Fat Head: Silarca-Mushroom Festival celebrates the Wild Resources.
Fat Head, parish of Beja county, organizes between days 6,7 and 8 March 2020, Silarca the Mushroom Festival, at Plaza Lima Magalhaes.
The Silarca Mushroom Festival is assumed as a reference in the gastronomic-cultural script Alentejo, which makes the obligatory visit to this festival of knowledge and flavors, Genuine inside, showing their traditions and gastronomy, a concerted strategy around the wild resources.
Over 40 Exhibitors confirmed our Alentejo, who will have available to visitors wild products and articles from our region, as well as, a program marked by the singing groups Alentejo and traditional music, editing 2020 brings some new features, a saber:
shop mycological: A larger tent and more ability to get visitors, about 200 sitting places, providing convenience and gastronomic diversity confirmed the presence of 8 themed restaurants where you can taste the traditional mushrooms with eggs, baked with pennyroyal and salt, the lamb stew, with game meat and river fish, among other delicacies.
Cultural diversity: With 16 musical performances, sing performances alentejano (intangible heritage of humanity), popular and traditional music groups, street entertainment, bands and shows for all tastes and ages, without forgetting the DJs for younger, this year's edition bet especially in musical values of our region.
parallel activities: This year has patent 3 exhibitions: An exhibition portraying Gorda other times written by the theater group Jodicus, Paintings Youth Center of the CAO Workshop Cerebral Palsy Beja and work of the users of the Project in COM_VIDA Gorda who built mushrooms in recycled material.
gatherings Wild: They will be presented in editing various topics associated with the row of wild resources on: Mycology Network for Nuno Alegria (Biologist) in partnership with ADPM, another symposium on hunting, Training and Conservation, Manuel Sebastião with Timothy Michael and John Grosso (hunting managers), as well as picking mushrooms – leisure or business - How to reconcile, with the participation of Celeste Santos e Silva (University of Évora, WITH) in a session organized by CM Beja, JF Gorda, ESDIME e
HEAD GORDA TOWN: CIMB. To end practice will be introduced to the LIFE project - DesertAdaptImplementação taking place at the Biological Park Gorda Parish and is the work of this joint with ADPM
Biological park and nature activities: For lovers of outdoor activities this year includes two mycological tours. For both registration is required by email or by jfcgorda@gmail.com tlm: 966 210 092. Walking with mycological catchers, nature to the plate, follow closely the explanations of connoisseurs an interesting ride Mycological inserted in Silarca Festival Mushroom learn to catch and identify mushrooms, followed by a lunch mycological. Not to be missed day 07 March by 09h30m, no Biological Park.
CÃOgumelo ride, the third consecutive year this is a refreshing ride full of odors and wise words of some of the guests, in the company of our ever faithful canine friends. In the environment created around these two themes – dogs and mushrooms – try, along with some guests, foster sharing and improving knowledge on the two subjects. Not to be missed day 8 March in Biological Park Gorda.
Showcooking´s – (see own program): For all ages, inclusive, solidarity, in this issue we have five showcooking's: Gastronomy with Magic and Joy – magical Roger, Showcooking with Chief Carlos Afonso), Showcooking - Sense of Taste ... with Sausage Mushroom – Alexandra Matos, Showcooking – Workshop for children, Showcooking – Together we cook dreams, in partnership with CerciBeja
Bruno Ferreira is the ambassador of this event which will mark the positive the parish Gorda and Beja County and all partners, with wishes of success and dignity that we all want and for which always has pugnado other events, transforming these three days for the mycological resources and their importance in a great journey of vitality, living together, fraternity and at the same time defending and preserving the best we have in local terms so characteristic of our land.
