Chestnut
Where to find?
Bragança, Vinhais, Valpaços
Chestnuts are one of the treasures of Trás-os-Montes, with a tradition rooted in the region's culture and gastronomy. Here is a detailed description:
Chestnut Species in Trás-os-Montes
The chestnuts of Trás-os-Montes belong to the species *Castanea sativa* and stand out for their native varieties, such as:
"Longal": Known for its sweet flavor and easy-to-remove shell. It is harvested in November, making it ideal for magustos.
"Jewish": Medium to large in size, with a buttery flavor. It is excellent for baking and very popular in Saint Martin celebrations.
"Martaínha": Originally from Trancoso, it has sweet and juicy pulp, with semi-early ripening, making it ideal for prolonged consumption.
"Côta": Despite its modest size, it offers an authentic flavor and is easy to peel, perfect for roasting.
Seasons and Regions
Chestnut harvesting takes place mainly in autumn, between October and November. Trás-os-Montes is the main wine-producing region in Portugal, with areas such as Bragança, Vinhais and Valpaços standing out. These regions benefit from ideal climatic and soil conditions for growing chestnut trees.
Culinary Adventures with Alheira: From Tradition to Innovation
Alheira is an extremely versatile sausage in the kitchen, and can be enjoyed in many different ways. The most common way to eat it is fried or baked in the oven, accompanied by French fries, white rice and a fried egg 2. However, in the Trás-os-Montes region, it is traditionally boiled or grilled and served with boiled potatoes and seasonal vegetables, such as turnip greens or kale 1. It can also be enjoyed as a snack, served plain or accompanied by bread 2.
In addition to traditional preparations, Alheira lends itself to more creative and modern culinary uses 3.
Its soft filling and the ease with which the skin is removed make it an excellent ingredient for filling puff pastry or filo pastry.
It can also be used to stuff squid, offering a tasty alternative to the traditional rice and chorizo filling.
Alheira can also be used as a pizza topping, adding a regional Portuguese touch, in scrambled eggs for a hearty breakfast, or in sautéed pasta for an unexpected touch.
An example of a more innovative use is the "Alheira Tagliatelle" with leeks and mushrooms, inspired by Italian cuisine.
When using Alheira as the main ingredient, rather than as a filling, it is recommended that it be well fried in a pan to obtain a crispy texture 3.
Alheira's ability to adapt to different preparation methods and be incorporated into dishes ranging from traditional to innovative demonstrates its versatility and its appeal to a wide range of palates and culinary preferences. The evolution in the ways it is consumed, from the simplest and most traditional preparations of Trás-os-Montes to the most common and modern presentation, reflects its enduring popularity and the way it has adapted to contemporary tastes.
