A privileged view of nature. The "Miradouro do Castelo" restaurant is the oldest in the village of Castro Laboreiro in the Peneda mountain range, in the middle of the Peneda-Gerês National Park.
Water can also have terroir, and it has great value as a gastronomic product.
There's also beer produced fermenting barley malt and alvarinho grapes.
CNN places the "Broa de milho" among the 50 best breads in the world. "The most traditional version of this healthy bread comes from the peasants of Northern Portugal." Very true.
The ingenuity and art of traditional cuisine; here's an exquisite example of "fumeiro" with irresistible flavor.
The consumption of cod fish is very common in Minho, both during festivities and as snacks during agricultural tasks. Each restaurant claims its own cod "specialty."
The "Carne Cachena da Peneda DOP" is obtained from animals of the Cachena breed. Juicy, slightly moist and quite tasty.
The grill masters in Minho never rest.
The outstanding roast kid (young goat), Minho style.
“Cordeiro à moda de Monção" at the 7 à 7 restaurant, a mandatory stop.
We bump into a Chanfana in Monção, and it was fantastic!
The "Bucho Doce" is usually prepared during the festivities, after the pigs are slaughtered. It was customary to make it with the animal's belly, well cleaned and dried in a smokehouse, and using crusty bread, eggs, cinnamon, and sugar.
The typical Minho sweets are passed from generation to generation always using local products.
There are sweets for all tastes.
"Sweets sweeten the mouth, calm the spirit, and delight the eye." We agree!
You can't resist the "Barriga de freira," a sponge cake with sugar syrup, soft eggs, and almonds.
"Leite creme" from Minho. Beat egg yolks with sugar and flour. Add a liter of milk, put on the fire until it boils, add lemon peel, burn the top to make a crust.
There is nothing left! How we miss a good "leite creme" from Minho!
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