Penalva do Castelo, situated in the heart of Beira Alta, presents itself as a municipality where history and nature intertwine. This territory, predominantly marked by a rural landscape, invites the discovery of Portuguese authenticity, preserved in its granite villages and cultivated fields.
The region possesses a deep historical richness, with vestiges that testify to human presence from remote times, shaping a robust cultural identity. The traditional architecture, visible throughout the municipality, reflects the wisdom of past generations, integrating harmoniously into the surrounding environment.
The climate and fertile soil of Penalva do Castelo favor diversified agriculture, with emphasis on viticulture in the Demarcated Region of Dão and quality fruit production. The vast horizons, punctuated by mountains and valleys, offer a scene of great natural beauty, where the serenity of the countryside prevails. A journey through this municipality provides genuine contact with local traditions and with the essence of a rural and genuine Portugal.
Authentic flavors that tell the story of our land
Chanfana is an emblematic dish from Beira, traditionally prepared in a black clay pot, sealed with bread dough, and cooked in a wood-fired oven. The goat meat is slow-braised in red wine, garlic, and bay leaf, resulting in a tender and deeply flavorful delicacy that reflects tradition and respect for local produce.
A classic of mountain cuisine, roast kid is a festive and substantial dish. The tender and succulent kid meat is seasoned with garlic, white wine, olive oil, and regional aromatic herbs, and slow-roasted until golden. It is often accompanied by roasted potatoes and rice, faithfully representing the abundance and flavors of the countryside.
This dish highlights the feijoca, a superior caliber white bean with a buttery texture, cultivated in the fertile lands of Penalva do Castelo. The feijoada is prepared with various smoked pork meats and vegetables, slow-cooked to enhance the flavors. It is a robust and comforting dish that celebrates the local agricultural richness and gastronomic traditions of yesteryear.
A sweet specialty with deep roots in the municipality's tradition, Bolo Negro is a dark and dense sweet bread, made with rye flour, honey, olive oil, and sometimes walnuts or dried fruits. Its color comes from the ingredients and the preparation process. It is a cake with a particular texture and a complex flavor, representing popular wisdom in utilizing the land's products.
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