Portugal Regions - The Art of Tasting Portugal

Alentejo and Ribatejo

admin — Fri, 11 Dec 2020 12:04:35 +0000

Alentejo and Ribatejo

Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.

Gastronomic Experiences

Casa Anadia

Chef Carlos Afonso’s gastronomic experience

Flavors of Alentejo with Chef Miguel Laffan

Gastronomic Experience Rodrigo Castelo

Lagar Museu

Scent of Alentejo with Chef Miguel Laffan

Vineyard Coelheiros

Products

Aromatic herbs

Barley

Broad beans

Broccoli sprouts

Chestnut

Cucumber

Grape

Hake

Lamb

Liza mullet

Mertolenga meat

Olive oil

Pine nuts

Pomegranate

Pure Alentejo pig

Purslane

Quail

Turbot

Walnut

Wild Green Asparagus

Chefs

Alexandre Melo e Filipe Bilro

Ana leão

Ana Moura

António Loureiro

António Nobre

Bruno Caseiro

Carlos Afonso

Filipe Ramalho

Filipe Rebocho e João Narigueta

Henrique Mouro

Hugo Bernardo

Joaquim Sousa

José Júlio Vintém

Leopoldo Calhau

Marisa Tiago e Francesco Angelo Ogliari

Michele Marques

Ricardo Leite

Rodrigo Castelo

Dishes

Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin

Beer Bread from Padaria da Esquina

Bread soup with pennyroyal

Broad bean with chorizo

Fataça, walnuts, grilled pear, Alcobaça tabby belly and roast sauce

Grilled cucumber, cucumber water, marinated tomato and red basil

Hake with green sauce, clams and fried Alentejo bread

Joana’s Walnut Pudding

Kid and chestnut

Kind of bimis with romesco and parmesan

Lamb, broad beans, chorizo, sweet potato

Mertolenga PDO veal loin tartar, pickles, arugula and oregano

Pennyroyal, raspberry and pomegranate

Pure Alentejo pork neck, red Montemor onion and pleurothus

Purslane with river fish

Queen Cake

Turbot, topinambur, bouillabaisse and seasonal vegetables

Wheat spaghetti, dewlap, garlic, olive oil and pepper

Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil

Producers

A Cerquinha

Afonso Cabral e Silva

Alentejo and Ribatejo

Alexandre Melo e Filipe Bilro

Algarorange

Algarve

Algarve orange

Algarve Oranges

Alheira de Barroso

Alheira de Barroso-Montalegre

Almonds

Amor é Cego

Ana leão

Ana Moura

André Fernandes

André Lança Cordeiro

António Cruz

António Galapito

António Loureiro

António Nobre

Aromatic herbs

Art Espadarte

Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots

Aurora Goy

Azores

Barley

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin

Beer Bread from Padaria da Esquina

Beetroot

Beetroot tartar

Benoît Sinthon

Bertílio Gomes

Bigeye tuna on cold roasted pineapple “rump”

Bísaro

Bonbon with Carcavelos Wine

Boutique do Mar

Brazilian cherry

Bread and wine pudding and Rocha pear cooked in wine

Bread soup with pennyroyal

Broa de Avintes

Broad bean with chorizo

Broad beans

Broccoli sprouts

Bruno Caseiro

Butelo de Vinhais

Butelo with cascas

Capolib

Capturing octopuses

Carcavelos Wine

Carlos Afonso

Carlos Serras

Carne Maronesa

Carrot

Casa Relvas

Cauliflower and almond

Center

Cherimoya

Cherry and curd cheese

Chestnut

Chestnut mousse

Citrus carrot salad, blini and carrot branch pesto

Cláudio Pontes

Cod tongues

Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin

Codfish

Codfish in Olive Oil and Garlic

Comer e Chorar Por Mais

Conservas Santa Catarina

Corn

Courgette

Courgette, chives, pickled mustard seeds, pickled lemon, house ponzu sauce and rice chip

