Portuguese cuisine

The gastronomic diversity of Portugal combines the salty taste of the Atlantic, the aroma of spices and the astringent aftertaste of the surrounding splendor. Homeland of Vasco da Gama, Ferdinand Magellan and Jose Saramago, it is famous for its incredibly tasty and hearty cuisine, as well as national strong drinks.

Culinary in Portugal is rich in seafood, meat, poultry, cheeses, vegetables and sweets. The Portuguese cuisine is also memorized by the national dish of Bacalau made from cod. Salted, dried, stewed, fried in breadcrumbs and pancakes - just unbeatably prepared by the Portuguese! Gifts of the Atlantic Ocean can be tried in every region of the country, in the Azores and Madeira. In this country there is always a wide selection of original fish dishes and recipes with a pronounced taste of sardines, anchovies, tuna, swordfish and crabs.

Portuguese cuisine is inherent and sharp. Pepper is added to the piquant hot Piri-Piri sauce. Most popular spices are: cloves, mint, coriander, cumin, saffron. Local chefs and housewives love to use cinnamon, both in main courses and desserts.

First courses are mandatory in the diet of the Portuguese. Garlic soup with eggs, coriander, croutons and hot pork sausage chorizo. The Kataplana of shellfish and pork is a thick soup that surprises both with the combination and rich taste.

In the process of cooking meat they use onions, garlic, herbs and spices. Garnish is rice, beans or vegetables. Olive oil in Portugal is not only an indispensable ingredient in salads, but in second courses also. Before cooking meat is marinated in wine, then rubs with olive oil, stews or cooks with vegetables. Traditional, family dish cozido pleases with variety and delicious combination of beef, pork, chicken, and of course, Portuguese sausages. The dish may include potatoes, carrots, green beans, spinach, chickpeas, cauliflower and turnips.

Desserts in Portuguese cuisine are delicious, hearty and nutritious. For example, rice puddings with cinnamon, pies, cakes in the form of baskets with custard.

The well-known Port wine is from Portugal, and Madeira wine is from the island of Madeira. Excellent mulled wine with lemon zest and nutmeg is brewed according to an old recipe from the city of Porto. The province of Alentejo is famous for its excellent dry wines and good beer. And the unusual, rich cherry liqueur Zhinzhinya is traditionally drunk from chocolate cups or as a shot in various pubs.

Although there is no siesta in Portugal, the process of eating is a real ritual for the locals! Lunch can last for an hour, or even more.