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.

Did you know that Portugal‘s smallest wine region is in Cascais?

Seasoned by the mountain winds and the sea breeze, Carcavelos Wine is an outstanding liqueur wine part of the history of Cascais and its neighbouring villages. For a long time, viticulture was the most important economic activity in Carcavelos. For quite some decades now, it has lost ground to the urban fabric, and today only a few vineyards can be found here. However, the Cascais Municipality has an ongoing project to revitalise the best vines and create a development centre in the Santa Maria do Mar monastery. Very soon, this DCO wine can be adequately reborn in its native Cascais area. In the Oeiras Municipality, the vineyards still thrive, and it‘s there that this unique wine is still produced, its almond flavour and aroma, making it the perfect kick-start or end to a special meal.

O conteúdo Carcavelos Wine aparece primeiro em The Art of Tasting Portugal.

In addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium.

Originally from Asia, the carrot has traveled the world and can now be found all over the globe. It has a reputation of beeing a good for the eyes, a reputation that is around since the Second World War when propaganda posters proclaimed that it was thanks to the consumption of carrots that allied pilots were able to see German targets well. The story took hold, and we all grew up hearing that “carrots are good for the eyes“. But this is far from its only benefit: in addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium. The most common form of consumption is raw or cooked roots - grated or sliced - in salads, but the versatility of the carrot allows it to be used as an ingredient in cakes, soups, breads, juices, purees, and sweets. In addition to the orange color, the most common in the markets, the carrot can also be white, yellow, or purple.

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

He is the king and lord of Portuguese recipes, and so you must keep the following tips with great care and remember them when choosing codfish.

Good cod is from the Atlantic (Gadus morhua), with thick fillets that splinter perfectly after cooking, unlike Pacific cod (Gadus macrocephalus). Opt for a very dry and uniformly coloured piece, buy it whole and ask the various parts to be cut - loins, fillets, flaps and tail. To determine whether the cod was salted in the high seas, check if the part where the head was is flat. To soak your cod, use chef Vítor Sobral's tips, an expert in the technique: "The process of soaking cod is what makes it regain the level of water it lost during drying; you must follow certain precautions. First of all, rinse the cod under running water to remove excess salt. Then, place the cod in a container with cold water with the skin facing up (so that the skin does not prevent the salt from coming out) covered with water. This should always be done with cold water and in the refrigerator. The water should be changed twice a day. Soaking time depends on the type of cut: the loins will take longer than the finer cuts; it is best to soak them separately. The loins, the cut that we will use in this week's recipe, can take up to 4 to 5 days to be properly soaked. Be careful not to oversoak it; cod should always be slightly salty, with the flavour the Portuguese love so much!"

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

Portuguese cabbage is one of the most popular varieties in our country, along with the Galician, savoy and pointed cabbage.

It plays a leading role in European vegetable gardens and has been consumed since prehistoric times. In addition to the nutrients and sustenance it provides for many families, it is also used for medicinal purposes. Portuguese cabbage has several valuable nutritional properties that include a good quantity of Vitamin C, iron, calcium, magnesium, iodine, and potassium. It is the queen of traditional recipes such as Feijoada, Cozido à Portuguesa and Caldo Verde.

O conteúdo Portuguese cabbage aparece primeiro em The Art of Tasting Portugal.

The question is not what can be done with it, but what cannot: jams, soups, rice, roasts, juices, and even used as decoration… pumpkin is really versatile.

Almost entirely edible, from seeds to skin, it‘s originally from Central America. It is found all over Portugal, with the West region being its primary producer and its season running from October to May. The Portuguese Directorate-General for Health writes about it: “Pumpkin serves as a side dish, is central to many soups and is a high-quality complement, adding compounds with antioxidant properties, vitamins and minerals to any dish in our gastronomy.”

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

A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin.

A marine invertebrate related to the starfish; it hides in rocks and feeds on algae and small invertebrates. Juicy, fresh and with an intense flavour of the sea, it is a delicacy appreciated worldwide: from Japan where it is called “uni“ to France in the famous “oursinades“, and Ericeira, the village baptised in its honour. Ericeira is a derivation of “ouriceira“ (a place where there are many sea urchins). It can have many tones - from purplish to brown - and, ideally, it should be consumed raw and alive; it can also be steamed, baked or added to rice or soups. And even if you don‘t enjoy seeing it on a plate, you‘d still prefer to eat it rather than step on it!

O conteúdo Sea urchin aparece primeiro em The Art of Tasting Portugal.

A large fish, the swordfish is distinguished by its elongated shape that resembles a sword.

It can exceed three meters in length and weigh up to 500 kilos, making it a coveted trophy for sports fishermen. In Portuguese waters - from the continental coast to both archipelagos - swordfish is a constant. The waters off Sesimbra, a place with a long tradition of swordfish fishing, are one of the fish's crossing points as they get closer to the coast in the autumn months, during their migratory movement to the Mediterranean where they spawn. According to Sesimbr'Acontece magazine, "its soft meat and absence of bones make it a much-appreciated fish, both by the locals, who cook it in more traditional ways -, namely grilled, with onions or in stews -, or by chefs, who today offer a greater variety of sophisticated swordfish dishes".

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

It is tomato season, which populates market stands from June till October.

As our dear Maria de Lourdes Modesto says, "During tomato season, there are no bad cooks", and she explains: "With its smooth, lively and shiny skin, and curves to die for, the tomato is the ultimate fruit, the most planted and consumed in the whole world in its multiple varieties. Its constant renovation is surprising. There's always a never before seen variety, either red, green or yellow, loose or in a bunch, round, heart or bell-shaped; each year, this sun-loving fruit appears in a new disguise. No wonder it can be prepared in so many different ways. It's good raw, in salads or hors d'oeuvres, cooked in soups, sauces or jams, and even as a condiment". Aside from these attributes, it's also a source of carotenes, mainly lycopene, an important antioxidant.

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