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Portuguese gastronomy

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  1. 1. Comenius Project “Windows on Europe”Traditional Portuguese Gastronomy By: Rodrigo Rodrigues, 8ºA Rui Leal, 8ºA
  2. 2. Comenius Project “Windows on Europe”Common ingredients in Portuguese food olive oilparsley “chouriço” garlic (smoked pork sausage) in sweets eggs
  3. 3. Comenius Project “Windows on Europe” Some typical snackscodfish cakes shrimp turnovers
  4. 4. Comenius Project “Windows on Europe”Some traditional food and drink by region
  5. 5. Comenius Project “Windows on Europe”
  6. 6. Comenius Project “Windows on Europe” AlheiraAlheira is a traditional sausage made with many meats (usuallyveal, duck, chicken or rabbit) and bread.It’s traditionally grilled or roasted and served with boiledvegetables.
  7. 7. Comenius Project “Windows on Europe” AlheiraIt was created by the Jews of Portugalto deceive the Inquisition. The Jewswerent allowed by their religion to eatpork meat, so it was very easy toidentify them because they didntprepare and smoke the common porksausages.They, therefore, replaced pork with a large variety of othermeats, which were mixed with a bread dough for consistency.Later, this recipe spread amongst Christians and they added porkto it.
  8. 8. Comenius Project “Windows on Europe” FeijoadaFeijoada is a stew of beanswith beef, pork andvegetables (cabbage andcarrots), which is a typicaldish in Portuguese andBrazilian Cuisine (differentrecipes)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”, andothers.
  9. 9. Comenius Project “Windows on Europe” Port WinePort wine (Vinho do Porto) is typically asweet, red wine, often served as adessert. It is produced exclusively in theDouro river valley.The port wine producing Douro region was establishedin 1756 and is the third oldest protected wine region inthe 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 17thcentury from the seaport city of Porto at the mouth of theDouro River. video
  10. 10. Comenius Project “Windows on Europe”Port is produced from grapes grown and processed in theDouro region. The wine produced is then fortified by theaddition 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 traditionof alliances between the Portuguese and the English.Port became very popular in England after the Methuen Treatyof 1703, when merchants were permitted to import it at a lowduty, while war with France deprived England of French wine.
  11. 11. Comenius Project “Windows on Europe”The English involvementin the port productioncan be seen in the namesof many port types:Croft, Offley, Sandemanand Taylor beingamongst 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.
  12. 12. Comenius Project “Windows on Europe” Serra da Estrela cheeseSerra da Estrela cheeese (Queijo Serra da Estrela)has been granted PDO status in the EuropeanUnion. Its production has very rigorous rules.It is made from sheeps milk, mostly during themonths of November to March. Its maturation periodhas specific norms and it must last thirty days atleast. The texture of the paste varies depending on itsage, from a very soft semi-liquid when young, to asoft but sliceable solid when older. Online store
  13. 13. Comenius Project “Windows on Europe” Suckling Pig Bairrada StyleThe oldest document that refers to this dish is aconvent recipe convent of 1743, very identical to theone still used today.It’s usually served with chipsand orange slices.
  14. 14. Comenius Project “Windows on Europe” Grilled SardinesGrilled fresh sardines are as popular in Portugal as hot dogsand hamburgers are in North America. People eat them ininformal seaside fish houses, restaurants, and at backyardcookouts, especially during summer.So beloved are sardines in Portugal that they turn up inPortuguese outposts and former colonies all over the world.
  15. 15. Comenius Project “Windows on Europe” Stone SoupIn the Portuguese folk tale, this soup was first cookedby a monk and the story took place around Almeirim.Nowadays many restaurants in Almeirim serve stonesoup, called sopa de pedra.Its ingredients include red beans, “chouriço”, bloodsausage, bacon, some vegetables and coriander.It is still a tradition to serve the soup with a small stone.
  16. 16. Comenius Project “Windows on Europe” Bacalhau à BrásBacalhau à Brás (codfish Brás style) is one of themost popular ways to prepare codfish in Portugal.It is said to have originated in Bairro Alto, an oldquarter of Lisbon. The name "Brás" is supposedly thesurname of its creator.
  17. 17. Comenius Project “Windows on Europe”It is made from shreds of salted cod, onions and thinlychopped fried potatoes in a bound of scrambled eggs.It is usually garnished with black olives and sprinkled withfresh parsley.
  18. 18. Belém tartsBelém tarts are a type of egg tart pastry. They are verypopular in Portugal and in countries with significantPortuguese population. They are now sold worldwide.It is believed they were created before the 18th century byCatholic monks at the Jerónimos Monastery, in Lisbon.
  19. 19. Belém TartsThey are eaten warm out of the oven,sprinkled with the cinnamon andpowdered sugar and are very popularwith 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. 20. Fried CuttlefishFried cuttlefish is a typicalrecipe of Setúbal, our region. Azeitão PiesThese pies have a recent originbut have quickly become popularthroughout the country.
  21. 21. Pão de ralaThis delicious example of a Portuguese conventualsweet is typical of Évora.Its ingredients include egg yolks, sugar, lemon zest,pounded almonds, and the core of a type of pumpkincalled “chila”. Marzipan cakesThese almond paste sweets imitate fruitsand vegetables and are filled with sugaredegg yolk. They are traditional in theAlgarve.
  22. 22. Comenius Project “Windows on Europe” Bolo do CacoBolo do caco is a type of wheat bread typical of theregion of Madeira.
  23. 23. Comenius Project “Windows on Europe” Bolo do CacoIt can be consumed as appetizer, main dish or as accompaniment.
  24. 24. Comenius Project “Windows on Europe” Vinho da MadeiraMadeira is a fortified wine made inthe Madeira Islands. It’s produced ina variety of styles ranging from dry tosweet wines more usually consumedwith desserts. •The roots of Madeiras 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.
  25. 25. Comenius Project “Windows on Europe” Cozido das Furnas The Furnas stew is made in the islandof Sao Miguel, Azores, is one of themajor tourist attractions of thearchipelago.It consists of cooking meat, sausagesand vegetables under the ground,thanks to the heat released by thevolcanic 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.
  26. 26. Comenius Project “Windows on Europe”The End