Unique flavours to ignite your senses

In a region that is filled with lush landscapes, where the fertile soils of the Lena Valley meet the typical characteristic limestone walls that have shaped the mountainous landscape of São Mamede, there are countless unique flavours and aromas that are sure to ignite all your senses and leave a lasting memory.


Pig farming is more than a mere habit in this region, having quickly become a necessity for the people who live in the villages. Pig slaughtering was therefore established as as an event that took place with some frequency, leading to the conception of various snacks that are considered true, authentic delicacies and are very popular amongst the locals.


The famous “Tachadéu” was born from this tradition – pieces of pork fried in clay pot – which has since become one of the typical dishes in the parish of Reguengo do Fetal.

MORCELAS DE ARROZ (Rice black pudding)

Alta Estremadura is considered a region of excellence when it comes to producing rice black pudding, as approximately 20 different varieties of the sausage can be found thanks to it having become the symbol of the pig slaughterings.


In Batalha there are different types of rice black pudding, of which “white” black pudding stands out as a favourite. This type is traditionally from the parish of Reguengo do Fetal and doesn’t contain pig blood.


Cavacas (a type of traditional Portuguese sweet glazed pastry) are one of the most characteristic delicacies of the Municipality of Batalha, more specifically of the Parish of Reguengo do Fetal. Older residents tell stories of the traditional cavacas,
which originally came from Ponte de Lima (a town in Northern Portugal) and were brought to Reguengo by Maria dos Ramos, who was originally from the small northern town.


Cavacas from Reguengo are very popular, especially on feast days for the villages in the Municipality of Batalha, as they are always perfectly presented, with immaculately white icing and a unique flavour and texture.


Cod fish is a staple of Portuguese cuisine, and as such, no respectable restaurant would miss a cod dish off its menu. Cod “Tibornadas” (roasted pulled cod and potatoes tossed in olive oil, onion and garlic) are a particularly popular way to eat the traditional fish, thanks to the large variety of ways in which the dish can be made and its importance and popularity, which dates back generations.


Back in the days when olive oil plantations stretched for as far as the eye could see in the mountain villages, the farmers and their friends would all come together to feast, making roasted potato snacks to which cod would then be added. However, the olive oil was truly the cherry on the cake of this delicacy that delighted all those who tasted it.


Having already won several prizes both in Portugal and abroad, wines from the Batalha Cooperative Winery have quickly become excellent ambassadors of the region, which boasts fertile soil and a temperate climate – both factors that have had a huge influence on the quality of the wine produced in the region. The best of the best of these wines are the “Real Batalha” and “Baga” wines, which are considered to be truly unique and are therefore the perfect way for visitors to get to know and truly taste the region.


Find out more at: www.adegadabatalha.pt