Portuguese Cuisine

With its own distinct geographical position, the Atlantic Ocean bordering on the West and South and the hostile Spain in the North, Portugal has been quite isolated for several centuries. Although some Spanish influences can be found especially in the North of Portugal, a unique and very special cuisine has developed due to this situation. This traditional Portuguese Cuisine is very a rural and harty fare. On the other side, the Portuguese have always been influenced by other cultures and cuisines and incorporated them into their own cuisine. Therefore one can find Moorish and Arabian influences, Spanish influences and of course influences from Portugal's colonies and trading partners in the Far East, the East Indies and the New World.

Being a nation of explorers and seafarers, Portugal has soon learned about exotic herbs ans spices like cardamom, ginger, cinnamon, coriander, cayenne pepper and chili pepper. The Portuguese were also the first who brought tomatoes, potatoes and bell peppers to Europe.

Portuguese Cuisine today is, especially in rural areas, a hearty, down-to-earth but nonetheless tasty cuisine which uses few but fresh and seasonal ingredients to create ever new and tasty dishes.

It is not surpising that fish and seafood, freshly caught in the Atlantic, are the most important ingredient in the Portuguese diet. From the common anchovy to swordfish, sole, sea bream, bass and salmon, there are plenty of dishes and variations based on what can be caught and found in and along the shores of the Atlantic ocean. It is said that for the Portuguese national dish, salted and dried cod, called Bacalhau, more than 365 recipes exist - one for each day of the year.

The Portuguese also like goat, lamb, pork, and beef and they have a special fondness for sausages and bowels, especially tripe. This love for tripe dates back to the days of the seafarers when the better pieces of meat were loaded onto the ships while peasants had to be content with the lesser pieces and the bowels. Up to this day, the citizens of the Portuguese city Oporto are called tripeiros, or tripe-eaters.

Desserts in Portugal are usually very sweet and creamy and contain plenty of egg-yolks. A heritage from the Moorish occupation in the 8th century.

Portuguese Specialities

• Bacalhau: Salted and dried cod. Bacalhau is cooked as stew, croquettes, as omelette or as casserole with vegetables
• Anchovies: Anchovies are either grilled or pickled and are very popular as snacks or fast food.
• Olive Oil: Portuguese olive oil is one of the finest in the world and plays a major role in Portuguese Cuisine.
• Wine: Portugal produces some excellent red wines although they are not as famous the wines from their northern neighbours, the Spanish. Portugal also produces a crisp white 'Vinho Verde', which goes well with any fish dish.
• Port Wine: The famous Port is a fortified wine from the vineyards in Portugal's Douro Valley.