Ferreira do Zêzere

Bass, a fish abundant in the Castelo de Bode reservoir, is one of the pillars of Ferreira do Zêzere's riverside gastronomy. Traditionally prepared fried or grilled, this dish enhances the freshness of the fish, caught in the clear waters of the Zêzere River, and is often accompanied by boiled potatoes or vegetables from the local garden. It is a reflection of the municipality's strong connection to its aquatic environment and a delicacy that celebrates the region's natural heritage.

This is a robust and comforting dish that reflects the tradition of Ferreira do Zêzere's rural cuisine. It combines black-eyed peas, cabbage, and pork ribs, slow-cooked to enhance the flavors. It is a delicacy that evokes the substantial meals consumed after a day's work in the fields, using simple, local ingredients typically found on the region's farms, and representing its gastronomic heritage.

Roasted kid is a festive and celebratory dish with a strong presence in Ferreira do Zêzere's gastronomy. Prepared with a traditional seasoning that includes garlic, bay leaf, and white wine, it is slow-cooked in a wood-fired oven, resulting in tender and flavorful meat. Its preparation is a legacy of past generations who knew how to make the most of the excellence of local pastoral products to create an authentic culinary experience.

Tigelada is a traditional dessert with roots in conventual sweets, highly appreciated in Ferreira do Zêzere and throughout the region. Made with eggs, milk, sugar, and flour, it is cooked in a wood-fired oven, usually in clay bowls, which gives it a unique caramelized crust and a creamy interior. It is a sweet that celebrates the simplicity and richness of rural ingredients, conveying authentic flavors and the territory's identity.