Located in the district of Santarém, the municipality of Chamusca stretches across a predominantly rural landscape, shaped by the presence of the vast lezíria and its proximity to the Tagus River. This territory is distinguished by its strong connection to agricultural traditions and cattle raising, pillars that sustain its identity.
Chamusca invites an immersion into the tranquility of the countryside, where one can observe the rhythm of life that honors the land and its cycles. The alluvial plains, fertilized by the river's waters, are the setting for agricultural production and livestock activity, visible in the vast expanses of pasture.
Local culture is rich in manifestations that reflect country life and a passion for horses, a striking characteristic of the Ribatejo region. The festivals and celebrations that occur throughout the year are opportunities to witness the authenticity of the people of Chamusca and the preservation of their customs.
The municipality's history is intrinsically linked to the development of agriculture and water management, elements that have forged the resilient and hardworking character of its community. It is a place where the authenticity of Ribatejo is revealed in every landscape and on every face, offering a genuine perspective on Portuguese country life.
Authentic flavors that tell the story of our land
This dish reflects Chamusca's strong connection to the Tagus River. Fresh, locally caught eels are cooked in a rich stew, where sliced homemade bread, onion, garlic, bay leaf, and a touch of paprika are predominant. It is a robust and comforting dish, traditionally savored in the colder months, honoring the flavors of the river and Ribatejo cuisine.
Migas are a staple of Ribatejo's rural gastronomy, and in Chamusca they are often prepared with fried pork ribs. Migas result from the combination of soaked and mashed stale bread with black-eyed peas or turnip greens, garlic, and olive oil, sautéed until they achieve a fine texture. Served with succulent pork ribs, this dish represents the simplicity and authentic flavor of peasant food.
Shad, a seasonal river fish, is the star of this açorda, a dish of humble origins but intense flavor. It is prepared with bread, garlic, coriander, and shad roe, all mashed to form a creamy paste, to which fried fish is added. It is a testament to popular wisdom in utilizing river resources, resulting in a rich and highly appreciated meal during shad season.
This sponge cake is one of the jewels of local confectionery, characterized by its moist and delicate texture, almost liquid in the center. Made with eggs, sugar, and flour, its perfection lies in the art of baking and the exact proportions of ingredients, passed down from generation to generation. It is a dessert that embodies the tradition and flavor of Chamusca.
Tigelada is a traditional Ribatejo dessert, very popular in Chamusca. Made with eggs, milk, flour, sugar, and lemon zest, it is slowly cooked in a wood-fired oven, often in clay bowls, which gives it a caramelized crust and a soft, creamy interior. It is a simple dessert, but deeply rooted in the region's home cooking.
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