Alentejo, where the bread is king

The golden south, dry, hot with empty long plains and whitewashed villages full of hospitality.

The place to try the “açordas” (mashed bread with garlic), the “migas” (the “dry” version of açordas), the refreshing gazpachos (not liquid as the Spanish ones), the pennyroyal soup, the “beldroegas” soup (a weed that grows in the fields), the several kind of cured and smoked chorizos and to top all this the strong egg based conventual desserts.

This is a land that uses bread as a base for many dishes, not any kind of bread, the typical one from the region with it’s unique light acid flavour, known all over the country as Alentejo’s Bread (picture below).


It’s mashed, sliced and used in almost all the soups, including the Lavadas (photo below).


If you put together some bread, cheese, olives and of course a chorizo you just need a glass of wine to have a complete Alentejo’s snack.

It’s the land of the worshiped Farinheira a kind of chorizo, which can be found in two sizes, the regular one that’s ideal to boil or roast in the oven, and the thin one, for grilling.

Bread competes with eggs when we speak about Alentejo’s cuisine, poached eggs are a must. Like on the “Beldroegas” soup pictured below.

On the sweet side of Alentejo, the strong conventual heritage it’s easy to recognise in the use of large quantities of eggs and sugar, adding to these main ingredients the Malabar gourd jam and of course the bread.

toucinhorancoso “Toucinho Rançoso” – translated literally would be Rancid lard. An example of the use of Malabar gourd jam.

Cante – Alentejo’s most known music

Filme da Candidatura do Cante a Património da Humanidade – UNESCO from Faux on Vimeo.

This is “my” Alentejo. Did you ever visited or tried any of the Alentejo’s dishes?

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