Arouca’s conventual and manorial confectionery is an exquisite monastic and manorial confectionery made by the manor houses and nuns of the monastery: its continuity was preserved by family transmission until the present day, using ancestral methods, the primitive form and formulas. Among the ingredients used are eggs, sugar and almonds. Examples of the conventual confectionery of this village are sweet chestnuts, almond threads, nun’s bellies, tongue delicacy, S. Bernardo bread, morcelas and “cigars”.

    Arouca is also known as a county where high-quality dishes of arouquesa beef, native breed, such as roast veal in the oven, the famous steaks of Alvarenga, the arouquesa put, the arouquesa veal medallions and the chops grilled arouquesa veal.