TURIVENTOS - Turismo e Eventos
Circuitos Turísticos - Viagens - Tours - Organização de Eventos - Travel - Tours - Events
FR - Carte Gastronomique du Portugal
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
Autoria e outros dados (tags, etc)
EN - Gastronomic Map of Portugal
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
Autoria e outros dados (tags, etc)
EN - Tour Alentejo - Complete Guide - Travel Tips
Duration – 1 week
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
Autoria e outros dados (tags, etc)
EN - Grandola - Tour Alentejo 3 - Travel Tips
Duration – 1 week
2 - GRANDOLA
Travel: Alcacer do Sal »Grândola: 24 kms.
Travel time (expected): 20 m.
The City
Housed in Alentejo Litoral, the Grândola municipality has an area of 814 km2, an extensive coastline and borders the north with the municipality of Alcacer do Sal, the source with the Ferreira do Alentejo, south of Santiago Cacém, to the west by the Atlantic Ocean, and to the north and northwest by the Sado river, which separates it from the Setúbal county.
In geological terms, its territory is characterized by three main areas, the mountains of Sines, the plain and the coastal strip, which have marked differences in soil composition, in relief, the flora and the landscape in general.
The saw of Sines, predominantly schist, date of lower carbon, is the ancient geology of the Iberian Meseta, and has its peak in the hill of the Watchtower, with 326 m of altitude. Forming a physical barrier that separates the coastal area, with influence on climate and landscape aspects, is the least populated area of the county, and is for the most part covered with cork.
The plain is characterized, the source, the extension and the gentle slopes of the Sierra, and the north and northwest by the tertiary formations of the Sado basin, consisting of sands and clays of the Pliocene. From north to south the forest cover gradually moves from the pine forest mounted, and it is this area that lives most of the population.
The Coastal Zone is characterized by its 45 km of white sand beaches and crystalline waters, and the seabed is sandy as a result of accumulation of sedimentary materials. Into the territory, examples of dune systems of various sizes and typical vegetation, extending then large pine forest patches. The Coast there is the Melides lagoon and, further north, the Sado estuary, with rice fields Carvalhal, and the muddy banks and Trojan marshes.
Despite its extensive coast, the climate of this region can be considered Mediterranean with Atlantic influence. Due to various factors, simultaneously present maritime and continental characteristics, often with alternating days Atlantic and continental characteristics. Rainfall is very irregular throughout the year, the distribution of dry and wet years is relatively random, and the average annual rainfall is around 600 mm.
The specifics of each of these areas and poor agricultural capacity of most soils conditioned its settlement and economic and social development. Its population is around 15,000 inhabitants, mostly concentrated in Grândola, the county seat, and in the parish of the same name.
Ruinas Romanas do Castelo do Serrado (Roman Ruins of Castle Cerrado) (next to Fire Volunteers Grândola)
In the first nucleus was discovered, the Roman period, a set of structures, possibly ancient thermal baths, forming compartments each other, with tiled walls Signium opus, formed by four small ponds, a swimming pool and two rooms.
Monumento Magalitico do Lousal (Megalithic Monument Lousal)
Longitudinal plan composed of gallery, rectangular, polygonal and secondary main crypt crypt or niche large, elliptical, separated from the main crypt by passing with septa, and according to an axis oriented east / west, with entrance to this. Gallery marked by five pillars, two on one side, the other three, one large; main crypt with 8 pillars, the largest with about two feet tall; secondary crypt composed of nine lower anchors.
Gastronomy
In the traditional cuisine of Grândola municipality coexist two fundamental aspects. On the one hand, the result of influences from the interior Alentejo, dominated by broths, the açordas, the jantarinhos, the dishes pork meat and lamb and game dishes; on the other hand, the drifting of artisanal fishing activities along the coastline and proximity to major fishing ports, resulting in several fish dishes, such as: soups and pasta fish, eels (stew, stew or fried).
As for wine, we highlight the Pinheiro da Cruz. As for desserts, you can enjoy the alcomonias and sweets of Melides pinion.
(Alcominas)
Typical dishes
Soups:
Chowder
Açorda Alentejo
Purslane soup with cheese
Meat:
Pork the Alentejo
Pork belly rice
Chicken with peppers
Weak to Figueira
Partridge with bean-rayed
Fish / seafood:
Delicacy eel
Moraine of mule drivers
Snacks / Other:
Migas to sawyer
Purée the sawyer
Mass eggs
Confectionery:
Alcomonias
WINE AND OLIVE OIL
A Serenada Enoturismo (The Serenada Wine Tourism) - RIC 1265 -
Andrew Knoll - Sobreiras High - 7570-345 Grândola
GPS: 38 11 '54' 'N / 8 39' 25 '' The
geral@serenada.pt
reservas@serenada.pt
Tel. (+ 351) 269 498 014 Mobile. (+351) 929 067 027
The Grândola strains saws wine with 50 red 2011 years won a silver medal in the International Competition of Lyon 2014.with 5o years. 2011 won a silver medal in the International Competition of Lyon 2014.
to be continued...
Post by: António Duro
Autoria e outros dados (tags, etc)
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