Are you hungry? Come and meet the gastronomy.

The gastronomy of the region is without a doubt one of its more important treasures, seducing any person, independently of the culinary tastes. The restaurants are abundant in the region, being that most serves portuguese typical food. Many of them serve products produced in the region, for proper them or agriculturists and shepherds of the zone.

The flavors of the region are intense, since aperitifs until the o main plate are palates that never more are forgotten. The meals with more prominence are:

Meat

 Exists a immensity of meat plates, being these the main ones: kid baked in the oven, folloied with rice and potatoes; stew wild boar; mirandese ece of fish; cooked the portuguese; partridge baked in the skewer; rice of giblets, feijoada to the trasmontana.

Fish

 The fish of the region is fished in the river Douro and its tributaries, being eaten in escabeche or fries. The cod also very is used as alternative to meat plates.

Candy

It would sweets it regional make to forget any diet or recommendation to them it doctor. The conventuais candies as the peixinhos of chila or the biscuit of the Teixeira are famous in the region. Bread-of-ló and the cake-king they are abundant, mainly at the time festive. The rice candy and the aletria also are specialties in the region.

Accompaniments

The traditional bread folloies any meal, being able to be stuffed with meat or to be elaborated to the oil base. Regional honey or compotes can be barred with caretakers. The artisan cheeses and the regional fumeiro are eaten at any time of the day, simple or with a little of bread.

Fruits

A great variety of fruits in the region exists, harvested in some heights of the year. The cherries, the almonds and the apples are abundant. In the months most cold they are eaten chestnut baked, nuts, persimmons  and tangerines. The olive and the grape are the main fruits of the region, even so more are used to cook oil and wine, respectively, of what for direct consumption.

Drinks

Before initiating the meal, nothing better of what a chalice of wine of the Port to open the appetite. The wine of Favaios also is served as aperitive, in contrast of the table wines, that follow the main plate. The liquors produced in the region, that result of a fine mixture between brandy and fruits as the medronho, the blackberry or the cherry, serve as digestive, substituting the International scotch. For the connoisseurs  of alcoholic beverages the natural the highest points are not always a muff, as well as the teas of aromatical grass. In the Douro many springs exist of where drinking waters sprout, cool and crystalline.