These codornos grow on a tree
A winter dessert with a name that sparks curiosity.
Explore this story
Your choice is saved only in this browser.
The presentation of Cabeceiras in the 2025 Fins de Semana Gastronómicos identifies codornos as a local fruit associated with winter traditions. In the preparation described, they are roasted in the embers until soft and served hot and peeled, with red Vinho Verde or without wine. It is a way to discover fruit through cooking techniques. The recipe documents a food selection; it does not guarantee daily availability in restaurants.
Roasted codornos from the 2025 food selection
Tick off ingredients as you gather them. Checkmarks last only on this page. Any time shown for the reading journey is reading time, not cooking time.
Go to preparation ↓Ingredients
Method at a glance
Back to ingredients ↑Tick off each step as you finish it. You can untick it; checkmarks last only on this page.
Summary of the preparation published by Turismo do Porto e Norte. The source gives no quantities, servings or duration. Here the local name refers to a fruit; this recipe must not be used to identify wild plants.
Read the original recipe →From dessert to village trees
Open an option and choose the story.
Same name in the park
The news of the plantation of 2022 includes quail trees: follows the name of the table fruit to the public space.
The fruit also gained place in the park →Before the sweet, the accompaniment
Grelo rice is part of the same gastronomic proposal of 2025.
Next to the post, the grelos also count →Other ways to finish the meal
Compares baked fruit with sweet suggestions of municipal tourism.
There is always room for sweet →
Source and context
Accessed: . Editorial summary; the date of consultation is not the date of the facts.