Croque-madame Queijo São Jorge DOP

Cucumber

Cuttlefish

Cuttlefish Tartare, Smoked Yolk, Plums and Spinach

Cuttlefish with sweet potato

Cyril Devilliers

Delta

Dias de Aromas

Diogo Rocha

Do Quintal Farmhouse

Dona Maria

Duarte Eira

Eel (yellow)

Eel in teriyaki with zucchini and black pork sausage

Escolar

Fábio Domingues

Fataça, walnuts, grilled pear, Alcobaça tabby belly and roast sauce

Feira do Fumeiro Montalegre

Fig

Fig and almond soup

Filipe Ramalho

Filipe Rebocho e João Narigueta

Fish Stew Pasta

Francisco Siopa

Frutus

Fundão Cherries

Fungus

Galinha Mourisca

Garça Branca

George Mcleod

Grape

Grilled cucumber, cucumber water, marinated tomato and red basil

Guilherme Spalk

H2DOURO

Hake

Hake with green sauce, clams and fried Alentejo bread

Henrique Mouro

Henrique Sá Pessoa

Herdade da Pacheca

Herdade de São Luís

Herdade do Ananás

Herdade dos Coelheiros

Horta da Quinta do Pisão

Hortelão do Oeste

Hugo Bernardo

Hugo Candeias

Humberto Alonso – O Gaveto

Joana Abreu Gonçalves

Joana’s Walnut Pudding

João Cura

João Oliveira

João Sá

Joaquim Sousa

Jordan Andrade

José Júlio Vintém

José Rocha

Júlio Pereira

Justa Nobre

Kid and chestnut

Kind of bimis with romesco and parmesan

Lactaçores

Lamb

Lamb, broad beans, chorizo, sweet potato

Lamprey

Lamprey à Bordalesa

Leandro Araújo

Lemon thyme crème brûlée

Leopoldo Calhau

Lisbon

Liza mullet

Low temperature boiled egg with parmentier cream and boletus

Lugrade

Mackerel

Mackerel fish stew

Madeira

Manuel and Cristina Pinto

Manuel Lino

Marcella Ghirelli

Marco Gomes

Maria João Domingues and Messias Manso Rei

Marisa Tiago e Francesco Angelo Ogliari

Marlene Vieira

Maronês veal

Mercado de Aljezur

Mercado dos Lavradores

Mertolenga meat

Mertolenga PDO veal loin tartar, pickles, arugula and oregano

Michele Marques

Monkfish

Mushroom

Nelson Guerreiro

Noélia Jerónimo

Norbio

Nuno Bergonse

Nuno Castro

Nuno Diniz

Nutrifresco

OceanTour

Octopus

Octopus and apricots

Olive oil

Onion

Onion Tart

Oporto and North

Organic chicken

Óscar Gonçalves

Oyster

Paulo Morais

Pea

Pea tart, quail egg and smoked lardo

Pec Chibeiritos

Pedro Oliveira

Peixaria Veloso

Peniche velvet crab on the grill

Pennyroyal, raspberry and pomegranate

Pepper

Pêra Rocha

Persimmon

Pine Flavour

Pine nuts

Pineapple

Pink Prawn Rice

Pink Swordfish ceviche

Pointed, Savoy and Chinese cabbage

Pomegranate

Portuguese cabbage

O conteúdo Alentejo and Ribatejo aparece primeiro em The Art of Tasting Portugal.

Algarve

admin — Wed, 02 Dec 2020 12:19:24 +0000

Algarve

The Algarve tastes of the sea, but it is much more than the beaches with warm and crystal-clear waters that make the cover of a travel magazine. It is also the mountains with a view of the sea, the rivers where migratory birds come to drink in the summer, the hidden fishing villages that appear to have stopped in time.

