Delimitação da área geográfica de produção: Fafe, Guimarães, Santo Tirso, Vieira do Minho, Vila Nova de Famalicão, Trofa e Vizela.

Description: «Milhos de Ribeira de Pena» is a traditional gastronomic specialty of the municipality of Ribeira de Pena, prepared from crushed white corn, slowly cooked in a rich broth obtained from the cooking of meats and sausages.
Traditionally served hot in their own container, the corns are accompanied by platters of cooked meats and smoked products presented separately, together forming a dish of strong identity expression and one of the most emblematic specialties of the gastronomy of Ribeira de Pena.
The preparation is based on a method of preparation passed down between generations, characterized by the slow and prolonged cooking of crushed white corn in meat broth, allowing the gradual incorporation of flavors and aromas that give the dish its unique identity.

Delimitation of the geographical area of production: Valongo, Gondomar, Santa Maria da Feira, Oliveira de Azeméis and Albergaria-a-Velha.

Descrição: Prato confecionado com vários tipos de carne, tripas, enchidos e feijão branco. Deve ser acompanhado por arroz branco seco.

Description: Typical Alentejo dish made from stale bread softened in hot water, to which cooked asparagus is added. This mixture is then cooked in fat resulting from the frying of the pork (pingo), until a very dry and consistent ball is obtained, with a slightly golden outer crust. Served with fried meat.

Description: Characteristic dish of the Alentejo made with slices of stale bread softened in hot water and cooked in fat (resulting from the frying of pork) until a dry and consistent ball is obtained, with a lightly browned outer crust. Served with fried meat.