Six weekends to showcase the best of the cuisine of Macedo de Cavaleiros
The kickoff is scheduled for the first weekend of November, with chestnuts as the highlighted food, and it only ends in April, featuring a highly appreciated speciality in the region, goat.
The first weekend of November marks the return of gastronomic weekends in the municipality of Macedo de Cavaleiros, an initiative that promotes a tourism product that is strategic, such as gastronomy and wines.
From November 1 to 3, the seasonal endogenous product to be highlighted is chestnut, which has one of the highest productions at the national level in Macedo de Cavaleiros. An opportunity for local restaurants to showcase all the culinary potential of this fruit.
Benjamim Rodrigues, president of the Municipal Chamber of Macedo de Cavaleiros, emphasizes the importance of this initiative, “which mobilizes local restaurants and hospitality and, consequently, boosts other tourism segments in which the municipality possesses great attractiveness, such as cultural, heritage, adventure, and nature tourism.”
The gastronomic weekends will extend over six stages, and the second is scheduled for December 6 to 8, where the highlighted product will be azedo, another typically Transmontana delicacy, a smoked product made from alheira dough but without garlic. At the beginning of the year 2025, from January 10 to 12, another local speciality reigns: casulas and butelo, a dish that combines a sausage made with the bones of the spine and pork ribs with dry beans, which after being soaked for several hours is cooked together with the sausage. “Our cuisine is very rich and has a story behind each dish. Essentially, at the table, people will also be able to learn about the centuries-old history of our municipality,” asserts Benjamim Rodrigues.
Between January 30 and February 2, the “Wild Boar Route” takes place. A game dish highly appreciated in this region, which local restaurants have innovated with distinctive dishes such as wild boar feijoada, wild boar stew in a pot, or wild boar rice.
During the Entrudo Chocalheiro – a season that by itself brings many visitors to the municipality – there is another reason for great attraction. The Festival of Grelo takes place from February 28 to March 4. A food much more versatile than what most people believe, it can be used in starters and even desserts. Concluding this initiative to promote local gastronomy is the goat. From April 18 to 20, the “Goat at the Table” event takes place, coinciding with the Easter season, traditionally associated with the consumption of goat in terms of gastronomy.
These gastronomic weekends bear the mark of the Geopark Terras de Cavaleiros, which boasts the Geofood seal, a distinction that rewards organizations that create food products using only raw materials from the territory and leverage traditional cooking techniques for the ingredients.
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