Portuguese food history

PortuguesePortuguese food food historyhistory

In the 15th century, Prince Henry the In the 15th century, Prince Henry the Navigator ordered his explorers to Navigator ordered his explorers to bring back to Portugal any exotic bring back to Portugal any exotic fruits, nuts, and plants from new fruits, nuts, and plants from new lands. As a result, the Age of lands. As a result, the Age of Discovery dramatically affected Discovery dramatically affected cooking in Portugal and around the cooking in Portugal and around the world. Tomatoes and potatoes were world. Tomatoes and potatoes were taken to Europe, Brazilian pineapples taken to Europe, Brazilian pineapples were introduced to the Azores, were introduced to the Azores, Brazilian chili peppers grew in Angola, Brazilian chili peppers grew in Angola, African coffee was transplanted to African coffee was transplanted to Brazil, tea was introduced to Brazil, tea was introduced to Europeans.Europeans.

PortuguesePortuguese food food historyhistory

Today, the Portuguese Today, the Portuguese fondness for cinnamon fondness for cinnamon or curry powder, is a or curry powder, is a legacy from this time. legacy from this time. But other cultures But other cultures introduced new food to introduced new food to Portugal. The Romans Portugal. The Romans brought wheat and brought wheat and introduced onions, introduced onions, garlic, olives, and garlic, olives, and grapes. Later, the Moors grapes. Later, the Moors were the first to plant were the first to plant rice, introduced figs, rice, introduced figs, lemons, oranges, and lemons, oranges, and almond trees. Today, almond trees. Today, Portuguese food varies Portuguese food varies from region to region, from region to region, but fresh fish and but fresh fish and shellfish are found on shellfish are found on virtually every menu. virtually every menu.

Typical portuguese Typical portuguese platesplates

Grilled sardinesGrilled sardines Horse mackerelHorse mackerel

Typical portuguese Typical portuguese platesplates

Caldeirada

Lobster, Lobster, shrimp, shrimp, oysters, oysters, and and crabscrabs

Arroz de mariscoArroz de marisco

Typical portuguese Typical portuguese platesplates

Cozido à portuguesa (a thick stew Cozido à portuguesa (a thick stew of vegetables with various kinds of vegetables with various kinds of meat) of meat)

Leitão assado (roast suckling pig) Leitão assado (roast suckling pig)

Typical portuguese Typical portuguese platesplates

chouriço" or "linguiça (pork chouriço" or "linguiça (pork sausagessausages ) "tripeiros" or "tripe eaters""tripeiros" or "tripe eaters"

PastaPasta

Instead in IItaly people eat pasta as first plate and meat or fish as second plate.

This is a typical Italian plate of pasta.

In Portugal people usually eat pasta or rise mixed with meat or fish…

BacalhauBacalhauThe national dish is "bacalhau," dried, salted cod. Since the early 16th century the sailors salted and sun-dried their catch to make it last the long journey home, and today there are said to be 365 different ways of preparing it, one for each day of the year. One of the most famous recipe is the “bacalhau y Gomes de Sá”.

SoupsSoupsThe most common soup is "caldo verde," with potatoes, shredded cabbage, and chunk of sausage. This typical plate is usually accompanied by a slice of mais bread and a plate of olives.

DessertDessertThe most typical desserts are cinnamon-flavoured rice pudding, flan, and caramel custard, but they also often include a variety of cheeses. The most popular is “queijo da serra” from the region of Serra da Estrela.

DessertDessertMany of the country’s outstanding pastries were created by nuns in the 18th century. Many of their creations have interesting names like “barriga de freira” (nun’s belly), “papos de anjo” (angel’s chests), and “toucinho do céu” (bacon from heaven). A particularly delicious pastry is “pastel de nata,” a small custard tart sprinkled with cinnamon.

Ovos molesOvos molesA typical cake of Aveiro is the “Ovos moles”, made with egg, sugar and rise flour. It was born inside the convents existing in the XIX century; when convents were closed, the production of “Ovos moles”has remained thanks to ladies educated by nuns.

ZabaglioneZabaglioneInstead Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), mascarpone or whole eggs. Zabaglione originated in Venice when this city ruled the Adriatic. A change in the recipe is the use of sugar instead of honey, the original ingredient. Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie. Beaten egg white is also widely replaced by whipped cream.

Wine & liqueursWine & liqueursWines made in Portugal are both exported abroad and consumed in the Portuguese houses and pubs. There are lots of kinds of wines: “tintos” (red), “brancos” (white), “maduros” (old) or “verdes” (young).

The most famous wines are Red Dao, Algarve wines, vinho verde, vinho dos mortos, Porto and Madeira. The most important liqueurs are Aguardente, BagaÁo, Ginginha, Amendoa Amarga and Wormwood.

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