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Visit to Quinta dos Ribeiros

"Close your eyes and feel another Alentejo"

When you enter Quinta dos Ribeiros, close your eyes.
Take a deep breath.
Smell the sweet scent of the orchard, listen to the wind blowing through the vines in the distance and let yourself be tempted by long walks on the sun-gilded plains, or simply think about resting under the shade of an old oak tree.
Listen to the sparrows chirping in the treetops and relax. You've arrived in the Alentejo, a land of tranquillity and hospitality.

It was with this motto that we arrived at Quinta dos Ribeiros in the village of Alpalhão, in the municipality of Nisa, and we truly felt at home. We were welcomed by our host Pedro Bello Moraes, who gave us a guided tour on one of the few days when he wasn't dedicated to welcoming guests to this hotel. This place was once a farmhouse with a family home that has long since been transformed into a truly idyllic and ideal place to spend a few seasons. Pedro, who belongs to the family, has roots in Alentejo and has a degree in Tourism and Hospitality, left Lisbon one day to dedicate himself body and soul to this hotel project in the Alentejo.

Quinta dos Ribeiros is an unpretentious, family-run guest house where anyone arriving feels like they've arrived at their own country home. During their stay, guests may come across various animals such as chickens, ducks, goats, donkeys and ponies that make their stay a real treat, especially for children. Olive production and sheep farming are other complementary businesses on the farm.

We walked around the farm and Pedro told us that there is a strong concern and respect for the environment, from the choice of energy-saving light bulbs, the farm is heated with wood that comes from clearing trees, they recycle and sort their waste rigorously, they only use natural fertilisers and the crops are 100% organic, as is the feed for the farm animals.

This accommodation has 5 family suites, with the possibility of breakfast and access to communal areas such as the lounge, kitchen and dining room. They are spacious and very comfortable, as we had the opportunity to visit.

There is a main building on the property, nicknamed the "mother house" for several years. It is a family home from the late 19th century that has been converted into an accommodation unit with capacity for small groups of around 15 people. It has 4 double bedrooms with en-suite bathrooms, a family suite, a utility room and spacious communal areas such as a lounge, dining room, kitchen and exclusive outdoor dining area with barbecue.

The ideal place for an unforgettable family holiday in full communion with nature, where four-legged friends are welcome. The getaway you won't want to miss in the heart of the Alto Alentejo, where you can easily visit all the region's most emblematic sites. The Quinta dos Ribeiros team is waiting for you!

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Contacts:

Quinta dos Ribeiros
National Road 245 Km 8
6050-048 Alpalhão
Tel +351 961444039
Email: info@quintadosribeiros.com

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by pantry.admin

In conversation with Fábio Belo

On a sunny spring afternoon, we spoke to Fábio Belo, a certified nutrition coach and blogger influencer from the beautiful Alentejo village of Alpalhão, located in the municipality of Nisa. Fábio, who is only 27, is already a reference in his field and has many followers who are looking to his work to find solutions to their goals.

DF: We've already realised that you're passionate about food, where does this passion come from?

FB: I've always been passionate about food. I like to eat, I love to cook and test/create recipes.

DF: From passion to nutrition. What steps did you take to get here?

FB: I have a degree in journalism and communications. I worked as a journalist and content coordinator for a regional newspaper and even had my own monthly magazine. In August 2018 I decided to leave journalism. I was sure I wanted to communicate, but not through journalism. In September 2018 I created my blog and I've never stopped communicating through the blog and my social networks. I share cookery content on a daily basis, with an emphasis on simple and healthy recipes.

DFWas there someone responsible who helped you or inspired you to enter this area?

FBNo. When I left journalism I was sure of what I wanted to do and how to do it.

DF: Your success is already a reality, was it difficult to get here?

FBI often say that success is hard work and doesn't happen overnight. If we are coherent, consistent and are ourselves, we will achieve our goals.

DF: Has the fact that we're in the interior of the Alentejo ever created any obstacles for you?

FBNo.

DF: You recently joined TVI Player, what can we expect from Fábio Belo in this new stage?

FBThere will be new cookery episodes every week, with healthy, less healthy and even traditional recipes. You can also find me on TVI's IOL portal with recipes.

DF: We had the opportunity to buy your book - Alpalhão Receitas com Tradição (Alpalhão Recipes with Tradition), which is now in its second edition. What inspired you to launch this book?

