Monday, 16 November 2009 09:51
Portuguese cuisine blends the sea, aromatic herbs and spices with fruits and secret recipes from convents.
With its extensive coastline, there is not a port in Portugal without its own special ‘caldeirada’ fish stew and the flavor of freshly caught fish. From grilled tuna steaks to surmullet, the possibilities are endless. Portugal has many seaside restaurants specializing in serving the best of fresh fish and shellfish. Aromatic herbs and spices are consistently used in Portugal’s cuisine. Coriander is essential to ‘açorda’, a traditional bread-based Alentejo recipe. However, it is cinnamon that adds to the rich ‘papos de anjo’, a dessert traditionally produced at convents across the north of Portugal. Adding fruits to the menu such as pineapples from the Azores, sugar apples from Madeira, or oranges from the Algarve can enhance the meal. In Serpa, Évora and Niza, be sure to sample local cheeses, which each have their own characteristics. Cheese is also available to take home. While visiting the Alentejo, check out the new olive oil route. Then visit Moura to see the olive press at the olive oil museum at Lagar de Varas do Fojo, and learn from this important remnant of traditional technology how the oil used to be made. To indulge your sweet tooth, the Alentejo is also known for its confectionery recipes from the convents. Indulge in the "morgados" of Évora, the "trouxas de ovo" of Beja or the "sericaia" of Elvas and Vila Viçosa, based on eggs and almonds, and sometimes sweetened with honey. www.visitalentejo.pt
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Portugal National Tourist Office