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PUDDING PRISCOS DE ABADE - Many Portuguese sweets find their origin in religious temples. This, for example, was born when the director of the Primary Magician Female of Braga, in the Convent of the Congregados, asked that the Abbot of Priscos taught the college recipes. From there, came a pudding made with bacon, wine, cinnamon, caramel and lemon.

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ALGARVE ALMOND TART - The Portuguese sweets are those we eat on our knees! This recipe brings caramelized almonds whose preparation leaves it with crispy consistency.

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PORTO'S FASHIONABLE GUTS-This dish owes the Portuense the epithet of Tripeiros, of which they are very proud and who is a testimony of their acknowledged generosity. Some say that this recipe dates back to 1384 and that it is due to the fact that the Portuenses sent all the meat to the fleet that, led by Rui Pereira, came to the aid of Lisbon, surrounded by D. João I of Castile; others attribute the fact once again to the generosity of the Tripeiros who, under very similar circumstances, when they went to Ceuta, were reduced to eating only meat offal. Composed of guts, sausage and veal combs, ham, pork ear, veal hand, chorizo, chicken, onions, white beans, carrots, bay leaf, lard, parsley branch, lemon, salt and cumin ..

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PASTEL DE SANTA CLARA - Another sweet with religious origins, this time, I was born in the Convent of Santa Clara, in the city of Coimbra.

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PORTUGUESE STEW - A blend for strong: Take beans, potatoes, cabbage, turnip, carrots, pork, beef and chicken, plus chorizo ​​and black pudding. A super traditional dish from Portugal.

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BROA - Is a typical food of Portugal, it is a bread of corn and rye. It is usually served as a starter of meals or else it can be grated over fish like cod.

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DUCK RICE - Is almost a risotto, made with duck meat that goes to the oven and is served with sausages over, plus a delight of the Portuguese cuisine.

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BEAN RICE - Is the rice already mixed with the beans and is served as an accompaniment to meats and fish.

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TOMATO RICE - Is another typical food of Portugal, it is a rice with tomato sauce and is served as an accompaniment to meats and fish.

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COD TO THE GOMES DE SÁ-José Luís Gomes de Sá, a gourmet and merchant of cod of Porto of the century. XIX, never thought that the cod dish he invented would become an icon of his city. It is said that he delivered a manuscript with the recipe to a friend, thus perpetuating the original way of preparing a dish so typical of the houses of Porto. He added: "If John changes anything, he will not be able to." The cod, emblematic food of the Portuguese people, is then conjugated in a unique ritual with potatoes, onions, garlic, olive oil, milk, black olives, eggs and parsley. To "be able", the cod was dipped in boiling milk inside a casserole and is covered with a blanket, thus leaving it without bringing to the fire. After appearing for the first time in a book of "Portuguese Cuisine" by António Oliveira Belo (1936), the dish is also referenced by chef Hélio Loureiro and Professor Hélder Pacheco, reconciling its historical and gastronomic aspects.

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FRANCESINHA - It is a typical Portuguese food and one of the most delicious dishes in the country. Every tourist who eats the dish once wants to return to Portugal! It was created in Porto and in the north of the country is where you eat better.
All Brazilians who experience love the taste of the dish that is made with bread, steak, chorizo, bacon, cheese, ham, egg and a delicious sauce with Port wine, tomato and pipi-piri pepper. They are served with French fries.

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PATANISCAS - Cod fritters are round, fried and flour-based fritters, different from the codfish that take only potatoes to give the garlic.

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STONE`S SOUP -Soup da Pedra gained fame in the 60s in Almeirim, land of agricultural production and rural traditions. Being the most traditional dishes of Portugal, the Soup of the Stone, whose ingredients are produced in the county of Almeirim, keeps its way of confection unchanged, thus doing a homage to the Almeirinense people.
There are dozens of restaurants that are visited weekly by thousands of people employing population born in the county. Soup of the Stone is the main gastronomic attraction that makes of Almeirim a point obligatory for a complete meal. Almeirim is dubbed the "Stone Soup Capital".

