Pampilhosa da Serra

The Cliffs of Fajão, which are 909 metres high, are impressive quartzite crests that mark the character of Pampilhosa da Serra. Following the summit of  the Vidual Mountain, surprisingly at the turning of the road, an immense blue lake comes within view. It is the Dam of Santa Luzia. We have to go down a steep road until the Vale Grande to see how it all starts. The Unhais River flows sorrowfully and above us the impressive quartzite walls have helped to locate the dam wall. Right on top there is a belvedere to delight the viewer. Looking around we see the impressive granite mass of the Estrela Mountain and Gardunha Mountain on the east. On the north we have the peak of the Açor Mountain. Pampilhosa is an enchanted place for long walks.  After  nature, we have the people: there is the generous frankness that is transmitted for instance in Fajão. Soon we will find someone to tell us where the House of the Municipality, the Jail and the Judge’s house were situated. From the Fajão to Pampilhosa da Serra all the little villages are made of schist and all of them have a chapel devoted to the saint of their devotion.  Nossa Senhora do Pranto reigns in the Parish Church of Pampilhosa that dates from the 19th century. A little further up, we find the Chapel of Misericordia, also dating from the 19th century.  The colourful flowers that adorn the windowsills embellish the houses with simple facades. You can't also miss a visit to the Municipal Museum. And a stroll on the margins of the Unhais River is also compulsory.

In Janeiro de Baixo or in Dornelas do Zêzere, the fluvial beaches mark the summer afternoons.

And then Pampilhosa da Serra is a place where you eat well:  the trout comes from the crystal waters of the Ceira River.  From those biblical animals that are the goats,  comes the succulent “chanfana” that is put on the table. To this meat of the “chanfana” they add rice, making a dish called “Maranhos”.  From the pork they make a delicious stuffed maw (pig stomach).  We can also find roast kid with turnip sprouts or a lamb stew.  All these are eaten with bread or “broa” (maize bread).  In what concerns the sweets, there is “tijelada” and rice pudding with lots of milk and decorated with simple drawings made with cinnamon powder.