Some say that when the raw material is good, there is no need to overwork it. That‘s exactly what chef Nuno Diniz did with this alheira (bread and game meat sausage) from Sezelhe, a small village in the municipality of Montalegre: he cooked it plain and simply over the fire, serving it in all its splendour... and flavour!

O conteúdo Alheira de Barroso aparece primeiro em The Art of Tasting Portugal.

On Carnival day, in the cold region of Trás-os-Montes, but also on so many other tables where tradition is a must, the dish of the day is "Butelo" with "Cascas ", also known as Cozido Mirandês (stew). Butelo (a pork meat sausage) is the king of the dish, accompanied by "cascas "- also known as "vasas" or "casulas". These are beans harvested still in the pod when the grain is well-formed but not yet dry. The pod is broken into pieces and dried in the sun for several days. Like so many other typical dishes, it results from scarce resources, which formerly obliged people to make the most of every edible good, like the cascas or the pig's spine.

O conteúdo Butelo with cascas aparece primeiro em The Art of Tasting Portugal.

If autumn was a dessert, it would be Chef Aurora Goy's chestnut mousse, persimmon and chestnut compote, cocoa and almond tiles. Divine!

O conteúdo Chestnut mousse aparece primeiro em The Art of Tasting Portugal.

Galinha Mourisca is a traditional dish from Minho and Vila Nova de Famalicão in particular. The recipe is documented in the oldest cookery book known in Portugal, the Cooking Book of Infanta D. Maria (16th century), in Art of Cooking, by Domingos Rodrigues (1680) and also in O Santo da Montanha by Camilo Castelo Branco, the writer who lived 30 years of his life in Vila Nova de Famalicão. Renato Cunha is an excellent maker of this recipe and a staunch supporter of its promotion as an official dish of his hometown.

O conteúdo Galinha Mourisca aparece primeiro em The Art of Tasting Portugal.

There are many ways to cook lamprey, but only two compete for the top spot on the podium: lamprey “à bordalesa“ (marinated in red wine) and lamprey rice. At O Gaveto, chef Humberto Alonso specialises in both. The lamprey used in these recipes is caught by the most experienced fishermen of the Minho and Lima rivers.

O conteúdo Lamprey à Bordalesa aparece primeiro em The Art of Tasting Portugal.

Low temperature boiled egg with parmentier cream and boletus mushrooms. Autumn really is yummy, isn’t it? This dish will be available on Essencial’s menu during the upcoming week

O conteúdo Low temperature boiled egg with parmentier cream and boletus aparece primeiro em The Art of Tasting Portugal.

 “My food is sea and fire. It is a smokehouse, eucalyptus, pine and vine. ” Tiago Bonito, Executive Chef at Largo do Paço. This is one of his creations. The protagonist? PDO (Protected Designation of Origin) Maronês veal. Well, in this case, PDO could also be an acronym for Portuguese, Delicious and Original!

O conteúdo Maronês veal aparece primeiro em The Art of Tasting Portugal.

Inspired by the famous tarte Tatin, the onion tart by chef Vasco Coelho Santos is also inverted but in this case, the main ingredient is caramelised onion. Another big difference is in the dough! Tarte Tatin uses pâte brisée, rich in butter, but this one does not have any butter, but matured meat fat instead. Created at Euskalduna Studio, this dish is currently on the menu at Semea by Euskalduna and occasionally appears at Studio.

O conteúdo Onion Tart aparece primeiro em The Art of Tasting Portugal.

Raspberry, white asparagus and elderberry ice cream: a cup filled with originality! Congratulations on the magnificent dessert, chef Nuno Castro! You can try it at Fava Tonka, in Leça da Palmeira.

O conteúdo Raspberry, white asparagus and elderberry aparece primeiro em The Art of Tasting Portugal.

Matosinhos is a pilgrimage point for people from the North (and beyond) when it comes to eating fish and seafood. Chef Ruben Santos grew up making this pilgrimage. One of his favorite dishes is dory fish and roe "açorda." In his version of this classic, Ruben Santos uses several types of roe so that the final result has different textures and processes. The "açorda" is made with dory fish (the main character of the dish), herring roe which gives texture, and dried octopus roe to give salinity and umami. All this to make the dory fish stand out, the chef states.

O conteúdo Roosterfish and roe açorda aparece primeiro em The Art of Tasting Portugal.