"Caldeirada"
and "ensopado de enguias" (fish), "migas com carne de porco" (pork and
bread), "açorda à alentejana" (bread, coriander, olive oil, codfish) and
"queijo de cabra" (goat-cheese).
In feasts, you still find the delicious "alcomonias", typical cakes of this
zone, made of piñon, honey and flour.
in: Santiago do
Cacém, ed. da Região de Turismo da Costa Azul, 1991
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