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Gastronomía
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2005 © Oficina Virtual de Turismo
Perhaps no other municipality presents such a genuine gastronomic personality,
no doubt marked by the origins of the Portuguese nation. Guaranteeing a
character of its own, and perhaps showing the influence of other lands, given
its geographical location (near the Douro river, but also close to the Minho),
it appears as a true common heritage of the Entre- Douro e Minho region.
From among the recipes, we feature tasty sopa de nabos (turnip soup),
a well-known country dish made over the long and gentle fire of the ancient
hearths. For fish dishes, bacalhau (salt cod) da seca de Viana
or da cura Inglesa is an example of the so typical bacalhau racheado.
But one might prefer Bacalhau de Rendinhas , accompanied by red bean
rice and thin strips of fin fried with olive oil and garlic.
Influenced by the lands of the Minho, Papas and Arroz de Sarrabulho,
lamprey with rice or bordelaise; From Póvoa and from Matosinhos, raia (ray),
pescada (hake), and sardinha d’alvorada .
And what else is cooking in Guimarães? Four great marvels of Vimaranense
cookery: Vitela assada (roast veal); cabrito mamão (kid) with
rice enriched with its own giblets and cabidela de cabrito; the famous
pé descalço com rodelas de salpicão; bucho recheado (stuffed
pork stomach). As for desserts, toucinho do céu das Costinhas (egg and
almond cake), mexidos (made of bread, ground almonds, egg yolks,
sugar, Port wine, raisins and pine seeds), rabanadas (a kind of French
toast), a nice and creamy aletria (a pasta dessert), arroz doce
and toasted leite creme (egg and milk custard).
To accompany all of these delicacies, our vinho verde , either white
or red, will liven up every flavour with the taste of its slight fizz.
Bom proveito e que lhes saiba bem!
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