A cheat sheet to Portuguese cuisine
At a time when honey was still the dominant sweetener in Europe, Portugal’s sugar rush started early, with expensive sugar arriving from the Portuguese island of Madeira in the 15th century, and later, from Brazil. Convent cakes and desserts — including the, or egg tart — were developed by nuns with skill and patience, and certainly wouldn’t be the same without sugar.
For an introduction to this important part of Portuguese culture, there’s nothing like visiting a traditional, which has been baking pastries since 1922 on Avenida da República. Browse the long counter and order some miniatures and a regular-sized cake with ain Chiado is a café specializing only in chocolate cake, having created a truly wonderful recipe, with three different layers and textures.Salt cod has been part of Portuguese culture since the Vikings came to trade cod for salt.
Portuguese cooking honors this tradition in hundreds of recipes: grilled, baked, stewed, as part of rice dishes, and deep fried as fritters or cakes. Look for freshly baked, crispy cakes atPortugal’s love for fish doesn’t stop with cod — Portugal is one of the top countries in the world when it comes to seafood consumption.
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