In April 2018, following the partnership between Filipe Ramalho and Dona Octávia from Salsicharia Canense to develop new sausages using endogenous products, the Farinheira de Castanha (Chestnut Sausage) was presented, a product made with Chestnut Flour from Marvão that replaces the traditional wheat flour used in this sausage. It is thus composed of chestnut flour, pork fat and the traditional spices of Salsicharia Canense.
Upon creating it, our Chef Filipe Ramalho felt the need to come up with a dish that would be the stage for this unique product.
The Patê Sablée is an upgrade on the traditional "S" biscuit recipe.
The filling is cooked chestnut "farinheira" (a smoked lard sausage) with a couple of other ingredients that help make the texture less dense.
The main topping is "Pera Bêbeda" (Drunked Pear) - a traditional Portuguese dessert. We use wine from Alentejo to provide the acidity needed for balance, along with Pera Rocha do Oeste – a Portuguese pear with a distinctive sweetness and firm texture.
At last, “Marmelada” made from Marmelos Aurora (a type of quince from Beja) is added as the final topping
Paired with the wine, the Pera Rocha makes this dessert an outburst of flavours on the palate, that poses the question of whether it's savoury or sweet. The answer? It can actually be enjoyed at the beginning or end of a meal.
