The Algarve orange is distinguished by its thin skin, shiny and bright colour, high juice content and sweetness - fruit of many hours in the Algarve sunshine.

This PGI (Protected Geographical Indication) Product grows almost all over the Algarve, with orchards in an integrated protection system, an agricultural system based on good practices, such as the rational management of natural resources favouring the use of environmentally friendly production for pest control. Among other benefits, it stands out for its high vitamin C content, which contributes to the normal functioning of the immune system and folic acid. As is, crystallised, in juices, jams, cakes or salads and sauces, the orange lends itself to everything! A tip: the heavier oranges tend to be juicier.

O conteúdo Algarve orange aparece primeiro em The Art of Tasting Portugal.

In the cold region of Barroso-Montalegre, smoked sausages and meats prevail.

Farinhota, sangueira, pernil, barriga, chouriços; the list is extensive and includes the much appreciated Alheira de Barroso-Montalegre. A PGI product (Protected Geographical Indication), this sausage is made from Bísaro pig meat with small amounts of poultry meat, game, bread, extra virgin olive oil, onion, garlic, and hot spices. Another characteristic of this sausage is that it is smoked indirectly since local houses, with their fireplaces always lit, provide the perfect environment for its slow and smooth smoking process, with local wood imparting its aroma. The legend goes that alheira was invented by the Jews who, expelled from Castela in the 15th century, took refuge in Trás-os-Montes. To hide their identity, they created a sausage made entirely of bread and chicken instead of pork meat. Later, Trás-os-Montes people transformed the original recipe by adding pork to it. It may or not be true, but it is still an interesting story about alheira.

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

Its use in the kitchen is very varied: from sweet to savory, creativity has no limit!

Usually brushed in shades of green, gray, and brown, by this time of the year, the landscape of Vila Nova de Foz Côa gains new hints of color due to the almond blossom. The municipality is known as the capital of the almond tree (there are more than 38 thousand hectares of fruit trees), whose flowering attracts many visitors and is responsible for fairs all over the region. Almond is one of the most popular nuts and has a handful of benefits, including the fact that it is an essential source of fiber, iron, calcium, vitamin E, and polyunsaturated fatty acids. Its use in the kitchen is very varied: from sweet to savory, creativity has no limit!

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

They smell good and taste even better! Without them, Portuguese cuisine wouldn't be the same.

Parsley, oregano, coriander, chives, thyme, mint, basil, chilli, rosemary, laurel… There is no end to the list of aromatic herbs that can make all the difference when bringing new flavours to your dishes. What are your favourite herbs?

O conteúdo Aromatic herbs aparece primeiro em The Art of Tasting Portugal.

"Portugal's barn", the Alentejo's nickname, comes from the old days when the plains were all covered in wheat and barley.

Although the cereal culture has lost some ground to other cultures, such as cork oaks and olive trees, it still stands strong among them as the region's symbol and a source of livelihood.
Barley is a cereal belonging to the wheat family, and it was, up until the rise of the latter, the most consumed by mankind. Well-known for its use in beer brewing, it is a versatile product also used in bread making, and its grains can be a part of delicious recipes. Do you know any other use for barley?

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

A tuberous root with a sweet taste, beetroot is originally from Europe and appears in three types intended for different uses: table beetroot, consumed as a vegetable; sweetener, used in sugar production and feed, for animals.

A tuberous root with a sweet taste, beetroot is originally from Europe and appears in three types intended for different uses: table beetroot, consumed as a vegetable; sweetener, used in sugar production and feed, for animals. There are several varieties within the “table” type - such as yellow or golden, white and striped - with red being the most used. To be eaten raw, in juices and salads, or cooked, pickled, preserved, in sweets, bread, pastes or soups, it is small in size but has many attributes. Regarding its numerous properties, we give the floor to the Celeiro - Living with Body and Soul: “It contains betaine and many other nutrients, namely folic acid, carotenoids, vitamin B6, fibres, manganese, potassium, vitamin C and iron.”

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

In Portugal, pitanga (Brazilian cherry) production is common cultivation in Madeira island.

Its official address is South America, but this small fruit knows how to adapt to other latitudes. In Portugal, pitanga (Brazilian cherry) production is common cultivation in Madeira island. Fragile and quickly perishable, it is a fruit that must be consumed or transformed right after being harvested. Small in size, pitanga is rich in vitamins A and C and phosphorus, calcium, and iron. In addition to being consumed naturally, it can be transformed into juices, jams, and jellies. Its plant leaves can also be used for infusions
Photo © Simon Zino

O conteúdo Brazilian cherry aparece primeiro em The Art of Tasting Portugal.

Not many people know the secret behind this particular cornbread called Broa de Avintes, but plenty of us recognise its immense gastronomical and patrimonial value!

O conteúdo Broa de Avintes aparece primeiro em The Art of Tasting Portugal.

There are two to four broad beans in each pod - seeds, shaped like a kidney - that many of us have peeled with our grandmothers.

In this dish, they pair perfectly with chouriço and other sausages. Two precious tips when choosing fava beans: quality: choose the thickest pods, without dark or yellowish spots; - quantity: a kilo of broad beans (counting the weight of the pod) serves about six people. And yes, these broad beans ended up on a plate.

O conteúdo Broad beans aparece primeiro em The Art of Tasting Portugal.

Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine.

Shaped like small trees, broccoli from the cabbage family are famous for their peculiar shape, nutritional richness, and health benefits. Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine. On the other hand, its spikes - or first sprouts - are much tastier and even more versatile than “adult“ broccoli. Look for them in the farmers‘ markets and be surprised!

O conteúdo Broccoli sprouts aparece primeiro em The Art of Tasting Portugal.