Portugal Traditional cuisine

Portugal Portuguese cuisine - is a simple and nourishing foods based on fish, meat and vegetables. Fish Recipes - the main direction of the local cuisine. Here there are over 300 ways of cooking cod, favorite dishes of sardines, mackerel, redfish, trout and other fish species. Must be worth a try "kataplana - ear from different species of fish and seafood grilled on charcoal sardines with potatoes, boiled eggs and sprouts turnips, seasoned with olive oil and vinegar, the national dish" Bakalyan (stewed in a special way with the Turkish peas cod), " robolu "(fried wolf perch), fish soup" kaldeyrada "fried clams" La Paz ", croquette of crab and other seafood. For starters ( "Entrada") are most commonly used black and green olives, as well as the excellent local cheeses (particularly good goat cheese keyzho da Serra and magnificent, like a parmesan, "keyzho da ilha"), oil and fish pate.

An interesting feature is the country's daily consumption of soup, especially good variety of fish soup and green soup made from fresh vegetables and potatoes, among which there is a thick soup of potatoes and cabbage - Caldo Verde. Meat is used relatively rarely, but when cooking meat dishes, local cooks use an enviable imagination, abundantly flavoring dishes plenty of greens, garlic, onions and other spices. The most popular "Betah" and "fevrash - burgers and schnitzel beef or pork, and roast lamb" Borrego, "fried chicken" Phrang "suckling pig" Leitao, and baked goat "kabritu. In the depths of the country's common dishes from corn flour, a young horse meat, pork or sausage, and baked chicken with giblets, blade lamb with almonds, honey and rosemary. Widely used figure, not only as a side dish to main meal, but also as a dessert with milk and eggs, sugar, vanilla, cinnamon or lemon crust. For dessert served "kafezino (espresso), as well as excellent Portuguese pastries, almond balls, almond nougat, cakes and other sweets from the figs, almonds and eggs.

Kitchen Madeira differs from the mainland even greater abundance of fish and seafood, as well as the extensive use of local fruits and spices. The most famous local delicacy is cooked dozens of ways to swordfish, monkfish, Tambora, barbecue beef on a stick from a bay tree - eshpetada, as well as a variety of fruits and cruciferous vegetables, beans and carrots.

Portuguese wine deserves special attention. There is an enormous amount of red, white and green (similar to champagne) wines. Port - Portugal's calling card, a white drink as an aperitif, red - for dessert. By law, the grapes for port wine must be grown only on certain slopes of the River Douro, and the wine itself must be stored in Vila Nova de Gaia (a suburb of Porto). In port, the worldwide popularity of Madeira wine were - the famous "Madera" (dry "Sersial" semidry "Verdelin and sweet" Boualem, also elite class "Blandy", "Likosh", "Mayls", "Kossart Gordon, etc. .). Famous wine valleys green Minho - "Vinho Verde", from Setubal - Muscatel de Setubal, from the Alentejo - "Borba" and "Rekuenkos" white wine "Vimesh and Verdosh" from Bayrrada, Kolarezha and Dan. All wines are certified and are produced only in certain areas of the law. Also good ratafee "Almendo-Amarga, strong wines from Lagos, beer" Coral "and vodka" Aguaridiente de metronome of the fruit of the strawberry tree.

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