About
The strength of the traditional gastronomy of Alentejo mixes itsef with new approaches to cooking, bringing it to a new level, but not willing to forget what makes it a staple. It would be unforgivable then if the 'Bacalhau Dourado' ('Golden Codfish') was left out. It has been a long time since it became the 'master of ceremonies', worthy of long trips just to taste it.
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