First of all, 11º International Glupor organization is grateful for your
presence in this congress and in particular in the city of Viseu, that has the “art”
of welcoming their guests.
For this welcome cocktail at this beautiful Dão Wine Manor house we
tried to show in a simple but authentic way the diversity of our gastronomy,
based on endogenous gourmet products, like Dão Wine, Serra da Estrela Cheese,
flues sausages, jam, mushrooms and infusions.
For this degustation we selected one of the best, if not the best,
restaurant of Viseu, Santa Luzia, and a selection of producers with gourmet
products of our region, placed in the heart of Portugal, from different
specialties. These
producers, include Fumeiros Terras do Demo and Bioterris (Diogo and Hugo, Vila
Nova de Paiva), Fumeiros D´Amaral (Fernanda, Fornos de Algodres), Casa da Insua
(José Matias, Penalva do Castelo), Ancose (João Madanelo, Oliveira do Hospital),
Ervital (Joaquim Morgado, Castro Daire), collaborate with Superior Agrarian School
of Viseu in research projects related with food production, nutrition
valorization and marketing. The last but not the least, a special
reference to APPACDM from Viseu an Association related with people with
disabilities that collaborate with us also in scientific research, because they
are awesome in perfection with a lot of sensibility. They will present a
musical performance and also their special products. Please attend in their
strawberries…just unique in taste and flavor.
Dão wine is present by the Dão Regional Viticulture Commission and you
will have the opportunity to taste different brands and blends of white and red
wines.
Flues Demo Lands present all type of sausage of regional quality
manufactured with modern equipment and technologies, while maintaining the
traditional methods of manufacture. D´Amaral producer prepared a kind of
sausage with urtica a plant with a long history of use as a source of medicine
and food.
Serra de Estrela cheese is considered one of the best cheeses in
Portugal. Serra da Estrela cheese is
normally made exclusively from raw sheep’s milk of two native species of sheep,
cardoon flowers, with PDO classification. Normally this is a soft cheese but for this
degustation we selected cure cheese from Ancose and a rare old cheese from
Insua with a cure of 8 month that we prepared specially for this occasion with
a specific cardoon flower, that is the first time that we are taste it and we
hope you enjoy it.
Bioterris brought to this welcome cocktail not only Shiitake mushrooms
to be prepared alone but also some products such as sausage and jam where they
are included.
To finish or during the degustation we suggest the ervital infusions, for
us simply one of the best infusions that we ever tasted.
You have the privilege to contact directly with these producers to get
to know more about these specialties and ask any doubt that you have. We hope
you enjoy these moment that we designed especially to you and for this moment
from our region and their people with love, care and soul…
Sem comentários:
Enviar um comentário