Gastronomic Experiences

A day in the saltpans with Chef Noélia Jerónimo

Ria flavors with Chef João Oliveira

Salmarim

Products

Algarve orange

Fig

Octopus

Oyster

Ray

Sea Salt Flower

Sweet potato

Wild thyme

Chefs

Bertílio Gomes

Fábio Domingues

João Oliveira

Leandro Araújo

Noélia Jerónimo

Nuno Bergonse

Rui Sequeira

Dishes

Algarve Oranges

Cuttlefish with sweet potato

Fig and almond soup

Lemon thyme crème brûlée

Octopus and apricots

Ray carbonara with topinambur

Ria Formosa oysters, seaweed and cucumber gazpacho

Salt Flower Dinner Grand House

Producers

A Cerquinha

Afonso Cabral e Silva

Alentejo and Ribatejo

Alexandre Melo e Filipe Bilro

Algarorange

Algarve

Algarve orange

Algarve Oranges

Alheira de Barroso

Alheira de Barroso-Montalegre

Almonds

Amor é Cego

Ana leão

Ana Moura

André Fernandes

André Lança Cordeiro

António Cruz

António Galapito

António Loureiro

António Nobre

Aromatic herbs

Art Espadarte

Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots

Aurora Goy

Azores

Barley

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin

Beer Bread from Padaria da Esquina

Beetroot

Beetroot tartar

Benoît Sinthon

Bertílio Gomes

Bigeye tuna on cold roasted pineapple “rump”

Bísaro

Bonbon with Carcavelos Wine

Boutique do Mar

Brazilian cherry

Bread and wine pudding and Rocha pear cooked in wine

Bread soup with pennyroyal

Broa de Avintes

Broad bean with chorizo

Broad beans

Broccoli sprouts

Bruno Caseiro

Butelo de Vinhais

Butelo with cascas

Capolib

Capturing octopuses

Carcavelos Wine

Carlos Afonso

Carlos Serras

Carne Maronesa

Carrot

Casa Relvas

Cauliflower and almond

Center

Cherimoya

Cherry and curd cheese

Chestnut

Chestnut mousse

Citrus carrot salad, blini and carrot branch pesto

Cláudio Pontes

Cod tongues

Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin

Codfish

Codfish in Olive Oil and Garlic

Comer e Chorar Por Mais

Conservas Santa Catarina

Corn

Courgette

Courgette, chives, pickled mustard seeds, pickled lemon, house ponzu sauce and rice chip

Croque-madame Queijo São Jorge DOP

Cucumber

Cuttlefish

Cuttlefish Tartare, Smoked Yolk, Plums and Spinach

Cuttlefish with sweet potato

Cyril Devilliers

Delta

Dias de Aromas

Diogo Rocha

Do Quintal Farmhouse

Dona Maria

Duarte Eira

Eel (yellow)

