Welcome to the restaurant Tromba Rija in Marrazes, Leiria Two things were the genesis of Tromba Rija:. And here comes the Taverna! Feijoada made by ! Look!
In the beginning ... and here we are talking about for over 50 years, was the Ti Anthony, best known for "cabbage" and the Ti Rosaria, his wife. What we had was called the "Sale of the Village," where he sold everything from chloride in packages, the tile and brick, through the butcher ... another time! Antonio Ti was also much appreciated by wine quality I always had in your Taverna, who kept loy
al customers. Taverna and The Butcher .'s Butchery, because meat to sell was a result of the weekly pig slaughter, which by tradition was the Tuesday and was taken down the next day 's chests freezers were still unknown and the preservation of meat was done in salting, where they were put first the noblest meats: ham, lean beef, larded meat, bacon, and where the head of said, almost never took place ... .. .E so it had to be sold immediately ... when there were customers, or be given! And Antonio Ti Ti Rosaria solves ask that you prepare feijoada with the head of said, what makes this mastery that put on all ... and more from the kitchen. you Rosaria is placed in Taverna, on Wednesdays, to be consumed without measure or account for faithful lovers of good wine, now rendered the heavenly flavors of feijoada ! And it was a pilgrimage was common to hear: Where are you going to eat? I go to the "Cabbage" eat a snail! Other: Look! I go to the "Cabbage" eat a Tromba Rija This is because the pig snout that pontificated that feijoada. Fame ran and the name stuck ... ... And of course on hand to Taverna looked like a camp! Today, we are here, daughter Elizabeth and I, to follow the tradition of friendship that Ti Antonio left us, ensuring that it is with great passion that everything is done in this house.