TURIVENTOS - Turismo e Eventos

Les plats typiques de régions du Portugal

Nord

Braga

- Papas de serrabulho

- Bacalhau a Braga

- Pudim de Abade de Priscos

Bragança

- Cabrito no forno

- Caldeirada de Cabrito

- Alheiras

- Carne Mirandesa

Chaves

- Presunto

- Alheiras

- Cabrito assado

-Cozido transmontano

- Folar

Guimarães

- Broa de Milho

- Toucinho do Céu (doce)

- Galo de cabidela

- Bacalhau com broa

Porto

- Bacalhau a Gomes Sá

- Bacalhau a Zé do Pipo

- Caldo Verde

- Feijoada a moda do Porto

- Francesinha

- Papo de Anjo (doce)

- Rojões

- Polvo assado

Viana do Castelo

- Marisco

- Rojões a moda do Minho

- Doce Santa Luzia

- Arroz de Polvo

- Bacalhau

Vila Real

- Feijoada Transmontana

- Cabrito assado com arroz no forno

- Enchidos

Centre

Aveiro

- Lampreia

- Caldeirada de Enguias

- Pão de Ló – Alfeizerão

- Ovos Moles

- Leitão

Castelo Branco

- Laburdo

- Fritada

- Ensopado cabrito

- Bucho recheado

Coimbra

- Lampreia

- Barrigas de Freira

- Pastéis de Tentugal

- Chanfana

- Leitão assado (Mealhada – Bairrada – Negrais)

Guarda

- Queijo da Serra

- Sopa de grão

- Morcelas

- Enchidos

- Maranhos

- Borrego assado

- Serrabulho a moda da Beira

- Rancho de Seia

- Tijelada (doce)

Peniche

- Caldeirada

- Arroz Marisco

- Salada Polvo

- Peixe grelhado

Viseu

- Cabrito da Grelheira

- Maça da Beira Alta

- Vitela de Lafões

- Rancho de Viseu

Lisbonne et Vallée du Tage

Lisbonne

- Caldo Verde

- Sardinhas assadas

- Pasteis de bacalhau

- Pataniscas de bacalhau

- Cozido a Portuguesa

- Arroz doce

- Pastéis de Belém.

Setúbal

- Choco frito

- Marisco

- Queijos de Azeitão

- Tortas de Azeitao

- Caldeirada a Pescador (Sesimbra)

- Sardinhas

- Enguias fritas (Lançada)

Alentejo

Alcácer do Sal

- Pinhoada (doce)

- Ensopado de enguias

- Coelho frito

- Achega grelhado

Arraiolos

- Migas de espargos

- Migas de bacalhau

- Pasteis de toucinho de Arraiolos (doce)

- Ensopado de borrego

Beja

- Sopa de tomate

- Sopa de baldroega com queijo

- Cozido de grão

- Pão de Rala (doce)

- Figado de coentrada

Estremoz

- Sopa de hortelã

- Poejada de bacalhau

- Pezinhos de coentrada

- Burras assadas

- Cachola

- Encharcada (doce)

Évora

- Migas

- Sopa de toucinho

- Açorda alentejana

- Ensopado de borrego

- Cabeça de Xara

- Perdiz À Montemor

- Encharcada (doce)

- Trouchas de ovos (doce)

- Queijadas de Évora

Ferreira do Alentejo

- Açorda de alho

- Sopa de cação

- Feijao branco com carrasquilhos

- Ferreirenses (doce)

Grândola

- Perdiz com feijão raiano

- Sopa de Peixe

- Pitéu de enguia

- Moreira dos almocraves

Moura

- Gaspacho

- Carne porco alentejana

- Entrecosto

- Açorda de bacalhau

- Orelha porco de coentrada

- Manjar (doce)

Reguengos

- Sopa da panela

- Secretos porco preto

- Sericaia (doce)

Serpa

- Sopa Lavadas

- Migas

- Borrego a pastora

- Surra Burra

- Queijo Serpa

- Enchidos porco preto

- Tosquianos (doce)