Eel in teriyaki with zucchini and black pork sausage

Escolar

Fábio Domingues

Fataça, walnuts, grilled pear, Alcobaça tabby belly and roast sauce

Feira do Fumeiro Montalegre

Fig

Fig and almond soup

Filipe Ramalho

Filipe Rebocho e João Narigueta

Fish Stew Pasta

Francisco Siopa

Frutus

Fundão Cherries

Fungus

Galinha Mourisca

Garça Branca

George Mcleod

Grape

Grilled cucumber, cucumber water, marinated tomato and red basil

Guilherme Spalk

H2DOURO

Hake

Hake with green sauce, clams and fried Alentejo bread

Henrique Mouro

Henrique Sá Pessoa

Herdade da Pacheca

Herdade de São Luís

Herdade do Ananás

Herdade dos Coelheiros

Horta da Quinta do Pisão

Hortelão do Oeste

Hugo Bernardo

Hugo Candeias

Humberto Alonso – O Gaveto

Joana Abreu Gonçalves

Joana’s Walnut Pudding

João Cura

João Oliveira

João Sá

Joaquim Sousa

Jordan Andrade

José Júlio Vintém

José Rocha

Júlio Pereira

Justa Nobre

Kid and chestnut

Kind of bimis with romesco and parmesan

Lactaçores

Lamb

Lamb, broad beans, chorizo, sweet potato

Lamprey

Lamprey à Bordalesa

Leandro Araújo

Lemon thyme crème brûlée

Leopoldo Calhau

Lisbon

Liza mullet

Low temperature boiled egg with parmentier cream and boletus

Lugrade

Mackerel

Mackerel fish stew

Madeira

Manuel and Cristina Pinto

Manuel Lino

Marcella Ghirelli

Marco Gomes

Maria João Domingues and Messias Manso Rei

Marisa Tiago e Francesco Angelo Ogliari

Marlene Vieira

Maronês veal

Mercado de Aljezur

Mercado dos Lavradores

Mertolenga meat

Mertolenga PDO veal loin tartar, pickles, arugula and oregano

Michele Marques

Monkfish

Mushroom

Nelson Guerreiro

Noélia Jerónimo

Norbio

Nuno Bergonse

Nuno Castro

Nuno Diniz

Nutrifresco

OceanTour

Octopus

Octopus and apricots

Olive oil

Onion

Onion Tart

Oporto and North

Organic chicken

Óscar Gonçalves

Oyster

Paulo Morais

Pea

Pea tart, quail egg and smoked lardo

Pec Chibeiritos

Pedro Oliveira

Peixaria Veloso

Peniche velvet crab on the grill

Pennyroyal, raspberry and pomegranate

Pepper

Pêra Rocha

Persimmon

Pine Flavour

Pine nuts

Pineapple

Pink Prawn Rice

Pink Swordfish ceviche

Pointed, Savoy and Chinese cabbage

Pomegranate

Portuguese cabbage

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

Azores

admin — Wed, 09 Dec 2020 12:40:21 +0000

Azores

Made up of lagoons, volcanoes, hydrangeas and fajãs, pastures, ferns, craters and basalt, this island, of a thousand and one charms, is known for its cheese, a strong Cheddar, as well as for its beauty and its people. Its fajãs, coastal plains that lie between 400 and 700 meters high, were considered UNESCO Biosphere Heritage.

Gastronomic Experiences

Pineapple Farm with Chef Cláudio Pontes

Porto Formoso Tour Porto with Chef Cláudio Pontes

Products

Pineapple

São Jorge PDO cheese

Tuna

Chefs

Cláudio Pontes

Pedro Oliveira

Vitor Sobral

Dishes

Bigeye tuna on cold roasted pineapple “rump”

Croque-madame Queijo São Jorge DOP

Vítor Sobral cooking tuna

Producers

Conservas Santa Catarina

Herdade do Ananás

Lactaçores

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

Center

admin — Wed, 09 Dec 2020 15:51:12 +0000

Center

The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world’s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.

Gastronomic Experiences

A day at Quinta de Lemos – Chef Diogo Rocha

Chef Alexandre Silva Gastronomic Experience

Vineyard Monte d’Oiro

Vineyard Boa Esperança

Products

Almonds

Cod tongues

Courgette

Cuttlefish

Eel (yellow)

Escolar

Fundão Cherries

Mackerel

Monkfish

Pea

Pepper

Pêra Rocha

Rice

Sardines

Serra da Estrela cheese

Suckling pig

Tomato

Velvet crab

Chefs

Afonso Cabral e Silva

António Galapito

Cyril Devilliers

Diogo Rocha

Duarte Eira

George Mcleod

Guilherme Spalk

Henrique Sá Pessoa

Hugo Candeias

João Cura

José Rocha

Ricardo Costa

Rui Paula

Stephanie Audet

Tomás Rocha e Rita Gama

Vitor Sobral

Dishes

Bread and wine pudding and Rocha pear cooked in wine

Cauliflower and almond

Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin

Courgette, chives, pickled mustard seeds, pickled lemon, house ponzu sauce and rice chip

