Learn how the Algarve Craft&Food project has stimulated the development and internationalisation of cultural and creative industries based on local crafts and agri-food products in the Algarve. At this event, in which the results of this project are shared with the public, the Awards will be presented to the winners of the best tourism products and programmes created. The event includes a moment of conversation with some of the protagonists involved in the actions and musical entertainment.

16h30 - Welcome session (RTA)

16h45 - Project balance (Tertúlia Algarvia and QRER)

17h15 - Award presentation ACF

17h30 - Creative talk - "Creative Tourism in the Algarve: the perspective of the protagonists" (Alexandra Santos, Designer; Lilia Lopes Ceramist; Chef Bruno Viegas and Chef Alexandra Caetano) (Moderation: Marco Lopes, Director of the Algarve Regional Museum)

18h15 - Closing moment with musical entertainment

(prior enrolment required via e-mail: planeamento@turismodoalgarve.pt )

The exhibition presents a collection of pieces resulting from the collaboration between chefs, designers and craftsmen, to create solutions combining gastronomy and craftsmanship aimed at restaurants and the domestic environment. One of these pieces was the winner of the "best craft product" category held within the Algarve Craft&Food competition.

The exhibition will be available on June 23rd and 24th, from 3:00 PM to 7:00 PM at the Museu Regional de Faro.

(participation is free and there is no enrolment required)

During this guided tour participants will learn about the history of our family, who are from the village of Tôr, and the steps involved in wine-making.

With views over the transitional area of the Algarve countryside known as the “Barrocal”, we round off the tour with a tasting of four of our wines, our homemade bread with olive oil, and a board of cheeses, chouriço (traditional Portuguese sausage) and presunto (raw cured ham).

We want you to leave having enjoyed a small taste of our customs and our most genuine delicacies in a serene and family-like communal setting.

Participants
Max. 6 people

Duration
2:30h

Languages
Portuguese
English

Observation
Activity for ages 18 and over.

Enrolment required

In times gone by, oranges were used to decorate Christmas trees in the Algarve, highlighting the significance of this citrus fruit to the region's culture.

The aim of this workshop is to build storytelling around a product. We will explore how stories develop identities that represent places and products and determine people’s perception of places. We will show participants the historical and cultural importance of this fruit with a visit to a region where the orange is king.

Touted as the "orange capital", the municipality of Silves boasts some of the best orange groves. We’ll have the opportunity to visit a family-owned orange grove in the city and to make the famous torta de laranja or “orange roll”.

Facilitator
Doçaria do Sul

Participants
Max. 8 people

Duration
2:30h

Languages
Portuguese
English

Observation
Ideal for active creatives, interested in artistic activities and local culture, makers...
Children aged 7+ must be enrolled and can participate as long as they are accompanied by an adult.

Enrolment required

Learn the best technique for cutting ham and indulge yourself with the tasting that follows.

Zambujal is a small village in the municipality of Alcoutim. It has been our family homestead for many generations and is where our company name stems from. Our business purpose is the rearing and production of pork and pork products. We use an extensive farming system to rear pigs for the production of Iberian pork products such as sausages, hams and an infinite number of smoked and salted products, making sure to use the whole animal.

Additionally, to promote our products and later because our customers and the market demanded it, we began to host tastings, lunches and dinners for groups, by reservation. Almost all of the ingredients used to make the meals are produced at Zambujal, including the meat, processed meats, wine, produce from our vegetable gardens, herbs from our river banks, traditional sweets, and aguardente (local brandy) from "next door." An abundance of flavours and textures that are unique thanks to the quality of their authenticity.

In summer we make the most of our outdoor space, but on the long cold winter nights, our distiller, which works on the next batch of aguardente, creates a warm and cosy ambience. Meals usually finish up with a guided tour of our facilities, which allows guests to learn about the way our products are made, with chats and explanations on processes that almost all of us know a little bit about, given that pigs have been an integral part of mountain traditions since ancient times...

Facilitador
Feito no Zambujal Lda.

Participants
Max. 6 people

Duration
2h

Languages
Portuguese
English
Spanish

Observation
The activity can only be performed by those over 18 years old

Enrolment required

We're sorry, but there are no more slots available for this activity.

Vinegars produced with the appreciation and promotion of fruits, vegetables and aromatic herbs from the Algarve region in mind, with huge potential to produce unique products.

The vinegars are produced using fruits selected at their ideal level of ripeness, through one of the oldest production methods, known as the “Orleans” method. This is a slow and traditional process for making vinegar. Due to the presence of residual alcohol, which encourages the development of esters and other volatile chemicals, this technique enables the creation of a final product that has distinctive organoleptic properties. Acetification takes place in oak barrels that have been prepared for this purpose.

The vinegars resulting from this process have a very intense aromatic component and a clear appearance with the presence of some sediment and a complexity of various flavours, allowing for a large variety of uses.

Facilitator
Fateixa Vinagres | David Santo

Participants
Max. 6 people

Duration
2h

Languages
Portuguese
English
Spanish

Observation
The activity can only be performed by those over 18 years old

Enrolment required