In 1920, began the production of milk, butter, cheese and whipped cream. It was the first company in the sector to distribute pasteurised milk in glass bottles, at a time when the distribution was done in jars carried on the head. It gained fame and imposed the quality of its products. Butter with salt sold by weight, on baking paper, is still a classic, as are cheese and whipped cream. In fact, whipped cream has become a protagonist. In the 1950s, sold over the counter in little bags of waxed paper, it joined the ex-libris of the brand: the éclair with chocolate coating. The constant quality, the daily production, always fresh and limited to the existing stock, confirm a story of success.

Inaugurated in 1948 by the Ramos Family. Mr. Artur Ramos has transmitted over the years his knowledge in the making of the famous Tripas (guts). It has already been awarded in the contest “Hoje há Tripas”. The restaurant reopened in 2014 with a renewed image and under new management. It offers experiences of typical Porto flavors, as well as explores Italian cuisine from pasta and risottos. You can also appreciate the most renowned artists in the space, such as exterior “graffiti” of illustrious figures of history (Marques da Silva, Almeida Garrett, D. Pedro IV, Infante D. Henrique and Nicolau Nasoni). It also invites to know the exhibition of photos of the renowned architect Conceição Ferreira, inside the restaurant.

There is cherry in Porto. One of the best known Portuguese liqueurs has a space in the city of Porto. Ginja in Porto sells liqueurs but its specialty is the Óbidos cherry. The cherry, or ginjinhas, is a liqueur obtained by macerating the cherry, very similar to cherry, extremely popular in Portugal, especially in Óbidos, Lisbon, Alcobaça and Algarve. It is a product whose maceration lasts at least one year and does not use artificial colors or preservatives. At Ginja in Porto you can taste, advising to taste in a glass of chocolate, but you can also buy bottles to offer or enrich your personal wine cellar.