Cuttlefish Tartare, Smoked Yolk, Plums and Spinach

Eel in teriyaki with zucchini and black pork sausage

Fish Stew Pasta

Mackerel fish stew

Pea tart, quail egg and smoked lardo

Peniche velvet crab on the grill

Pink Prawn Rice

Red pepper paste, chard and beetroot

São Jorge smoked the escolar

Sardines with tomato and cherry rice

Serra da Estrela Cheese Pudding

Suckling pig, potato, lettuce and ajo blanco

Producers

A Cerquinha

Afonso Cabral e Silva

Alentejo and Ribatejo

Alexandre Melo e Filipe Bilro

Algarorange

Algarve

Algarve orange

Algarve Oranges

Alheira de Barroso

Alheira de Barroso-Montalegre

Almonds

Amor é Cego

Ana leão

Ana Moura

André Fernandes

André Lança Cordeiro

António Cruz

António Galapito

António Loureiro

António Nobre

Aromatic herbs

Art Espadarte

Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots

Aurora Goy

Azores

Barley

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin

Beer Bread from Padaria da Esquina

Beetroot

Beetroot tartar

Benoît Sinthon

Bertílio Gomes

Bigeye tuna on cold roasted pineapple “rump”

Bísaro

Bonbon with Carcavelos Wine

Boutique do Mar

Brazilian cherry

Bread and wine pudding and Rocha pear cooked in wine

Bread soup with pennyroyal

Broa de Avintes

Broad bean with chorizo

Broad beans

Broccoli sprouts

Bruno Caseiro

Butelo de Vinhais

Butelo with cascas

Capolib

Capturing octopuses

Carcavelos Wine

Carlos Afonso

Carlos Serras

Carne Maronesa

Carrot

Casa Relvas

Cauliflower and almond

Center

Cherimoya

Cherry and curd cheese

Chestnut

Chestnut mousse

Citrus carrot salad, blini and carrot branch pesto

Cláudio Pontes

Cod tongues

Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin

Codfish

Codfish in Olive Oil and Garlic

Comer e Chorar Por Mais

Conservas Santa Catarina

Corn

Courgette

Courgette, chives, pickled mustard seeds, pickled lemon, house ponzu sauce and rice chip

Croque-madame Queijo São Jorge DOP

Cucumber

Cuttlefish

Cuttlefish Tartare, Smoked Yolk, Plums and Spinach

Cuttlefish with sweet potato

Cyril Devilliers

Delta

Dias de Aromas

Diogo Rocha

Do Quintal Farmhouse

Dona Maria

Duarte Eira

Eel (yellow)

