{"id":6870,"date":"2021-03-07T23:51:09","date_gmt":"2021-03-07T23:51:09","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/nuno-diniz\/"},"modified":"2023-02-23T10:38:09","modified_gmt":"2023-02-23T10:38:09","slug":"nuno-diniz","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/nuno-diniz\/","title":{"rendered":"Nuno Diniz"},"content":{"rendered":"\n
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\n Nuno Diniz <\/h1><\/div>\n\n\n
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\n\tOut of all chef Nuno Diniz’s various skills, his pedagogical streak and deep respect for Portuguese products are two that most stand out. An expert in sausages and smoked meats, to which he dedicated his book “Entre Fumos e Ventos – Fumeiros e Enchidos de Portugal” (“Between Smoke and Wind – Smoked Meats and Sausages from Portugal “). The chef and professor at Lisbon’s Hospitality School, together with Rodrigo Meneses, is the creator of Revolu\u00e7\u00e3o, a restaurant in the capital that represents the gastronomy of our entire country. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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Alheira de Barroso<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Some say that when the raw material is good, there is no need to overwork it. That\u2018s exactly what chef Nuno Diniz did with this alheira (bread and game meat sausage) from Sezelhe, a small village in the municipality of Montalegre: he cooked it plain and simply over the fire, serving it in all its splendour… and flavour!<\/p>\n\t\t\n\t\t\t \n\t\t

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Alheira de Barroso-Montalegre<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In the cold region of Barroso-Montalegre, smoked sausages and meats prevail. <\/p>\n

Farinhota, sangueira, pernil, barriga, chouri\u00e7os; the list is extensive and includes the much appreciated Alheira de Barroso-Montalegre. A PGI product (Protected Geographical Indication), this sausage is made from B\u00edsaro pig meat with small amounts of poultry meat, game, bread, extra virgin olive oil, onion, garlic, and hot spices. Another characteristic of this sausage is that it is smoked indirectly since local houses, with their fireplaces always lit, provide the perfect environment for its slow and smooth smoking process, with local wood imparting its aroma. The legend goes that alheira was invented by the Jews who, expelled from Castela in the 15th century, took refuge in Tr\u00e1s-os-Montes. To hide their identity, they created a sausage made entirely of bread and chicken instead of pork meat. Later, Tr\u00e1s-os-Montes people transformed the original recipe by adding pork to it. It may or not be true, but it is still an interesting story about alheira.<\/p>\n\t\t\n\t\t\t \n\t\t

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Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County\u2019s capital; Porto is the country\u2019s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy \u2013 from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Out of all chef Nuno Diniz’s various skills, his pedagogical streak and deep respect for Portuguese products are two that most stand out. An expert in sausages and smoked meats, to which he dedicated his book “Entre Fumos e Ventos – Fumeiros e Enchidos de Portugal” (“Between Smoke and Wind – Smoked Meats and Sausages from Portugal “). The chef and professor at Lisbon’s Hospitality School, together with Rodrigo Meneses, is the creator of Revolu\u00e7\u00e3o, a restaurant in the capital that represents the gastronomy of our entire country.<\/p>\n","protected":false},"author":3,"featured_media":6871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[348,311,347],"tags":[],"acf":[],"yoast_head":"\nNuno Diniz - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/nuno-diniz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuno Diniz - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Out of all chef Nuno Diniz's various skills, his pedagogical streak and deep respect for Portuguese products are two that most stand out. 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An expert in sausages and smoked meats, to which he dedicated his book \"Entre Fumos e Ventos - Fumeiros e Enchidos de Portugal\" (\"Between Smoke and Wind - Smoked Meats and Sausages from Portugal \"). 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