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.

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.

Dias de Aromas has all its production in organic mode and sums more than 40 aromatic species.

O conteúdo Dias de Aromas aparece primeiro em The Art of Tasting Portugal.

They are partners in life and in business.

Maria João Domingues and Messias Manso Rei are partners in life and in business. Assiduous figures from the Mercado de Cabanas, in Tavira, know no other trade than planting, harvesting, and selling the best the land has to give.

O conteúdo Maria João Domingues and Messias Manso Rei aparece primeiro em The Art of Tasting Portugal.

For many centuries, Aljezur's rich soils have been growing an exceptional and unique variety of sweet potato, the Lira.

An ancient culture that the hard work and dedication of many generations brought to modern days. The Aljezur sweet potato is a certified product known for its unique flavour, texture, nutritional value and immense gastronomical use! At this time of the year, the potatoes are still in the ground getting nice and big for the harvest later in October and November.

O conteúdo Mercado de Aljezur aparece primeiro em The Art of Tasting Portugal.

As ostras de Nelson Guerreiro nascem em França mas vêm ao Algarve ganhar corpo.

Nelson Guerreiro‘s oysters are born in France but come to the Algarve to grow. His company has oysters nurseries and plays a vital intermediation role since it makes sure that the bivalves adapt well to the water of the Ria Formosa and the local climate and develop under the best conditions.

O conteúdo Nelson Guerreiro aparece primeiro em The Art of Tasting Portugal.

The company is committed to a more sustainable, more informed, and conscious practice.

With deep knowledge of the Portuguese sea, its inhabitants and secrets Nutrifresco takes the best fish and seafood straight from the fishermen hands to the hands of the Portugal‘s greatest chefs. The company is committed to a more sustainable, more informed, and conscious practice.

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

One day he went to help his father-in-law in the family salt flats in Castro Marim, and the next, he was changing work in the real estate business for his newly acquired passion for salt production.

Without removing its essence, the mentor of Salmarim, Jorge Raiado revolutionised the production of this small family business, placing the finest “Flor de Sal” in the hands of the finest chefs. Here are the company's contacts - Tel: +351 966 922 437 / Email: filipe@salmarim.com

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