On 26th November 2019 took place the recipes final presentation within the project called “Cabrito Transmontano DOP”. These recipes were prepared by the PAR students and served during a lunch ceremony (by the day class students) and a dinner ceremony (the night class students).
The Secretary of State of Agriculture and Rural Development was present in this event.
This project is a result of a partnership involving several institutions (ESHTE, ESAB, ANCRAS and NATURALCOOP) and the collaboration of Confraria do Vinho de Carcavelos, Cascais Food Lab, Douro Prime, EHTE, Terras de Cascais, Azeites Casa de Santo Amaro e Caprisserra.
(António Pires e Gilberto Costa)