FB: Our gastronomy is very rich, tasty, traditional and diverse. As I said on the day of the launch, "this book was a real challenge". It was planned to be ready in three months and it took nine months to see the light of day. It's a realised project and one I'm very proud of.

DFIn an area like ours, rich in high-quality raw materials, is it difficult to "shut up"?

FB: Not for me. I'm not a fundamentalist and I think there's one day a week when we should eat everything we want, the other days I'm very disciplined.

DFHave you helped many people achieve their goals over the years?

FB: I've helped a few people....In coaching sessions I give people the tools they need to adopt a healthier lifestyle, and then it's up to them to have the right motivation to change.

DFWhat was the thank you from your followers that touched you the most during this journey?

FBThere were several. However, I'd like to highlight the launch of the book "Alpalhão, Receitas com Tradição" (Alpalhão, Recipes with Tradition), which was launched on a Saturday and was sold out by Monday. It's a sign that people like what I do and I see it as a greater form of gratitude.

DFAnd what can we expect for the future in professional terms, any secrets yet to be revealed?

FB: At the moment I'm focussed on the new projects I'm working on and... of course there are always secrets to be revealed.

Anyone interested in purchasing the book "Alpalhão, Receitas com Tradição" (Alpalhão, Recipes with Tradition) can do so via the book's website. Fábio Belo's Facebook.

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by pantry.admin

Picnic with Pedro Capão

We spoke to Pedro Capão, founder of TOOBRAA, during a picnic, one of the many activities organised by this tourist entertainment company.

This company has been a partner of the Franciscan Pantry since day one, reiterating that good partnerships are excellent sources of sharing and help for all parties involved.

DF: Pedro, how did it all start and where did the idea of creating a tourist entertainment company in the Alto Alentejo come from?

PCHello everyone! First of all, a special thank you to Despensa Franciscana for inviting me to do this interview, giving more people a chance to get to know our work. Well, to answer your question, in October 2019 I decided to return to Alto Alentejo after 10 years working in Évora and Lisbon. The idea was to create my own job, using all the know-how I'd acquired over the years in favour of the region and tourism, my great professional passions. I thought about various businesses: local accommodation, a small restaurant and, finally, a tourist entertainment company. After an exhaustive market study, tourist entertainment prevailed and that's when I went ahead with everything (we're talking December 2019/January 2020). The Alto Alentejo is still a "diamond in the rough" when it comes to tourism, and the opportunities are vast for anyone who decides to take a chance and invest in a differentiated product in this area. With the right support and the right mentality, TOOBRAA is born to serve the whole of Alto Alentejo.

DFAnd what steps did you take to get here or your life's journey?

PC: I've been involved in tourism and catering since 2002, when I started my training at the Lisbon Hotel and Tourism School. I've worked in various national restaurants and hotels (Altis Grand Hotel, Hotel Mundial, CS São Rafael, Convento do Espinheiro, Convento d'Alter, Myriad by SANA, Chiado16, Santiago de Alfama, among others) where I've had the opportunity to learn from the best in the business. At Convento do Espinheiro I had the great opportunity to start guided tours inside the hotel and also to provide tourist information to clients as Guest Relations, which strengthened my contact with clients. I'm a born talker and storyteller and, above all, I love my roots and what I do. Every day I learn something new from my partners, locals and clients, and that keeps this project going and constantly evolving.

DFAs an entrepreneur, did you find it difficult to establish yourself in the countryside?

PC: Setting up a business always requires some risk and also a small dose of madness on our part. Establishing it in Alto Alentejo was easy, but I still feel some apprehension on the part of some public and even private organisations about supporting something (tourism) that will be the future of this region. There was also an initial impact with our modus operandi, because it was very different from what everyone was used to... our pace, ideas and desire to do something for the region (and for tourist entertainment) clashed with some mentalities that I believe have now been converted and that today believe in our project. We have done, and are still doing, a lot of groundwork with all the tourist agents and businesspeople with whom we collaborate so that we are all aligned on the same goal: the joint success of our businesses, the growth of quality tourism in the region and the satisfaction of the end customer.

DFWhat kind of experiences do you have to offer customers?

