Bread is an essential element in Alentejo gastronomy, is part of the cultural identity of our people.
Even before the Alentejo plains were filled with golden wheat fields and the Alentejo region was the breadbasket of Portugal, the bread was sustenance of these people.
Made to last more than a day, it is enough for the rise of a rich cuisine, tasty and affordable. With a little olive oil, coriander or pennyroyal comes one of the most characteristic dishes and varied in this zone, the “açorda”.
The Moorish occupation in Portugal influenced how to eat bread. One of the oldest Muslim recipe – the Tharid or Tarida – already speaks of bread dipped in an aromatic broth seasoned with olive oil, to which one could still add meat or vegetables. It is the beginnings of “açordas”, “migas” or “ensopado alentejano”.
Even before the meal, the bread is the king of the table accompanying cheeses, “chouriço” or olives and it is a great companion to wine. At the end you can still have your sweet version with the “fatias douradas”.
In Alentejo the bread is starter, main course, dessert and a indispensable thing to eat all the time.
Traditional Bread and Olive Oil
Regional products tasting
Bread on the making
Fish and Bread