Eel in teriyaki with zucchini and black pork sausage

Escolar

Fábio Domingues

Fataça, walnuts, grilled pear, Alcobaça tabby belly and roast sauce

Feira do Fumeiro Montalegre

Fig

Fig and almond soup

Filipe Ramalho

Filipe Rebocho e João Narigueta

Fish Stew Pasta

Francisco Siopa

Frutus

Fundão Cherries

Fungus

Galinha Mourisca

Garça Branca

George Mcleod

Grape

Grilled cucumber, cucumber water, marinated tomato and red basil

Guilherme Spalk

H2DOURO

Hake

Hake with green sauce, clams and fried Alentejo bread

Henrique Mouro

Henrique Sá Pessoa

Herdade da Pacheca

Herdade de São Luís

Herdade do Ananás

Herdade dos Coelheiros

Horta da Quinta do Pisão

Hortelão do Oeste

Hugo Bernardo

Hugo Candeias

Humberto Alonso – O Gaveto

Joana Abreu Gonçalves

Joana’s Walnut Pudding

João Cura

João Oliveira

João Sá

Joaquim Sousa

Jordan Andrade

José Júlio Vintém

José Rocha

Júlio Pereira

Justa Nobre

Kid and chestnut

Kind of bimis with romesco and parmesan

Lactaçores

Lamb

Lamb, broad beans, chorizo, sweet potato

Lamprey

Lamprey à Bordalesa

Leandro Araújo

Lemon thyme crème brûlée

Leopoldo Calhau

Lisbon

Liza mullet

Low temperature boiled egg with parmentier cream and boletus

Lugrade

Mackerel

Mackerel fish stew

Madeira

Manuel and Cristina Pinto

Manuel Lino

Marcella Ghirelli

Marco Gomes

Maria João Domingues and Messias Manso Rei

Marisa Tiago e Francesco Angelo Ogliari

Marlene Vieira

Maronês veal

Mercado de Aljezur

Mercado dos Lavradores

Mertolenga meat

Mertolenga PDO veal loin tartar, pickles, arugula and oregano

Michele Marques

Monkfish

Mushroom

Nelson Guerreiro

Noélia Jerónimo

Norbio

Nuno Bergonse

Nuno Castro

Nuno Diniz

Nutrifresco

OceanTour

Octopus

Octopus and apricots

Olive oil

Onion

Onion Tart

Oporto and North

Organic chicken

Óscar Gonçalves

Oyster

Paulo Morais

Pea

Pea tart, quail egg and smoked lardo

Pec Chibeiritos

Pedro Oliveira

Peixaria Veloso

Peniche velvet crab on the grill

Pennyroyal, raspberry and pomegranate

Pepper

Pêra Rocha

Persimmon

Pine Flavour

Pine nuts

Pineapple

Pink Prawn Rice

Pink Swordfish ceviche

Pointed, Savoy and Chinese cabbage

Pomegranate

Portuguese cabbage

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

Lisbon

admin — Fri, 11 Dec 2020 17:56:22 +0000

Lisbon

Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements’ intricate designs, the arabesques on the Manueline façades, the churches’ bell towers, and the houses perched on the castle’s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.

Gastronomic Experiences

Chef André Cruz’s gastronomic experience

Chef Carlos Afonso Gastronomic Experience

Experience Lisbon with Chef Henrique Sá Pessoa

Products

Beetroot

Carcavelos Wine

Carrot

Codfish

Portuguese cabbage

Pumpkin

Sea urchin

Swordfish

Tomato

Chefs

André Fernandes

Francisco Siopa

João Sá

Manuel Lino

Marcella Ghirelli

Marco Gomes

Marlene Vieira

Paulo Morais

Vitor Sobral

Dishes

Beetroot tartar

Bonbon with Carcavelos Wine

Citrus carrot salad, blini and carrot branch pesto

Codfish in Olive Oil and Garlic

Pink Swordfish ceviche

Pointed, Savoy and Chinese cabbage

Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos

Sea urchin sushi wrapped in nori

Solid Tomato Gazpacho

Producers

Art Espadarte

Horta da Quinta do Pisão

Peixaria Veloso

Quiosque da Natureza

Terra do Bacalhau

Vasco Pinto

Villa Oeiras

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

Madeira

admin — Wed, 16 Dec 2020 17:32:29 +0000

Madeira

Montanhas que roçam os céus, florestas exuberantes, cascatas que se precipitam no mar. Piscinas esculpidas na rocha pelo mar, quilómetros e quilómetros de caminhos pedestres e mil e uma paisagens capazes de fazer bater mais forte até o mais empedernido coração. Bem-vindos à Madeira!

Gastronomic Experiences

Experience Madeira island with Chef Benoît Sinthon

Ponta de São Lourenço Tour

Products

Brazilian cherry

Cherimoya

Corn

Chefs

Benoît Sinthon

Joana Abreu Gonçalves

Júlio Pereira

Dishes

Cherry and curd cheese

Organic chicken

swordfish ball marinated in wine and garlic, and turmeric aioli

Producers

Jordan Andrade

Mercado dos Lavradores

Quinta das Colmeias

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

Oporto and North

admin — Tue, 15 Dec 2020 17:40:43 +0000

Oporto and North

In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County’s capital; Porto is the country’s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy – from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.