Learning about the gastronomy for each major wine region
in Portugal is easy to do with our helpful guide to Portuguese
cuisine!
(Green Coast)
In the Costa Verde region, one finds all the delicious
northern dishes as the "caldo verde", the codfish,
pork filets ("rojões"), duck with rice,
as well as other typical regional meals. In Viana do
Castelo, the rice with codfish and the octopus "à Margarida
da Praça" style. In Caminha, the steamed
conger-eel, the whiting and the bream. In Paredes de
Couro, the codfish "Miquelina" style;: in Monção,
the roasted kid, the shad and the lamprey; in Melgaço,
the smoked hams; in Oporto, the famous tripe.
On the dessert side, one can relish the rich and varied
pastries traditionally baked by the nuns - "S. Gonçalo" and "papos
de anjo", the "doce de travessa", the "arroz
doce" (sweet rice) and the "aletria",
the "rabanadas", "sonhos" and "mexidos" (popovers
and sweet dumplings), the delicious "pão
de ló" and the egg yolk and almond paste
based pastries. As for as drinks are concerned, the Port
wines and the Vinhos Verde are a must.
(Silver Coast)
Fresh fish and crustaceans enhance all the regional dishes,
like the popular "caldeirada" but you can also
enjoy the sardines and seafood from Peniche, the clams
and the cockles from the Lagoa de Obidos, the eel "caldeirada" of
Aveiro. You cam also try the relishing meat dishes, like
the grilled pork kebab made in Barraida, the kid "chanfana" from
Coimbra and the stewed chicken typical from Alcobaça.
The regional pastrymaking also enjoys a well deserved
reputation. There is the "pão de ló" from
Alfeízerão and Ovar, the "arrufadas" from
Coimbra and Aveiro, the delicious TentugaI, pastries
or the famous "cavacas" (dry cookies) and
'trouxas de ovos" from Caldas da Rainha. Not to
mention the Aveiro "ovos moles" ' or the "S.
Bernardo" bread, the almond paste from Arouca, the "brisas",
the Aljuborrota pie, the flavourful beans paste cakes
from Torres Vedras ("pastéis de feijão")
and the dried fruits and the preserves from Alcoboça.
As for as wines are concerned, you will have to hesitate
between the various liquor wines, the famous "gínginha" (cherry
liquor) from Alcobaça, the sparkling Bairrada
wines, the buçaco wines and the, wines from Cantanhede,
Obidos, Rio Maior and Torres Vedras.
(Mountains)
There one will find a strong and flavourful cuisine.
As can be judged by the "alheirãs" (sausages
made of veal meat and bread) from Bragança, particularly
popular in the winter, and the stew from Vila Real, the "feijoada à transmontana" or
the very famous "bola de carne" (meat bread)
from Lamego. Don't miss the excellent smoked ham and
the young partridges from Pinhel, the eels and trouts
from Sabuqal. The roasted kid baked in the oven over
rice soaked in the meat's juice, and the "morceIas" (blood
sausages) are typical of the southern areas of the mountains
region, just as the "maranhos" (lamb and chicken
giblets with rice) are typical of the Sertã area.
You should also taste the famous sheep cheese from the
Serra do Estreia and the "tortas" of the Beira
Alta. Do not forget to top it all with some of the most
popular regional wines such as those from Oporto in the
Alto Douro province, or those from Dão in the
areas south of the Douro river.
(Lisbon's Coast)
This region is a fish heaven where you can find fresh
bass and cockle, and the musseis from Ericeira and Cabo
do Roca; the red mullets, clams and oysters from Setúbal;
the swordfish from Sesimbra and the crustaceans from
Cascais.
Other specialities typical of this area include the goat
and sheep cheeses from Sobral de Monte Agraço
and from Azeitão, the pastries from Malveira and
the "pão de ló"' from Loures,
the nuts and egg dainties from Cascais, the "zimbros" (gin
cakes) from Sesimbra, the "queijadas" (little
cheese cakes) from Síntra; the wines from Colares,
Bucelas, Setúbal, Carcavelos and the farrious "moscatel" wine
from Setúbal.
In Lisbon itself, you can try all the specialities of
Portuguese cuisine. In this city, you will mainly find
typical country dishes like grilled sardines, clams "à Bulhão
Pato" style, fish soups "à fragateira" style
... and varied and tasty dishes cooked with codfish.
Apart from all the desserts available to you, do not
forget to try the local Belém custard pies.
In this region, the cuisine is also particularly varied
and flavourful. You can choose to try the stewed eels,
the shad soup or the Tagus lamprey, the sausages from
Castelo de Vide, from Nisa, from Arronches or from Arraiolos,
or the kid stews, the hare with the red beans and the
fried rabbit with Alentejo olive oil. Do try the delicious
regional bread, that you can add to the sheep cheeses
from Serpa, Nisa of from Évora or the Alandroal
goat cheese. In this regíon you will also find
an enormous variety of cakes and pastries, such as the "ceIestes" from
Santarém, the "palha" from Abrantes,
the "ímperial" cakes from
Almeirim, those from Évora baked with eggs and
almond paste, and the convent pastries from Portalegre
and from Beja.
Do not forget the fruit: the melon from Almeirim and
from Alpiarça are rightly famous. Try also the
Cartaxo wines and those from Almeirim, Borba, Reguengos
and Vidígueira.
Apart from a very high quality, international cuisine
that stems from the expanding tourism industry, this
region also offers delicious regional dishes. Seafood
soups oregano snails, pork meat and "cataplana" clams,
roasted dried octopus on the grill (Lagos style), and
grilled calamari and cuttlefish. Special attention should
be given to the fig pastries, to the marzipan pastries,
shaped like little animals or fruits, to the famous "D.
Rodrigo" and "morgado" from Lagos, to
the puff pastry from Olhão, and to the egg yolk,
almond paste and caramel pastries from Tavira. You should
taste the Lagoa wínes, internationally famous,
as well as those from Lagos and from Tavira and the various
regional liquors.
Among the Madeira specialities, one has to mention the "espetadas",
delicious kebab with veal meat, the tuna fish steaks
and the excellent fish "espada". Noteworthy
are also the "inhame" (yams) tropical tubercle.
The "bolo de mel" (honey cake) is a must, but
special attention should be paid to the tropical fruits
such as bananas, papayas avocados, passion fruits and
mangoes. The Madeira wines are famous world-wide.
These nine islands will greet you with delicious grilled
fish and original dishes like the "Holy Ghost" soup,
the bass roasted over a still ("alambique"),
the flavourful octopus stew with wine sauce, the veal
hindquarters Terceira style, the yam with pork sausages
("linguiças") and the famous "cozido" (stew)
from S. Miguel that is let to simmer over the hot burning
lava of the Furnos Valley.
The islands pastrymaking is also varied and seducing.
The Pico cheese is usually served with an excellent maize
bread. The pineapples are outstanding, as are the regional
wines like the "Verdelho" from Pico, that is
always an excellent wine.
Article © 2002-2006, Oporto,
Portugal
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