A taste of Minho
Veal, rojões, cod, and sahrabulho.
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These specialties are part of the municipal description of local gastronomy, accompanied by the reference to green wines. The goat of the Highlands of Minho and the meats Barrosã and Maronena are also part of this regional repertoire. It is worth asking for the specialty of the house and the availability of the day.
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The origin of Barrosan meat
Barrosan: a name that accompanies the origin →Who preserves the Maroness
Behind the Maronese, there are those who preserve the race →The creation behind the goat
Before the roast, there is a creation story →A learning memory of the rover
A recipe learned at parties →
Source and context
Accessed: . Editorial summary; the date of consultation is not the date of the facts.