Quinta Do Martelo Azores
What was life like on a traditional farm on Terceira Island in the Azores five centuries ago? That question was taken literally by Gilberto Vieira, as he turned Quinta Do Martelo, a farm, into a ‘living model’ of what the past was like on this island years before.
Mr. Vieira, a kind, knowledgeable and precise man took on the project of accurately converting the existing grounds into a village that has roots dating back to the beginning of the Azorian settlements.
Quinta Do Martelo is regarded as a ‘Tourist Utility’ by the Azorian Regional Government, a label that draws tourists to the site. The site is only miles from Angra do Heroismo, a World UNESCO city.
On a recent visit to Terceira Island, I had the opportunity to see, first hand, what it felt like to live in a bygone era. The buildings at the Quinta were restored authentically. All produce is grown on the property and is organic. Numerous animals are raised on the farm.
Quinta Do Martelo is an ethnographic site with a number of houses surrounded by open fields, fruit trees, donkeys, birds, livestock and nature. Originally, the farm contributed to the orange trade when the Azores were very prosperous.
Furniture and building construction followed original architectural designs. Housing is spread out on the property. Each house represents what Terceira was like centuries ago. Decorations, designs and ambiance relates to the past.
Today, the farm is used as a guesthouse. Rooms are completely renovated keeping the main characteristics from the first settlers. Private bathrooms and fully equipped kitchens exist in many houses.
A top rated and internationally recognized restaurant that uses the products grown on the farm help make Quinta Do Martelo special. Dishes are made as they were decades ago. One dish that stood out is Alcatra, known as the national dish of the island.
I asked Mr. Vieira how the meat was cooked. He said the secret is to cook the meat slowly. Alcatra is the most important dish of the traditional gastronomy of Terceira according to Gilberto Vieira,
This is the recipe.
Alcatra
Ingredints|
Pre-soaked unglassed red clay pot or Dutch oven
2 tbs. butter
What was life like on a traditional farm on Terceira Island in the Azores five centuries ago? That question was taken literally by Gilberto Vieira, as he turned Quinta Do Martelo, a farm, into a ‘living model’ of what the past was like on this island years before.
Mr. Vieira, a kind, knowledgeable and precise man took on the project of accurately converting the existing grounds into a village that has roots dating back to the beginning of the Azorian settlements.
Quinta Do Martelo is regarded as a ‘Tourist Utility’ by the Azorian Regional Government, a label that draws tourists to the site. The site is only miles from Angra do Heroismo, a World UNESCO city.
On a recent visit to Terceira Island, I had the opportunity to see, first hand, what it felt like to live in a bygone era. The buildings at the Quinta were restored authentically. All produce is grown on the property and is organic. Numerous animals are raised on the farm.
Quinta Do Martelo is an ethnographic site with a number of houses surrounded by open fields, fruit trees, donkeys, birds, livestock and nature. Originally, the farm contributed to the orange trade when the Azores were very prosperous.
Furniture and building construction followed original architectural designs. Housing is spread out on the property. Each house represents what Terceira was like centuries ago. Decorations, designs and ambiance relates to the past.
Today, the farm is used as a guesthouse. Rooms are completely renovated keeping the main characteristics from the first settlers. Private bathrooms and fully equipped kitchens exist in many houses.
A top rated and internationally recognized restaurant that uses the products grown on the farm help make Quinta Do Martelo special. Dishes are made as they were decades ago. One dish that stood out is Alcatra, known as the national dish of the island.
I asked Mr. Vieira how the meat was cooked. He said the secret is to cook the meat slowly. Alcatra is the most important dish of the traditional gastronomy of Terceira according to Gilberto Vieira,
This is the recipe.
Alcatra
Ingredints|
Pre-soaked unglassed red clay pot or Dutch oven
2 tbs. butter
1 large onion, thinly sliced
3 ounces of smoked bacon, cut in small pieces
3 ounces of smoked bacon, cut in small pieces
6 cloves of garlic
3 bay leaves
1 pound of shin bone at the bottom of the pot
5 pounds of rump or chuck roast, bone in, cut into 3 inch
pieces
½ teaspoon whole allspice
½ teaspoon black peppercorns
1 teaspoon coarse salt
1 cup water
4-6 cups medium bodied red or white wine or both
Instructions
Preheat the oven to 400 degrees
Generously grease the interior of the pot with butter or traditionally, pork grease.
Place ¼ of the onions at the bottom of the pot followed by some of the smoked bacon, garlic and one bay leaf.
Instructions
Preheat the oven to 400 degrees
Generously grease the interior of the pot with butter or traditionally, pork grease.
Place ¼ of the onions at the bottom of the pot followed by some of the smoked bacon, garlic and one bay leaf.
Add the meat, starting with the shin bone.
Repeat these steps using the remaining meat and ingredients used before.
End with the remaining onions and scatter the allspice and peppercorns over the top along with the salt.
Repeat these steps using the remaining meat and ingredients used before.
End with the remaining onions and scatter the allspice and peppercorns over the top along with the salt.
Mix the water with one cupof wine and pour over the
ingredients followed by enough additional wine to cover everything by one inch.
Place the pot in an oven set to 400 degrees. When the liquid
begins to boil, reduce the temperature to 300 degrees, cover the pot with foil
and cook, without turning the ingredients until tender—about 3 to 4 hours.
The results are amazing, as I dined on Alcatra, made to perfection at the Quinta Do Mortelo restaurant. The beef is grass-fed and the vegetables are grown on the property and are organic.
The Quinta recognizes that we are living in the 21st century and has WiFi available, BBQ facilities, an outdoor swimming pool, sun deck and a convenience store on the grounds.
The results are amazing, as I dined on Alcatra, made to perfection at the Quinta Do Mortelo restaurant. The beef is grass-fed and the vegetables are grown on the property and are organic.
The Quinta recognizes that we are living in the 21st century and has WiFi available, BBQ facilities, an outdoor swimming pool, sun deck and a convenience store on the grounds.
Visit www.old.quintadomartelo.net
for more information about this exceptional Quinta or dial direct to 351 295
642 842. and speak to founder Gilberto Vieira
2 comments:
I live in Terceira island and I appreciate your post very much. Thank you for your amazing writing about our traditions.
A local friend took us to visit Quinta do Martelo during our 2014 visit to Angra do Heroísmo. I later compiled a montage of photos that my husband snapped for a page on our 2015 calendar, and also posted the page on my website. Thought you might enjoy seeing it: http://www.inolongerlikechocolates.com/15-12_calendar_dec.htm
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