Portuguese cuisine comprises the traditions and practices of cooking in Portugal, with documented roots reaching back to a sixteenth century manuscript, the Livro de Cozinha da Infanta Dona Maria, and reflecting Atlantic and Celtic influences alongside French and Mediterranean elements. Portugal's Age of Discovery and its spice trade profoundly shaped the cuisine, introducing seasonings gathered from Asia, Africa and the Americas, among them piri piri peppers, saffron, paprika, cinnamon and nutmeg, into both savory and sweet dishes. The cooking favors simplicity and fresh, local ingredients, relies on olive oil as its foundational fat, and uses garlic, onion and herbs such as parsley, oregano and thyme throughout. Seafood is central, above all dried salted cod known as bacalhau, alongside pork, beef and poultry, rice, potatoes and breads such as broa, and signature dishes include caldo verde, a kale soup, cozido a portuguesa, a mixed meat stew, and pastel de nata, a custard tart.
Facts
Signature TechniqueSourced to the subject's own accountFish is grilled, boiled, fried or stewed, the stew style known as caldeirada, often cooked in a clay pot; Portugal has one of Europe's highest per capita fish consumption rates. 1 Origin RegionSourced to the subject's own accountPortugal, on the western Iberian Peninsula in Atlantic Europe. 1 Portuguese Cuisine
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Connections
Expresses Tradition
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Features Dish
Source Aletria (Wikipedia)
Source Amêijoas à Bulhão Pato (Wikipedia)
Source Baba de camelo (Wikipedia)
Source Bacalhau a Bras (Wikipedia)
Source Bacalhau a Gomes de Sa (Wikipedia)
Source Bacalhau à Zé do Pipo (Wikipedia)
Source Bacalhau com natas (Wikipedia)
Source Bolinhos de bacalhau (Wikipedia)
Source Canja de galinha (Wikipedia)
Source Chocolate salami (Wikipedia)
Source Wikipedia: Escabeche
Source Espetada (Wikipedia)
Source Francesinha - Wikipedia
Source Grilled limpets (Wikipedia)
Source Ovos moles (Wikipedia)
Source Peixinhos da horta (Wikipedia)
Source Polvo à lagareiro (Wikipedia)
Source Tripas à moda do Porto (Wikipedia)
Uses Ingredient
Source Larousse Gastronomique
Source Larousse Gastronomique
In the Other Atlases
- Also in Geography Atlas: Portugal, originated there.
Sources
1. Portuguese Cuisine (Wikipedia)
WikipediaIntroduction
Portuguese cuisine (Portuguese: Cozinha portuguesa) consists of the traditions and practices of cooking in Portugal.
Fish and seafood
Fish is served grilled, boiled (including poached and simmered), fried or deep-fried, stewed known as caldeirada (often in clay pot cooking), roasted, or even steamed.
View the Source Açorda (Wikipedia)
Larousse Gastronomique
Hamlyn, 2009- Uses Ingredient: Cod, entry: Cod
- Uses Ingredient: Olive Oil, entry: Olive Oil
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004Expresses Tradition: Salt Curing, Smoking and Drying
Samosa (Wikipedia)
Wikipedia: Escabeche
Migas - Wikipedia
Tripas à moda do Porto (Wikipedia)
Features Dish: Tripas à moda do Porto, Wikipedia category listView the Source Espetada (Wikipedia)
Polvo à lagareiro (Wikipedia)
Amêijoas à Bulhão Pato (Wikipedia)
Features Dish: Amêijoas à Bulhão Pato, Wikipedia category listView the Source Peixinhos da horta (Wikipedia)
Grilled limpets (Wikipedia)
Bacalhau à Zé do Pipo (Wikipedia)
Features Dish: Bacalhau à Zé do Pipo, Wikipedia category listView the Source Xarém (Wikipedia)
Francesinha - Wikipedia
Features Dish: Francesinha, lead paragraphQuote, Features Dish: Francesinha, lead paragraph
Francesinha (Portuguese pronunciation: [fɾɐ̃sɨˈziɲɐ], meaning little French girl or little French woman) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata, over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de fr
Canja de galinha (Wikipedia)
Features Dish: Canja de galinha, lead paragraphQuote, Features Dish: Canja de galinha, lead paragraph
Canja de galinha (European Portuguese pronunciation: [kɐ̃ʒɐ ðɨ ɣɐˈlĩɲɐ], Brazilian Portuguese pronunciation: [kɐ̃ʒɐ dʒi gaˈlĩj̃ɐ], (literally "chicken congee"), or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine.
Bacalhau com natas (Wikipedia)
Features Dish: Bacalhau com Natas, lead paragraphQuote, Features Dish: Bacalhau com Natas, lead paragraph
Bacalhau com natas (Portuguese pronunciation: [bɐ.kɐˈʎaw kõ ˈna.tɐʃ], meaning "cod with double cream") is a popular way of cooking salted cod (bacalhau) in Portugal.
Bacalhau a Bras (Wikipedia)
WikipediaFeatures Dish: Bacalhau a Bras, lead paragraphQuote, Features Dish: Bacalhau a Bras, lead paragraph
Bacalhau à Brás (Portuguese pronunciation: [bɐkɐˈʎaw a ˈβɾaʃ], meaning "salt cod in the style of Brás") is a Portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with eggs.
Bolinhos de bacalhau (Wikipedia)
Features Dish: Bolinhos de bacalhau, lead paragraphQuote, Features Dish: Bolinhos de bacalhau, lead paragraph
Bolinhos de bacalhau (Portuguese: [buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], lit. 'codfish cakes') or pastéis de bacalhau (Portuguese: [pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], lit. 'codfish pastries') are a traditional Portuguese dish, typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg.
Chocolate salami (Wikipedia)
Features Dish: Chocolate salami, lead paragraphQuote, Features Dish: Chocolate salami, lead paragraph
Chocolate salami is an Italian and Portuguese dessert made with cocoa, chocolate, broken biscuits, butter and sometimes alcohol such as port wine or rum.
Aletria (Wikipedia)
Features Dish: Aletria, lead paragraphQuote, Features Dish: Aletria, lead paragraph
Aletria is a custardy Portuguese dessert based on vermicelli (aletria).
Baba de camelo (Wikipedia)
Features Dish: Baba de camelo, lead paragraphQuote, Features Dish: Baba de camelo, lead paragraph
Baba de camelo (literally camel slobber) is a typical Portuguese dessert made with condensed milk and eggs with almond or cookie toppings.
Ovos moles (Wikipedia)
Features Dish: Ovos moles, lead paragraphQuote, Features Dish: Ovos moles, lead paragraph
Ovos moles de Aveiro (literally, "soft eggs from Aveiro"), sometimes written as ovos-moles de Aveiro-are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate.
Bacalhau a Gomes de Sa (Wikipedia)
Features Dish: Bacalhau a Gomes de Sa, lead paragraphQuote, Features Dish: Bacalhau a Gomes de Sa, lead paragraph
Bacalhau à Gomes de Sá (Portuguese pronunciation: [bɐ.kɐˈʎaw a ˈɡomɨʃ dɨ ˈsa], meaning "Bacalhau à la Gomes de Sá") is a common codfish (bacalhau) dish in Portugal, typical of the city of Porto.
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