Soito is approximately 10 km from Sabugal, the seat of this Beira, Serrano and Raiano municipality. It was in the small village that, around 50 years ago, the now famous “Canja de cornos” was born. The recipe was born out of an almost joke, as a snack between friends, prepared by José Manuel Fogeiro, better known as Zé Nabeiro.
At the time, whenever it was necessary to slaughter a veal for the butcher shop he owned, José Fogeiro gathered his friends to help and the process always ended in a lively gathering, with wine and snacks. Thus, “Canja de cornos” was born, using the veal’s head, cooked in an iron cauldron suspended over hot coals.
Open kitchen in the restaurant
Thanks to this preparation, the result is a broth with an intense and rich flavor, sprinkled with some herbs from the garden. Without lifting the veil on the secret of the preparation, the recipe gained popularity and made the Zé Nabeiro restaurant known, which in its current premises, on the door announces: “Roast meat, bread and wine”.
It should be explained that the “Canja de Cornos”, the dish that arouses the most curiosity on the restaurant’s menu, is almost a final prize, as it is recommended to top off the rotation of meats prepared over the coals: pork (€12) or mixed grill (€20), in which cuts of lamb, veal, pork and suckling pig shine, including bait.
The meal also includes a dish of cooked veal that gave body to the broth. The price is fixed and the meat arrives at the table until the customer announces the end of the adventure, which is combined with an intense homemade spice with lots of garlic. The fixed price also includes a mixed salad, cheese, which is dessert, coffee and digestive.
Canja de Cornos, at Zé Nabeiro restaurant
With her eyes on the pan, Lúcia Fogeiro explains that the soup, with star dough, brought to the table in bowls, is made with the broth from cooking the “head, with the marrow from the horn, and other parts of the veal, and also seasonings from the garden”. Cooked meat is also served on a platter. Take note: “Canja de cornos” has fixed days: Wednesday and Saturday, with many guests arriving from across the border. The preparation continues to be done in the huge fireplace in the dining room, where the broth simmers for more than three hours.
In addition to this popular dish, which has already become an emblem of Beira and Raiana gastronomy, the menu at the Zé Nabeiro restaurant, which maintains the tavern and café aspect, includes other suggestions with fixed days so that everyone knows what to expect before the trip. Open only at lunch, expect “Dobrada com bean” on Monday, “Carne guisada com potato” on Tuesday, “Chickpea with cow hand” on Thursday, and “Cozido à Casa” on Friday.
The Fageiro family owns the grocery store and butcher located next to the restaurant, which guarantees quality (and generosity) in the products served. For desserts, the Zé Nabeiro restaurant offers several regional cheeses. Just sit back and enjoy the welcoming atmosphere and rustic decor, between stone walls and wooden ceilings. Before or after, take a tour to discover the historical and natural heritage of this municipality, starting at the castle.
Zé Nabeiro Restaurant
O Zé Nabeiro restaurant (Rua das Hortas, 9, Soito, Sabugal. Tel. 271605116) is one of the taverns recommended in the guide “365 Tascas & Marisqueiras”, available from November 21st. Order your copy now at online storewith a discount for Expresso subscribers, or through Impresa Customer Support (Tel. 214698801).
Snacks, traditional dishes from popular cuisine and seafood are the starting point for the “365 Tascas & Marisqueiras” guide, which guarantees a year filled with a plentiful table. Divided between 250 taverns and 115 seafood restaurants – each area with a distinctive cover -, the new guide, which has the support of Recheio, presents suggestions organized by four major regions: North, Center, South and Islands.
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