Vila Viçosa

- Sopa de cação

- Cozido À alentejana

- Favada

- Tibornas (doce)

- Filhós (doce)

Algarve

- Caracóis À algarvia

- Caldeirada algarvia

- Feijoada de marisco

- Cataplana de marisco

- Ostras algarvias

- Arroz de berbigão

- Choquinhos a algarvia

- Carapaus alimados

- Feijoada de búzios

- Bife de Atum

- Arroz de lingueirão

- Lapas

Madeira

- Bolo do caco

- Espetadas madeirenses com milho frito

- Lapas grelhadas

- Bolo de mel

- Peixe Espada preto

- Bife de Atium

- Filete de espada

Açores

- Sopa Azeda

- Cozido das Furnas

- Queijos

- Alcatra

- Mariscos

- Caldeirada

- Sarapatel

- Torresmos

- Camafeu (doce)

Posté par: Turiventos

Typical dishes from regions of Portugal

North

Braga

- Papas de serrabulho

- Bacalhau a Braga

- Pudim de Abade de Priscos

Bragança

- Cabrito no forno

- Caldeirada de Cabrito

- Alheiras

- Carne Mirandesa

Chaves

- Presunto

- Alheiras

- Cabrito assado

- Cozido transmontano

- Folar

Guimarães

- Broa de Milho

- Toucinho do Céu (doce)

- Galo de cabidela

- Bacalhau com broa

Porto

- Bacalhau a Gomes Sá

- Bacalhau a Zé do Pipo

- Caldo Verde

- Feijoada a moda do Porto

- Francesinha

- Papo de Anjo (doce)

- Rojões

- Polvo assado

Viana do Castelo

- Marisco

- Rojões a moda do Minho

- Doce Santa Luzia

- Arroz de Polvo

- Bacalhau

Vila Real

- Feijoada Transmontana

- Cabrito assado com arroz no forno

- Enchidos

Center

Aveiro

- Lampreia

- Caldeirada de Enguias

- Pão de Ló – Alfeizerão

- Ovos Moles

- Leitão

Castelo Branco

- Laburdo

- Fritada

- Ensopado cabrito

- Bucho recheado

Coimbra

- Lampreia

- Barrigas de Freira

- Pastéis de Tentugal

- Chanfana

- Leitão assado (Mealhada – Bairrada – Negrais)

Guarda

- Queijo da Serra

- Sopa de grão

- Morcelas

- Enchidos

- Maranhos

- Borrego assado

- Serrabulho a moda da Beira

- Rancho de Seia

- Tijelada (doce)

Peniche

- Caldeirada

- Arroz Marisco

- Salada Polvo

- Peixe grelhado

Viseu

- Cabrito da Grelheira

- Maça da Beira Alta

- Vitela de Lafões

- Rancho de Viseu

Lisbon e Vale do Tejo

Lisbon

- Caldo Verde

- Sardinhas assadas

- Pasteis de bacalhau

- Pataniscas de bacalhau

- Cozido a Portuguesa

- Arroz doce

- Pastéis de Belém.

Setúbal

- Choco frito

- Marisco

- Queijos de Azeitão

- Tortas de Azeitao

- Caldeirada a Pescador (Sesimbra)

- Sardinhas

- Enguias fritas (Lançada)

Alentejo

Alcácer do Sal

- Pinhoada (doce)

- Ensopado de enguias

- Coelho frito

- Achega grelhado

Arraiolos

- Migas de espargos

- Migas de bacalhau

- Pasteis de toucinho de Arraiolos (doce)

- Ensopado de borrego

Beja

- Sopa de tomate

- Sopa de baldroega com queijo

- Cozido de grão

- Pão de Rala (doce)

- Figado de coentrada

Estremoz

- Sopa de hortelã

- Poejada de bacalhau

- Pezinhos de coentrada

- Burras assadas

- Cachola

- Encharcada (doce)

