Soft Water Project
Water soft on a hard stone beats water hard.
This is how Ana Paula Leitão, mentor and founder of Água Mole, described her life project!
Água Mole is a registered cosmetics brand that arose from the resilience and stubbornness of Ana Paula Leitão, who never gave up on the project, and today is already a national and international reference!!!
But to be able to talk about the present or the future, it's important to know what's behind this great lady, who welcomed us with great warmth to her workshop in Cabeço de Vide and told us a beautiful and passionate life story.
He was born in Angola and, like many other families, left as a baby in 1961 because of the colonial war. He arrived in Portugal and lived in various parts of the country due to his father's work, who was sent to work on different dams.
At school age there was a need to settle down and Ana Paula, along with two brothers and her mother, settled in Cacilhas, where they stayed for a few years.
In 1969, they returned to Africa, more precisely to Mozambique, once again because of their father's work, who joined a team of labourers in Cabora Bassa, where they stayed for two years and, due to their mother's illness, were forced to return to Portugal at the end of that time.
After her mother died eight months after returning from Mozambique, Ana Paula went to live with her aunt and uncle in France and stayed there until she was 20.
She returned to Portugal to study languages, where she met António, her husband, who was a pharmacy technician in Lisbon.
One day she went to help her boyfriend at the pharmacy for fun and never left it again. She also specialised in pharmacy during her time in Lisbon.
One day Ana Paula went to the village of Cabeço de Vide for a weekend in the Alto Alentejo, at the invitation of some friends, and she told us that as soon as she set foot on Alentejo soil she said "this is where I belong", without ever having been there. He'd never felt at home anywhere he'd been.
Ana Paula and her husband, who were already married and had two children, aged 1 and 4, quickly left Lisbon, went on an adventure and moved to the Alentejo.
Along the way, they used the funding and support available at the time and opened a handicrafts and regional products shop in Alter do Chão, which led to an interruption in the pharmaceutical business. With the advent of the motorways, which took the Portuguese to other destinations, they decided to settle permanently in Cabeço de Vide and close the business in Alter do Chão. They returned to the pharmacy business to this day.
The Água Mole project was born along the way and, as Ana Paula says, it began for two reasons. Firstly because, as a pharmacy technician with experience in handling medicines, she had skin problems and was looking for products to solve them. Secondly, she decided to go ahead with the project at a critical time for the country, in the midst of the troika, with the hope that it might succeed in the future. So, in 2014 the ideas and experiments began, but it wasn't until 2017 that the business and commercialisation of its range of products really began.
Água Mole started out with 6 references and now has more than 20, such as soaps, shampoos, eau de cologne, scented candles, air fresheners, solid deodorants, massage candles, solid perfumes, among others.
The main characteristic that sets this brand apart from the competition is that it works the senses through aromas, using thermal water in the production of its products and being the only one in the sector to do so. Simple formulas, but with aromas that immediately take us back to the scents of Alentejo and our roots, such as fennel, orange blossom, rosemary, among others.
The birth of the products is intuitive and often comes from customer requests to meet certain needs. They have answers to various problems, such as the body and hair gel, which was created for use by holidaymakers in hotels. There are testimonies that during stays and after using the shower gel for a few days in a row, they have felt significant improvements in their skin.
Ana Paula also highlights the repellent shampoo, which is great for keeping annoying bugs away and has excellent properties for dandruff problems thanks to its essential oils. There are also neutral shampoos for people with allergies or skin problems.
There's so much more to say about this brand, which is now a national and international reference, with several shops in Portugal and Spain. The company already has a team of four people who complement each other in every way and for the future there is a renewal of the brand's image and a new body lotion on the way.
We were able to witness the care and passion with which these products are made and we invite you to discover the whole range in our shop, Despensa Franciscana.
Claro's Tavern
The history (and story) of the founding of a place we all love, called "Taberna do Claro", is lost in time. As the wine says, "the name alone is half the story"But from what memory serves, its owners were Pedro Bonito, who was succeeded by the family that still operates it today, now in its third generation, namely David Marques Claro, who was followed by his son António Dias Claro, and currently by his son-in-law Diamantino da Luz, who isn't "Claro" by name, but certainly is by heart. It can therefore be safely assumed that the Taberna has existed for over a century.
Historically, this establishment, one of the few in the region and today the only one in Vale do Peso, where there were once a dozen in full swing, was the place where rural workers would gather and socialise at the end of hard days working in the fields or, when the winters didn't allow it, spend some time socialising, drinking their copitos, playing pinochle, cards and even dominoes. The tavern was also the favourite place to listen to the telephone, with its exciting and frenetic football reports. Later, the television was given a place in most of the homes in our beautiful land.
