Cod, sardines and a lot of oil - it is a vision dominated by many foreigners on the Portuguese cuisine. But the national cuisine is much more than you can imagine at first acquaintance with her. For Portuguese food - is the most important category. Hearty and spicy national dish has long embodied in the country's history. Fish, seafood, meat, spices, herbs, sweets define Portuguese cuisine, which, unfortunately, is often difficult to change its face to foreigners. Hence, there is an occasion to get to know her.

Rich cuisine

There is not one but several types of Portuguese cuisine. Each region of Portugal has its traditional dishes, and all of them are determined by the geographical location of the country and its past. Due to its border with the Atlantic Ocean, the Portuguese have the opportunity to have a large number of daily menu of fresh fish and seafood. The sea border was once a source of wealth and gastronomic link with the outside world: the Portuguese, which spread around the world, brought all continents their own unique products and spices.

Herbs and spices

Portugal for centuries rules the sea. Recall that Magellan made the first voyage around the world, which lasted almost three years and the Strait of Magellan is named after the famous traveler. Vasco da Gama overcame the Cape of Good Hope, to set foot on Indian soil in 1498 ... These travel the world to know about the features of the national Portuguese cuisine of herbs and spices that are used in it.

The Portuguese have always made extensive use of spices such as cinnamon, cloves, saffron, coriander or mint. They added them in all their dishes. But by far the most unknown to foreigners is the piri piri. Piri piri is a spicy sauce with peppers from Angola, mixed with olive oil Olive oil: useful properties . A few drops of hot sauce enough to give flavor and spice up any dish.

Cod in different forms

It is impossible to talk about Portuguese cuisine, not to mention cod. Every region, every village and every household prepares it differently. It is said that there are 365 ways of cooking cod, exactly one for each day of the year. In fact, the methods of the really large. It is eaten boiled, steamed, fried, in salads or added to the pancakes. Cod in different forms is ideal to meet any gastronomic tastes.

To select and prepare the cod, it is necessary to know a few simple secrets that will help to avoid mistakes. Choose cod fillets are not too thick, because the more cod, the more likely that it will be dry after cooking. Check the color of the fish: the best and safest light meat, so be careful, pay attention to this and do not take the dark fish. To release the fish from the salt, it is necessary to cut thick pieces, then put the bowl with clean water. Depending on the size of soaking takes 8 to 16 hours, but water should be changed every 2 or 3 hours.

To check how much cod is fresh, you can try a small piece that will tell you - keep it still in the water, or it is already possible to pull out and cook. Then you can cook recipe or freeze the fish for cooking later.

The riches of the sea

With 1230 km of coastline on the mainland, 667 km in the Azores and 250 km in Madeira, Portugal enjoys all the benefits of its water resources. Fish and seafood are an integral part of Portuguese cuisine and prepare it in many different ways.

The most popular and common dishes: kaldeyrada (soup of fish and seafood, the recipe varies by region), kataplana (takes its name from the dishes in which it is prepared. Typical cooking - Algarve where kataplana often prepared with seafood), Acorda ( dish of fish or seafood with slices of bread, there are different kinds), Arroz de Marisco (rice with seafood).

The Portuguese cuisine there are still plenty of fish dishes and seafood, such as grilled sardines are eaten at any time, with corn bread. Here prepare salads with octopus, add them to the hot with rice or potatoes, make fried trout with almonds. In other words, fish and seafood in Portugal are always in abundance, and it would be a huge mistake, hitting in this country, never try them.

The riches of the earth

Meat in Portuguese cuisine is also very common. Animals here are able to enjoy the fresh air and green pastures, which ultimately improves the quality of their meat. Again, each region has its own specialties.

Whoever is going to Portugal, charmingly should try it "glycoside and Portuguesa" (Portuguese pot-au-feu). It consists of several kinds of meat (pork, beef Beef - Meat Guide Chicken, Portuguese sausage), it is served with potatoes, turnips, carrots and cabbage. This dish takes pride of place for a family dinner.

Other holiday dishes: feyhoada (Cassoulet) shanfana (lamb in wine), Leitao, Bairrada (piglet) - all meals are eaten in the family for dinner.

Country Gourmet

Food lovers can be assured that Portuguese cuisine is full of interesting desserts. Each region of the country has its own proposals for a sweet tooth. In Portugal, the desserts prepared with various spices such as cinnamon, which is added to the huge amount of food. Very popular with cinnamon cake (bolo mulato).

Widely used eggs, which are often part of the puff pastry dishes Puff pastry: lacy splendor The most famous of which are the Pasta de Belem (Pasteis de Belem). Throughout the world, also known pasteis de tentugal - pies of puff pastry stuffed with egg yolks, Portuguese flans and main dish of Aveiro - ovos moles («soft eggs" - a delicacy with fine dough and filled with egg yolks and sugar).

Even among the representatives of the Portuguese baking desserts such as egg cake, honey cake, cake with marmalade and walnuts.