| | | |  In Tabuaço, gastronomy is an Art and a Feast. Most of the traditional dishes and desserts are century- old and their recipes have passed from generation to generation. Some people still keep the secrets of some tasteful dishes religiously. Some resist the innovation of new cooking methods and keep using the traditional wood oven. Above all, it is important to preserve the genuine tastes of our grandparents' time.
For a main course the ideal things are the river fishes in "escabeche" (marinated), roast lamb with potatoes and oven-cooked rice, smoked ham, and lamb fritter.
For a quick bite, one has to taste the "bolas". The "bolas" consists of bread baked with different fillings: smoked ham, Danish ham, meat in garlic and wine sauce, and chicken tuna fish. The sweet "bola" can be served with goat cheese, pão-de-ló, sweet vermicelli, egg pudding, egg candies,
Whatever the menu, a good mature wine from the region, be it red or white, is essential. The Port wines are known as the bests. We would like to highlight the table wine "Fraga da Moira" (white, red, or rozé) produced in the Adega Cooperativa de Tabuaço.
The press's men used to drink strong brandy. And there is also "jeropiga" (unfermented wine), which for being so sweet, was given to the pilgrims during the feasts. | |
