Rio Branco Tourism & Travel Guide

Trips and Itineraries for Castelo Branco

Discovering Lisbon's Food Scene

Lisbon's food scene is on the rise, and as a dedicated food lover, I am sharing my preffered ...

Nelson Carvalheiro
Why I would never go to Portugal again!!!!

-Because the white- yellow and the white-blue painted houses and the cobble stoned narrow streets...

Nikhar
4 Days
Lisbon - Budget Explorer's Dream Destination

Since the day i watched a Portugal travel video on Youtube , i fell head over heels in love with ...

Prasanna Sekar
Western Europe journey - A bit of cheese, a walk at La Rambla, and the pastry of Belem

Like all great travellers, I have seen more than I remember, and remember more than I have seen.T...

Pranay Maloo
11 Days
Lisbon: Shop, eat, travel

Once called the “Ocean Capital of the Western World”, Lisbon has a very interesting a...

Nelson Carvalheiro
6 Days
Why you should travel to Lisbon

It’s not easy for me to write about my country from a touristic point of view. As I have li...

Backpack ME

Hotels and Homestays in Castelo Branco


Weekend Getaways from Castelo Branco

Seville
These 7 days literally flew away for us. We kept discussing what we’d missed. We wanted to stay each place a little more...
Evora
At the end of the day, you will be invited to participate in a peddy-paper activity through the streets of Évora. Dinner...
Coimbra
-Because The University Of Coimbra is one of the oldest universities operating. It not only makes Coimbra an ultra-cosmo...
Sintra
Take a day Trip to SintraA picturesque area and often termed as the fairy tale town of Portugal, Sintra is the most popu...

About Castelo Branco

Afterwards, you will visit Castelo de Vide, known as "Sintra of Alentejo" for its charm and splendor, one of the most romantic locations in the Alentejo region. During lunch, you will taste the typical Alentejo sweet; sericaia with plum, with an abundant use of eggs and cinnamon. Some say that sericaia came from India and others from Brazil – what is known for sure is that this recipe was implemented in Alentejo by the skilled hands of the nuns of Elvas and Vila Viçosa convents, both claiming the rights of importation. Some gave the name Sericaia and others Serica, being that the tradition is more linked to Elvas, where the sweet is decorated with the famous plums of the region.

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