Arroz de Pato à Moda de Braga
Oven-baked duck rice traditionally enriched with regional cured meats.
Portugal's flavours, place by place.
THE FOOD CATALOGUE
Portuguese specialities
322
Dishes, sweets and drinks connected to the places whose traditions they belong to. Fully researched entries open their own editorial page.
Cabrito Assado à Moda do Minho
Oven-roasted kid goat with potatoes, traditionally served on festive days.
Pudim Abade de Priscos
One of Braga’s great gastronomic symbols, created by the Abbot of Priscos.
Fidalguinhos de Braga
Small traditional biscuits with a highly characteristic shape.
Tíbias de Braga
A light pastry filled with cream and associated with Braga’s pastry shops.
Tortas de Guimarães
Delicate convent pastries filled with almond, egg yolk and gila preserve.
Toucinho-do-céu de Guimarães
A rich, moist convent sweet made with almonds, egg yolks, sugar and gila preserve.
Vinho Verde
The wine that best represents Minho and the Braga region.
Aguardente de Vinho Verde
A spirit distilled from wines produced in the region.
Queijo de Cabra Transmontano DOP
A traditional PDO cheese from Trás-os-Montes, made exclusively from raw Serrana goat’s milk and known for its firm texture and distinctive, slightly piquant flavour.
Queijo Terrincho DOP
A cured raw Churra da Terra Quente sheep’s-milk cheese with a semi-hard to hard paste and a flavour that intensifies with age.
Castanha da Terra Fria
Chestnuts are central to the region’s food culture and economy.
Alheira de Mirandela
One of the best-known cured sausages of Trás-os-Montes, originating in Mirandela in the Bragança district.
Enchidos de Porco Bísaro
Salpicão, chouriça, ham and other traditional cured products made from Bísaro pork.
Posta à Mirandesa
A thick grilled beef steak and one of the best-known specialities of Trás-os-Montes.
Javali à Transmontana
A traditional game dish usually prepared with wine and aromatic herbs.
Butelo com Casulas
One of Bragança’s most characteristic dishes: butelo served with dried bean pods.
Feijoada à Transmontana
Beans cooked with pork and cured meats in the Trás-os-Montes tradition.
Súplicas
Traditional biscuits and sweets from Trás-os-Montes.
Pastel Brigantino
A traditional pastry from Bragança made with puff pastry, a rich sweet filling and white icing.
Dormidos de Bragança
Traditional sweet rolls from Bragança, known for their soft texture and simple homemade character.
Papos de Anjo de Mirandela
A traditional Mirandela sweet made with egg yolks and generously soaked in sugar syrup.
Mel do Parque de Montesinho DOP
Protected honey from the Montesinho region, known for its rich aroma and distinctive flavour.
Vinho Transmontano
Wines produced throughout the Trás-os-Montes region.
Aguardente de Castanha
An artisan spirit linked to the region’s abundance of chestnuts.
Queijo de Cabra do Pinhal Maior
A traditional goat’s cheese from the Pinhal Maior area of central Portugal, with a characteristic flavour that becomes more intense as it matures.
Queijo de Cabra das Beiras
A traditional goat’s cheese from the Beiras, appreciated for its characteristic flavour and firm texture when matured.
Queijo da Beira Baixa DOP
A PDO designation covering Castelo Branco, Amarelo da Beira Baixa and Picante da Beira Baixa cheeses.
Bicas
A traditional rustic bread from Beira Baixa, particularly associated with Castelo Branco.
Sopa de Matação
A traditional Beira Baixa soup associated with the annual pig slaughter, prepared with pork, bread and the rich flavours of the slaughter feast.
Sopa de Grão dos Casamentos de Monforte da Beira
A traditional chickpea soup from Monforte da Beira, historically associated with wedding celebrations.
Miga de Peixe de Malpica do Tejo
A traditional fish and bread dish from Malpica do Tejo, rooted in the riverside cuisine of the Tagus.
Empadas de Castelo Branco
Traditional savoury pies from Castelo Branco, filled with seasoned meat and enclosed in a golden pastry crust.
Maranhos
A traditional speciality made with goat or lamb, rice, cured ham and aromatic herbs, deeply characteristic of Beira Baixa.
Cabrito Recheado
A traditional Castelo Branco dish of young goat stuffed with a savoury mixture and slowly roasted in the oven.
Costeletas de Javali de Penha Garcia
A traditional game dish from Penha Garcia, prepared with wild boar chops seasoned with aromatic herbs and grilled or roasted.
Cabrito Assado
Oven-roasted kid goat, frequently served with potatoes.
Ensopado de Borrego
Lamb cooked slowly in an aromatic broth and traditionally served over bread.
Bucho
A traditional regional speciality with a filling based on meats and other ingredients.
Papas de Carolo
A traditional sweet made with maize, milk, sugar and cinnamon.
Tigelada
An oven-baked sweet made with eggs, milk and sugar, traditionally cooked in a clay dish.
Filhós de Castelo Branco
Thick, rustic pieces of fried dough, traditionally finished with sugar and cinnamon.
Borrachões da Beira Baixa
Traditional biscuits from Beira Baixa, distinguished by the use of wine and brandy in the dough.
Biscoitos de Azeite
Traditional biscuits from Beira Baixa made with olive oil, giving them a rustic texture and distinctive aroma.
Broas de Mel
Traditional honey cakes from Castelo Branco and Beira Baixa, with a rustic texture and warm aromatic flavour.
Mel da Beira Baixa
A regional product enjoyed on its own and used in traditional sweets.
Vinhos da Beira Interior
Wines produced in the Beira Interior wine region, which includes Castelo Branco.
Aguardente
A traditional spirit from the Castelo Branco region, appreciated for its strong character and warming finish.