PC: Nós tentamos sempre conhecer o nosso cliente primeiro (quando é possível) de modo a construirmos uma experiência que supere sempre as suas expectativas. No entanto, como empresa ligada ao mundo rural, à natureza e às tradições, temos actividades que possibilitam ao cliente meter literalmente a mão na massa como é o caso do nosso workshop de Olaria Tradicional, a apanha de produtos silvestres e micológicos (como é o caso da túbera, a inspiração para o nome da nossa marca), workshop de Pão Alentejano em forno de lenha ou um workshop de sabonetes naturais. Fazemos também várias visitas temáticas no nosso 4x4, sendo as mais solicitadas as que passam nas Cascatas de São Mamede, na Judiaria de Castelo de Vide ou a nossa imersão megalítica ou medieval em diferentes Municípios. Quanto a actividades gastronómicas e vínicas, os nossos piqueniques, em parceria com a Despensa Franciscana, são um ex-líbris regional e as visitas às Adegas indispensáveis. Dispomos também de alguns passeios de BTT para famílias ou grupos, passeios de balão de ar quente, caminhadas várias e diversas actividades com parceiros regionais que manterão os turistas da região animados durante a sua estadia.

DF: How do you define your company?

PC: With the intention of not just being a pure business, our company also has a social, promotional and educational responsibility and vision that is very much in its DNA, with the aim of not letting some of the region's centuries-old traditions fall by the wayside, such as the pottery of Flor da Rosa, the harvesting of túbera or the production of traditional Alentejo bread in a wood-fired oven. We are a company that wants to leave its mark on the Alto Alentejo, helping the gradual growth of quality tourism and proximity to the region's true heritage, the people.

DFIs establishing partnerships, as was the case with the Franciscan Pantry, important for your type of business?

PCAs I've said before, we learn from our partners every day and, as such, creating these partnerships is a key factor in the success of our business. Fortunately, mentalities are changing and partnerships are becoming more dynamic and real, providing the end customer with a more comprehensive and high quality experience. With Despensa Franciscana we have done fantastic work with the gastronomic offers and picnics we organise in the region, a successful bet that we hope to maintain and improve.

DFAnd what can we expect from TOOBRAA in the future?

PC: Given the current circumstances, the future is still uncertain worldwide. However, we will maintain the same line of sustainable thinking and focus on local people and traditions with a view to regional tourism development. As for our objectives, we want to be the biggest and best tourist entertainment company in Alto Alentejo within the next five years.

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by pantry.admin

Handicrafts in the town of Nisa

On arriving at the Nisa Town Gate (a national monument) we come across the Preciosa Dias Handicraft Shop.

Born in Nisa, Alentejo, she went to Lisbon in the 1990s to study for a university degree and, like most people, stayed in the capital where she chose to pursue a professional career. With a degree in Social Work and Educational Sciences, she worked in her field of study for many years. During the troika period (2011 to 2014) she was forced to return to her origins due to a lack of job opportunities in Lisbon.

On her return, Preciosa devoted herself to craft activities in the area of convent sweets and handicrafts, skills that had always interested her since childhood, and which she never forgot, always devoting some attention despite the fact that her activities in Lisbon didn't leave her as much time as she would have liked. In 2017, she began taking part in craft fairs and tourist events to publicise her products. In 2021 she saw another long-standing project come to fruition with the opening of a craft shop in the historic centre of Nisa, next to the famous Rua de Santa Maria, a cobbled street inspired by Nisa's traditional pottery. Also in 2021, its egg sweets were awarded a gold medal at the 10th National Competition of Traditional Portuguese Conventual Sweets. This delicacy is a conventual sweet that originated in the convent of Santa Clara in Portalegre and has a history of over 300 years. We tasted the famous Rebuçados da Preciosa and were enchanted by the flavour and texture, which for a moment lifted our spirits to another dimension of taste.

At the Franciscan Pantry we have at your disposal the award-winning sweets as well as some exclusive pieces of their handicrafts.

Take a look at our online shop, Franciscan Pantry, in the Arts.

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Contacts:

Preciosa Dias Craft Shop
Dr António José de Almeida Square, 16
6050 Nisa
E-mail: rebucadodeovo.bombomconventual@gmail.com

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by pantry.admin

Easter at the table in Vale do Peso

The tradition of a people or a region is built up over centuries and the Alentejo, being no exception, also has its traditions, most of which are common throughout its vast territory.

Easter has become increasingly celebrated throughout the Alentejo, sometimes surpassing the Christmas celebrations.

