Fumeiro de Vinhais: from the Bísaro pig slaughter tradition to an alheira with olive oil in the recipe. History, the museum and where to eat in Vinhais.

Candied almonds, DOP olive oil, and an old mill turned restaurant: discover the pairing that defines the food of Douro Superior, in Torre de Moncorvo, Portugal.

If there is one dish that sums up the gastronomic identity of Trás-os-Montes e Alto Douro, in Northern Portugal, it is this. The "posta" — from Mirandesa veal, from local beef, or simply from the region's cattle — is not just a dish. It is a ritual.