A pleasant discovery for those who meet in Portugal, will be tasting a variety of local dishes.Portuguese cuisine is not like any other, and has its own unique "handwriting".This is due to the fact that for a long time the country was isolated from the rest of the world and, in the literal and figurative sense, "cooked in its own juice."It is worth noting that the Portuguese cuisine has absorbed a lot of Spanish tradition, while its island regions were influenced by the West Indies and the Far East.South of Portugal - is a traditional Mediterranean cuisine with lots of garlic, spices and a variety of pasta.
Still, "business card" of Portuguese dishes are seafood dishes.Freshly caught ocean fish, grilled shrimp and shellfish, rice with seafood Arroz de Marisco and fish stew will long remain in the memory of the most demanding gourmet.Try to explore the local cuisine with a tasting of one of the main national dishes - Bakalyan (bacalhau), dried cod, which is caught from the deep waters of the Atlantic?Sa
National meat dish - the famous' Cozido?Portuguesa '- is especially popular with locals.This stew of meat and vegetables, seasoned with a special sauce.Worth a try and "tripash-a-la-port" or tripe with beans, common in the northern, mountainous regions.National dish of Portugal are also grilled sardines, which are very popular in Lisbon.Sardines are always present in the menu of any restaurant of the city, offering traditional cuisine.
Going to Portugal, do not forget to taste the famous local desserts, prepared according to ancient monastic recipes.Almost all the pastry is made from a large amount of sugar and egg yolk, flavoring them coconut, marzipan, almonds and cinnamon.Very delicious "bolo de amendoa" - macaroons with cream.Also popular are the Lisbon pastries with custard "Pashto-di-carbonate", perfectly combined with the espresso.
Wine and cheese - compulsory components of any lunch or dinner in Portugal.Enjoy muscat wine Set?bal ( "Setubal"), which is perfectly suited as an aperitif and as a digestive.A glass of Madeira or port as well helps digestion.And the ideal snack - azeytansky sheep cheese (queijo de Azeit o?), Which is produced in one of the major wine regions of the country.
At the time of the Alentejo region has been the main supplier of grain to the whole of Portugal.Today, the region's cuisine is considered one of the best in the entire country.It produces bread, olive oil, fine quality pork.Deserved recognition to local and spices that give a unique and unmistakable flavor to any dish.
main dish in the Alentejo is considered to be soup, served hot or cold (so-called "Alentejo gazpacho").Its definitely a snack bread.Hot soup is usually cooked with cod or sausages.For the main course usually eat traditional Spanish dish "migas" - breadcrumbs with pork or stewed lamb with bread - "ensopado de borrego".These dishes are served in any restaurant in Estremoz, Évora or Beja.
On the coast of the main ingredients of the local cuisine is seafood.Fish the south-west coast of Alentejo is considered one of the great treasures of this region.
Being Alenetezhu, be sure to try the famous monastery cheeses and sweets.The best cheeses made in Nisa, Serpa and Évora.They are perfectly combined with wines from Borba, Redondo, Reguengos and Vidigueira.