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Portuguese Gastronomy

Main Dishes

Tripas á moda do porto It's a traditional dish from Porto, consisting of a stew of beef tripe, white beans, sausages, pork and spices.

Bacalhau à Brás It's a dish that combines shredded cod, straw potatoes and scrambled eggs. Seasoned with onion, garlic, olives and parsley, it is known for its creamy texture and rich flavour.

Queijo da Serra da EstrelaIIt's a traditional Portuguese cheese produced in the Serra da Estrela region. Made from sheep's milk, it has a soft and creamy texture, with a rind that can vary from thin to thick.

Açorda It's a made from stale bread, stock (usually fish or meat), garlic, coriander and egg. The mixture is cooked until the bread absorbs the broth and falls apart, resulting in a thick, aromatic soup.

Caldeirada de peixe It's a traditional Portuguese dish made with various types of fish, such as sea bass and hake, cooked in a stew with potatoes, onions, tomatoes and spices. The dish is often enriched with white wine and aromatic herbs.

Cataplana á algarvia It's a typical Portuguese dish prepared with clams cooked in a cataplana, a type of copper pot. It is made with ingredients such as onion, garlic, tomato, paprika and spices.

Espetada de vaca em pau de loureiroIt consists of pieces of beef marinated and grilled on skewers made from laurel branches, which give it an aromatic, smoky flavour.

Cozido à portuguesa It's a dish made up of various meats (beef, pork, chicken and sausages) and vegetables (potatoes, carrots and cabbage) cooked together in a pan.

Portuguese Gastronomy

Sweets

Doce Fálico de São Gonçalo These are traditional sweets from Amarante, Portugal, known for their humorous shape resembling male genitalia. Made from flour, sugar, eggs, and cinnamon, they are traditionally associated with weddings and festivals, symbolizing fertility and prosperity.

Pastel de NataThese are one of Portugal's most emblematic sweets. They are made with a base of puff pastry that surrounds a filling made from egg yolks, sugar and cream, which is baked until golden and slightly caramelised on the surface.

Ovos Moles de Aveiro Born in the XVI century at the Convent of Jesus in Aveiro, where the nuns used the whites of the eggs for domestic chores, such as ironing clothes, and the yolks in confectionery and as medicine. Once the temple was closed, the recipe spread by the hand of the maid of the last nun who lived there. The soft eggs are served in a wafer, influenced by the convent.

TijeladaMade with eggs, sugar, milk and flour, tijeladas have a pudding-like texture with a slightly caramelised surface. The name ‘tijeladas’ comes from the fact that they are traditionally prepared and baked in small clay bowls.

Queijadas GraciosasMade with simple ingredients such as fresh cheese, sugar, eggs and flour, these queijadas have a soft and creamy texture, with a delicate flavour that combines sweetness with the slightly acidic touch of cheese.

Doce FinoMade mainly from almonds, sugar and eggs, these sweets are moulded by hand into shapes that imitate fruit, flowers and other colourful elements.These sweets stand out for their smooth, sweet flavour, which dates back to the Arab influence in the region.

Bolo de melMade with sugar cane honey, this cake is rich in flavours and spices such as cinnamon, cloves, fennel and nutmeg. It also includes ingredients such as flour, sugar, butter and dried fruit such as walnuts and almonds.

Biscoito TeixeiraKnown for its simplicity and unique flavour, the biscuit is made with just a few ingredients, usually including flour, sugar, butter and eggs. It is baked until golden and crunchy.