Algarve Tourism GuideEat Archive » Algarve Tourism Guide

Querença Village, in Loulé

tourist — Thu, 30 Apr 2015 21:06:37 +0000

Querença is located on a hill that gives the name to the town, which can already be characterized by the transition between the Barrocal and Serra. The houses down the slope in all directions, standing atop the Church of Our Lady of the Assumption, also known by the Church. The village is known for its distillation of arbutus and chorizo, plus other typicalities. The Feast of Chouriças is one of the highest points of the festivities that take place every year, in January (3rd. Sunday).

In Querença, we find:

A typical gastronomy, preserved by local restaurants. Typical dishes Querença, among others, Cerejada Chicken, the Cabidela Rooster and the Xerém (the corn porridge, traditional Algarve).

Craftsmen, working mainly in palm (empreita), sugarcane (basketry) and fabric dolls (Philippa Spark);
Liquors, being produced in more than 16 varieties.
Honey, originating from the greater variety of flowers of the Mediterranean basin.
Other tourist attractions are: The valleys of Mercês e da Benémola, this inserted in an area, in the process of Natural Monument rating, previously “protected area Source of Benémola”. Rich Mediterranean flora. Traditional sources.

Don Rodrigo Candies, Traditional in Algarve

tourist — Thu, 30 Apr 2015 20:30:52 +0000

The Don Rodrigo candies are traditional sweets in the Algarve.

They are made from eggs and sugar, like most of the rest of the convent sweets. In revenues also include up almonds, ubiquitous in the Algarve sweets.

In terms of presentation, Don Rodrigo are usually wrapped in colorful metallic paper, in the form of rough pyramid.

They are easily throughout the Algarve throughout the year and are not dispensed in a festive seasons in this region.

Maçapão, Sweet of Arab Origin

tourist — Thu, 30 Apr 2015 20:28:56 +0000

Marzipan (the marzapane Italian), marzipan or maçapão is a sweet of Arab origin, prepared from a paste made of ground almonds, sugar and egg whites that can be shaped. Essences can also be added.

Known in the West from about the eighth century, the marzipan is usually served with the form of pellets or figurines, painted with aniline or its natural color, and with glaceada or chocolate coverage.