The uniqueness of Porto Region comes from the harmonious coexistence of the contrasts and diversities of the territory.
Of the various attributes that characterise the region, gastronomy is one of the elements most influenced by its diversity and distinctive welcoming character.
As a result of the territory’s geographical conditions, including climate, relief and water availability, the natural resources and agricultural products used in local dishes and delicacies multiply, giving rise to a traditional Mediterranean diet with Atlantic influences.
The sausages, cheeses, soups and wines prepare the palate to receive the flavour of the tender red meats and the freshness of the fish and shellfish found in the sea and the river. The range of desserts is endless and sweet, making it challenging to choose how to end this gastronomic journey on a high note.
Having made these introductions, the question now is…
Well, where to start?
1. Arouca
Arouca’s regional dishes are made from arouquesa meat. Succulent, slightly moist and classified as PDO – Protected Designation of Origin, it is obtained from animals of the Arouquesa breed, which live freely in the surrounding mountains.
Roasted veal in a wood-fired oven or “Posta Arouquesa” are the most popular delicacies. Another delicacy is Gralheira roasted lamb slowly cooked in a wood-fired oven.
Arouca is also broadly recognised by its conventual confectionery, considered by many the finest conventual confectionery of the country. The majority of the pastries are made out of almonds, eggs and sugar, such as “Castanhas doces”, “Roscas” or “Morcelas doces”. Besides these, you cannot leave Arouca without tasting “Pão de ló,” “cavacas” or “melindres”.
2. Espinho
Thanks to its coastal location, the sea is the main flavouring ingredient of Espinho’s gastronomy.
Tasting local shrimp it’s been recognised as a unique gastronomic experience that stimulates the desire to keep the taste of the sea in the mouth.
The local fish, caught respecting traditions, is the starting point for the creation of many other exquisite dishes, such as “Sopa de Peixe” (Fish Soup) and the “Caldeirada” (Fish Stew).
3. Gondomar
The territory’s link with the Douro River is intense. It inspires Gondomar’s cuisine, where endogenous products are valued, and good customs are preserved.
Those who come to Gondomar for its gastronomy know that lamprey and shad are inseparable from local menus, as is turnip.
Between January and April, there is plenty of opportunities to try “Lampreia à Bordalesa” or “Arroz de Lampreia”. However, “Caldo de Nabos” is traditionally made during the county festivities, between September and October, that is a delicious soup made out of turnips.
Gondomar has been organising several Gastronomic Festivals, for more than two decades, with great recognition and demand by the local communities and visitors.
4. Maia
Like other Portuguese northern towns, agriculture and herding have been the main economic activity for centuries. This reality has introduced countless dishes made out of meat and fish into gastronomy due to its influence and proximity to other, towns.
As such, Maia’s gastronomic genesis is based on four main delicacies: “Cabrito à Maiata”, “Bacalhau à Lidador”, “Bola de Cebola” and “Leite Creme de milho”.
5. Matosinhos
The municipality’s calling card is its gastronomy, which owes its acclaimed fame to the fresh fish and seafood that go straight from the sea to the local kitchens daily.
From the town’s old quarters emanate delicacies such as sea bass, lobster, octopus, cod, monkfish, stews, cataplanas and seafood rice.
However, the “Sardinha Assada” is the dish of choice, especially during the Santos Populares celebrations.
6. Oliveira de Azeméis
The bread and the “Regueifa” of Ul refer to the prolonged activity of millers in the municipality, that have stimulated the production of high-quality flour and rice.
With a unique flavour, these products are traditionally baked in a wood oven and represent the genesis of the flavours of this Land.
At the windmill theme park, you’ll find the ideal opportunity to taste this delicacy and watch it being made while enjoying the sounds and colours of the surrounding nature.
7. Paredes
The rurality of the municipality is linked to agriculture and livestock farming, activities that have been a source of sustenance and food for centuries.
Roasted meat is very traditional in Paredes, mainly the roasted lamb, cooked in a wood-fired oven served with a flavoury rice made in a clay casserole also in the wood-fired oven.
“Sopa Seca” is also very popular, a dessert made from bread, cinnamon, sugar and mint that is prepared for the harvest season, the Carnival and Christmas.
8. Porto
The city’s cultural wealth has given rise to some of its most enigmatic dishes.
First and foremost, “Tripas à Moda do Porto”, a recipe from the 15th century that prevails until today and inspires the nickname given to the city’s inhabitants – the ‘tripeiros’. Made up of various types of meat, tripe, sausages and white beans, it reflects the essence of the place and of its people.
