IF YOU WOULD HAVE ONLY ONE DAY IN PORTUGAL, YOU MUST TASTE / Jeigu turėtumėte tik vieną dieną Portugalijoje, privalote paragauti

IF YOU WOULD HAVE ONLY ONE DAY IN PORTUGAL, YOU MUST TASTE

For breakfast:


Breakfast (pequeno almoço) consists mainly of milk, coffee, bread rolls or toast, butter and jam. But ifyou want more, you have to know that pPortuguese people are sweettoothed! Their specialities include at least two hundred different types ofpastries. The best among the egg paste pastries are the "ovos moles",originally from Aveiro. The most typical desserts are cinnamon-flavored rice pudding, flan, and caramel custard.

For lunch:

Lunch (almoço) is a big affair, often lastingup to two hours. It is served between noon and 2 o'clock or between 1 and 3o'clock. There are usually three courses, often including soup. The most common soup is "caldo verde," withpotato, shredded cabbage, and chunks of sausage.

Other soups:

bread soups (açordas) whereshellfish and vegetables are added to thick slices of bread are found in allregions.In the south, gaspacho, a soup of tomatoes,cucumber, onions, garlic, chillies and vinegar, is popular.

Caldeirada is a fishsoup made of water, tomatoes, onions and garlic and other ingredients thattraditionally will depend on the fisherman's catch.




The national dish is "bacalhau," dried, salted cod. Grilled sardines and horse mackerel are also popular in the coastal towns.Another national dish, but made with meat, is "cozido à portuguesa,"a thick stew of vegetables with various kinds of meat. The favorite kind is pork, cooked and served in a variety of ways. Roast suckling pig("leitão assado") is popular in the north of the country, asare pork sausages called "chouriço" or "linguiça”.

For dinner:

Dinner is generally served late, after 8 o'clock.You have to know what kind of meat is the most popular in Portugal.

One ofthe most popular meats in Portugal is pork, which can be cooked in a variety ofways:

Roast suckling pig (leitãoassado) is a speciality of Central Portugal.

Another popular pork dish is the carne deporco à Alentajana, which consists of pork marinated inwine and garnished with clams.

A common meat dish is the cozido àPortuguesa, a sort of hotpot of beef, sausages, potatoes,vegetables and rice.

Grilled skewers of beef withgarlic (espetada)are often served, as is aromatic grilled chicken (frango grelhado), seasoned with piri piri, garlic andolive oil.

Today, naturally, Portuguese cuisine varies from region to region, but fresh fish and shellfish arefound on virtually every menu. The Portuguese have been obsessed with it sincethe early 16th century, when their fishing boats reached Newfoundland. Thesailors salted and sun-dried their catch to make it last the long journey home,and today there are said to be 365 different ways of preparing it, one for eachday of the year. Traditional Portuguese dishes are often made from simpleingredients, based on regional produce with an emphasis on fish.

The Portuguese will introduce coriander, pepper,ginger, curry, saffron and paprika in Europe. Thanks to the expansion of theiroverseas empire, they will also actually be the first European to dock in theMollucas, in China, in Japan and in Ethiopia. They will bring back with themmany other exotic products up to then unknown to Europe, such as rice and teafrom the Orient, coffee and peanuts from Africa, and, of course, pineapples,peppers, tomatoes and potatoes from the New World.

Jeigu turėtumėte tik vieną dieną Portugalijoje, privalote paragauti :

Pusryčiams:

Dažniausiai Portugalijoje pusryčiai (pequeno almoço) susideda iš pieno, kavos, skrudintos duonos, sviesto ir džemo. Bet jeigu tokių pusryčių jums neužtenka, jūs turėtumėte žinoti, kad portugalai yra saldumynų mėgėjai. Jie gali didžiuotis daugiau nei 200 rūšių įvairių kepinių. Geriausi tarp kepinių yra "ovos moles", atkeliavusios iš Aveiro. Pats populiariausias desertas yra cinamoninio skonio ryžių pudingas, vaisių apkepas, arba karamelinis džemas.

