GRUPEIXE was the chosen company to host the inaugural event of the third edition of the festival “Gastronomia de Bordo”. And what better way to open a festival framed in the project “Territories with History: The Sea, Fisheries and the Community” (financed by European funds and which takes place in the municipalities of Ílhavo, Murtosa and Peniche), if not with the flavour of the most traditional and characteristic product of Portuguese cuisine: our cod!
We opened our doors to the representatives of the municipality, President Fernando Caçoilo and councilor Fátima Teles, to journalists and other guests, for a guided tour of our facilities, led by administrator Nuno Araújo. By the hands of Chef Ricardo Marques, from Montebelo Vista Alegre Ílhavo Hotel, a stew of derivatives (tongues, cheeks and samosas) with foam of stew and cod greaves “was born”, which delighted the participants.
With a program that will run every Friday, Saturday and Sunday until November 22, the festival “Gastronomia de Bordo” will bring together 21 island restaurants that will present gastronomic proposals related to cod and its derivatives. A book of the same name, edited by the Municipality of Ílhavo, will also be presented, with 18 traditional cod recipes and the same number of recreations by Chef Patrícia Borges, in addition to an unprecedented study by Pedro Silva, researcher at CIEMar – Research Center and Entrepreneurship of the Sea, on the subject. The festival also has a calendar of visits to emblematic places in the territory to showcase the universe of practices, traditions and culture related to fishing, production and confection of cod, allowing those who are interested to accompany a journey that goes from “sea to the dish”.
The opening of the “Gastronomia de Bordo” festival at GRUPEIXE symbolizes our commitment to the community and to our history and traditions. However, it is, above all, an acknowledgment to all those who on our factory floor receive daily and affectionately, the raw material caught in the cold waters of the North with the warmth of their hands so that we can always produce the best traditional cod.