Delectable Portugal in Historic Évora

The Alentejo Region stretches from the Tagus River at Lisbon south to the Algarve. Its terracotta earth is covered in wheat fields and bordered by rows of olive trees marching up and down the rolling hills like Roman centurions. Dotting the hillsides, white washed villages and towns appear, crowned by castles. The ancients left their megaliths, the Romans their aqueducts, the Portuguese a wealth of architecture from Gothic to Baroque. Some of the ancient arts and crafts are still practiced in this region today.In the Alentejo, the cooking and wine-making reflect the region’s rich culinary traditions. In the spring, the Alentejo is carpeted in wildflowers. In the summer, wheat, oats, and sunflowers blanket the fields, and in the autumn, the air is filled with the smell of grapes and olives ripening. This stunning area covers a third of Portugal, but yet is home to only seven percent of the country’s population. And in the heart of this unspoiled countryside is the charming capital town of Evora, a UNESCO World Heritage Site. The elegant town is considered a museum city, shaped as it is by more than 20 centuries of history. It was once the residence of Portuguese kings in the 15th century, the beginning of the town’s golden age

Delectable Portugal in Historic Évora

The Alentejo Region stretches from the Tagus River at Lisbon south to the Algarve. Its terracotta earth is covered in wheat fields and bordered by rows of olive trees marching up and down the rolling hills like Roman centurions. Dotting the hillsides, white washed villages and towns appear, crowned by castles. The ancients left their megaliths, the Romans their aqueducts, the Portuguese a wealth of architecture from Gothic to Baroque. Some of the ancient arts and crafts are still practiced in this region today.In the Alentejo, the cooking and wine-making reflect the region’s rich culinary traditions. In the spring, the Alentejo is carpeted in wildflowers. In the summer, wheat, oats, and sunflowers blanket the fields, and in the autumn, the air is filled with the smell of grapes and olives ripening. This stunning area covers a third of Portugal, but yet is home to only seven percent of the country’s population. And in the heart of this unspoiled countryside is the charming capital town of Evora, a UNESCO World Heritage Site. The elegant town is considered a museum city, shaped as it is by more than 20 centuries of history. It was once the residence of Portuguese kings in the 15th century, the beginning of the town’s golden age


Latest Review

We gave this trip 5 stars
Bill & Cindy
Michigan
When we arrived Lisbon we had a day to acclimate before beginning our activities. On Day 2 we went on a private tour to Sintra and Cascais. Our tour guide Elsa was very knowledgeable and personable. She did an outstanding job! On Day 3 we were shuttled to Evora to begin our 6 day cooking class. We were introduced to Sofia and had an excellent lunch while she explained the itinerary to us. Throughout the next 6 days she was our chef teaching us Portuguese cooking as well as our tour guide through numerous adventures. Sofia and here assistants Maria and Genevieve were a joy to work and play with. Sofia was an outstanding chef and a very knowledgable tour guide. She made us feel very welcome and almost like family. At the end of the cooking class we then traveled to Barcelona for 4 more days of fun and adventure. We had an excellent tour guide for the first day of our stay to get the lay of the land and then spent the rest of the time concentrating on the places and things we wanted to see more of.

Trip Details

Your 5 cooking classes will be at the cooking atelier of the lovely Sofia, your guide and instructor. Portuguese cuisine is simple, characterized by a rich variety of regional dishes. Gathering herbs and produce from the local markets and pairing them with timeless recipes, cooks of all levels can roll up their sleeves in the kitchen and prepare a variety of succulent Mediterranean dishes influenced by this historic region. Olive oil, garlic, cilantro, parsley, onions, bayleaf, paprika, pepper, rosemary, leek, spinach, lamb, pork, codfish, seabass and dogfish are some of our main ingredients. Your classes will focus on Portuguese home cooking and will include:

  • An introduction to Portuguese seasonings and traditions
  • Fish and olive oil in Portuguese cuisine
  • Local produce from the Alentejo
  • Aromatic herbs in Portuguese cooking


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