Évora

- Migas

- Sopa de toucinho

- Açorda alentejana

- Ensopado de borrego

- Cabeça de Xara

- Perdiz À Montemor

- Encharcada (doce)

- Trouchas de ovos (doce)

- Queijadas de Évora

Ferreira do Alentejo

- Açorda de alho

- Sopa de cação

- Feijao branco com carrasquilhos

- Ferreirenses (doce)

Grândola

- Perdiz com feijão raiano

- Sopa de Peixe

- Pitéu de enguia

- Moreira dos almocraves

Moura

- Gaspacho

- Carne porco alentejana

- Entrecosto

- Açorda de bacalhau

- Orelha porco de coentrada

- Manjar (doce)

Reguengos

- Sopa da panela

- Secretos porco preto

- Sericaia (doce)

Serpa

- Sopa Lavadas

- Migas

- Borrego a pastora

- Surra Burra

- Queijo Serpa

- Enchidos porco preto

- Tosquianos (doce)

Vila Viçosa

- Sopa de cação

- Cozido À alentejana

- Favada

- Tibornas (doce)

- Filhós (doce)

Algarve

- Caracóis À algarvia

- Caldeirada algarvia

- Feijoada de marisco

- Cataplana de marisco

- Ostras algarvias

- Arroz de berbigão

- Choquinhos a algarvia

- Carapaus alimados

- Feijoada de búzios

- Bife de Atum

- Arroz de lingueirão

- Lapas

Madeira

- Bolo do caco

- Espetadas madeirenses com milho frito

- Lapas grelhadas

- Bolo de mel

- Peixe Espada preto

- Bife de Atium

- Filete de espada

Açores

- Sopa Azeda

- Cozido das Furnas

- Queijos

- Alcatra

- Mariscos

- Caldeirada

- Sarapatel

- Torresmos

- Camafeu (doce)

Post by: Turiventos

 Pratos Típicos das Regioes de Portugal

Norte

Braga

- Papas de serrabulho

- Bacalhau a Braga

- Pudim de Abade de Priscos

Bragança

- Cabrito no forno

- Caldeirada de Cabrito

- Alheiras

- Carne Mirandesa

Chaves

- Presunto

- Alheiras

- Cabrito assado

-Cozido transmontano

- Folar

Guimarães

- Broa de Milho

- Toucinho do Céu (doce)

- Galo de cabidela

- Bacalhau com broa

Porto

- Bacalhau a Gomes Sá

- Bacalhau a Zé do Pipo

- Caldo Verde

- Feijoada a moda do Porto

- Francesinha

- Papo de Anjo (doce)

- Rojões

- Polvo assado

Viana do Castelo

- Marisco

- Rojões a moda do Minho

- Doce Santa Luzia

- Arroz de Polvo

- Bacalhau

Vila Real

- Feijoada Transmontana

- Cabrito assado com arroz no forno

- Enchidos

Centro

Aveiro

- Lampreia

- Caldeirada de Enguias

- Pão de Ló – Alfeizerão

- Ovos Moles

- Leitão

Castelo Branco

- Laburdo

- Fritada

- Ensopado cabrito

- Bucho recheado

Coimbra

- Lampreia

- Barrigas de Freira

- Pastéis de Tentugal

- Chanfana

- Leitão assado (Mealhada – Bairrada – Negrais)

Guarda

- Queijo da Serra

- Sopa de grão

- Morcelas

- Enchidos

- Maranhos

- Borrego assado

- Serrabulho a moda da Beira

- Rancho de Seia

- Tijelada (doce)

Peniche

- Caldeirada

- Arroz Marisco

- Salada Polvo

- Peixe grelhado

Viseu

- Cabrito da Grelheira

- Maça da Beira Alta

- Vitela de Lafões

- Rancho de Viseu

Lisboa e Vale do Tejo

Lisboa

- Caldo Verde

- Sardinhas assadas

- Pasteis de bacalhau

- Pataniscas de bacalhau

- Cozido a Portuguesa

- Arroz doce

- Pastéis de Belém.

