VI Lampantana Weekend

On October 30th and 31st and November 1st discover the culinary specialty of the county accompanied with a good red wine produced by Boas Quintas, offered by the city of Mortágua.

It is said that during the 3rd Napoleonic invasion to Portugal, the population of the county would strategically poison water. As it was necessary to cook the meat, the wine was used as a resource. The alliance between these two ingredients will result in this dish of excellence, whose secret in the making and the seasoning which was wisely safeguarded and perpetuated to this day. The Lampantana is cooked with sheep meat, braised in red wine and clay caçoila. The meat prepared and spiced with some time in advance, go to the wood oven and heated, and remaining until the meat and the sauce gain a color and texture features. It is served with potato and greens to follow. The homemade wheat bread and red wine Dão complete the dish.

This is a very typical dish in the culture and tradition of the people from Mortágua. Formerly it was a dish “required” in the festive days, especially in weddings, baptisms, village party, being today a dish made throughout the year. Its origin is inseparable from the experiences and customs of rural communities, which once had in agriculture and pastoralism their main source of livelihood. Sheep give wool and provided some income also constituting a source of food, helping the family income.

The event annually attracts thousands of visitors, many of whom are already “fans” of this dish. Others come by curiosity to try this culinary specialty of the county. These days are usual lunches or family dinners, business, or gatherings of friends who join the table with the pretext to taste this delicacy. The Mayor, José Júlio Norte, states that “Lampantana is already a reference and marks associated with Mortágua,” and added that “further promotion has been done by the visitors who year to year will bring other people,” which, in turn, also make connoisseurs of this traditional dish”.