Our cooking is strictly based on traditional methods: we use a wood oven, varied herbs from our own garden, fresh and smoked meat of the region, combined according with the principles of the Mediterranean traditional food.
Our menu includes the Chanfana (roast goat/she-goat in wine, olive oil and herbs), Borrego à Padeira (lamb at the baker's way) Bacalhau com Leite (codfish cooked in milk), Cabrito Assado à Coruja (roast kid goat at the Owl's way), Arroz de Pato Beirão (duck rice cooked at the Beiras's way), Arroz de Cabidela (rice made with blood and entrails), Polvo à Lagareiro (octopus cooked at the olive presser's way).
Some of our dishes and titbits use wines and olive-oils produced in the region.
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