Setúbal

- Choco frito

- Marisco

- Queijos de Azeitão

- Tortas de Azeitao

- Caldeirada a Pescador (Sesimbra)

- Sardinhas

- Enguias fritas (Lançada)

Alentejo

Alcácer do Sal

- Pinhoada (doce)

- Ensopado de enguias

- Coelho frito

- Achega grelhado

Arraiolos

- Migas de espargos

- Migas de bacalhau

- Pasteis de toucinho de Arraiolos (doce)

- Ensopado de borrego

Beja

- Sopa de tomate

- Sopa de baldroega com queijo

- Cozido de grão

- Pão de Rala (doce)

- Figado de coentrada

Estremoz

- Sopa de hortelã

- Poejada de bacalhau

- Pezinhos de coentrada

- Burras assadas

- Cachola

- Encharcada (doce)

Évora

- Migas

- Sopa de toucinho

- Açorda alentejana

- Ensopado de borrego

- Cabeça de Xara

- Perdiz À Montemor

- Encharcada (doce)

- Trouchas de ovos (doce)

- Queijadas de Évora

Ferreira do Alentejo

- Açorda de alho

- Sopa de cação

- Feijao branco com carrasquilhos

- Ferreirenses (doce)

Grândola

- Perdiz com feijão raiano

- Sopa de Peixe

- Pitéu de enguia

- Moreira dos almocraves

Moura

- Gaspacho

- Carne porco alentejana

- Entrecosto

- Açorda de bacalhau

- Orelha porco de coentrada

- Manjar (doce)

Reguengos

- Sopa da panela

- Secretos porco preto

- Sericaia (doce)

Serpa

- Sopa Lavadas

- Migas

- Borrego a pastora

- Surra Burra

- Queijo Serpa

- Enchidos porco preto

- Tosquianos (doce)

Vila Viçosa

- Sopa de cação

- Cozido À alentejana

- Favada

- Tibornas (doce)

- Filhós (doce)

Algarve

- Caracóis À algarvia

- Caldeirada algarvia

- Feijoada de marisco

- Cataplana de marisco

- Ostras algarvias

- Arroz de berbigão

- Choquinhos a algarvia

- Carapaus alimados

- Feijoada de búzios

- Bife de Atum

- Arroz de lingueirão

- Lapas

Madeira

- Bolo do caco

- Espetadas madeirenses com milho frito

- Lapas grelhadas

- Bolo de mel

- Peixe Espada preto

- Bife de Atium

- Filete de espada

Açores

- Sopa Azeda

- Cozido das Furnas

- Queijos

- Alcatra

- Mariscos

- Caldeirada

- Sarapatel

- Torresmos

- Camafeu (doce)

Post by: Turiventos

Follow the links to read:

Alentejo 2 - Alcacer do Sal

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-2-alcacer-4689

Alentejo 3 - Grandola

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-3-grandola-4989

Alentejo 4 - Ferreira do Alentejo

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-4-ferreira-1757

Alentejo 5 - Serpa

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-6-serpa-2241

Alentejo 6 - Beja

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-5-beja-2030

Alentejo 7 - Moura

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-7-moura-2501

Alentejo 8/9 - Reguengos Monsaraz - Alqueva

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-89-2572

Alentejo 10 - Vila Viçosa

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-10-vila-6549

Alentejo 11 - Estremoz

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-11-estremoz-3284

Alentejo 12 - Arraiolos

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-12-3387

Alentejo 13/14 - Evora - Escoural

http://turiventos-turismoeventos.blogs.sapo.pt/travel-tips-tour-alentejo-1314-3650

Post by:

Turiventos

Cultural heritage - historical - architecture - religious.Gastronomy - Wine and Olive Oil .

Duration – 1 week 

1 - ALCACER SAL

Travel: Lisbon »Alcacer do Sal: 90 kms.

