There are various gastronomic specialties in Gaia, a land that stands out for its richness of flavors and tastings. In the riverside areas, lamprey and shad are a reference. Sardines come from the sea, an essential presence in multiple festivals and pilgrimages. They also come with a great variety of fish used to prepare fish stew and Fariña de Pau. Seafood, octopus rice, and cod are also very popular and indispensable on any Gaia table. The land provides corn and rye that the mills turn into flour and are used to make one of the most famous products of Gaia’s gastronomy: Broa de Avintes, which almost always accompanies the typical Caldo Verde. Additionally, meat dishes are inseparable from the rural traditions of the municipality, characterized by the abundance of pork, veal, chicken, duck, and goat, usually accompanied by vegetables. As for sweets and desserts, Gaia offers a wide range of options, including Velhotes da Braguesa, Sopa Seca, Aletria, Leite Creme, Filhoses, or Rabanadas. These are some of the sweets that can be enjoyed during festivals throughout the year. By the river, you can feel the aroma of the nectar emanating from the Porto cellars.