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Queremos que o tempo seja nosso, mas o tempo é tudo aquilo que nos limita. O tempo é responsável por momentos e situações. O tempo desespera. O tempo é uma condicionante das nossas vidas. O tempo é lento e leve. O tempo é rápido e agressivo. O tempo, a este dão-lhe a conotação que mais lhes convém, mas também dizem que cura tudo ou é o melhor “remédio”. Mas será que as nossas vidas estão realmente apressadas que acabam, muito subtilmente por não dar grande importância ao TEMPO?! Sem dúvida que sim…e hoje posso garantir-vos isso…e que realmente o tempo, não é só um substantivo que nos saí pela boca fora a todo o tempo, mas sim uma série de momentos extraordinários.

Hoje, numa forma de tempo, associado ao tempo, que o tempo nos permite alimentar, a melhor maneira de o fazer é saborear o que de melhor a gastronomia portuguesa oferece. Ainda com o pé assente no concelho da Vila do Bispo, o tempo permitir-nos escolher um vasto leque de opções, desde o característico cheiro a maresia e o sol ameno, o campo ganha destaque e a escolha recai sobre o “Sitio da Pedralva“. Um restaurante típico português, com um toque de bom gosto, e um tanto inovador! A ementa é pensada, para que haja tempo de abrir o apetite ainda antes de sermos servidos.

Encontra-se inserido na Aldeia da Pedralva, aldeia esta, caracterizada pela forma única de aproveitar o tempo, onde as tecnologias estão em “off” e a rede móvel é apenas conseguida num ponto de referencia da aldeia. É um encontro entre gerações e uma aproximação entre famílias. Para que o tempo seja aproveitado na essência que o próprio tempo proporciona, valorizando-o de forma única sem distrações, sem ruído, sem confusão, com tempo para fazer o que se quiser e desfrutar do mesmo.

António Ferreira, mentor e responsável pelo projeto de reconstrução da aldeia, recebe-nos e é de longe visível a sua paixão e orgulho em dispensar tempo do seu tempo a este destino, que lhe foi concebido por falta de tempo para “viver”. Como chegamos a tempo de almoçar, assim o fizemos. Foi-nos sugerido o “Bacalhau no pão “à Pedralva” que como o nome indica o ingrediente principal, e bem tradicional em Portugal nas suas diversas confeções, é servido dentro de um pão caseiro, recheado com o próprio bacalhau desfiado, legumes e batata, envolvido num molho branco de bechamel. Dez minutos é tempo suficiente para que o forno dê o toque final, e o sabor e textura crocante sobressaíam, num prato leve que serve 4 porções, se a fome não for devoradora, porque a falta de tempo não é uma condicionante. Um prato surpreendente, em que a ligação de sabores tradicionais e a desconstrução do típico bacalhau cabe em tudo nas características deste espaço.

Ainda com tempo, e depois de um magnifico almoço, António Ferreira dá-nos a conhecer os cantos e recantos desta aldeia, em que o tempo não parece realmente passar. Há tempo para olhar e observar o que de melhor a natureza e a vida nos pode oferecer de forma simples e despreocupada. Tempo agora que merece um agradecimento em nome pessoal por toda a disponibilidade, simpatia e interessante explicação de todo o processo reconstrutivo da Aldeia da Pedralva, assim como as inúmeras atividades e tudo de bom que se pode encontrar, quando o tempo não nos limita.

Posto isto, houve tempo para acordar, tempo para despachar, tempo para preparar, tempo para viajar, tempo para observar, tempo para inspirar e expirar, tempo para descontrair, tempo para falar, tempo para brindar, tempo para esperar, tempo para cozinhar, tempo para cheirar, tempo para degustar, tempo para saborear, tempo para rir, tempo para ouvir, tempo para sentir, tempo para viver, tempo para ter tempo.

Finelope by Filipa Carrasquinho

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