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Gastronomy
Bairrada's
gastronomy is one of the most famous os the country.
Who
hasn't heard of the "leitão assado no espeto"
(roasted piglet on a split) or the "chanfana"
(stewed mutton with spices)?
The
geographical location of Curia is intimately linked to
the many restaurants, almost all of the specialist in
the leitão à Bairrada (the piglet on a spit). in spite
of the variety of the local gastronomy the piglet is the
most requested because it is in this part of the country
that is indeed best. Thus, this becaumes a gastronomical
speciality that confers the region national prestige
and, who knoes maybe even international.
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"Leitão
à Bairrada" (roasted piglet on a spit)
The
secret of its fame resides in the taste and in the art
of the roasters of the region; in the choice of the
animal (age, size and nourishment); the slaughter; the
preparation and the spices: lard, garlic, pepper and
salt; and the oven. It takes between 1h30 to 2 hours to
roast and its final appearance is golden and crispy.
It
is served hot, warm and cold, with baked potatoes or
chips, slices of orange, lettuce and preferably
accompanied with champagne.
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"Cabidela"
(stewed giblets)
Another
typical dish. It is done with piglet`s giblets (heart,
lungs and liver) cut into small pieces, blood and
potatoes. It is seasoned with piglet's gravy, lard salt,
olive oil, onions, red wine, and water. It is cooked in
the oven, takes about 40-50 minutes to roast.
It
is roasted under the piglet wich drips its gravy onto
the giblits.
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"Chanfana
à Bairrada" (stewed mutton with spices)
Another
great speciality, a dish usually served on special
occasions; weddings, baptisms and religious feasts. It
can be done with sheep or goat and it is cooked in a
wood burning oven, for about 4 to 5 hours, in
black crockery.
Once
it is ready it is served 2 or 3 days later,
accompained with local red wines. It is served in
almost every restaurant, although sometimes it is
necessary to order in advanced due to the
necessary preparation time.
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Sweets
"Amores
da Curia" (Curia's lovables)
Delicious
puff pastry filled with egg cream.
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"Arroz
Doce" (Sweet Rice)
This
desert is a must on festive occasions, weather at home
withe family or in any of the local restaurants.
Tradition
says it was used to announce a marriage and to present
the groom, whom would take in trays, accompanied by
mother and friends, to the family and friends houses.
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"Leite
Creme" (Creamed Milk)
In
every prestiged restaurat there must be Leite Creme,
covered with sugar that is then toasted. Made of milk and
eggs it is served on a dish or individually.
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