At Taberna do Claro, Mr António Dias Claro, in addition to his work as a "Taberneiro", developed parallel trades and activities - repairing motorbikes, bicycles and watches. And here it is essential to acclaim an icon of yesteryear: the "Goat", as so many still remember it. A hire bike where many of the young Valpesenses of the time took their first rides... and broke the "tola" for the first time.
Mr Claro also had an activity of the utmost importance that was closely linked to his tavern: he was a sacristan. The role he held for many decades in the parish church included assisting the priest in all religious ceremonies, and he was responsible for ringing the bells at masses, funerals and other religious ceremonies (and in this case the protocol was strict: climbing the tower and ringing the church's two huge bells by hand). For this very reason, it was also to the Taberna that people went to ask for the key to the cemetery and to ask for "the signal" (ringing of the bell) when their loved ones died. For his devotion, António Claro was honoured by the people for 60 years of dedication to this noble cause.
In between, we should also mention someone who, no less than the others already mentioned (quite the opposite!), contributed to the greatness of this place: Mrs Maria das Dores. "ti Maria", as many affectionately call her, assisted her husband, Mr Claro, for decades in his work at the Taberna, having taken over as "Head Tavernkeeper" when Mr António Claro was unable to do so. For many years she was the guarantor of the house, with the close help of her family and friends, working hard and tirelessly in her beloved tavern.
Times have changed, so have the faces, but the values, the affection, the presence, the knowledge and the hospitality remain the same. Practices have been updated over time and it's now very common to see ladies, both young and old, at Taberna do Claro. From socialising to drinks, there are minis, some fadistices and there's still time for a few antics.
O Sr. Diamantino Luz (conhecido de alguns por, Diamantino Viz... , oopsHe has a cheerful face, a happy spirit and is always, always ready to help his neighbour. He's not a sacristan, but he helps the priest with his accounting skills; he's not a watchmaker, nor does he repair bicycles, but he honestly and simply helps all those who come to him with the bureaucratic difficulties of today's world. He has the spirit of a tavern keeper in his heart and soul, a job he took on with honour and commitment. In the not-too-distant past, he used to take turns, especially during his lunch breaks, with Mr Agostinho Ventura da Silva - who was also a tavern keeper. voisin long-time, dear friend and good-hearted man.
As you can see, the modest Taberna do Claro is a multifaceted place, much more than a café, it's a place that everyone loves, with a charisma all of its own. Its clientele, who come from the most diverse places, whether from our Vale do Peso, from our municipality, from all parts of the country and even across borders, never miss a chance to visit. Whether it's to have a drink, taste the famous abafadinho, enjoy a snack from Mrs Manuela, or just to say hello to Mr Diamantino, this is a warm and special place.
Muito mais havia a dizer e a recordar sobre a Taberna do Claro, mas, em vez disso, deixamos o repto e sugerimos uma visita…e que traga um familiar ou um amigo, porque aqui... aqui é sempre bem recebido e ainda pode degustar uma Franciscan sour cherry!
By Diamantino Luz
Christmas traditions
In our region, Christmas Eve was, like in other villages and towns in our country, a very special and even magical moment that lives on in our collective memory.
It was at this time of year, in a context typical of its rurality, that all the families gathered around the Christmas Eve table and shared everything it meant.
We know that there was no single culinary standard; there was some variety in the presentation of the Christmas Eve table, always taking into account the social stratification of each family. We also know that, regardless of each family's social status, it was on this night that everyone asserted their own identity and showed the variety of food that characterised us.
As we're from Alentejo, and based on the research we've carried out among the older inhabitants of our village, and others who are younger but know the old ways, we believe we're not far from the truth if we say that the menu for Christmas Eve wouldn't stray too far from the following feasts:
- O cock was a regular at the Christmas Eve table. It was boiled beforehand to make the soup that would start the meal. The rooster was then roasted in the oven and served with rice made from the rooster's giblets;
- O boiled cod was another common alternative. It was served with cabbages, eggs and boiled potatoes, all drizzled with the new olive oil that each family produced at this time (all families took great pride in their own olives, which they harvested and processed at the mill in our village. Olive oil was one of the most valued products in our family economy);
- Outras opções havia, como pato assado, o borrego/cabrito assado ou a galinha corada, mas não passavam de alternativas ao galo assado no forno.
