Reguengos de Monsaraz ‘at the table’ with pork, lamb, fish and game

Four weeks of themed gastronomy, dedicated to the dishes of pork, lamb, fish species of the Alqueva and hunting, will run throughout the year in Reguengos de Monsaraz (Évora), with the start scheduled for March 22.

[dropcap type=”background”]T[/dropcap]he initiative that integrates the four gastronomic weeks is entitled ‘Reguengos à Mesa’ and is promoted by the city council of this Alentejo county, taking place in local restaurants that come to join.

Pork-based dishes will ‘shine’ at the first event, which will take place between 22 and 31 March.

Each participating catering establishment ‘will have to have a dish made based on pork,’ stressed the local authority.

In April, between the 5th and the 14th, there will be the lamb-based dishes to ‘reign’ in the municipality of Reguengos de Monsaraz.

Already the gastronomic week ‘Sabores do Lago’, added the chamber, will happen from October 4 to 13, with the aim of ‘spreading the dishes that are made with the fish that exist in the Great Lake Alqueva’.

The 4th and last gastronomic week of the ‘Reguengos à Mesa’ event, dedicated to hunting, is scheduled for the period between 01 and 09 November and, according to the municipality, will be based on dishes cooked with the game species of the region’.

With this initiative, the Câmara de Reguengos de Monsaraz has assumed that it intends to “promote the gastronomy of the county and involve the restaurants” in this strategy, through the elaboration of dishes of pork, lamb, game and fish of the river.

Also in the Alentejo, a gastronomic week dedicated to soups and açordas, which counts on the participation of 11 restaurants, is taking place in the municipality of Grândola (Setúbal), until Sunday.

This is the 1st event of 2019 of the ‘Gastronomic Weeks’ that the Câmara de Grândola also promotes in its county, throughout the year and always with the most characteristic products of each month.

Açorda of tomato with cod and eggs, açorda of roe with a fillet of roosterfish, soup of ‘rubbish’ with meat and sausages, açorda of cress with eggs and fried bacon or soups with tomatoes, eggs, oregano and cod are some examples of the more than 30 typical dishes available in the attached restaurants.

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