2. 1 - Mediterranean influences
01/06/2014
• Despite being relatively restricted to an Atlantic sustenance,
Portuguese cuisine has a lot of Mediterranean influences,
with wide variety of spices (piri piri, black pepper, cinnamon,
vanilla and saffron), also garlic is widely used, as are herbs
such as coriander and parsley.
• Olive oil is one of the bases of
Portuguese cuisine both for cooking
and flavouring meals.
3. 2 - Breakfast
01/06/2014
• Portuguese breakfasts often
consist of fresh bread, with
butter, ham, cheese or fruit
preserves, accompanied with
coffee, milk, coffee with milk, tea
or hot chocolate.
• Sweet pastries are also very
popular, as well as breakfast
cereal, mixed with milk or yogurt
and fruit.
4. 3 – Main meals
01/06/2014
• Lunch, often lasting over an hour is served between noon
and 2 o'clock.
• Dinner, generally served late, around or after 8 o'clock.
• Lunch and dinner usually includes soup and dessert.
• A common soup is caldo verde with potato, shredded kale,
and chunks of chouriço (a kind of sausage).
• The most typical desserts are rice pudding (decorated with
cinnamon) and caramel custard.
5. 4 – Traditional meals
Grilled Sardines (Sardinhas Assadas)
01/06/2014
• Sardinhas Assadas are a traditional meal on
the St John’s Day (Dia de S. João).
• São João is Porto’s largest saint’s festival,
taking place on the evening of the 23rd of
June, carrying over to the 24th of June.
• It is an extremely popular street celebration,
probably one of the most important social
events in Portugal.
• During the entire month of June the smell of
sardines fill the air, so it's a great time to be in
the city and try out these fishy goodies that go
really well with a nice cold bear on a hot
summer day.
6. 01/06/2014
• Cozido à Portuguesa is a stew
made from every imaginable
Portuguese meats including
beef, pork, and sausages
(including blood sausage!),
mixed with all sorts of boiled
veggies and potatoes. It's
usually served topped with olive
oil and at least one copo de
vinho (glass of wine).
4 – Traditional meals
Portuguese Stew (Cozido à Portuguesa)
7. 4 – Traditional meals
Cod Stew (Bacalhau Cozido)
01/06/2014
• Portugal has Europe's highest fish
consumption per capita. Fish is
served grilled, boiled, fried or deep-
fried, stewed (often in clay pot
cooking) or even roasted.
• Bacalhau (cod), dry and salty, is the
type of fish most consumed in
Portugal. It is often cooked on social
occasions and is the Portuguese
traditional Christmas and Easter
dinner in some parts of Portugal.
8. 4 – Traditional meals
Tripe, Porto Style (Tripas à moda do Porto)
01/06/2014
• Oporto is know for its repertoire of tripe
dishes, and for centuries the locals have
been called tripeiros, a name that,
according to legend, was born out of war.
• During the fifteenth century battle of
Ceuta in North Africa, Henry the
Navigator commandeered the best of
Oporto's provisions, including the finest
beef, to feed his troops. He left the tripe
behind, and the rest is culinary history.
• It has since become one of the city’s most
famous dishes.
9. 5 – The use of vegetables
01/06/2014
• Portuguese cookery include a large
amount of tomatoes, cabbage, and
onions.
• There are many traditional dishes based
on vegetables like feijoada (a rich bean
stew) and açorda (a thick bread-based
casserole generally flavoured with garlic
and coriander or seafood).
• Many dishes are served with salad usually
made of tomato, lettuce, and onion
flavoured with olive oil and vinegar.
• Potatoes and rice are also extremely
common in Portuguese cuisine.
10. 6 – Portuguese soups
01/06/2014
• Soups made from a variety of
vegetables are commonly available.
• One of the most popular being
caldo verde, made from potato
purée, thinly chopped kale and
slices of chouriço.
11. 7- Wines
01/06/2014
• Wine (red, white and "green") is the traditional
Portuguese drink.
• Vinho Verde, termed "green" wine, is not green in
colour but a specific kind of wine, only produced in
the northwest (Minho province), that needs to be
drunk "young“ and are usually slightly sparkling.
• A "maduro" wine usually can be consumed after a
period of ageing.
• Vinho do Porto (Port wine) is a fortified wine of
distinct flavour produced in Douro normally served
with desserts.
• Vinho da Madeira, is a regional wine produced in
Madeira similar to sherry.
12. 8-Pastries and desserts
01/06/2014
• Many of the country's typical pastries were
created in Middle Ages monasteries by
nuns and monks and sold as a means of
supplementing their incomes. The main
ingredient for these pastries was egg yolks.
• The names of these deserts are usually
related to monastic life and to the Catholic
faith. Examples are, among others, barriga
de freira (nun's belly), papos de anjo
(angel's chests), and toucinho do céu
(bacon from heaven).
• Other common ingredients in Portuguese
convent confectionery are almonds and
candied egg threads called "fios de ovos”.
13. 8-Pastries and desserts
01/06/2014
• Rich egg-based desserts are very popular
in Portugal and are often seasoned with
spices such as cinnamon and vanilla.
• The most popular are leite-creme (a
dessert consisting of an egg custard base
topped with a layer of hard caramel),
arroz doce (a typical and popular rice
pudding), and pudim flã (a caramel
custard, in Brazil known as pudim de
leite condensado).
• A dessert called aletria, similar to arroz
doce but made with a kind of vermicelli
instead of rice, is also very popular.
14. 8-Pastries and desserts
01/06/2014
• Cakes and pastries are also very popular
in Portugal. Most towns have a local
specialty, usually egg or cream based
pastry.
• Originally from Lisbon, but popular
nationwide, as well as among the
diaspora, are pastéis de nata. These are
small, extremely rich custard tarts.
• Other very popular pastries found in
most cafes, bakeries and pastry shops
across the country are the Bola de
Berlim, the Pão-de-Ló and the Tentúgal
pastries.
