Forno da Telha: Clay Pot Wine, Chickpea Stew, and Chestnuts Highlight St. Martin’s Day Celebrations

Source: Sapo

Forno da Telha, in Évora, is celebrating St. Martin’s Day with a special edition of the Almoço dos Ganhões, bringing together new wine, chickpea stew, traditional Alentejo singing, and an outdoor chestnut roast. The celebration also includes the opening of a clay wine vessel from Adega Canena and a meal inspired by the rural traditions of Alentejo.

The day begins with the opening of a clay wine vessel and a tasting of new wine from Adega Canena, a family-run winery with production in Cuba and Vidigueira, in Lower Alentejo. The wines are produced according to the traditional vinho de talha method, in which fermentation takes place in clay vessels.

Next comes the Almoço dos Ganhões, a concept that revives the tradition of meals shared by agricultural workers in Alentejo. In this edition, the main dish is chickpea stew, served in clay pots and designed to be shared at the table.

Before the stew, appetizers such as salads, cured meats, regional cheeses, Alentejo bread, and olive oil will be served. The meal concludes with traditional regional desserts presented on platters, while the beverage selection includes wine served directly from the clay vessel.

In the afternoon, the celebration moves outdoors. Around the fire pit, guests can enjoy água-pé, a traditional Portuguese wine-based beverage, and roasted chestnuts during a traditional magusto, accompanied by cante alentejano, the region’s traditional choral singing.

The event aims to bring together different traditions associated with St. Martin’s Day and Alentejo’s agricultural calendar, combining new wine, rural-inspired cuisine, and social customs that remain closely linked to the harvest season.

The opening of the clay wine vessel is scheduled for 12:30 PM, lunch begins at 1:00 PM, and the magusto starts at 4:00 PM. Reservations can be made by email at info@fornodatelha.pt.