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.
"Portuguese mainly eat green [asparagus]. About 70% do not even know white, but we're trying," says Peter Herman Raphael.
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 relationship of Tiago Fonseca with the sea is not new. For some time he was a surf clothing distributor, with his own shop in Peniche. But ten years ago he changed the boards for the fish.
The sale of Marinhoa meat is carried out in a centralized manner, that is to say, by the Association of Breeders of Marinhoa Breed (ACRM), holder of the DOP mark and, therefore, the entity responsible for the attribution of the certificate.