Portuguese gastronomy is among the most varied and delicious in the world. Come to the land of Fado where a new culinary experience awaits.
Fish and seafood take pride of place in Portuguese gastronomy. Thanks to its privileged position with excellent access to the Atlantic Ocean, the country benefits from products of the highest quality.
The country also has top-drawer meat, including Barrosa beef from Minho, goat and lamb from the Serra da Estrela, as well as Porco Bisaro and Porco Alentejano. To enhance the flavour of dishes, the Portuguese often use piri-piri pepper, dulaurier to flavour rice and meat and fish dishes, and also add olive oil, cinnamon or linseeds.
Bacalhau, or cod, is one of the stars of local Portuguese gastronomy, and can be served in a thousand and one ways. There is even an old Portuguese saying that there are more cod dishes than days in the year. During your culinary adventures, keep an eye open for the different variations, such as bacalhau à brás, bacalhau com natas, pastéis de bacalhau or batatas a murro.
Meat lovers will certainly appreciate the cozido à portuguesa stew, a medley of chicken, pork, various types of sausages and vegetables. Those who favor fish should not miss the caldeirada de peixe. Other great classics are the caldoverde soup and the Francesinhas long sandwich whih has been modelled on the French croque-monsieur, but cooked in a Portuguese sauce.
The Portuguese also attach particular importance to desserts, and have done so since the 15th century, when sugar was first introduced to the country. Since then sugar has become a major ingredient, along with egg yolks, almonds and cinnamon. Among the most popular desserts are pastéis de nata, pastéis de Belém and the torta de Azeitão fondant pie.