Cascais, Portugal - A Guide to Landmarks and Landmarks
The charming fishing town of Cascais is located in the western part of the marvelous coast of Lisbon. This is a historic and prosperous city with magnificent buildings, carefully maintained…

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WHAT TO BRING FROM PORTUGAL
1. Bakalyau (translated from Portuguese - “cod”) - the main dish of the country. Cod in Portugal has long been popular (especially among the poor), so in the local cuisine…

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8 THINGS YOU NEED TO DO ON THE AZORIAN ISLANDS
Midway between the Old and the New Worlds in the middle of the Atlantic are the beautiful Azores. Nine islands are completely different from each other, but they are united…

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The most typical Portuguese dishes by Region.

Gastronomy of Portugal is one of its most important attractions. The Portuguese are very proud of their cuisine and quite patriotic in matters of culinary preferences. And for good reason – because the local cuisine is so healthy and healthy for the body and at the same time deliciously delicious. A wide selection of seafood, prepared in such a way that they retain all the minerals and vitamins; vegetable salads generously flavored with the lowest acidity olive oil; seasonal fruits grown in the same area – the energy of the sun is accumulated in them, and, of course, wine – red, white, pink and even green. (Prices in restaurants will pleasantly surprise you, including the most exotic dishes and seafood, and the excellent service will support a good impression). From region to region, cuisine varies and has its own unique specificity. In the south, these are mainly grilled meat and fish dishes with a side dish of fresh vegetables. To the north, the cuisine is becoming more high-calorie. But the basic ingredients remain unchanged. Much attention is paid to the method of cooking – grilling and baking is always preferable. The Portuguese take the first place in the world in the consumption of cod (bacalhau)! The background of such popularity is connected with the marine past of the country. As they say here: there are 365 ways to cook this fish – every day for a year. Sardine is not just a grilled small fish. In Portugal, it is a cult. In any coastal city from June to September you can enjoy the freshly caught sardine – small, fatty, oozing and pouring directly onto a piece of homemade bread that has already been soaked through … Remember – Portuguese sardines are used with red wine! Seafood restaurants offer a huge selection of all kinds of mussels, oysters, shrimps, crab and cephalopods, as well as complex dishes: Arrozdemarisco (rice with seafood), AçordadeMarisco (bread soup with seafood), Caldeirada (several types of fish stewed with vegetables ), Cataplana (by the name of the special dishes in which it is cooked stew with fish or seafood). cataplana-a42b.jpg

– Another national dish, but already meat, is Cozido à portuguesa (Portuguese brew of cabbage, rutabaga, carrots, sweet potatoes with all kinds of sausages, rice and beans) – a simple hearty dish for a winter table.3.jpgDesserts are the most famous – PasteisdeNata (puff pastries with custard, sprinkled with cinnamon) – a light and delicious dessert with a cup of expresso will cost you just one and a little euro! Well, if you prefer cheese for dessert, then here you will find many types, the best of which are made from sheep and goat milk. The so-called queijosdaserra-cheeses with SerradaEstrela are the most popular. Wine is an integral part of the food culture in Portugal.

The most typical Portuguese dishes by Region.
Algarve: 5-modos-de-preparar-ostras-2.jpg
Açorda à Algarvia (bread soup with different types of shellfish); Amêijoaspa Cataplana (shellfish with sausages and vegetables); ArrozdeMariscocomTamboril (rice with seafood and monkey fish); ArrozdePolvo (rice with octopus); BifesdeAtum (tuna steak); LulasRecheadas (stuffed squid); Carabineiros (large red shrimp); Chickenpiripiri (chicken with piri-piri sauce).

Desserts: QueijodeFigo (fig “cheese”); MorgadodeFigo / Amêndoa (pie of figs or almonds with egg filling); BolosdeDomRodrigo (egg and almond cake with cinnamon); TortadeAlfarroba (Alfarroba Cake); BolodeChila (zucchini pie).
Alentejo:
Açorda à Alentejana (bread soup with cilantro and eggs); Carnedeporco á alentejana (sliced ​​pork with clams and olives); Migas (literally “crumbs” – toasted bread with greens in the form of a large “cutlet”); PernadePorcocomPoejos (pork leg with herbs); Pezinhosdeporcodecoentrada (pork legs with cilantro); Bifesdeporcopreto (pork steaks from a special breed of “black” pigs); Lampreia (lamprey in sauce).

Desserts: Bolopodre (sweet honey pie with cinnamon and lemon); Licordepoejo (marshmallow liquor).
Extremadura and Ribatsuu:
Amêijoas à Bulhão Pato (clams with garlic, lemon and cilantro); Caldeirada rica de peixe (fish roast); Sopa de peixe / mariscos (soup of fish or seafood); Peixinhos da horta (fried green beans); Pataniscas de bacalhau (fried cod slices); Tomatada (tomato soup with eggs); Bacalhau com natas (cod with cream).

Dessert: Pastéis de Belém (puff pastry with custard and cinnamon); Queijadas de Sintra (baskets with sweet curd mass); Pastéis de feijão (tartlets filled with beans and almonds); Pudim de Abóbora (pumpkin pudding).
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Leitão (milk pig on a spit); Cabrito Assado (baked kid); Laburdo (roast with pork blood), Fígado de cebolada (liver with onions), Perdiz no forno (oven-baked partridges), Fritada (matança) e Enchidos (morcela, chouriço, farinheira) (fried assorted home-made sausages

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