With regard to their gastronomic traditions during the Easter period, there is a common pattern that identifies us, namely the use of lamb or kid meat, the latter being less commonly used. As a result, various dishes are prepared in a variety of ways, but very much to the taste of the Alentejo.

However, in this Easter context we can't forget to fulfil religious traditions. Abstinence from meat is an ancestral habit on Maundy Thursday and Good Friday, the days when meat is banned from the menus of Alentejo families, favouring the consumption of fish (alhada de cação, cod or fried fish) on these two days. This fast is followed by Saturday, also known as Hallelujah Saturday, and Easter Sunday, and it is on these two days that lamb-based gastronomy is at its most splendid.

The most typical dishes in Vale do Peso are:

- Sopas de sabarrulho, também chamadas de sopas de sarapatel;
- Ensopado de borrego, que antigamente em Vale do Peso se designava por "carne fresca", acompanhado com batata cozida no próprio molho;
- Borrego, ou cabrito, assado no forno acompanhado com batatinhas assadas.

Naturally, these dishes, so much to the taste of the Alentejo palate, are always well washed down with Alentejo wine and, to round off the meal, traditional sweets:

- Bolo de festa ou Bolo finto;
- Boleima e Requeijão de forno, à base de requeijão, ovos, farinha, leite, açúcar, canela e raspa de laranja. Uma verdadeira delícia.

And... if I may, I recommend a Franciscan ginjinha to help digestion.

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by pantry.admin

Herdade do Gamito

Herdade do Gamito is located in the Alto Alentejo, 4 kilometres from the historic and beautiful town of Crato. Herdade do Gamito is situated in the middle of a stunning landscape, with 27 hectares of vineyards as far as the eye can see.

This project was started by an old, traditional and well-known family with centuries-old roots in our region. This estate was built on many dreams and stories and, above all, on the owner's persistence in the art of making wine, first by hand and later by adapting to the demands of modern oenology.

This is how the wines of Herdade do Gamito were born, produced with soul and passion, characteristics that are very much present in these high quality wines.

We went to visit Herdade do Gamito and had a chat with Marcos Vieira, the winemaker at the house for almost 20 years, who explained to us that there is a constant concern with valuing the work and using the most modern technologies, never losing focus on combining production with tradition, thus offering a range of high quality wines. The wines are produced exclusively from the estate's own grapes, which makes the business easier to work with and more sustainable.

The estate's vineyards were planted in three phases: the first in 2001 (10 hectares), the second in 2003 (14 hectares) and more recently 3 hectares, totalling 27 hectares. The predominant grape varieties, chosen according to the terroir, are aragonez, trincadeira, alicante bouschet, syrah, merlot, cabernet sauvignon, verdelho, arinto and alvarinho. The vineyard's soil is predominantly granite, well-drained and with gentle slopes. The grape varieties are orientated according to the topography in order to maximise their properties.

The property's winery is located next to the vineyard, in a geological depression. Its construction was designed to allow the grapes to enter from the top and vinify by the action of gravity, avoiding the need to use pumps.

The wine references available in this cellar are:

• Terras do Crato White/Red/Rosé
• Gamito Verdelho/Syrah/Caberbet Sauvignon/Alicante Bouschet
• Herdade do Gamito White/Red
• Herdade do Gamito Reserve
• Bag in Box Melro White/Red 3lts
• Bag in Box Hospitalários White/Red 5lts

During our visit we tasted a single varietal, Gamito Cabernet Sauvignon, a great wine to accompany a good conversation at the end of the afternoon.

Herdade do Gamito also has rural tourism accommodation, made up of rustic houses that are fully equipped to make your experience in the Alto Alentejo unforgettable. Guests can also walk or cycle around the estate, enjoying the fresh air and breathtaking scenery.

You can explore the wines of Herdade do Gamito on our Despensa Franciscana website and we'll send them to you wherever you want. If you want to visit this idyllic place, go wine tasting or even sample regional products, Despensa Franciscana, together with its partners, can take care of all the organisation. Get a group of friends or family together and head for the Alto Alentejo. We look forward to providing you with moments of true leisure and a visit to Herdade do Gamito will be a memorable experience.

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Contacts:

Herdade do Gamito
Apartado 9
7430-909 Crato
Tel. 245 990 237
Email: geral@herdadedogamito.com

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by pantry.admin