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AÇORDA ALENTEJANA - Is only one, "the classic", the traditional "açorda de garlic". Silva Picão referred to it this way: "The lunch usually consists of açorda with olives. From the classic açorda Alentejana, whose broth the bbq prepares in an instant, sending the water boiling over the barrels, where the cook deposited the seasonings - olive oil and salt minced with garlic, poejos or coriander and pepper. (...) Then each one pulls on the razor and everyone starts manding the bread to the baskets, until it no longer fits him. " (Silva Picão, Across the Fields).
In açorda à Alentejana, the "açorda de garlic", the ingredients are: coriander and / or garlic and salt poejos; olive oil, water and bread. Break the coriander and the poejos, chop the garlic and step with salt in a mortar. Add the mixture and the olive oil to a bowl and combine with a spoon. Boil water where they can boil eggs (or poach), hake or cod to accompany, and lie in the bowl with the mixture. Finally sliced ​​hard bread soups are laid.

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CODFISH - Is the typical food of Portugal and is the most consumed fish in the country. There are several ways to prepare it, as input it is service in the form of codfish, fried or even raw (the codfish, as if it were a ceviche As a main dish, it can be Gomes de Sá, to Brás, with Natas, roasted with potatoes, fried, among several ways. The Portuguese consume a lot of real cod, eat almost every day and besides being very tasty, it is quite healthy. The variety of cod in Portugal is impressive. Bacalhau à brás, Gomes de Sá, with broa, roasted, fried, has for all tastes. Usually the fish is cheaper than the cattle meat and the Portuguese really eat a lot of cod. A delicious Portuguese cuisine.

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SARDINE - In the Iberian Peninsula, the importance and value of sardines in the 16th century was recognized, as evidenced by the census of fish from the Lusitanian coast, by the Duarte Nunes do Leão judge in the 16th century: "In the same sea of ​​Setúbal and Sesimbra , his neighbor, there is the most sardine and tastiest that can be given.
The history tells us that, in 1855, the sardines of Setúbal achieved an honorable mention at the International Exhibition of Paris. On 15 January 2010, the Portuguese sardine, the most important of which is fished in Setúbal, was the first fishery in the Iberian Peninsula and in the European Union, to obtain the blue label with the certification of sustainability and good management of fishery resources MSC ("Marine Stewardship Council").
"Grinding the sardine" is, in the literal and figurative sense, an important and decisive element in the confection of this dish in Setúbal. The way you burn and burn the charcoal, the placement of the sardines with the bellies in, the roasting on a low flame, turning the double grill, make these the gastronomic ex libris of the city. To better taste the sardine, this must be eaten on top of the bread, which can be toasted on the coals.

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PIGLET - Since the time of the Romans the roast suckling pig is known. However, the birth record evidenced by oral and written testimonies dates back to the 1920s, of the last century. The first places of sale were the hotels of all the region, in which great roasts were born. Approximately three thousand piglets a day are made and the suckling pig is served in dozens of restaurants and prepared by hundreds of roasters in their homes, bringing thousands of lovers to Bairrada throughout the year. It is seasoned with garlic, salt, garlic and pepper. It is in the bairradino oven heated with firewood - vines or eucalyptus - that the piglet will then roast slowly, about 2 hours, "stuck" on a stick. Its quality is due to the choice of breeds, such as Bisara (original and preferred breed) and the various breed crosses that currently exist. It should be cut into small pieces, without being superimposed, served on platters with skin always facing up, and accompanied by small potatoes cooked with skin, orange and salad. The roasted suckling pig is a gastronomic product recognized by the Regional Tourism Authority of Portugal.

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COD COOKIES - Also called "codfish", Codfish Pastel is first referenced in 1841 in the work "The Art of Cook and Copeiro" by António Lobo Barbosa Teixeira Ferreira Girão, Visconde de Vilarinho de São Romão, Beira Alta . However, it is known that even at that time its use in Portuguese gastronomy was already widespread from north to south, predominating in the region of Lisbon.
Bread and grated cheese and their frying exclusively in olive oil will have been part of its ingredients, and its recipe has been refined until finally obtaining consensus only at the beginning of sec. XX with the culinary treatise of Bento da Maia (1904). Made of equal parts cod and potato, egg, onion, chopped parsley, salt and pepper q.s., use two spoons to shape the shape and size. Then its frying is carried out in oil, as it is now consensual.

