Serra da Estrela’s gastronomy is, like in every
region, something unique, singular. Here we can show you some
typical dishes that you can taste every time you go to the higher
point of Portugal Continental, or if you like it, you can cook it in
your own home.
This regional dish is made mainly with every
product produced by the inhabitants from this area. Being this a
land of few resources, surrounded by mountains, where everything
took its time to arrive, the people from this region ate what they
produced in theirs own lands.
So, nothing better than a substantial bean and
cabbages soup with the following ingredients: potato, red bean,
carrot, onion, kale, olive oil and salt.
Trout a la mode de Manteigas
The trout a la mode de Manteigas appeared when
the shepherds from this region caught in the water of the Zêzere
River, beautiful trouts, and immediately prepared them while they
were guarding the flock.
To prepare this dish, you will need the following
ingredients: trout, milk, butter, parsley, flour, salt and pepper.
Roasted lamb or kid goat
Lamb or kid goat, garlic, paprika, salt, parsley,
laurel, onion, hot pepper (facultative), potatoes.
After cleaning the lamb, you should open it and
give it small cuts so that it remains in one piece. You should
tempered it with salt, crushed garlic, laurel in small pieces, olive
oil, wine and a bit of hot pepper; leave it marinating from one day
to another. In a clay roasting pan you should put the onion rings
till you have the bottom all covered, then put in the spiced lamb
and the potatoes. Throw in the marinate and put it in the oven to
Serra da Estrela Cheese
This cheese is the calling card of this region.
The geographical area of this cheese production goes over the
municipalities of Celorico da Beira, Fornos de Algodres, Gouveia,
Manteigas, Oliveira do Hospital, Seia and also some parishes from
Covilhã, Guarda e Trancoso.
Columela a roman army officer, born 2000 years
ago in the Iberic Peninsula, describes the making of this cheese in
what we can say that it was the first known agricultural treat and
as it is also written in ‘Manual do Criador’ 1st Year,
nº. 13 March 1986. In the Middle Age, it was Gil Vicente that
honoured it. But the greatest investigations works about the Serra
da Estrela Cheese only began in the ending of the 19th
century with Ferreira Lapa, Wenceslau da Silva, among others.
It’s a cheese produced mainly from goat milk from
the Bordaleira breed, curdled with cardoon flower (Cinara
Cardunculus), it is a characteristic plant from this region and it
is used to coagulate the pasta that will originates the Serra’s
Cheese. The pasta is putted in the cheese press (cincho), press
manually until it runs out all the serum and maturated during 30
days in cure chambers with moist and temperature control. It has the
shape of a short cylinder, convex in the sides and in the top, so it
has no defined corners. Its unique characteristics of aroma and
flavour, as well as its yellow colour, semi-soft buttered pasta,
softer or hard according to its age, fulfil the most exigent of the