All of our municipality, as in our neighbouring ones, one cannot unassociate the fact that we live in the rich surroundings of the Serra da Estrela,even when it concerns gastronomy. The most remembered flavours of our kitchen, derive from the most tipical products of the region, like for instance, the Kid (young goat), the lamb, which come from the grazing pastures of the Serra da Estrela.

But we cannot forget ancient customs, recently revived, in the various Fairs and Festivals, and other iniciatives of the Parque Natural da Serra da Estrela, like the slaughter of the pig and the hunt of wild boars, just to mention a few, that make pork, the meat that is most frequently used in the regions cooking.

The wood stove, still in many households today, is the main reason of the unique flavour that our gastronomy has. The purity of the natural products of our lands and rivers, fortunately still not polluted by urban centres and big industry, are also a big contribution in inviting you to come and try the flavours of the Interior.

And when talking about the Serra, the livestock, you also talk about the pure milk of sheep and the products thatderive from them, authentic calling cards from our region: the Queijo da Serra and the Requeijão.

When talking about our gastronomy, there’s always the risk of missing something that is unforgivable. I was born and raised in this region, and so it is up to me not to forget these things. It happens that the references that the elderly can transmit, is something that money cannot buy. And how fortunate am I to hear these age old customs, gastronomic habits nearly forgotten. Just the other day someone was telling me about the nights passed at the Alambique and the titbits that those night would offer. Bola na Telha, torresmos assados no forno. Authentic delights that were the pretext for some unforgetable moments of fratenization.

Now that I look at it, the passion of these memories, are diverting me from the revelations that the gastronomy of Oliveira do Hospital impose, as that of the whole region. So here goes nothing... knowing that the list of dishes that I’m going to propose, you will most certainly not see the rest of this site, turn off the computer, and come join us. Come joins , and we will welcome you with open arms.

Cabrito assado(Roast kid- young goat), Febras de Porco à moda da Feira (pork fibre in the Feira way), Arroz de Carqueja com Entrecosto(Rice of Carqueja with spare ribs - my favourite), Arroz com Miscaros (Rice with Wild Mushrooms), Feijoada à Serrana ou à Pastor ( Red Beans the Mountain or the Shepherds Way), Feijoada da Beira ( Regional Red Beans), a Lambicada ( Tipical dish of distillery workers), Javali Assado ( Roast Wild Boar), Bacalhau com Broa (Cod fish with Maize bread), Trutas da Serra Grelhadas ( Grilled Mountain Trout), a Tibornada ( Cod fish made in the olive press workers way), Torresmos da Beira ( Pork Cracklings the Beiras way), the rich sausages, dried in the smoke houses.

Is that enough?... Just some other dishes, to make your mouth water, these ones more apropriate to our municipality of Oliveira do Hospital: Sopa Seca de Bacalhau ( dried soup of Codfish), Sopa de Castanhas (soup of chestnuts), Feijoada à Pedreiro ( Red beans the stone-masons way), Peixe do Rio ( various river fish), Lombo Assado Conservado em Pingue do Seixo da Beira ( Roast Pork Loin Conserved in Pingue, from Seixo da Beira), Tortulhos (Wild Mushrooms).

And what’s for dessert?... You’re asking!

How about... Tigelada de Oliveira do Hospital ( Tipical pudding), Cavacas de Aldeia das Dez ( Small cakes from Aldeia das Dez), Sweet Cakes from Lagares da Beira, Argolas de Galizes ( fried cakes in olive oil, which remind me of my dear Grandmother. Who made them so well), the Requeijão with Pumpkin Jam, and last but not least, the Cheese from the Serra da Estrela, made in the millenium old proccess with Cardo, Sheeps milk and salt.

Joaquim Nobre

Translated by: David A. Fidalgo

davidjs900@yahoo.com