It may have been the driest vintage ever, but it has rained steadily since I arrived in Alentejo on Tuesday. Fortunately great comfort – quite possibly too much comfort (!) is to be had from this southern Portugal region’s famous cuisine. I’m a huge fan of the country’s soups and Alentejo’s are the heartiest!
Describing its biggest city, Évora, as Portugal’s Lyons, Lisbon-based chef Vitor Claro says because Alentejo was one of the country’s poorest regions, dishes are very creative - informed by what’s available locally and making the most of left overs.
The region is blessed with great raw ingredients – notably black pig, olives, cheese. I’m much looking forward to giving it a go myself at an Alentejo gastronomy and “convent pastry” cookery course tomorrow. Meantime, here’s some pics of some glorious examples famous regional dishes.