"Fried sweet in the form of a sardine, covered with melted chocolate and sugar glaze, whose filling is made up of almond, sugar and eggs"
Region
Gastronomy in Centro
47 attractions
"Sopa da Pedra - Paulo's - Restaurante Marisqueira em Almeirim (Tradicional Sopa De Pedra) (Almeirim) - Type: GastronomyRich and hearty soup made with meat, sausages, beans, cabbage, potatoes and carr...
"Tigelada da Beira Baixa - Restaurant O Lagar (Castelo Branco)" is a gastronomy attraction in the municipality of Castelo Branco. It is known for its egg, milk and honey-based recipe which is typicall...
"The meat should be cut into not too large pieces and seasoned with finely chopped garlic, bay leaves, pepper and sweet bell pepper. It should be marinated in garlic for 48 hours before being cooked,...
"Viriato - Pastelaria Capuchinha (Viseu)", Gastronomia - This cake in the shape of the letter V keeps the name of the mythical hero of Viseu. It is made with an special dough, filled with egg-based sw...
"It comes from bovines slaughtered up to the weaning stage (5 to 7 months old) belonging to the Arouquesa, Mirandesa breeds or their crosses. It is a very tasty, succulent and particularly tender meat...
The Carqueja plant, once dried, is very often used for infusions and seasonings for hunting dishes, such as rabbit or hare carqueja rice, which, according to experts, gives it a unique flavor. Usually...
Cooked according to tradition and always accompanied by sautéed turnip greens in olive oil and garlic, it maintains all those ingredients that make this a unique dish, capable of attracting people fro...
"Cake levedo, round, prepared with flour, eggs, sugar, butter, enough milk to knead and a teaspoon of cinnamon. It has a ring on the surface made with a dough roller in the shape of a crown, sometimes...
It is one of the most well-known cod dishes in the traditional Portuguese cuisine from Beiras, where it was prepared in olive oil presses. In this recipe, the cod loin is roasted with onions and potat...
There are two ingredients that are responsible for the unique color and flavor of this dish. One is "eel dust", a mixture of ginger and pepper, or saffron and pepper. The second is called "bread unto"...
Grain broth à la Guarda: A Traditional Delight for St. John's Night The Caldo de Grão à Moda da Guarda is a gastronomic specialty that awakens the appetite and is particularly appreciated during the n...