Centuries later came up the famous “Fancesinha”, combining French snacks and a unique sauce. It usually consists of sausage, fresh sausage, ham, cold meats, and steak and is topped with melted cheese. The secret to this dish’s success lies in its spicy tomato-based sauce.
9. Póvoa de Varzim
Its gastronomic traditions reflect a social reality marked by the precariousness of a fishing population that was largely restricted to what was brought in from the sea and harvested from the surrounding agriculture.
The “Pescada à Poveira”, served in a clay dish, is a local gastronomic reference whose preparation is based on boiling the ingredients, including the fish that gives it its name, then, involved in a sauce of olive oil, vinegar and paprika.
We also recommend the famous “Rabanada Poveira”, a typical Christmas delicacy distinguished from the others made in Portugal as is prepared with a special bread.
10. Santa Maria da Feira
Its millenary identity allows us to discover a broad gastronomic heritage, primarily influenced by its Celtic, medieval and conventual roots.
The product that affirms this Place as a destination of flavours is “Fogaça”, a traditional bread that combines sweet and savoury, and has a shape inspired by the town’s main historical monument, the Castle.
We cannot forget the “Regueifa Doce” and the “Caladinhos”, also excellent examples of this diversity of flavours.
11. Santo Tirso
Santo Tirso is known for its confectionery. The “Jesuíta” is a famous triangular pastry made from puff pastry with egg cream filling and a crunchy icing sugar topping. Originating in this municipality, it has existed for over a century. It is one of its most famous delicacies.
Now, do you know how to eat a Jesuíta? The question may seem strange, but in reality, there is a specific way to do it, according to the experts. Here are 3 tips on how to do it:
- Open the Jesuíta in half;
- Place the sugared part in the middle of the pastry, turning the two cut parts towards the centre of it;
- Delight in the gustatory adventure this special delicacy provides.
12. São João da Madeira
The “Ermelindas” pastries were created around the 1970s to comfort travellers who passed through São João da Madeira to get to Porto or Lisbon.
Ermelinda, was a visionary lady at the time. She identified this business opportunity creating and promoting the delicacy to the point that it became desired by everyone who passed through São João da Madeira.
Recently, and to connect gastronomy to the county’s industrial history, dishes have been created alluding to the activities of shoe and hat production, where the shapes of shoes and hats were replicated in small snacks. Nowadays is common to use rabbit and carrot as main ingredients in some recipes.
13. Trofa
Trofa’s traditional cuisine makes use of intense flavour ingredients that the palate can’t forget. The rice “Pica-no-Chão” is an excellent example of this.
Regarding traditional sweets and desserts, Trofa is acclaimed for its “rabanadas”, “sopas secas” and oven roasted apples. The “Castrinhos”, however, deserve special mention for being a novelty and a tribute to the Castro de Alvarelhos monument.
From this land, fertile in natural resources and with a mild climate, the “Castro- Trofa” wine emerged, with its fresh and light character.
14. Vale de Cambra
The tables in Vale Cambra are filled with delicious appetisers to stimulate the taste for the main meal, such as the traditional smoked ham, local cheese, cornbread and green wines from the local grape varieties.
However, is in the “Roast Veal”, you’ll find the authentic aromas and flavours of Vale de Cambra. Cooked in the oven in a clay baking tray, it must be enjoyed quietly and with a good local wine, with the green landscape of this magical valley in the background.
15. Valongo
Valongo is the “Land of Bread, Regueifa and Biscoito”.
The municipality’s water resources were crucial to the activity of the mills, which fuelled the bread-making industry that served the city of Porto for centuries.
The manufacture of biscuits and ‘regueifa’ came later but has also managed to win great demand for its quality and traditional cooking methods.
16. Vila do Conde
The geographical context of the municipality is represented by a wide variety of fish and seafood, being a land of sea and river.
The Petinga “à moda das Caxinas” dish is particularly appreciated, that consist of a stew of this fish with potatoes, cassava flour, and many other ingredients. No doubt about it, it’s a dish of exceptional flavour!
You can also enjoy some meat options, such as “Cabrito Assado” (roasted lamb).
17. Vila Nova de Gaia
Vila Nova de Gaia is the home of Port wine. This sophisticated flavour conquers the world whenever a glass is raised.
Produced in the Douro Demarcated Region, this wine ages in Gaia’s cellars, consecrating different profiles such as White, Ruby, Tawny and Rosé. With an intense aroma and a long sweet flavour, it has a high alcohol content. We suggest a relaxed tasting to experience all its characteristics and particularities.
Take the opportunity to discover other experiences and activities in the region that motivate your interests and suit your mood, thus completing your itinerary. Now that you know the different gastronomic treats, how’s your mood? Zen? Adventurous? Romantic?
Explore all the experiences available for each mood here.
