Regional
Chanfana
Goat slow-cooked in red wine, baked in a black clay pot in a wood-fired oven.
Local food, traditional dishes and regional specialties in Arganil, selected for quality and authenticity.
Goat slow-cooked in red wine, baked in a black clay pot in a wood-fired oven.
Roast kid prepared in the style of Côja, a village in the Arganil municipality.
Stuffed pork stomach prepared in the style of Folques, near Arganil.
River trout from the Alva, a traditional dish in the Arganil mountains.
A baked egg custard, traditionally cooked in small earthenware bowls.
Chestnut-based sweets from the Serra do Açor, where chestnut trees are common.