PORTUGAL FOOD

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PORTUGALFOOD DRINK
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Portuguese cuisine influences

• Mediterranian cuisine
• Mediterranean cuisine is characterized by its
  flexibility, its range of ingredients and its
  many regional variations
• Portugal is a country where food is revered

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• Former colonial possessions
• The Portuguese were the first to bring to Europe,
  through their maritime adventures, spices like
  ginger, curry or pepper. Being the first
  Europeans to visit Japan and China, the
  Portuguese also introduced Europe to rice, tea,
  coffee. From the New World (the Americas) came
  the pineapple, potatoes and tomatoes.

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Meals

• Breakfast
• Traditionally just coffee, milk and a bread roll
  with butter, jam, cheese or ham.
• Sweet pastries are also very popular.
• Lunch
• Often lasting over an hour is served between noon
  and 3 o'clock and consists in three main couses
• Dinner
• Is generally served late, around or after 8
  o'clock, and has also three main courses (and it
  lasts longer than lunch ? )

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Fish and seafood

• Portuguese food varies from region to region, but
  fresh fish and shellfish are found on virtually
  every menu. The national dish is "bacalhau,"
  dried, salted cod. The Portuguese have been
  obsessed with it since the early 16th century,
  when their fishing boats reached Newfoundland.
  The sailors salted and sun-dried their catch to
  make it last the long journey home, and today
  there are said to be 365 different ways of
  preparing it, one for each day of the year.

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• Grilled sardines and horse mackerel are also
  popular in the coastal towns, and a mixture of
  other types of fish is put into a stew called
  "Caldeirada."
• The country is full of specialty seafood
  restaurants, many with artistic displays of
  lobsters, shrimp, oysters, and crabs. To try a
  mixture of these, have the rich seafood rice,
  "arroz de marisco."

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Meat

• Another national dish is "cozido à portuguesa," a
  thick stew of vegetables with various kinds of
  meat. The favorite kind is pork, cooked and
  served in a variety of ways. Roast suckling pig
  ("leitão assado") is popular in the north of the
  country, as are pork sausages called "chouriço"
  or "linguiça."

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• Typical of Oporto, in the north, is tripe with
  haricot beans. It is not to everyone's taste, but
  has been Porto's most famous dish since Henry the
  Navigator sent a vessel to conquer Ceuta in
  Morocco and the people of Porto slaughtered all
  their livestock to provision the crew, keeping
  just the intestines for themselves. They have
  been known as "tripeiros" or "tripe eaters" ever
  since.

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• The Portuguese steak, bife, is a slice of fried
  beef or pork served in a wine-based sauce with
  fried potatoes, rice, or salad. To add a few more
  calories to this dish an egg, sunny side up, may
  be placed on top of the meat, in which case the
  dish acquires a new name, bife com um ovo a
  cavalo, steak with an egg on horseback. Iscas,
  fried liver, were a favourite request in old
  Lisbon taverns. Sometimes they were called iscas
  com elas, the elas referring to sautéed potatoes.
  Small beef or pork steaks in a roll (respectively
  pregos or bifanas) are popular snacks, often
  served at beer halls with a large mug of beer.

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Soups

• Being a country with a wide rural population and
  ready availability of vegetables the soups are
  usually made from seasonal local grown produce.
  The soups often are a cheap replacement for a
  full meal and therefore they can be heavy in
  consistency and very tasty.

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• Caldo verde (literally green broth), made from a
  soup of kale-like cabbage thickened with potato
  and containing a slice of salpicão or chouriço
  sausage, originated from the northern province of
  Minho but is now considered a national dish.
• Canja de galinha (chicken broth), is a filling,
  comforting and ubiquitous favourite.
• Another soup-like typical dish is the açorda
  where vegetables or shellfish are added to thick
  rustic bread to create a 'dry' soup.

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Desserts

• Many of the country's typical pastries were
  created in Middle Ages monasteries.
• Other pastries were created by nuns in the 18th
  century, which they sold as a means of
  supplementing their incomes. Many of their
  creations, often with a high content of eggs and
  sugar in the composition, have related names like
  barriga de freira (nun's belly), papos de anjo
  (angel's chests), and toucinho do céu (bacon from
  heaven).

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• The Portuguese enjoy rich egg-based desserts.
  These are often seasoned with spices such as
  cinnamon and vanilla.
• Cakes and pastries are very popular. Most towns
  have a local speciality, usually egg or cream
  based pastry. Originally from Lisbon, but popular
  nationwide, as well as among the diaspora, are
  pastéis de nata. These are small, extremely rich
  custard tarts.

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• Also popular is arroz doce (a typical and popular
  rice pudding, a must for Christmas time parties),
  is often decorated with elaborate stencilled
  patterns of cinnamon powder
• in the Algarve region, many recipes include
  almonds and marzipan. Many traditional recipes
  also include candied squash, known as "doce de
  chila/gila" and candied egg threads called "fios
  de ovos," used as a filling or a decoration.

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Cheese

• There is a wide variety of Portuguese cheeses,
  especially made from goat's or sheep's milk, or
  both together. Usually these are very strongly
  flavoured and fragrant.
• Portuguese cuisine does not include cheese in its
  recipes, so it is usually eaten on its own before
  or after the main dishes.

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WINE

• Historically speaking it is difficult to be
  precise about the origin of vineyards in
  Portugal, and we have to goback to the era
  preceding the Bronze Age (1500 / 700A.C), so that
  we could find tracks of grape pips in the region
  of Leiria (centre of Portugal).
• Portugal became the first country of the world to
  create, in the Douro region, the first
  denomination of protected origin, imposing
  protectionist rules in designated areas, such as
  the type of cultivation, yield quality and
  control.

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• These conditions that are still the base for
  criteria of all existing wine denominations in
  the world.
• Portugal s most famous contribution to the world
  of wine is undoubtedly Port and to a lesser
  extent, Madeira. These are both fortified wines,
  made by adding brandy spirit to fermenting musts

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• The Minho region produces light, refreshing white
  wines. The Douro, worlds firstde marcated wine
  region produces world-class red wines, with great
  power and complexity. The Bairrada region
  produces white and red wines with great ageing
  potential and the Dão region is stocked with the
  wealth of indigenous grape varieties that
  produces elegant white and red wines, while the
  Ribatejo is just emerging as a quality region.
  However, the Alentejo region is now well
  established as the premium wine region for
  producing wines with an excellent price/quality
  ratio, the reds being especially rich and silky

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LIQUEUR

• Ginjinha or simply Ginja, is a liqueur made by
  infusing ginja berries, (sour cherry) in alcohol
  (aguardente is used) and adding sugar together
  with other ingredients. Ginjinha is served in a
  shot form with a piece of the fruit in the bottom
  of the cup (or not com elas ou sem elas). It is
  a favourite liqueur of many Portuguese and a
  typical drink in Lisbon, Alcobaça and Óbidos (in
  this case it is served in a small edible
  chocolate cup).
• In Portugal when someone is impressed by the
  taste of something, they say, " Sabe que nem
  ginjas " (It tastes even better than ginja). "

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Coffee Portugal's Other National Drink

• Many assume that Portugal is famous only for
  Vinho do Porto (Port) and they are surprised when
  they discover that we also have a strong coffee
  culture that goes back many years. Portugal was
  responsible for introducing coffee production to
  Brazil.

• Portuguese drink espresso coffee bica - that
  is how the portuguese like their coffee - no big
  American cups of brewed coffee, no lattes, and no
  tea.
• Portuguese can be found sitting and sipping the
  beverage while engaged in lively discussion,
  eating a pastry, or after a big meal.