The producer elected by who appreciate superior quality products.

O conteúdo A Cerquinha aparece primeiro em The Art of Tasting Portugal.

The orange arrived in Portugal thanks to the Discoveries and found in the Algarve climate, with lots of sunshine, the ideal conditions.

It was also on board the Portuguese caravels that the orange reached other parts of the globe, which led to it being called "portukali" in some parts of the world. AlgarOrange told us this story - the association of citrus fruit operators in the Algarve. This non-profit association represents and defends citrus fruits in the region, "assuming itself as the official voice and union for the main players in the citrus fruit sector in the Algarve, in a single entity, with a common aim for the sustainable production of quality citrus fruit". Its members are seven of the leading citrus commercialisation companies in the Algarve that represent 35% of the region's citrus production and 30% of the national output.

O conteúdo Algarorange aparece primeiro em The Art of Tasting Portugal.

Amor é Cego is a dream, a dream of a family that, for three generations, has struggled to maintain a six decades old olive grove and produce the best 100% Galician extra virgin olive oil.

Amor é Cego is a brand. Amor é Cego is a company. Or better: Amor é Cego is a dream, a dream of a family that, for three generations, has struggled to maintain a six decades old olive grove and produce the best 100% Galician extra virgin olive oil. An oil with 0,1 acidity, cold extracted, balanced, and harmonious, shows the Galician variety qualities: "ripe, fruity, with notes of tomato and dried fruit and a slightly spicy finish." The harvest is manual, and the olives are processed on the same day to preserve all the oil properties. Production is small in quantity but excellent in quality.

O conteúdo Amor é Cego aparece primeiro em The Art of Tasting Portugal.

António Cruz, born and raised in Matosinhos, is one of the best-known faces of the city's market.

O conteúdo António Cruz aparece primeiro em The Art of Tasting Portugal.

In the past, swordfish fishing took place closer to the coast; however, today, fishing trips can last up to five days.

O conteúdo Art Espadarte aparece primeiro em The Art of Tasting Portugal.

Bísaro is a traditional sausage production unit from Gimonde in the Montesinho Natural Park, Bragança district.

O conteúdo Bísaro aparece primeiro em The Art of Tasting Portugal.

Part of The Art of Tasting Portugal's mission is to present small producers, family businesses and the best suppliers to the best chefs in each region.

O conteúdo Boutique do Mar aparece primeiro em The Art of Tasting Portugal.

CAPOLIB, the Cooperativa Agrícola de Boticas, boasts seven decades of service to the region, its products and producers.

O conteúdo Capolib aparece primeiro em The Art of Tasting Portugal.

Chef Vítor Sobral travelled to the south of Portugal to learn more about the artisanal ways of capturing octopuses and concluded that it is an art we must cherish and keep alive for generations to come.

O conteúdo Capturing octopuses aparece primeiro em The Art of Tasting Portugal.

Lamprey, shad, saboga, barbo, mullet (fataça), crayfish, perch, and lucius are some of its main fish. The duo is the favorite of several chefs.

What started as a children‘s pastime has turned into a long and prosperous career dedicated to fishing and to the Tagus river. Carlos Serras is a renowned fisherman from Ribatejo. Due to his almost half-century river expertise, Carlos knows the secrets, the ways, and the species that inhabit the Tagus like few others. Lamprey, shad, saboga, barbo, mullet (fataça), crayfish, perch, and lucius are some of its main fish. The duo is the favorite of several chefs.

O conteúdo Carlos Serras aparece primeiro em The Art of Tasting Portugal.