monastery of São Bento. Generally prepared in the oven, the codfish is enhanced with garlic, olive oil, and often served with roasted or boiled potatoes and cabbage. It is a dish that reflects the traditional cuisine of the region, with a strong homemade and comforting aspect.

Although shared with the neighboring Minho region, rojões are a highly appreciated pork dish consumed in Santo Tirso. Made with pieces of pork (usually from the leg and shoulder), marinated in green wine and garlic, and then fried in their own fat, they are traditionally served with potatoes, cooked chestnuts, and floured tripe. They represent the robustness of Northern gastronomy and are a common presence at festivities and family meals in the council.