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Here are some of the top foods you’re likely to find on the menu in Portugal, with some recipes so you can make them yourself.
The Portuguese have a sweet tooth, with bakeries and pastry shops selling all sorts of delicious delights, many of them egg-based, some of them creamy and all of them rich and sweet.
It’s all cooked in one pot, with different ingredients added in at different times. Whole small chickens are spatchcocked (butterflied open) and marinated in a combination of ingredients that include olive oil, lemon, garlic, white wine and spicy paprika – exact recipes are closely guarded secrets – before being put on a rotating spit over a coal pit.
While the chicken is roasting, it’s continually basted with the marinade and the famous Portuguese – Black Iberian pig – is the Portuguese domestic pig, mostly found in the central and southern regions of Portugal, and always reared free-range, often on a diet of acorns.
Portugal’s top dishes have become reknown around the world as tasty yet distinctive cuisine.
Portugal’s food showcases its history – from the invading Moors in the 8th century to its days as a maritime explorer and colonial power from the 15th century onwards – and its geography.
The resulting sweet tasting and moist pork may be braised, chargrilled, pickled, or put into soups and breads but the king of all Portuguese pork dishes is roast suckling pig or.
You’ll find it on the menu all over Portugal but the region of Bairrada in central Portugal is best known for this speciality.
By simply combining 2 results you'll have 2 first names and 2 surnames with ease. It’s made from unpasteurised ewes milk up in the mountainous region of Serra da Estrela in the Beira region of Portugal during the winter months and uses thistle to coagulate the milk. When it’s young it’s so creamy that you can almost spoon it out of the rind; when it’s older you can slice it. They’re eaten, fresh from the Atlantic ocean, all over Portugal all year but especially in the summer.There’s even a sardine festival in Lisbon every year on the feast day of St Anthony 13 June, when the whole city is filled with the sound of song and celebration and the smell of grilling sardines.Portugal is bounded on two sides by the sea, so it’s no suprise that seafood tops the Portuguese menu.
As you travel around Portugal you’ll find there are regional versions of many popular Portuguese dishes but there are some regional specialities to seek out, too.Enjoy with is the famous Portuguese custard tart: small, round and very crisp puff-pastry cases filled with egg custard and sprinkled with powdered sugar and cinnamon.