Travel time (expected): 1h15m

The City

Alcacer do Sal is a historic city, leaning in amphitheater on the River Sado, populated by old medieval quarters and topped by a Muslim base castle. Alcacer do Sal is the seat of a large city (the second largest in the country), with 1479.94 square kilometers of area, but only just over 13 thousand inhabitants, divided into four parishes: Floodgate, Saint Martin, and Lump Union Parishes of Alcacer do Sal (Santa Maria do Castelo and Santiago) and Santa Susana.

The county is bordered to the north by the municipalities of Palmela, Vendas Novas and Montemor-o-Novo; northeast, in Viana do Alentejo; the east by Alvito; the south by Ferreira do Alentejo and Grândola; west, also Grândola, through a Sado Estuary arm and northwest through the Sado Estuary, in Setúbal.

A few kilometers from the city of Alcacer, following the course of the Sado river downstream, is the Natural Reserve of the Sado Estuary, which develops over about 23,160 hectares, most of which corresponding to wetlands in particular canals, estuaries and marshes.

Castelo de Alcácer do Sal/Pousada (Sal / Hostel Alcazar Castle)

Archaeological Crypt of Alcazar Castle - Lower Floor INN - Alfonso II

Daylight saving time (July and August): 9h30-13h, with last entry at 12.30; 15h-18h30, with last entry at 18.00.

Winter hours: 9 am-12.30 pm, with last entry at 12pm; 14h-17h30, with last entry at 17.00.

NOTE: The last entry is made always half an hour before closing time.

The crypt is closed on Monday.

Twenty-six centuries of history intersect in the Archaeological Crypt of Alcacer do Sal Castle, inaugurated on 18 April 2008. The underground, dug in the basement of the fortress and the former Convent of Aracaeli Today, it hosts the INN Afonso II offers a real time travel. In a unique atmosphere, you can see traces of all the peoples who lived on the hill at the foot of which stands the city and then left their mark.

 This discovery occurred in the mid-90s, with the recovery project of the ruins and their conversion to tourism. Excavations then carried out by the late archaeologist and authority of alderman, Joao Carlos Faria, revealed traces of the Iron Age, dating back to the sixth century BC, as well as structures from the Roman period and the Islamic occupation, covering a considerable area.

In the Convent of the project area met medieval walls and also the post Christian reconquest time, partially grounded in Roman walls which, in turn, overlap the older pre-existing structures, dating from the Iron Age. Thus coexist in the same space findings with over 2,500 years of each other. 

Fórum Romano de Alcácer do Sal (Roman Forum of Alcacer do Sal)

In addition to the time diversity, the traces shown a plurality of types. Along with numerous objects, is a concourse with a width of 3.50 meters and at the beginning of the Roman occupation, was provided with a drainage ditch; buildings with some grandeur that can translate the existence of a prime area of the urban agglomeration; as well as a Roman temple whose imbricated structures in an extremely rare architectural complex.

The massive ruins, properly cleaned and prepared, then provide a differentiated reading of times there overlap of the oldest in the fifth century BC to the most modern in the 17th century.

Near the Castle of Alcácer today INN, are two archaeological sites dating back to the Iron Age. These structures are identified as part of the "Roman Forum Salacia Urbs Imperatoria".

 The Roman Forum, discovered in 1983, has a great wall built entirely in stone and a rectangular room, made up of white-gray marble slabs.

 Everything suggests that these structures extend into the area now occupied by the Church of Santa Maria, and can be built up before a set that would occupy an area of 80x40 meters, corresponding to a "Provincial Forum".

The estate found also highlighted some fragments of inscriptions, statues and pieces of marble friezes frames.

These buildings were also occupied during the Muslim period (8^th to  11^th century) as witnessed by the remains of housing, food storage silos, water pipes and tanks found at higher levels.

Gastronomy

The gastronomy of Alcacer Sal press for its wealth. Based on the Mediterranean trilogy that combines bread, olive oil and wine, the locals loved him herbs and other products of the earth, especially the lamb, pork and game.

Another highlight is the role of rice, pine nuts and other specialties that seasonally born spontaneously in the fields of the county, the case of wild asparagus, the túbaras or carrasquinhas.