Christmas Eve didn't end here! (At this time of year, evening meant late afternoon, as it got dark very early). There would be a lot of hustle and bustle and things to do throughout the night. Let's not forget the frying of children and the hollyThis was usually the responsibility of the women of the family, but first they had to prepare and cook the pasta. It was up to the men of the family to light the fire and keep it going throughout the night. Throughout the night, the stomach would be comforted with roasted cacholeira and barley coffee.
As we can see, Christmas Eve was a long night full of many moments and tasks. However, in the midst of so much activity, there was still room for a trip to the church to attend the Midnight Mass or the bonfire, where huge logs were burning in the churchyard, where wine or some brandy was drunk in a carefree manner.
It was late at night when the children, already sleepy, would put their shoes or boots in the fireplace, waiting for the baby Jesus to put his Christmas present there.
And it is on the basis of this centuries-old tradition that Despensa Franciscana has taken on the role of transmitting this culture, promoting the best of what we produce, the excellence of what is ours, and indisputably asserting itself as the heir to the true tradition of our Alentejo.
Roast Rooster
What do you eat for Christmas dinner? Around here we eat the typical Roast Rooster and it's delicious. Here's the full recipe!
INGREDIENTS
1 whole rooster seasoned overnight
Giblets to accompany
Seasoning to taste
Crushed garlic
Extra Virgin Olive Oil
Salt
Parsley
White Wine
Half a squeezed lemon
PREPARATION
1. crush all the spices into a syrup. Coat the cockerel all over the inside and outside.
2. Place the other half lemon inside the cock.
3. Brush the bottom of the baking tray with a little olive oil and white wine and, in an oven preheated to 180º, bake slowly at 160º/170º until the skin is crispy (about 2 hours).
4. During roasting, turn the rooster over and sprinkle several times with the liquid that has been released. Serve with rice made from the rooster's giblets.
Share your recipes with us!
Christmas sorrel
In the Alentejo, Christmas is synonymous with Azevias and so we bring you the recipe courtesy of Eurico Luz!
INGREDIENTS:
For the pasta:
500g flour
3 to 4 tablespoons of fat (a mixture of lard and butter or margarine)
1 glass of brandy
Salt
For the chickpea filling:
1kg of grain
750g sugar
2 lemons
1 dessert spoon of cinnamon powder
3 yolks
PREPARATION:
Boil the chickpeas with a pinch of salt, mash them and pass them through a fine sieve. Bring the sugar to the boil with 2 dl of water and boil for 1 or 2 minutes.
Add the mashed chickpeas, cinnamon and lemon zest. Bring the mixture to the boil, stirring until you see the bottom of the pan. Remove and add the egg yolks and bring the mixture back to the boil to sew the yolks together. Leave it overnight. Sift the flour into a bowl and make a well in the centre to pour in the hot fat.
Mix together. Add the brandy and then knead, adding a few drops of warm water seasoned with salt. Knead the dough well and leave it to rest in a temperate environment. Roll out the dough very thinly and fill it with a little of the prepared jam.
The sorrel is cut into half-moons (like rissoles), triangles or rectangles (like meat pasties) and fried in very hot oil or olive oil.
Sprinkle with sugar or sugar and cinnamon.
Share your recipes with us!
We went to the programme Our Afternoon
Despensa Franciscana went on the A Nossa Tarde programme on RTP1 with dear Tânia Ribas de Oliveira. We were represented by founder Suzana de Matos and presented three recipes using only products from our Pantry: Açorda Alentejana, Shitake Mushroom Puffs with Black Pork Tenderloin and Penne with Black Olive Paste. We also went to Vale do Peso to see Suzana's house and our Ginjinha Franciscana. In case you missed it, you can watch it now here!
Christmas filberts, Vale do Peso style
In Vale do Peso we can't do without Christmas Filhós! Enjoy this special recipe!
? Ingredients
0.5 kg flour
100 g lard
2 tablespoons of margarine
1 glass of brandy
warm water and salt qb
? Preparation
1. combine all the ingredients and knead well until you have a smooth, even dough.
2. Leave to stand for about 5/6 hours.
3. Using a rolling pin, roll out the dough into rectangles of approximately 15x10cm, make two small strokes along the length and fry in hot oil.
4. Sprinkle with sugar to taste.
Are you going to try it this Christmas?
Recipe courtesy of Eurico Luz.
Monte do Ramalho - The most genuine Alentejo landscape
Monte do Ramalho belongs to a typical Alentejo estate with around 100 years of history in the same family.
