At the Table with Alentejo
Sericaia with Elvas Plums
Learn how to make sericaia, the traditional Alentejo convent dessert made with eggs and cinnamon, served with Elvas plums in syrup. An unforgettable traditional dessert.
Sericaia with Elvas Plums
Learn how to make sericaia, the traditional Alentejo convent dessert made with eggs and cinnamon, served with Elvas plums in syrup. An unforgettable traditional dessert.
Alentejo-style purslane soup with sheep’s chees...
Learn how to prepare Alentejo-style purslane soup with potatoes, eggs and cured sheep's cheese, following the tradition step by step.
Alentejo-style purslane soup with sheep’s chees...
Learn how to prepare Alentejo-style purslane soup with potatoes, eggs and cured sheep's cheese, following the tradition step by step.
Alentejo gazpacho with Iberian black pork ham
Fresh Alentejo gazpacho recipe with tomatoes, cucumber, bell pepper, bread and black Iberian pork ham, explained step by step.
Alentejo gazpacho with Iberian black pork ham
Fresh Alentejo gazpacho recipe with tomatoes, cucumber, bell pepper, bread and black Iberian pork ham, explained step by step.
Asparagus Crumbs with Poached Eggs
Recipe for asparagus migas with poached eggs: Alentejo bread, sautéed asparagus and a creamy yolk, with tips for getting them just right.
Asparagus Crumbs with Poached Eggs
Recipe for asparagus migas with poached eggs: Alentejo bread, sautéed asparagus and a creamy yolk, with tips for getting them just right.
Alentejo-style breadcrumbs with pork ribs and c...
Learn how to make Alentejo-style migas with pork ribs and chouriço: a traditional recipe, choosing the bread, step-by-step preparation, and wine pairing.
Alentejo-style breadcrumbs with pork ribs and c...
Learn how to make Alentejo-style migas with pork ribs and chouriço: a traditional recipe, choosing the bread, step-by-step preparation, and wine pairing.
Alentejo-style lamb stew
Lamb Stew is a classic Alentejo dish, slow-cooked and full of flavour, paired with Antão Vaz.
Alentejo-style lamb stew
Lamb Stew is a classic Alentejo dish, slow-cooked and full of flavour, paired with Antão Vaz.