Specialities

Almond Cartridges from Cernache do Bonjardim

Almond Cartridges

The Almond Cartridges are typical confectioneries from Cernache do Bonjardim, in the municipality of Sertã, made with egg yolks and almonds. The filling is wrapped in a cartridge made with flour, butter and eggs. The visitors can taste this speciality in the many pastry shops of the town.

Beija-me Depressa

Beija-me Depressa

Beija-me Depressa (“Kiss me quickly”) is a heritage of the monastic confectionery traditional of the municipality of Tomar. These little balls, made with sugar, flour and egg yolks, delight visitants and inhabitants alike.

Broas Fervidas

Bucho

Cachola

Cachola

“Cachola” is a typical dish from the municipality of Alcanena, which is made with various sliced pork giblets, such as liver, heart and lung. It can be served either with potatoes or rice. 

Every year, during the month of November, it takes place in Alcanena the Gastronomic Festival of Cachola and Morcela.

Cozinha Fervida

Cozinha Fervida

The “Cozinha Fervida” was at the beginning only made by the poorest members of the rural population of Sardoal with the leftovers of other meals. The cabbage and beans soup was the core of the eating habits of the Sardoal inhabitants. When, some days after being made, it started to run low, water, onions, laurel, olive oil and other crumbled leftovers, such as corn bread, were added in. This mixture was accompanied with olives and, in special days, with two sardines. 

As the population started to have better living conditions, the “Cozinha Fervida” started to be eaten together with salted codfish and roasted pork ribs. The restaurants in Sardoal also have it on their menus.

Eels

Eels

During your stay in Médio Tejo, take the opportunity to savour various dishes made with eels. They can be eaten fried and covered with flour, grilled and seasoned with olive oil, vinegar and lemon juice, or also in a stew.

Fatias de Tomar

Fatias de Tomar

Fatias de Tomar is a unique confectionery nationwide. They are made solely with well beaten egg yolks, which are cooked in bain marie in a double pan created especially for this purpose. The cake is then sliced, while still warm, and soaked with sugar syrup. 

The pans used for making Fatias de Tomar were created by the tin-smith master Mr Aurélio, who sold them with the recipe of this speciality hidden inside.

Friginada or Tachada

Friginada

The Friginada or Tachada is a typical dish from Ourém made with animal giblets, such as liver and lungs, as well as some fat meats, which are seasoned with salt, pepper, laurel, paprika, cumin, cloves and chopped garlic. The meat is then fried in a claypan with wine so not to get burnt.

Goatling

Lamprey Rice

Lamprey Rice

The lamprey rice is part of the menus of various restaurants in the region, namely in the municipalities of Tomar, Mação, Vila Nova da Barquinha and Abrantes. Lamprey is a seasonal delicacy which is cooked mainly between February and April, when Mação organises a festival dedicated to it.

Medieval Wine of Ourém

Medieval Wine of Ourém

The Medieval Wine of Ourém, unique in the world, stretches back to the foundation of Portugal, when D. Afonso Henriques gave to the Cister Monks, also known as farmer monks, lands to cultivate. It must have been these monks who taught the population of Ourém how to produce the wine in the 12th century. 

The harvest is made mandatorily by hand and the white and red grapes are carried in different buckets to the wine house. Only grapes of the Fernão Pires caste must be used for the white grape must, while the red one is exclusively made with grapes of the Trincadeira caste. The resulting wine is a mix of 80% white must and 20% red must, being pleasant and soft.