Initially founded as a farmhouse, today it has all the necessary conditions to welcome guests in a cosy and peaceful atmosphere through the different Alentejo houses on its property.
Surrounded by the most beautiful Alentejo landscape and located in the Rota dos Vinhos area, Monte do Ramalho has everything to offer unforgettable moments of pleasure and relaxation.
The hill is located in the district of Portalegre, more specifically in the municipality of Avis. It is a region very rich in historical, cultural and landscape heritage, with a unique gastronomy in Portugal.
Despensa Franciscana went to see the place and spoke to Manuela and Diogo, who are in charge of events and the commercial area at Monte do Ramalho. It's also their responsibility to look after this paradise and the day-to-day work.
This is the ideal place to hold wedding parties, baptisms or celebrate a special occasion. It has a chapel and many spaces, both indoors and outdoors, which can be transformed into a dream venue for one day, tailored to all your ambitions.
If you're thinking of taking your company's employees on a team building outing, this could also be the ideal place to do it, as the surrounding nature, combined with the tranquillity of the location, will provide unique moments.
Visiting Monte do Ramalho is like stepping back in time and you can still hear the silence!
Cod with Cabbage
Christmas is almost here and with it the marvellous recipes we make at this time in the Alentejo! Discover the recipe for the typical Bacalhau com Couves, even more special when made with ingredients from the Franciscan Pantry.
? Ingredients
5 cod steaks
2kg potatoes
2 cabbages
4 eggs
4 cloves of garlic
3dl Organic Extra Virgin Olive Oil
Salt
? Preparation
1. Soak in water the day before.
2. Peel and slice the potatoes.
3. Wash the cabbage well.
4. Put the potatoes, eggs and cod in a pan of salted water to boil. Once it's boiling, add the cabbage and leave to cook.
For the sauce:
1. heat the olive oil with the crushed garlic cloves and bring to the boil.
2. Add vinegar, to taste, and keep warm.
Are you going to try it this Christmas?
Trilho da Barca D'Amieira
Walking the Barca da Amieira Trail allows us, in addition to physical exercise, to experience memories and senses, which are perpetuated here with rigour and almost magically release with every step we take along the winding, bucolic path that follows the Tagus on its long, slow journey to the sea. This same Tagus that separates and unites the Alentejo and Beira and which witnessed the Herculean labour of the men who towed the boats along its banks, pulling a strong sisal rope, and left their marks here that will last for many generations: the Muros (Walls).
of Sirga. Let's stop for a moment and imagine hearing the sound of murmuring, of the uncontained groans of brute, manual force breaking a silence that is as merciless as it is complicit and painful.
There are no longer any batéis or bateiras, but if you're lucky you can still see some partridges and the wild boar and foxes that are their natural predators, which blend in with the undergrowth of rosemary and broom, with their unmistakable and unique scents. At every bend in the route, always with the Tagus as company, that flow of water that we dare say determines its existence, we are enveloped by a balanced, harmonious and sustainable relationship with nature, which gives us almost uncontrollable emotions.
It's a magical and sacred land! From the very beginning, from the initial conquests, this whole area played a decisive role in the defence of our territories, and legend has it that the body of Queen Saint Isabel, transported from the place of her death, Estremoz, to her grave in Coimbra, passed through the river port of Amieira in the middle of the 14th century. That's why no accidents ever happened here. And the ferry? There were even two of them crossing the Tagus and linking the north and south banks, transporting people and goods, generating wealth and a wealth of life stories to tell!
This stage of beauties, conjures, enchantments and daydreams, which in crescendo and for about 3.5 kilometres have been percolating through our memory and absorbing us throughout this dazzling walk, ends with the unexpected sight of a suspension bridge that wakes us up.
sublimates many of our thoughts. From now on, aesthetic contemplation will give way to another expression of pleasure: the sin of gluttony, which can be properly practised in the village of Arneiro, in front of a tasty fish soup with roe and fried fish. It's a feast of the Gods and, for this reason, it's also worthy of being washed down with a bacon nectar from our region.
Life is made up of nothing;
Of great mountains standing still
Waiting for movement;
Of undulating cornfields
By the wind;Of houses
Fallen and with signs
Of nests that once stood
On the eaves;
Dust;
To see this marvellous thing.
My Father raising a vine
Like a mum braiding her daughter's hair.
Miguel Torga
Virgílio da Luz Belo
Collaborator at the Franciscan Pantry, for the cultural area