Tabuaço

This emblematic dish reflects the richness of local products. The kid goat, tender and succulent, is slowly roasted in a wood-fired oven, gaining a deep, smoky flavor. It is usually accompanied by oven-baked rice, cooked in the meat's own sauce, which absorbs all its juicy aromas, linking it directly to rural tradition and the robust flavors of the region.

A rich and comforting variation of the traditional feijoada, distinguished by the use of locally produced pork sausages, such as salpicão and linguiça, and fresh garden vegetables. This robust, slow-cooked dish is a testament to the region's peasant gastronomy, where the best local products are used to create hearty and flavorful meals.

Cod, a pillar of Portuguese cuisine, is prepared here 'à lagareiro' style. Cod steaks are roasted in the oven and generously drizzled with virgin olive oil, often from the region itself, accompanied by 'murro' potatoes and garlic. The simplicity of the ingredients highlights the quality of the local olive oil and the tradition of a cuisine that values genuine flavors.

The Cavacas of Tabuaço are a distinctive conventual sweet from the municipality, which have become an emblem of local confectionery. Made from eggs and flour, they stand out for their light and airy texture and a crispy sugary topping. Their recipe, guarded and passed down through generations, reflects the art of traditional confectionery in the Douro region.

The Pão de Ló of Tabuaço is a sweet delicacy with an incredibly fluffy and moist texture that melts in your mouth. Its preparation, involving a careful selection of fresh eggs and prolonged beating, is an art that endures in the homes and confectioneries of the municipality. This simple yet exquisite cake is a classic in family celebrations and an example of the region's homemade confectionery.