Capon à la Freamunde
The European Capital of Furniture gastronomy offer sets itself apart by the endogenous products such as the ‘Capon à la Freamunde’ certified by the European Commission with the Protect Geographical Indication of denomination (PGI), as well as the typical sweets of the region.
The ‘Capon’ (castrated rooster) is an almost unique tradition in the whole world, whose roots date back to the Roman Empire. For that, it was considered by many authors as the ‘Manjar dos Reis’ (Feast for kings).
Served with roasted potato, green sprouts and oven rice, this dish is a certified product with protected geographical indication, considered the gastronomical ex-libris of the region. Cooked Freamunde style, it gathers every time famous lovers, that every year do not miss the Gastronomical week, taking place from 1st to 13th of December, being the 13th the day of the famous ‘Capon’ fair.
Where to eat:
- O Penta
- A Presa
- O Tarasco
- O Gusto
- O Telheiro
- Casa de Campo
The Roasted Lamb is one of the most popular dishes in Northern Portugal, especially during the Easter festivities.
It is served with baked potatoes and rice in the oven.
In a region where pasture farming complements agriculture, “Anho Assado” is associated with moments of celebration or social and family relaxation.
An expression not known by many, the “Anho” refers to a lamb that should not be more than 10 to 12 kg weight. This traditional dish is served with baked potatoes and rice in the oven.
Cozido à Portuguesa
This typical portuguese dish is served all year and always takes place at the portuguese tables in moments of celebration.
This dish requires a variety of meats and usually is served with rice in the oven and baked potatoes.
Dish associated with pig slaughter, an activity which takes place during the cold weather.
Currently, meat lovers can enjoy this dish any time of the year. This dish is served with chips cut into pieces and decorated with green sprouts.
Doces do Calvário
“Doces do Calvário” is considered the world’s best bean cake. The recipe is made with almond, coconut and walnut.
Rochas da Citânia
“Rochas da Citânia” is an original specialty of the Municipality of Paços de Ferreira and is a dessert dish dedicated to the Citânia de Sanfins (the biggest castro of the Northwest of the Iberian Peninsula). This recipe is prepared mostly with dried fruits – walnut and almond kernels – to which are added eggs and coconut.
Brisas do Pilar
This tradicional sweet is considered lighter and it was created in honor of the “Monte do Pilar” (considered the second highest geographical point of the Municipality of Paços de Ferreira)
The recipe is made with eggs, sugar and coconut.
The bread together with honey and brown sugar is transformed in this sweet dessert.
This dish is served especially during Carnival festivities because it is made with water from the famous “Cozido à Portuguesa” (which is made with three kinds of meat: pork, beef and chicken meat), a typical portuguese dish served at this time of the year. Normally, it is presented in a clay bowl.
Vinho Verde (da região)
To go with the several gastronomic delicacies of the region of Paços de Ferreira it is recommended the great Green Wine from Douro’s region, which is produced in these lands and was awarded with numerous national and internacional prizes. The geomorphological features of that region provide the ideal conditions for the development of high-quality vineyards, resulting in light and fresh nectars.