Regional Products

Castanha from Madeira is a true treasure, with a unique flavour and great versatility in the kitchen. Whether roasted on the streets or used in sweet and savoury dishes, it is essential to Madeiran gastronomy, adding an authentic and comforting touch. In the parish of Curral das Freiras, chestnuts play a central role and are celebrated at the traditional Chestnut Festival, held for over three decades. The event, very popular among Madeirans and visitors alike, usually takes place between October and November.

Sugarcane was the driving force of Madeira’s economy in the 15th and 16th centuries, giving rise to the island’s 'white gold' - sugar. This highly valuable product placed Madeira at the centre of European trade, attracting merchants from various parts of the world. Today, sugarcane is still cultivated and remains fundamental in the production of sugarcane honey and agricultural rum - typical products of Madeiran gastronomy.

Introduced to the island in the 17th century, the Madeira cherimoya is a fruit with white, creamy pulp and a sweet, delicate flavour. Grown in the island’s milder areas, it is enjoyed fresh or used in juices and desserts. Its unique quality and flavour have earned it Protected Designation of Origin (PDO) status, which, in addition to recognising its authenticity, protects the region's reputation and ensures that consumers buy genuine, high-quality products.

Madeira passion fruit stands out for its exotic flavour and intense aroma, used both fresh and in traditional drinks such as poncha and Brisa Maracujá, as well as in desserts and even sauces for fish dishes. The island has several varieties of this tropical fruit, including purple passion fruit, Brazilian yellow passion fruit, and an F1 hybrid (a cross between two or more passion fruit varieties), each with a distinctive aromatic profile that enriches Madeiran cuisine.

Known for its sweet flavour and creamy texture, the Fruto Delicioso is the fruit of the Monstera deliciosa, also known as the Swiss cheese plant. It grows on vines in the warmer areas of the island’s south and is often cultivated as an ornamental plant. Highly appreciated by visitors, it should only be eaten when ripe, as its unripe state is toxic. Besides being low in calories, it is rich in potassium and vitamin C, offering a unique tropical flavour experience with notes of banana, pineapple, and cherimoya

Banana from Madeira is sweet, creamy, and authentic. An icon of local gastronomy, present in both traditional cuisine and the island’s landscapes.