Hi incurable Travellers,
as you know we have been recently in Portugal, more precisely in Lisbon. A few days ago we told you the city mainly from a landscape-architectural point of view, the time has come to make you “taste” the culture … Portuguese gastronomy.
Portuguese gastronomy is the culinary expression of an encounter in a time of diverse cultures and its geographical position.
The fish plays a leading role and you can really find some simple dishes but tasty and affordable for us content, such as the excellent grilled bluefish.
The famous Sardinhas assadas, grilled sardines that combine the freshness of the sea with a smoked aroma of cooking on the barbecue, or the Polvo à Lagareiro, a roasted octopus soaked in olive oil and served with baked potatoes.
These delicacies can be enjoyed in restaurants but also in the month of June, during the Santo António festivities can be found through the narrow streets of the Alfama district, prepared by Lisboners.
A separate chapter should be devoted to seafood that is found in almost all restaurant menus, I am an absolute goodness but also a little expensive, always less than what you would spend in Italy. Also, in this case, the preparations are simple to exalt the freshness and taste of the sea.
Among the fish dishes a special place in Portuguese cuisine is occupied by salt cod, the most consumed fish in Portugal; as I had already mentioned it is said that the good Portuguese housewife knows 365 recipes, we do have some experience. A special mention for the bolinho de bacalhau or a meatball of salt cod and potato with a heart of stringy cheese, spectacular walking version for a substantial snack between a visit to a museum and a walk downtown.
The best known recipes and maybe more features are the Bacalhau à Gomes da Sa, which consists essentially in a saucepan with the salt cod, potatoes, onions and hard boiled eggs, and the Bacalhau à Brás, which consists of scrambled eggs, salt cod, potatoes and onions, must try even Meia desfeita, a salad of chickpeas and cod, this dish has so much conquered me that I made to explain the recipe and I will tell it in another post.
A dish that has impressed us is also one of the most famous Portuguese cuisines: the “pig à Alentejana”, it is a stew made of pork and clams, among the ingredients, even with the presence of the “mass de pimentão “, a paste of red peppers cooked and fermented at the base of many recipes in the kitchen of Portugal. Driven by curiosity we tasted the “Casa do Alentejo” and indeed the flavor of the clams is crushed by the predominance of pork meat taste.
Also in this restaurant, we did not pass up the opportunity to try the “caldo verde”, a soup made with potatoes and Portuguese cabbage with a hearty dose of garlic.
About Garlic is found in large quantities also in Alheir, which is nothing if not a spicy sausage meat chicken mince, native of Tras-os-Montes, which is usually accompanied by fried or fried potatoes. This culinary specialty is said to have been created by the Jews, in the fifteenth century, so as to be similar in appearance to the pork sausages and then to conceal the eating habits provided by the profession of their faith, because at that time king Manuel, ordered all the Jews living in Portugal to convert to Christianity or leave the peninsula, but most of the Jewish community refused to leave the country and was forcibly converted to Catholicism with a mass baptism. Today this tradition has changed, and Alheria is also made with pork.
In Portuguese gastronomy, another typical red meat dish is the sarrabulho, marinated stew in red wine and then cooked with vegetables and spices boiled in the blood and accompanied by bread and even the ‘Alcatra, beef marinated in red wine with garlic, roasted in below.
Section sweet has as the undisputed king Pasteis de Belém, of whom I told you, a puff pastry basket with an egg custard center and a delicious crunchy topping of caramelized sugar, I assure you that create a serious addiction!
The other Portuguese desserts are made from egg and including a mention deserves the Torta de Azeitão, a soft cake, sponge and covered with egg yolk, or Pão de ló, a spongy cake, but served tender together with an icecream ball. Their bakery is very very sweet with a strong presence egg.
After having done watering mouth, I greet you and call you does not miss the recipe rhyme Portuguese that we played in Italy that find on: Cod salad with chickpeas, while if you want to read my story from the beginning of Lisbon, you just need to go to article: Two incurable travelers in Lisbon.
DATASHEET PORTUGUESE GASTRONOMY
For more information:
Turismo de Lisboa
Visitors & Convention Bureau
Rua do Arsenal, 15
Tel. +351210312700 – Fax +351210312899
Visit Lisboa: www.visitlisboa.com
Where to stay: During our trip to Lisbon, we stayed at the Grand Hotel Altis, for more information and reservations: www.altishotels.com/lisbona
How to get there:
The easiest and fastest way to reach Portugal is definitely the plane.
We flew with the company TAP Portugal and we remind you that TAP Portugal flights from Rome, Milan, Bologna and Venice to Lisbon from € 114 a / r inclusive rate. All rates include a meal on board, a checked baggage max 23 kg + max 8 kg hand.
Online check-in and mobile check-in from 72 hours up to 90 minutes before departure of the flight, with the boarding pass to print or show on your mobile device. Free app for info on flight and destination chosen and automatic notifications via e-mail and text messages on purchased flights.
For promo and information www.flytap.com
Documents: For European citizen none, even if it getting better to bring along the identity card.
Lisbon weather: Climate almost always mild, autumn rains that make possible the melancholy and mysterious atmosphere.
Time: – 1 hour of difference with Italy.
Voltage Electricity: The electric current is like in Italy, to 220 volts. The Portuguese have taken two round inputs. Bring along the adapter.
Recommended period: All year.