The Ria makes its way throughout the city, creating a unique entwining image between the aquatic and urban environment. The boats bestow an explosion of colour and animation to the city. This touching symbiosis is ever so present in the riverine quarters. Small white-washed or tile-coated houses are mirrored onto the water. Narrow streets, filled with welcoming people, lead to enchantingly modest chapels, traces of long-held religious traditions. 
The fish market -displaying an interesting architectural iron structure - where one can feel the pulsation of the city’s heartbeat, unable to break hold of its much-loved traditions yet also welcoming new change.
The University brought a new life to the city: side by side with urban development, a more active cultural life, the happiness of youth, the creation of new entertainment venues.

Handicraft

The craftsmanship is an expression of the way of life of the local people. Aveiro is known for its tradition in ceramics, namely in the production of decorative wall tiles (“azulejos”).
If there is one craft object from the region of Aveiro that has travelled around the world it is, without a doubt, the small Keg of Ovos Moles (a mixture of syrup and egg yolks).
Ceramics was already a well known activity in the region during roman times. Nowadays, beautiful glazed earthenware or porcelain objects continue to take this tradition around the world.

Gastronomy

The eel stews, the skate ray in pitau sauce (garlic and skate ray liver), the eels in escabeche sauce (vinegar, oil, parsley, bay leaf and garlic) and the mussels on the spit remind us of the sea and river.Sea flavours are enjoyed in the fried whitebait sticklebacks (accompanied with a delicious tomato or broccoli rabe rice), in the whitebait sardines seasoned with garlic, in the chub cakes or in the mixed fried fish (dish with several fried fish). The roasted mutton in black earthenware pot and the suckling pig mark this conjunction always present between the countryside and the coast. The cattle meat raised near the coast gives place to tasty dishes.
The ovos moles in small, the twenty-four hour cakes, raivas (type of biscuit), and egg chestnuts, are also very appreciated.