André Fernandes
Chef Dishes
Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos
Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos – this is the Attla Restaurant dessert that’s a great tribute to pumpkin!
Products used
Pumpkin
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.”
Regions
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.
