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This intrepid marriage of pork and clams appears to bring the ocean and the countryside together, although it’s a feast that originated in the vast plains of the Alentejo. The ingredients are cooked in a spicy marinade of white wine, fresh garlic and paprika. If prepared correctly, the shells should be open when served.

The superb Museu do Guy Fino (named in honour of the founder of Portalegre’s last remaining tapestry factory) showcases some of the finest examples of tapestry in Europe.

Harmonious blend of ripe fruit flavours with a jolly 14 per cent alcohol content. Deep crimson with rich, oak finish and full-bodied bouquet. Enjoy with game.

Dozens of hole-in-the-wallolarias (pottery workshops) line the narrow streets of Redondo, which makes it a worthy stop-off to pick up a slew of ceramic souvenirs.

The humble and ubiquitous sardine is arguably the most popular menu choice in the region. Bursting with goodness, sardines are at their plumpest during summer, and are simply mouth-watering when charcoal grilled and served with boiled potatoes and salad.

A little backwater famed for its natural springs, but also home to a fine 14th-century castle and a fortified church. Peacocks roam round the pilgrim church of Nossa Senhora de Aires, 20 minutes’ walk east of the town centre.

An attractive seaside resort hugging the River Mira near a vast swathe of golden sand. Popular in summer, with superb surf.

A deep violet wine made from trincadeira, aragonês, cabernet sauvignon and alicante bouschet grape varieties. Smooth on the palate and a healthy companion withjavoli (wild boar).

An annual rock festival has put this coastal smudge of a village resort on the map, but its secluded beach and other-world charm has always attracted the more independent of travellers.