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Portuguese cuisine is particularly diverse; various recipes of rice, potatoes, bread, meat, sea-food, and fish are the staple foods in the country. The Portuguese have a reputation for loving cod dishes (bacalhau in Portuguese), for which it is said that there are 365 ways (one for each day of the year) of cooking it: Pastéis de Bacalhau, Bacalhau à Brás and Bacalhau à Gomes de Sá are some of the most popular ones. Other fish recipes are popular like the grilled sardines and Caldeirada. The art of pastry, having its origins in old and rich conventual pastry recipes, is very popular across the entire country. Desserts and cakes, such as Lisbon's Pastéis de Nata (best eaten with a strong coffee), Aveiro's Ovos-Moles, and many other, are very appreciated. Portugal has its own adaptation of fast-food; one of the most popular is Porto's Francesinha. Other recipes include the Feijoada, made with pieces of meat, sausages and beans served with white and dry rice, the Cozido à Portuguesa, made with various kinds of meat, rice, potatoes and other vegetables, all boiled, and the Espetadas. Portuguese wines have been exported since Roman times. The Romans associated Portugal with Bacchus, their god of Winery and Feast. Today the country is known by wine lovers, and its wines had won several international prizes. Many famous Portuguese wines are known as some of the world's best: Vinho Verde, Vinho Alvarinho, Vinho do Douro, Vinho do Alentejo, Vinho do Dão, Vinho da Bairrada and the sweet: Port Wine, Madeira wine and the Moscatels of Setúbal and Favaios (Douro). Porto Wine is widely exported, followed by Vinho Verde. Exports of Vinho Verde are increasing rapidly, in response to the growing international demand. |
Portugal Information: Inside
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