The typical gastronomy of the Algarve comes back to life in São Brás de Alportel at Easter time. The 6th edition of the gastronomic fortnight «Sabores do Caldeirão» starts this Tuesday and lasts until April 21st and can be enjoyed in seven restaurants in that inland municipality.
In 2014, the restaurants Adega Nunes, Fonte da Pedra, O Marquês, Sabores do Campo and Zé Dias joined the event. The restaurants Lagar da Mesquita and Yeshé Boutique Café are making their debut as participants in the gastronomic fortnight of São Brás.
The special menu for the event consists of starter, main course, dessert and Algarve wine.
Cheeks of black pig, roasted wild boar or chicken giblets, always in the company of an Algarve wine, are some of the suggestions from the restaurants participating in this initiative, which aims to keep the mountain traditions alive and promote tourism in the São Brasense municipality.
«Desserts are inspired by honey, carob, fig or almond, local products, which result in delicious and irresistible sweets. And one should not finish the meal without tasting the typical medronho brandy or one of the liqueurs produced in the region, making this an unforgettable experience», suggests the Câmara de São Brás, which organizes this event.
The sixth edition of Quinzena Gastroómica – Sabores do Caldeirão “seeks to enhance the local cuisine that preserves the characteristics of Mediterranean cuisine, defined as a healthy and nutritious diet, combined with the Easter celebrations”.
And as “man does not live on bread alone”, on April 20th there is the opportunity to make this gastronomic trip and another, cultural one, to attend the Festa das Torchas Floridas, an ex-libris of São Brás, in which the streets they are filled with color and smell to welcome the Resurrection Procession on Easter Day.
«One of the main pillars of the tourism promotion strategy of the municipality of São Brás de Alportel is the promotion of gastronomy and its local products, based on the concept of Slow Food, a brand proudly held by the council that guarantees health at the table, the quality and taste, only possible with respect for a set of conditions, both in the selection of food and in its preparation and above all in respect for the values of our Mediterranean food, a valuable treasure to be preserved”, he added. the São Brasense autarchy.
Comments