Ponte de Lima is a historic town situated in the heart of Alto Minho, distinguished as the oldest town in Portugal. Its heritage and landscape are distinctive marks of the municipality.
The municipality is crossed by the Lima River, which lends a particular and inspiring beauty to the landscape. The emblematic Roman Bridge over the river is one of its hallmarks, marking its identity and connecting the banks through the centuries. This bridge, which gave the town its name, is a testament to its rich history.
The territory is characterized by authentic rurality, with vast green fields and a strong connection to traditional agriculture. The vines cultivated in this region give rise to the famous Vinho Verde, a product that reflects the local terroir and traditions.
The streets and squares of the old town invite a leisurely stroll, revealing Minho architecture, with its manor houses and emblazoned houses that tell the story of the place. The atmosphere is welcoming, and Minho culture is manifested in the traditions and way of life of its people. The natural beauty and tranquility invite contemplation and rest.
Ponte de Lima offers an immersive experience in culture and nature, a place where history meets natural landscape in harmony, providing moments of authentic discovery.
Authentic flavors that tell the story of our land
One of the most emblematic dishes of Minho, with a strong tradition in Ponte de Lima. It is made with various types of pork (ribs, trotters, liver, offal) cooked in pig's blood, which gives it its characteristic color and flavor. The rice is cooked separately and mixed with the meat sauces, resulting in a robust dish with deep rural roots, often served on festive and celebratory days.
Rojões are cubes of pork that, after being marinated in wine and spices, are fried in their own fat until tender and golden. They are traditionally accompanied by boiled or fried potatoes, floured tripe, and may include sarrabulho or chorizo. It represents the richness and use of pork in Minho cuisine, a dish of sustenance and sharing.
One of the many ways to prepare cod in Portugal, this Minho version is made with flakes of cooked cod, covered by a generous onion sauce (onion slowly stewed in olive oil), often accompanied by boiled or baked potatoes. It is a simple yet flavorful dish that highlights the quality of the ingredients and the tradition of cod consumption in the region.
Lamprey is a freshwater cyclostome fish, caught in the Lima River during the winter and spring months (season). It is a highly appreciated seasonal dish, generally prepared 'à bordalesa', in a thick sauce based on blood, red wine, and spices, served with white rice. Its preparation is an art and the arrival of lamprey is an annual event in the region.
A local version of the classic Portuguese duck rice. The duck is cooked and shredded, the rice cooked in the duck broth and then baked to toast, often with slices of chorizo on top. It is a comforting dish, which uses farm products and the tradition of utilization, being a popular option on family and festive tables.
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