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SEAFOOD RICE - The Arroz de Marisco, from Praia de Vieira de Leiria, is a well-known dish. Nowadays, this beach is a tourist point very sought after for the gastronomy, for the medicinal virtues of the waters and the baths of sea very rich in Iodine. Crafts and gastronomy describe the richness of Man's connection to the sea, both in the bright colors of the wooden boats and in the flavor of the famous seafood rice, a very famous dish in our territory. Searched for its inhabitants and tourists, who have in seafood rice a way to visit this beach more often. This dish differs from the rest by being served directly from the fire in a clay pot, still to boil. The lobster, the prawns and the clams give it a unique sea flavor, very well received with pepper, coriander and carolino rice.

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GREEN SOUP - Of Minhota origin, but adopted by all regions, the recipe was written in verse. Writers and poets refer him: Camilo, Eça, Júlio Dinis, Ramalho Ortigão. Correia de Oliveira defines it: "What a marriage of sustenance and flavor"
Person was devotee of this symbiosis of potato broth and cabbage. The poet Arnaldo Ferreira describes the green soup in a poem that Amália sang and immortalized becoming the second National Anthem, "A Portuguese House": "Just a little, Poucochinho to rejoice, a simple existence ... It's just Love, bread and wine , and a Green Broth, blue whiting in the bowl ".
As ingredients have cabbage, potatoes, olive oil, garlic, onion, water, chorizo ​​and salt, being prepared in a traditional pot of iron with the help of a wooden spoon, until ready to serve in the famous Portuguese clay bowls.

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CHESSE -  Composed of few ingredients, the Serra da Estrela Cheese is a complete and complex food in the biodiversity of the raw and whole milk of the native sheep Serra da Estrela and Mondegueira, thistle flower (Cynara cardunculus) and sea salt.
With a territory of 3120 km², 110 dairies and 100,000 animals, this historic food structured the social life, habits and traditions of the people of this region.
Writers such as Gil Vicente, Eça de Queirós, Torga and Aquilino and geographers such as Nuno de Leão, Emídio Navarro, Amorim Girão, Orlando Ribeiro, Adelino de Abreu, Alberto Marques, ethnographers such as Jose Leite de Vasconcelos and Jorge Dias refer him. In the most ancient antiquity Luculus Modestus and Columela, Roman general in his I Treaty of Agriculture also mentioned it. Foreigners like Link, Hoffmann, Jan Jansen and Lanteusach also dealt with him.
Cheese that celebrates festive days, family moments and reason to sit friends has been winning in the recent past several gold medals in international competitions. Its name is recognized as Protected Designation of Origin (PDO) throughout the European area.

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ALEHEIRA MIRANDESA - The Alheira de Mirandela, which absorbs this denomination associated with the place of commercialization and expedition, the city of Mirandela, is the most consumed and known regional sausage in the country, more shrouded in mystery and unique in the world. The smokestation of the Transmontano, filled with guts or just salting and smoking, when it did not go to the feijoadas and cooked, when it was not only a meal in itself, also served as an entrance to the best festive and domingue delicacies. Its function is to serve as a push to the following. The alheiras are consumed after being roasted in a soft coal or after being fried in a little oil and in the fat that they leave.

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CREAM - At the beginning of the 19th century, in Belém, near the Jerónimos Monastery, it worked a refining of sugar cane associated with a small place of varied commerce. As a consequence of the liberal revolution in 1820, all convents in Portugal were closed in 1834, and the clergy and workers were expelled. In an attempt to survive, someone from the Monastery puts up for sale in this store some sweet pastries, quickly called "Pastéis de Belém". At the time, the zone of Belém was distant of the city of Lisbon and the route was assured by steamboats. However, the grandeur of the Jerónimos Monastery and the Torre de Belém attracted visitors who quickly became accustomed to savoring the delicious pastries from the Monastery. In 1837 the "Pastéis de Belém" began to be manufactured in facilities adjacent to refining, according to the old "secret recipe", which came from the convent, which is exclusively known to the masters who make them in the " ". This revenue stays the same until today. In fact, the only true factory of the "Pastéis de Belém" is able, through a careful choice of ingredients, to provide today the palate of the old Portuguese sweets.