Tour #5
A veritable paradise of beaches and plains, a landscape where cork oaks, holm oaks and olive trees provide shade and peacefulness, where herds of pigs freely roam and feed on the acorns that impart a special flavor to their meat, from which comes the famous Alentejo cured ham – “Presunto” – and the “Chouriço”, “Linguiça” and “Paio” sausages with their special aroma and flavor.
In earlier times extensive fields of wheat made bread one of the staple of Alentejan cuisine, one of the simplest cuisines in Portugal but also one of the most imaginative and tastiest. The secrets lie in the herbs that perfume cooked dishes and impart that special Alentejan touch.
Who could resist the magic of Dogfish, Cod, Tomato Soup, or “Migas”, but also to the “Lamb Stew” or a simple “Açorda Alentejana”? The region also boasts a varied range of red and white wines and fruit and herb liqueurs made by skilled hands.
PROGRAMME:
| Monday, April 6 | Tuesday,April 7 | ||
|---|---|---|---|
| MORNING | Visit to the Sines Fish Auction MarketLunch at Arte & Sal Restaurant (fish) | Departure to Vidigueira to visit a Bread Factory and taste the typical bread from the regionVisit Herdade Grande with wine tasting
Lunch at D. Joaquim Restaurant |
|
| AFTERNOON | Going to Serpa to visit a cheese factory and taste the typical cheese (Tradiserpa)Departure to Barrancos to visit an Alentejo Black Pork Factory and taste the products (Barrancarnes) | Visit to Évora – walking around the old cityDinner at Merceria Gadanha in Estremoz |
