Bread and wine are an unbeatable Alentejo duet, which deserve to be sampled more than once. The vineyards and cornfields leave their stamp on the landscape of the region and on the life and culture of the people.
The cornfields undulate all over the Alentejo, formerly known as the nation's granary, and there is no part that does not take pride in its bread. When the proper procedures are observed, including the wood-fired oven, the bread of the Alentejo is the best in the world. Try it and see.
Respect for bread making is high in these parts, so much so that there is even a Brotherhood of Bread. You can visit it and obtain all information at a farmhouse in Terena (Alandroal).
Be sure also to try some of the wonders of Alentejo gastronomy that owe everything or almost everything to bread: the fine migas (fried bread in oil) and açordas (purée of bread), the ensopado (stew with bread) and the fatias douradas (sweet fried bread).
Another proof of the wisdom of the Alentejo lies in the justly famous wines. Follow one (or all) of the tempting wine routes and take the suggested itineraries through the wine-producing areas and cellars. While you do so, take the chance to learn more about the towns and villages dedicated to the art of winemaking. Taste them all, from the fruity to the strong whites, from the light to the full-bodied reds.
In Redondo, where you can taste wines at the Enoteca (wine institute), visit the Alentejo Regional Wine Museum, with a very large collection of objects related to this culture, where you can learn how the grape reaches the glass.
With a good glass of Alentejo wine, and feeling the peace of the plains, don't forget to propose a toast to the Alentejo.