Portuguese gastronomy

Portuguese gastronomy it is rich in varieties; with many touches of Mediterranean cuisine and also outlined with the Atlantic touch. In addition, many cultures have influenced the food of Portugal with Asian, African, Arabic nuances.

But in Portugal the Atlantic flavors of fish predominate or, as they say, fish. Cod. It is, without a doubt, the star food and with thousands of ways to prepare it: cooked, baked, fried or grilled. The secret is, fundamentally, in the desalination. From here, each chef has his own particular recipe with which to enjoy this magnificent product: cod à brás, à Gomes Sá, stewed cod, in cake or in the form of delicious pataniscas, fine fritters that usually accompany a juicy feijoada (stew) of rice and black beans.

And if there is one dish that is enjoyed on any Portuguese menu, regardless of the time of year, that is the soup. The green broth it is the most popular preparation; it is made from potatoes and cabbage, and is topped with a slice of chorizo. Meat is also fundamental to the diet of the Portuguese, as well as pork (porco), in the form of meat and sausage, and queijos, small cheeses of different curations and qualities, complete the trio of aces of Portuguese cuisine. . And to garnish, always magnificent and intense olive oils.

Apart from veal or lamb, pork (porco) is one of the basic foods of the population, especially sausages, where chouriço (chorizo) and presumed (cured ham, often smoked) stand out. And as for sweets, they are famous in the world for their delicate flavor and careful preparation. Lisbon, being the largest city in the country, is distinguished by having numerous cafes and patisseries where you can buy and taste all kinds of pastries.

The cakes of Belem They are typical of central Portugal: tourists are delighted with these delicious puff pastry and cream cream bites. Other confections are the egg cakes from Alentejo or Aveiro, or the piñonadas from Alcácer.

And to drink, the beer (beer) is imposed as the best solution for thirst or to accompany food or aperitif, while the indisputable quality of Portuguese wines is imposed as an imminent pleasure to discover. Very popular are green wines from the north of the country (ideal for pairing seafood or fish), whites and reds from the Douro riverbank, Muscat from Setúbal, whites from Bucelas, generous ones from Carcavelos and Madeira, and reds from Terras do Sado and the Algarve. Good luck!


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