Gastronomy in Portugal

Portuguese cuisine is recognized by rich, filling and full-seasoned dishes. It consists of a wide diversity of spices used thru the influence of Portugal's former colonist. There are also Moorish and Arab influences, particularly in the south. Olive oil is used for flavoring meals and cooking. Portuguese breakfasts are simply coffee or milk, fresh bread with cheese, butter or fruit preserves. The most usual soup is "caldo verde," with chunks of sausage, potato and chopped cabbage.

The national dishes are bacalhau (dried salted cod) and cozido à portuguesa (vegetables with several varieties of meat). Fish is served fried or deep-fried, grilled, boiled, stewed or even roasted. Also popular are sardines, horse mackerel (grilled), cuttlefish, crabs, lobster, spiny lobster, octopus, squid, shrimp and prawns, and etc. Portuguese usually eat cheese before or after the primary dishes. Some popular cheeses include cabreiro (strong goat cheese), Queijo de Azeitão (creamy slight cheese), Queijo da Ilha (extraordinary cheese of Azores Islands) and Queijo da Serra da Estrela (sheep cheese produced in Serra da Estrela region). The most distinctive desserts are cinnamon-seasoned rice pudding, caramel custard and flan oftentimes they include a kind of cheese. Most popular are arroz doce( rice pudding), leite-creme and pudim flan (custard) as well as pastries and cakes.

The traditional drink is wine (white, green and red). Vinho Verde (green) is a particular variety of wine, which can be white or rosé, red and exclusively made in the northwest (Minho province). Rose (white) is known among foreigners but not valued by Portuguese themselves. Tinto (red) is a young wine that is sweet and rich in color. Other popular liqueurs are Ginjinha and Licor Beirão.