Cláudio Pontes
Chef Dishes
Bigeye tuna on cold roasted pineapple “rump”
This dish pays tribute to products and recipes from three of the nine islands of the archipelago, namely: alcatra is a traditional meat dish from Terceira, being the protein in this version is the “sea steak,” bigeye tuna; the pineapple from the Azores is roasted and transformed into a fresh and aromatic sauce; and the São Jorge cheese brings the dish a salty and spicy touch.
Products used
Pineapple
Azorean Pineapple is a Protected Designation of Origin product with over a century and a half of history. Ananás dos Açores (Azorean Pineapple) is a Protected Designation of Origin product with over a century and a half of history and one of the great gastronomic ambassadors of the archipelago. It is an exclusive culture of the island of São Miguel, where it is produced in glass greenhouses following traditional precepts and respecting the biological method.
Regions
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.
