The Casas da Ribeira, in Póvoa Velha, Serra da Estrela, present two autumn programs for those who wish to discover the region differently. On October 31st, the Mushroom Walk takes place, which includes a morning hike through the mountain, a mushroom workshop and a Halloween party for children, conditioned to a minimum of five children. Lunch includes mushroom rice and roast meat or vegetarian quiche. On November 14th, the traditional old-fashioned Chestnut Roasting offers a morning walk, shared lunch in the forest and, in the afternoon, the tradition of roasting chestnuts in pine needles followed by a tasting of regional products like caldo verde, cod fish bôla, meat bôla and wood-fired bread.
The Casas da Ribeira were born 35 years ago from the initiative of Ana Seara, manager and entrepreneur, and João Trabuco, architect, who accidentally discovered the village of Póvoa Velha practically abandoned. The couple decided to recover the century-old granite houses in ruins and adapt them to tourism, in a pioneering project of valuing rural heritage. After João Trabuco's death, Ana Seara continued the project, consolidating Casas da Ribeira as a reference for accommodation in Serra da Estrela.
Prices for the Mushroom Walk are 40 euros per adult and 20 euros per child up to 10 years old, with limited capacity of 20 people. The Chestnut Roasting costs 25 euros per adult and 12.50 euros per child. Registrations for both activities are limited, subject to advance reservation and can be made through the email [email protected] or the phone 919 329 475. The organization recommends comfortable clothing, appropriate footwear for hiking and water.
Thirty-five years after the beginning of the project, the impact goes beyond the Casas da Ribeira themselves. Póvoa Velha went from a practically abandoned village to a community with new dynamics, which receives thousands of tourists annually and saw new tourist units and new inhabitants born. The article refers that the Chestnut Roasting, which has been held since 2013, is one of the most lively moments of the year and sells out quickly, evidencing the success of these initiatives that combine nature, gastronomy and tradition.
