Mortágua, a municipality located in the district of Viseu, presents itself as a territory of unique natural landscapes. Its geography is marked by undulating terrain, where the presence of rivers and streams carves out verdant valleys, inviting contact with nature and the exploration of hiking trails. Dense vegetation and extensive pine forests lend the region an atmosphere of serenity and fresh air, ideal for those seeking tranquility.
Historically, Mortágua boasts a rich heritage, with remains testifying to human occupation since remote times. The municipality preserves an authentic rural identity, visible in its villages and the way of life of its communities, which keep traditions and respect for the land alive. It is a place where history intertwines with the landscape, offering a genuine perspective on the interior of Portugal. The calm found in Mortágua is one of its most distinctive attributes, providing a refuge for those seeking the timeless beauty of the natural environment and the authenticity of its people.
Authentic flavors that tell the story of our land
This robust dish is a pillar of Beira gastronomy, traditionally cooked in black clay pots in a wood-fired oven. The meat, from sheep or goat, is slowly stewed in red wine with garlic, bay leaf, and olive oil, resulting in a tender texture and a deep flavor. It represents the municipality's strong connection to shepherding and the flavors born from the land.
A sweet and comforting delicacy, Mortágua Dry Soup is a traditional dessert, especially enjoyed during festive seasons like Easter. Made with homemade bread, eggs, sugar, cinnamon, and lemon zest, it may also include a touch of wine or brandy. Its preparation reflects popular wisdom in utilizing simple ingredients, transforming them into a unique culinary experience deeply rooted in regional confectionery.
These filhós are a traditional and much-appreciated sweet, especially during Carnival and other festivities. They are prepared with a light dough of flour, eggs, and pumpkin, which gives them a characteristic texture and flavor. After frying, they are generously sprinkled with sugar and cinnamon, representing a recipe passed down through generations, valuing local products and culinary creativity.
An emblem of festive tables in the interior of Portugal, kid goat is slowly roasted in the oven after being carefully seasoned with garlic, salt, pepper, and drizzled with regional white or red wine. Usually served with roasted potatoes and giblet rice, this dish celebrates the richness of local shepherding and the tradition of sharing on special moments of family and community gathering.
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