Stories of Cabeceiras

Bravia and Serrana, including their crossings, are the breeds associated with the Goat of the Highlands of the Minho IGP in the form of the PTPT portal. Cabeceiras integrates the described production area. Adult animals take advantage of spontaneous vegetation; goats feed on breast milk. The shepherding can be individual or gather flocks from the village instead. This relationship between mountain, creation and between help precedes the dish. The gastronomic promotion of Cabeceiras March 2016 highlighted this product; this does not certify any goat served today in the municipality.

The description of the know-how in the PTPT portal follows the daily rhythm of the herds. Goats go out to pastures, while the suckling of goats is organized in the morning, before leaving, and in the afternoon, on return. The capril and the hill thus perform different functions in the creation.

The Bravia is associated with the mountains of the Alto Minho and the Northwest of Trás-os-Montes; the Serrana to Serra da Estrela. The product combines these breeds and their crossings in a production area of its own. It is not only an oven recipe: it is also a link between animals, milk, vegetation and shepherd's work.

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.

Loo bread, chips and marmalade cheese appear in the gastronomic suggestions of the Visit Cabeceiras. They are proposed to know the local table; the source does not give them an exclusive origin in the municipality.

The three suggestions of the municipal tourism organize complete meals. Loo bread finishes the combination of grilled garlic and roasted goat; the cavacas follow the ham with melon and roasted veal; the cheese with marmalade accompanies a proposal of chorizo and cabbage with beans. They are ways to imagine a meal, without booking table or ensuring dishes available.

To get to know other sweet stories, family collections lead to lemon cookies and French toast. The fun is also to find out who transmitted the recipe, on what occasion it was prepared and how memory was recorded.

Maronese appears among the meats mentioned by the Municipality in the gastronomic presentation of Cabeceiras. The LIFE Maronese project tells that the breeders' association was born in 1988, on the initiative of fourteen breeders. Among its functions are the management of the genealogical book and the use of the name Maronese Meat. It is the context of a regional product, without assigning an exploration, availability or certification to a restaurant in the municipality.

The date of foundation is 30 September 1988. Collective work includes tasks that are not visible on a menu: identification of animals, monitoring of registers, agricultural advice and organization of livestock competitions. The project page also describes services related to the reproduction and transport of animals to the producer group.

These functions help to understand the difference between preserving a race and promoting a dish. The first involves breeders, identified animals and continuity of the breeding lines; the second is a gastronomic use. The two stories can be found at the table, but behind the scenes begin long before the kitchen.

In the gastronomic program from 23 to 25 March 2012, Cabeceiras presented the roasted goat as a specialty and the French toast with honey as regional sweet. The municipal announcement also associates the table with green wine, meat and honey. This combination shows how gastronomic dissemination brings products and preparations together. It is the historical program of that edition, not a current menu nor an assignment of exclusive origin of French toast to the municipality.

The 2015 guide adds a preparation with milk and honey. Compare it to the wine version of Dídia Teixeira: the same name can store different recipes.