We intend to take genuine ingredients – Contactos acquired at local producers, national ones if possible – and achieve genuine products.
We test textures, scents, flavours and ways of creating, in the rithm of the harvesting seasons.
The Azores pineapple, with the designation Protected Geo. Indication (PGI), is grown on the island of S. Miguel, where it grows and ripens for two years attaining unique sensory properties.
Vale do Douro, Baião, Portugal.
The oranges, tangerines and lemons, of wholly-biological production from the Douro valley, once made into jam maintain a perfect texture and aroma.
The sweet potato from Aljezur, Lime variety, boasting the Protected Geographical Indication (PGI), is a product of unique taste and texture, profiting from the inimitable soil and climate conditions in which it is produced.
The tomato produced in the Western region of Portugal, considered, by many, the best in the Iberian Peninsula, has exceptional colour, texture and taste.
This intensely aromatic biological Criollo cocoa is not subjected to intense processing or refining, thusmaintaining its nutritional qualities intact.
Following the rhythm of the seasons’ harvests, the devoted and deft hands of mothers and grandmothers prepared fruits and vegetables into delicacies. They would preserve in jars the flavours and aromas seasoned with summer laughter and autumn sparkles. The knowledge was dug up from notebooks with black covers - instructions in elaborate handwriting -, and from the huge amount you learn simply by doing.
Once the little ones were old enough to help, they were left with the task of preparing fruits for jams, preserves and spirits and daub grease on the pans for cakes, cookies and pies, a mission often rewarded with the right to lick pans or bowls. The preparations for jams and preserves went on for days or even weeks, in harmony with the time it took for the land to produce the ingredients and with the coziness of long winters.