5 typical dishes to try in the Douro Region

The (good) gastronomy is an essential factor for the decision and choice of the next trip. For this reason, it is easy to see why Portugal has become an emerging tourist destination and one of the great havens for most international tourists. 
The Douro region is one such example. The diverse landscapes and the pure and healthy environment give rise to succulent, tasty and varied ingredients that, washed down with a delicious homemade seasoning and combined with the art of good cooking, high quality and informal climate, make Douro gastronomy one of the most appreciated in the world. parents.
From meat to fish, from appetizers to desserts, everything is delicious and deserves to be enjoyed leisurely, overlooking a golden and immense valley. And so that you can try the most typical Douro dishes during your trip, we have collected the best snacks that cannot be missing from your gastronomic itinerary.
We will show you some ofd the most famous typical dishes from the region.

Francesinha

Francesinha is a typical dish from the city of Porto and consists of a sandwich with beef, sausage, fresh sausage, cheese and sauce. There are many variations of the francesinha. In some restaurants, for example, they substitute beef for roast beef and there are already versions of francesinha for vegetarians and vegans. However, the essential and most important ingredient is the sauce.

Each restaurant has its own recipe, some more spicy, others more sweet; there is almost a sauce for all tastes and, therefore, a perfect francesinha for anyone! It is difficult to confirm which is the original Francesinha, but the legend says that it was born in the restaurant A Regaleira (which unfortunately has already closed). The owner, Daniel David Silva, was an emigrant in France, returned to his country, opened this space and invented this dish.
As for the name, it is said to be related to its inspiration, the French croque monsieur, a sandwich similar to Francesinha without the meats and the sauce. The idea was to adapt this dish to Porto gastronomy, a lover of hot food and strong palates.

Tripas à moda do Douro

Not only is it an emblematic dish of the city, it is also the origin of the nickname of the inhabitants of Porto: tripeiros. Here in Porto we eat guts and with desire and pride and, as the story goes, we have eaten them since the time of discoveries!

Porto-style guts are a dish with beans where you can not miss the salpicão, the meats, the earring, the cow hand, chorizo ​​and, of course, the guts. It is a dish, usually accompanied by white rice.Ideal for a Sunday lunch, where family and friends gather and cook in a large pot, the history of this Porto dish goes back to 1415, the time of King D. João I. It is said that the monarch, along with his two children , prepared an expedition to Ceuta to take the city, reason why D. Henrique was in charge of preparing the navigations in the Douro and D. Pedro to do the same in the Tagus.
´The dish comes with the creativity of the people of Porto to transform “the remains” into a tasty dish that is today one of the most traditional in the city.

Arroz de Lampreia

Arroz de Lampreia is a traditional Portuguese dish that is gaining more and more fans. More typical in Alto Minho, there are even festivals dedicated to this delicacy and the most common way to eat is with rice (the so-called Arroz de Lampreia).

The beginning of the year (January and February) is the perfect time to enjoy this dish. 

Bacalhau à Gomes de Sá

Like most Portuguese dishes, Porto's gastronomy also stands out for the presence of fish, essentially cod. This won a special recipe in the city of Porto, which spread throughout the country. Bacalhau à Gomes de Sá is prepared with eggs, potatoes, onions and black olives.

Perronilhas

Perronilhas, equally unmissable, are cakes of conventual origin, whose recipe was created by the Benedictine nuns of the Vairão Monastery, in Vila do Conde.

Rabanadas

Rabanadas are the most popular sweets at Christmas time and originated in the Douro region. They are a fried sweet, associated with abundance, whose spirit seeks to recover in the Christmas season.

 

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