Alentejo's gastronomic heritage


We all know that from the variety of peoples (Phoenicians, Celts, Romans, Visigoths and Arabs) that inhabited the territory, they left us their influences very present to this day.

From the Phoenician culture we find a legacy of its own with the intensification of the cultivation of cereals (barley and wheat), vegetables (broad beans, garlic, peas and onions) and fruit trees (apple, walnut, vine and fig). It was this people who introduced new methods in the manufacture of oil and salting (fish preservation).

In turn, the Celts, with a strong tradition in pastoralism and hunting, had as eating habits pork, beef,
game, wheat, cheese and dairy products.

The Romans, on the other hand, not only structured the kitchen, but also improved agricultural techniques, increasing the quality of their products.

Due to its strong presence and influence in the Region, it is in Arab cuisine that we find the true matrix of Alentejo cuisine.
Among the countless confections that this culture has left us (purslane soup, peas, roasted lamb head,
bean soup with cabbage, lamb stew, migas, etc.), we highlight the 'Tomatada à Alentejana'.

Here is a recipe for you to try at home! We hope you enjoy...


Tomatada à Alentejana

500 gr of ripe tomato
3 potatoes
1 clove of garlic
1 small onion
4 eggs
salt olive oil water 1. In a saucepan, add olive oil, and sauté the half-moon onion and the garlic. 2. Then add the tomatoes, peeled, crushed, and let them fry. 3. Separately, peel the potatoes and cut in slices and add to the tomatoes. 4. Add water to the tomato preparation and bring to a boil. Simmer for 10/15 min. 5. Then add the eggs and boil for 2 min. 6. Serve with slices of Alentejo bread from the day before.

gastronomic, alentejo, tomato soup, traditions, romans, celts, arabs