Portugal

Gastronomy and Tradition A moderate and healthy climate, a rich fishing coast, and smooth, protected valleys Not surprising therefore that Portugal, wealthy in olive and wine, had already been grudgingly coveted by the Romans. In the 8th century, during the Moorish occupation and thanks to the techniques of irrigation, tree and garden culture developed considerably. Early in the 15th century, the Portuguese built their first caravel and sailed away to discover Madeira, the Azores Islands and Brasil. In 1498, Vasco da Gama discovered the maritime route leading to the valuable spices up to then treasured in the Far East.

The Portuguese will introduce coriander, pepper, ginger, curry, saffron and paprika in Europe. Thanks to the expansion of their overseas empire, they will also actually be the first European to dock in the Mollucas, in China, in Japan and in Ethiopia. They will bring back with them many other exotic products up to then unknown to Europe, such as rice and tea from the Orient, coffee and peanuts from Africa, and, of course, pineapples, peppers, tomatoes and potatoes from the New World. A Paradise of Fish and Crustaceans The neighbouring Atlantic Coast naturally lead to a sea product oriented-gastronomy. There is, however, a first and unavoidable dish that is part of the Portuguese everyday menu: soup. The most popular soup in Portugal is the "caldo verde", emerald green like the province of Minho where it was first conceived. It is definitely a must.The recipe is rather simple - green cabbage shredded in very thin strings and cooked in a light stock of potatoes and olive oil, spiced with a few slices of Portuguese pork sausage ("chourio") .lt is delicious ! You will also enjoy the "cozido", the actual national dish, very similar to the Irish "beef and cabbage", and the tasty "caldeirada", prepared with the best fish in the country. Nonetheless, let credit be placed where it is due: dried codfish, "bacalhau", finds its place of honour several times a week at every table. Traditionally, it is said that there are as many different ways to cook it (more or less sophisticated) as there are days in the year. Among other fishing specialities, you will relish the sole ("Iinguado"), the red mullet ("salmonete"), the swordfish ("peixe espada") and the conger eel ("eiroz"). And last but not least, one of the less expensive but more tasteful fish - the sardine ("sardinha"), an essential delicacy in the barbecues and outdoor celebrations throughout the whole country. Unless, of course, you prefer the succulent stuffed crabs, the excellent mussels (\\\'mexilhes") or the Algarve clams cooked in the "cataplana" with sausage, bacon and herbs. As far as freshwater fish is concerned, you can savour the lamprey ("lampreia") and the salmon ("salmo") from Minho, the exquisite trout ("truta") from the Serra da Estreia or from Madeira, or the shad ("savel") from the Tagus and the Douro rivers.

The Wines of Portugal From the North to the South, the country is wealthy in good wines and, apart from the unique Port and Madeira, there are more than one hundred different varieties of wines, ranging from table wines to special ones, all of them reflecting the individual character of their respective soil.

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