Gastronomy

vinho

Sintra countrymen - known as saloios - have a rich gastronomic history based on strong traditional values that should be encouraged and preserved. Varied and abundant, the cooking around this region can make anyone’s mouth water.

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The Rocha Pear

Pera rochaIn 1836, a pear tree producing unusually big, tasty and very juicy pears was identified in Mr. António Pedro Rocha’s farm. Mr. Rocha’s envious neighbours, surprised with these “special” pears, asked him for branches which they grafted on to their own pear trees. And so began the expansion of this tasty fruit that was named after Mr. Rocha and most certainly benefited from the special properties of the soil, as well as from Sintra’s mild climate.

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Colares and its wine

adegaIn the 19th and 20th centuries, Colares was an area where Lisbon’s wealthy inhabitants sought refuge. Sintra and Colares were then favourite weekend and even holiday places.

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The “Reineta Apple”

maçãs reinetas Although there was obviously some exaggeration in the size of the apples, Alhimiari’s sentence confirms the importance of the apples of this area, especially in the Collares parish.

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Colares as Sintra’s harbour

Roteiro - Colares

Existing archaeological data indicates that Sintra and Colares, due to their geographical proximity, had a similar and simultaneous evolution. Some people have even wondered whether Colares could have been Sintra’s harbour.

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At the Sintra countryman’s table

leitao

Among the meat dishes, special mention should be made of the Negrais suckling pig, Mercês pork, roast kid and veal. Fine fish, shellfish and molluscs abound in Sintra’s unpolluted coastline, and one can enjoy delicious bass, sea bream, octopus or mussels and barnacles.

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