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).
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.
Cante – Alentejo’s most known music
This is “my” Alentejo. Did you ever visited or tried any of the Alentejo’s dishes?