Soajo – Gastronomy

The gastronomy of the region is rich and tasty and can be tasted in several restaurants.


Bread of corn and rye and sometimes wheat, prepared with natural yeast and cooked in a wood oven. Round or elliptical, roasted yellow crust and light-colored kernel, weighing about 1.5 kg.

The broa is prepared throughout the year and thanks to its moisture content is kept for a week in a dry place wrapped in a cloth. It can be purchased in several bakeries of the municipality of Arcos de Valdevez or with an individual producer.

Papas de Sarrabulho

A dish made from shredded meats (cow, pork and chicken), pork blood and kernel of wheat bread. You can taste this dish in several restaurants, particularly in the winter, or order in the other months of the year.

Caldo de Farinha

Soup made from beans, sprouts, cornmeal, and sometimes potatoes seasoned with a bit of any salt wine meats. It is customary to make Flour Broth, especially in winter. It is a nitric and very tasty soup that can be tasted in several restaurants of the zone in the winter, to order or on the weekend gatronómico.

Cozido à Minhota

It is a traditional dish consisting of beef, pork and chicken, smoked products, sprouts, potatoes and eventually other vegetables such as turnip and carrot. Baked to Soajeiro has the particularity of including beans.

Cooked is one of the oldest dishes made by men since the domestication of fire. In fact, the preparation and preparation of the stew remain unchanged since time immemorial: a pan with water on the fire where they slowly bake the various products of each zone.

Cooked combines in itself all the fundamental elements of life: fire, water to earth (through ingredients) and time (slow cooking). It still symbolizes the house, for it represents the unity around which everything is organized: the fire or fire, the center of the house, the center of the world. The three-foot iron pot where it is traditionally made participates in this representation of the house, for it is the fundamental tool of every household, rich or poor.

Complete and balanced, combining meats and vegetables along with a slow cooking that maintains all the nutrients, Cooked symbolizes the unique and total food, constituting almost with a myth. Cooked also symbolizes the domestic economy, because a good housewife is the one who knows how to manage the pantry in order to ensure the family’s food throughout the year. Baking almost unguardedly, this dish, in its poorer version, had its place in the daily lives of peasant populations.

The current version, meatier, corresponds to the stew of the feasts, where the meat marked the abundance of the exceptional days. As a single dish, however, it can be divided into three: soup, vegetables and cooking meat used for other culinary preparations, such as Sopa Seca.


The term Rojoada refers, in fact, to the meal that integrates the alimentary traditions that take place at the time of the slaughter of the pig. It is a large meal made up of several dishes. Thus, we have the proper slugs, consisting of fried pork, floured gut, spouts or belly, cooked and grilled potatoes in the ping, and green (boiled pork blood). These are the elements that integrate the dish that is commonly called red.

It is possible to taste this typical dish of the region, particularly in the winter, in several restaurants of the county. Some of the places also accept orders.


The lampreys over the cold waters of the rivers Lima, Vez, Cávado and Minho are highly appreciated throughout the Alto Minho region and are a gastronomic specialty that deserves specific trips by true gastronomes.
The fishing season for lamprey occurs between the mid-winter and early spring.

Traditional use
In this zone, the lamprey is used mainly to make the “Lamprey with Rice” and the “Lampreia à Bordalesa”. But it is also made soup, pickled, roasted on skewers and fried.

Wines from the Region

The white and red wines are nectars of the region. In the wine list of all the restaurants and pasture houses of the county, you can find the green wines produced in the region and accompany the regional dishes that most appreciate. You can also buy the county wine in several individual producers, in addition to sales outlets.

Regional sweets

Cigars of the Arches

Probably of conventual origin, this sweet constitutes one of the ex libris of Arcuense sweetness. Cylindrical, similar to a cigar with 8 to 10 cm in length and 2 cm in diameter. The outer casing is made of wafer or wafer dough and the filling is creamy texture, prepared with yolks and sugar. Its weight is about 40g and sold to the unit. The name is registered by the Central


Candy of the Arches

Another specialty of regional confectionery, probably of popular origin, is prepared from a sugar syrup brought to the point of golden candy and then molded into a stick or cylinder cut into pieces about 3 cm in length. They wrap themselves in light colored tissue paper and are sold to the unit. They can be purchased in Central Confectionery and other pastry shops and establishments in Arcos de Valdevez.


Bolos de Festa

Party cakes also called “white or yellow cakes” or “yolk cakes”, are small, circular, low-fat cakes made with a light, loaf-like egg, sugar, and flour, which gives them a strong yellow color. Currently, these cakes are part of all tables of the traditional festivals of the county, especially at Easter. They sell themselves to weight throughout the year. They can be bought in the bakeries and commercial establishments of Arcos de Valdevez and in the festivities and pilgrimages of the county.





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