João Rodrigues, founder Projecto Matéria
"The greatest wealth of any people or culture is people
"Here we eat wether as if it was a cow," says chef Rodrigo Castelo.
He traded Art History for the art of harvesting, through the traditional process, the finest Fleur de Sel from his seven hectares of salt flats, in Castro Marim. Added to this name the name of its salt. The result? Salmarim, born from deep research work and constant evolution focused on quality.
Our focus are the producers that are passionately committed with what they do. They are the keepers of the land, well fare and knowledge. They are the ones who will make all of this endure through time.
The Egitânia of the Suevi and the Visigoths is the birthplace of the extra-virgin olive oil of Tiago Lourenço and Ricardo Araújo, longtime friends who exchanged Lisbon, for Beira Baixa, to dedicate themselves to organic production and, simultaneously, preservation of the historical and landscape heritage associated with the traditional rainfed olive groves existing in that region.
"During the first five years we noticed that at the end of the first rains in the autumn the Portuguese went to the forest looking for mushrooms,"