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* Autumn Festival:  For one weekend in mid November, Plaza da Perdura is the venue for this cultural and commercial festival, bringing people to Pontevedra's historic centre to celebrate typical autumn produce like mushrooms, nuts, and legumes.  Also on hand are several magostos (traditional chestnut festivals), folk games, and musical performances. Nearby restaurants offer typical autumn dishes to celebrate the festival.
 
* Autumn Festival:  For one weekend in mid November, Plaza da Perdura is the venue for this cultural and commercial festival, bringing people to Pontevedra's historic centre to celebrate typical autumn produce like mushrooms, nuts, and legumes.  Also on hand are several magostos (traditional chestnut festivals), folk games, and musical performances. Nearby restaurants offer typical autumn dishes to celebrate the festival.
  
* Feira Franca (Medieval Fair)Held the first weekend in September, it celebrates the open market held in Pontevedra starting in 1467, a privilege granted by King Enrique IV, and originally lasted a month (15 days before the Festival of San Bartolomé and 15 days afterwards).  This celebration commemorates Pontevedra's era of greatest influence and prosperity, from the middle of the fifteenth century through the end of the sixteenth century.  Food, recreation, and history all abound, and include music, drama, and historic costumes.
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* Medieval Fair:  First weekend in September.
  
 
* Festa do Caldo Galego:  On the second Sunday in March, this local dish is celebrated with its own festival.  The stew is served in clay dishes, and the celebration includes a Caldo Galego contest.  In an effort to preserve traditional recipes, including varieties which use squash, onions, rice, and chestnuts, each contestant much submit the list of ingredients.  Entrants are divided into two categories:  meat-based and vegetarian.
 
* Festa do Caldo Galego:  On the second Sunday in March, this local dish is celebrated with its own festival.  The stew is served in clay dishes, and the celebration includes a Caldo Galego contest.  In an effort to preserve traditional recipes, including varieties which use squash, onions, rice, and chestnuts, each contestant much submit the list of ingredients.  Entrants are divided into two categories:  meat-based and vegetarian.

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