ERADA
Spread the tablecloth on the table and prepare the palate for a taste of the flavors of Beira Baixa. Erada welcomes us with the best of local cuisine: from stuffed kid to cornbread with meat, from chanfana to porridge. A menu that condenses (at least) three centuries of history. “It is del Rei (the Erada), it doesn’t know another owner or subjection”, wrote the priest Francisco Antunes Domasceno, in 1758. The document (preserved in the Torre do Tombo) already made reference to Trigais – annexed village of Erada, and a of the smallest and most secluded places in the region. The arid terrains and the harsh climate did not make life easier for the people of Erada. For centuries, the journey – whether in pastoralism or in the hawking of coal and olive oil – was made between the trails of the Serra. Long days, which would be soothed by a glass of arbutus brandy at dusk – the same that, today, continues to crown a good meal in the village.