Founded in 1987, Lugrade, a family business in the region of Coimbra that salts, dries, and sells the best cod from the icy waters of the northern seas. Aware of its activity, Lugrade guarantees the sustainability of its resources and the excellent quality of its products through the Iceland Responsible Fisheries (IRF) program.

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

A bold proposal for an unusual ingredient by chef Hugo Candeias.

O conteúdo Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin aparece primeiro em The Art of Tasting Portugal.

Highly appreciated for their taste and tenderness.

Cod tongues make up in flavor what they lack in beauty. Highly appreciated for their taste and tenderness and the ability to adapt to the creativity of chefs (and everyday cooks). And what can you do with them? Almost everything! The most common recipes are rice or risotto, bean stew, or boiled cod tongues with potatoes, chickpeas, eggs, and vegetables.

O conteúdo Cod tongues aparece primeiro em The Art of Tasting Portugal.

Hugo Candeias brings years of experience in the restaurants of some of the best hotels in Portugal and in globally renowned restaurants such as the iconic Hoja Santa (Barcelona). After years abroad, Hugo returned to Portugal and is the executive chef of Grupo Paradigma, which has several projects, including The Art Gate and the Ofício Lisboa restaurant.

O conteúdo Hugo Candeias aparece primeiro em The Art of Tasting Portugal.

Created in 2006 by a group of Mertolengos cattle producers.

Promert is the entity responsible for the commercialization of Mertolenga PDO Meat. Created in 2006 by a group of Mertolengos cattle producers, Promert ensures good practices in animal husbandry so that the final product is of superior quality.

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

The quality and flavor of Mertolenga PDO meat are even more evident in this Mertolengo PDO veal loin tartar with pickles, arugula, and oregano (not to mention the obligatory egg yolk). You can try it at M’AR by AR Hotels.

O conteúdo Mertolenga PDO veal loin tartar, pickles, arugula and oregano aparece primeiro em The Art of Tasting Portugal.

The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.

Mertolenga is a bovine breed from the Alentejo distinguished by its medium height, red, pink, or mottled red and white coat, and white horns. Its meat is highly appreciated for its tenderness and juiciness, and flavor. The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.

O conteúdo Mertolenga meat aparece primeiro em The Art of Tasting Portugal.

António Nobre, born and raised in Alentejo, is one of the figures of the region‘s gastronomy. A staunch defender of the local flavors and aromas and passionate about its magnificent products: from river fish to olive oil, meat, and bread. In addition to commanding the kitchen of the M‘AR De AR Hotels group, the award-winning chef is a confrere of the Confraria Gastronómica do Alentejo, author of cookbooks, and writes in various newspapers and websites about gastronomy.

O conteúdo António Nobre aparece primeiro em The Art of Tasting Portugal.

Frutus has 16 producers and a production that exceeds 18,000 tons per year.

Founded in 1992, Frutus is a company in the municipality of Cadaval dedicated to the production of fruit, including Pera Rocha do Oeste PDO. Frutus has 16 producers and a production that exceeds 18,000 tons per year. The company is working towards keeping high-quality standards while improving sustainability.

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

Bread and wine pudding and Rocha pear cooked in wine. Maria and Zé Paulo, from Velho Eurico, mixed their ideas in equal portions, and thus this recipe was born. This is the happy marriage of two recipes the chef is fond of: bread and wine pudding and pears soaked in red wine.

O conteúdo Bread and wine pudding and Rocha pear cooked in wine aparece primeiro em The Art of Tasting Portugal.