Are recognized as regional dishes: eel stew, bread or potato crumbs, roasted lamb in the oven, fried rabbit to St. Christopher, rebolão potatoes with pork ribs, lamb stew, purslane soup, fish soup, bass grilled, mass fish, seasoned beans, bread soup (diversified dish that you can eat with: olives, cod, grapes, figs, fried fish, hake, sardines or clams). Also noteworthy are the traditional manufacture products such as sausages and sheep cheeses, which are greatly appreciated.

The Alcacer do Sal of gastronomy displays still the convent sweets. Are famous their revenues (some secret) in which the quality of foodstuffs was combined with the mastery of Makers to produce exquisite palates. We must certainly not help but enjoy the pinhoadas, the pie pine nuts, sweets eggs, honey cake, the curd cheesecake, the salatinos, the real cake and bean cakes and almond.

WINE AND OLIVE OIL

Alcacer do Sal

Herdade da Comporta

Holds space, EN 253, 1 km

7580-682 Comporta

Alcacer do Sal

Tel .: 265 499 900

Fax: 265 497 547

Email: adega@herdadedacomporta.pt

Web: www.herdadedacomporta.com

The wine project of Herdade da Comporta is now a success, recognized in several national and international competitions: 

Ultimate Wine Challenge - NY 2014

Herdade da Comporta Tinto 2011-91 points

Chão das Rolas Tinto 2013-90 points

Wine Enthusiast Magazine 2013

Parus Tinto 2010-92 points

Parus White 2011-91 points

Parus Tinto 2011-90 points

Parus White 2012-90 points

Herdade da Comporta Tinto 2009-87 points

Chão das Rolas Tinto 2012-85 points

International Wine Challenge 2013

Herdade da Comporta Red 2009 - Silver Medal

Floor of the White Doves 2013 - Bronze Medal

Chão das Rolas Tinto 2013 - Recommended

Herdade do Portocarro (Homestead Portocarro)

Apartado 2023- Sao Romao do Sado

7595-040 Torrão

Email: capitao2@kanguru.pt

Head: José A. L. Mota Captain

The red wine "Crazy Horse 2009" Portocarro of the Estate, the Alcacer do Sal municipality was considered the best Portuguese red wine and obtained the best classification in all categories of wines that were tendered in an organization of Vestigius Wine Bar, Lisbon , and joined six experts, independent and prestigious, who evaluated 160 Portuguese wines references, spread over seven categories, and classified by us points. The proof that distinguished the local wine held from 26 to 30 March 2010

Herdade das Soberanas (Estate of Sovereign)

Monte Sovereign Low (Estate)

7595-077 Torrão

Alcacer do Sal

Tel .: 213844299

Fax: 213878419

With the 2006 harvest, was born the XS, which demonstrates the excellence of our grapes and the typical features of their profile.

We assume the XS with total freedom batch composition from year to year of the existing red varieties in our vineyard in particular Alicant Bouschet, Trincadeira, Aragonese, Alfrocheiro and Ink Caiada. Matures twelve months in French oak barrels and stainless steel vats and makes a bottle stage, which can go up to twelve months, where he acquired a great complexity, before going to market.

It is produced every year.

Awards:

- Commended Medal, International Wine Challenge 2010, England

- Gold Medal, Competition MUNDUSvini International Wine Academy 2010, Germany

- Gold Medal, China Sommeliers Wine Challange 2012, Shanghai

Herdade da Monteira (Homestead Monteira)

Homestead Monteira - Apartado 74

7580-320

Tel. 932705007

Email: terrasdecaminha@gmail.com

Along the Alcacer do Sal, Herdade da Monteira develops his vineyard with high tree density in 4 acres of sandy soil.

24,000 plants of Albariño grape varieties, Touriga Nacional and Touriga Franca give rise to wines of complex aromas, floral notes, great structure and high quality acidity, intense aromatic notes and long finish.

The Monteira the Estate wines are the result of various transformation processes made with great accuracy and with great dedication and passion

to be continued...

Post by: António Duro