Gaia has many gastronomic specialities that characterizes it as land of many flavours and tastings.

In the riverside areas, lamprey and shad are a reference. From the sea co-mes the sardine, an indispensable part of many festivals and pilgrimages. There is also a wide variety of fish that are used to make Caldeirada de Peixe à Pescador (mix of fishes’ stew) and Farinha de Pau (dish with a portuguese type of flour). Seafood, octopus rice and codfish are also highly appreciated.
Inland the corn and rye come from the fields and the mills transform it into flour, which is used to make one of the special products of Gaia: the Broa de Avintes. This type of bread matches perfectly with a typical green kale soup, known as Caldo Verde. Meat main courses are inseparable from Gaia rural traditions and they are always accompanied by abundance of pork, beef, chicken, duck and lamb, that are normally served with vegetables.

When it comes to sweets and desserts, Gaia has a wide range to offer, such as the Velhotes da Braguesa (type of sweet bread), Sopa Seca (bread soa-ked in Porto wine ), Aletria, Leite Creme, Filhoses and Rabanadas. Those are some of the traditional sweets and desserts that can be tasted during festivities throughout the year.