Portuguese gastronomy

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Traditional Portuguese
Gastronomy
By:
Rodrigo Rodrigues, 8ºA
Rui Leal, 8ºA

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Common ingredients in Portuguese food
olive oil
parsley “chouriço” garlic
(smoked pork sausage)
in sweets
eggs

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Some typical snacks
codfish cakes shrimp turnovers

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Some traditional food and drink by region

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Alheira
Alheira is a traditional sausage made with many meats (usually
veal, duck, chicken or rabbit) and bread.
It’s traditionally grilled or roasted and served with boiled
vegetables.

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Alheira
It was created by the Jews of Portugal
to deceive the Inquisition. The Jews
weren't allowed by their religion to eat
pork meat, so it was very easy to
identify them because they didn't
prepare and smoke the common pork
sausages.
They, therefore, replaced pork with a large variety of other
meats, which were mixed with a bread dough for consistency.
Later, this recipe spread amongst Christians and they added pork
to it.

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Feijoada
Feijoada is a stew of beans
with beef, pork and
vegetables (cabbage and
carrots), which is a typical
dish in Portuguese and
Brazilian Cuisine (different
recipes)
Its name comes from “feijão”, Portuguese for "bean".
It is usually served with rice and assorted sausages, such as
“chouriço”, “morcela” (a blood sausage), “farinheira”, and
others.

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Port Wine
Port wine (Vinho do Porto) is typically a
sweet, red wine, often served as a
dessert. It is produced exclusively in the
Douro river valley.
The port wine producing Douro region was established
in 1756 and is the third oldest protected wine region in
the world after the Tokaj-Hegyalja region in Hungary,
established in 1730, and Chianti (Italy) , in 1716.
The wine received its name, "port", in the latter half of the 17th
century from the seaport city of Porto at the mouth of the
Douro River.
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Port is produced from grapes grown and processed in the
Douro region. The wine produced is then fortified by the
addition of a type of brandy known as aguardente.
Wine has been produced in this region since Roman times.
But the history of Port wine is closely related with the tradition
of alliances between the Portuguese and the English.
Port became very popular in England after the Methuen Treaty
of 1703, when merchants were permitted to import it at a low
duty, while war with France deprived England of French wine.

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The English involvement
in the port production
can be seen in the names
of many port types:
Croft, Offley, Sandeman
and Taylor being
amongst the most well-
known.
Rabelos - boats
traditionally used to
transport the barrels of
wine down the river
Douro for storage and
aging in cellars at Vila
Nova de Gaia, on the
south bank of the river.

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Serra da Estrela cheese
Serra da Estrela cheeese (Queijo Serra da Estrela)
has been granted PDO status in the European
Union. Its production has very rigorous rules.
It is made from sheep's milk, mostly during the
months of November to March. Its maturation period
has specific norms and it must last thirty days at
least. The texture of the paste varies depending on its
age, from a very soft semi-liquid when young, to a
soft but sliceable solid when older.
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Suckling Pig Bairrada Style
The oldest document that refers to this dish is a
convent recipe convent of 1743, very identical to the
one still used today.
It’s usually served with chips
and orange slices.

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Grilled Sardines
Grilled fresh sardines are as popular in Portugal as hot dogs
and hamburgers are in North America. People eat them in
informal seaside fish houses, restaurants, and at backyard
cookouts, especially during summer.
So beloved are sardines in Portugal that they turn up in
Portuguese outposts and former colonies all over the world.

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Stone Soup
In the Portuguese folk tale, this soup was first cooked
by a monk and the story took place around Almeirim.
Nowadays many restaurants in Almeirim serve stone
soup, called sopa de pedra.
Its ingredients include red beans, “chouriço”, blood
sausage, bacon, some vegetables and coriander.
It is still a tradition to serve the soup with a small stone.

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Bacalhau à Brás
Bacalhau à Brás (codfish Brás style) is one of the
most popular ways to prepare codfish in Portugal.
It is said to have originated in Bairro Alto, an old
quarter of Lisbon. The name "Brás" is supposedly the
surname of its creator.

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It is made from shreds of salted cod, onions and thinly
chopped fried potatoes in a bound of scrambled eggs.
It is usually garnished with black olives and sprinkled with
fresh parsley.

18. Belém tarts
Belém tarts are a type of egg tart pastry. They are very
popular in Portugal and in countries with significant
Portuguese population. They are now sold worldwide.
It is believed they were created before the 18th century by
Catholic monks at the Jerónimos Monastery, in Lisbon.

19. Belém Tarts
They are eaten warm out of the oven,
sprinkled with the cinnamon and
powdered sugar and are very popular
with tourists.
The famous bakery “Casa Pastéis
de Belém” in Lisbon was the first
place outside the monastery to sell
this creamy dessert, after the
monastery was closed in 1820.
Queueing up for the Belém tarts

20. Fried Cuttlefish
Fried cuttlefish is a typical
recipe of Setúbal, our region.
Azeitão Pies
These pies have a recent origin
but have quickly become popular
throughout the country.

21. Pão de rala
This delicious example of a Portuguese conventual
sweet is typical of Évora.
Its ingredients include egg yolks, sugar, lemon zest,
pounded almonds, and the core of a type of pumpkin
called “chila”.
Marzipan cakes
These almond paste sweets imitate fruits
and vegetables and are filled with sugared
egg yolk. They are traditional in the
Algarve.

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Bolo do Caco
Bolo do caco is a type of wheat bread typical of the
region of Madeira.

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Bolo do Caco
It can be consumed as appetizer, main dish or as accompaniment.

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Vinho da Madeira
Madeira is a fortified wine made in
the Madeira Islands. It’s produced in
a variety of styles ranging from dry to
sweet wines more usually consumed
with desserts.
•The roots of Madeira's wine industry date
back to the Age of Exploration, when Madeira
was a regular port of call for ships travelling
to the New World and East Indies.
•By the 16th century, records indicate a well-
established wine industry on the island.
•The earliest examples of Madeira, like Port,
were unfortified and had the habit of spoiling
at sea.

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Cozido das Furnas
The Furnas stew is made in the island
of Sao Miguel, Azores, is one of the
major tourist attractions of the
archipelago.
It consists of cooking meat, sausages
and vegetables under the ground,
thanks to the heat released by the
volcanic activity of Furnas.
It takes about seven hours until all the meat
and vegetables are well cooked.
This stew has a very distinctive taste which is
usually appreciated.

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The End