Pietums: 

Pietūs (almoço) Portugalijoje yra labai svarbi dienos dalis, neretai trunkanti iki 2 valandų. Pietūs dažniausiai prasideda vidurdienį, arba 13h. Paprastai pietus sudaro trys patiekalai, iš kurių vienas dažnai būna sriuba. Populiariausia sriuba Portugalijoje yra "caldo verde", su bulvėmis, smulkintais kopūstais, ir pjaustytomis dešromis. 

Kitos sriubos:

Duonos sriubos (açordas), kuriose vėžiagyviai ir daržovės yra patiekiami ant storų donuos gabaliukų . Ši sriuba yra populiari visuose Portugalijos regionuose.

Pietuose labai populiari "gaspacho" sriuba, pagaminta iš pomidorų, agurkų, svogūnų, česnako, čili pipirų ir acto.

"Caldeirada" yra žuvienė, gaminama iš vandens, pomidorų, svogūnų bei česnako. Visi likę ingridientai priklauso nuo to, iš kokios žuvies yra verdama sriuba.

Tradicinis patiekalas yra "bacalhau". Tai yra džiovinta ir sūdyta menkė. Keptos sardinės ir stauridės yra taip pat labai populiarios pakrantėse, esančiuose miestuose.

Kitas nacionalinis patiekalas, tik šį kartą pagamintas iš mėsos yra "cozido à portuguesa". Tai yra troškinta mėsa su daržovėmis. Mėgstamiausia mėsa Portugalijoje – kiauliena, kuri yra kepama ir patiekiama įvairiausiais būdais.

Vakarienei :

Dažniausiai vakarieniaujama vėlai, po 20h. Tam, kad skaniai pavalgytumėte vakarienę, turite žinoti, kokia mėsa yra populiariausia Portugalijoje.

Viena populiariausių mėsos rūšių Portugalijoje yra kiauliena, kuri yra ruošiama įvairiausiais būdais :

Kiaulienos kepsnys "leitãoassado" yra labai populiarus centrinėję Portugalijoje.

Kitas populiarus kiaulienos patiekalas yra "carne deporco à Alentajana". Tai yra kiauliena, marinuota vyne, o garnyrui patiekiami moliuskai.

Populiarus mėsos patiekalas yra "cozido à Portuguesa". Tai tarsi troškinys, pagamintas iš jautienos, dešrelių, bulvių, daržovių ir ryžių.

Jautienos šašlykai, marinuoti česnake "espetada", arba vištienos šašlykai, marinuoti alyvuogių aliejuje ir česnake.

Šiandien, portugališką virtuvę matome labai įvairią, apimančią įvairių regionų patiekalus, tačiau  šviežią žuvį rasime bet kuriame Portugalijos kampelyje. Portugalai be galo mėgo žuvį jau nuo 16 amžiaus, kai jų žvejybiniai laivai pasiekė Niufaundlendą. Jūreiviai džiovindavo ir sūdytavio, viską, ką buvo pasigavę vandenyje, tam, kad žuvis kuo ilgiau išsilaikytų nesugedusi ir kad jūreiviams nepritrūkstų maisto kelionei namo. To pasėkmė : šiandien portugalai turi 365 žuvies džiovinimo ir sūdymo būdus, kiekvienai metų dienai. Nationaliniai portugalų patiekalai yra gaminami iš paprastų ingridientų, kuriuos dažniausiai sudaro regione esantys produktai.

Portugalai į Europą atgabeno pipirus, garstyčias, karį, šafraną, paprikas. Dėka portugalų geografinių atradimų, Europa pažino Kiniją, Japoniją, Etiopiją. Su šiomis šalimis Europą pasiekė tokie egzotiški patiekalai, kaip ryžiai, arbata, kava, riešutai, ananasai, pomidorai, bulvės. 

Bacalao (codfish) / Bacalao (menkė)

Bacalao , also known as klippfish,means ''cod'',and originates from the portuguise word ''Bacalhau".It is dryed and salted codfish.It is the national dish of Portugal and they are obsessed with it,since their fishing boats reached Newfoundland.Bacalao dishes are also made in Galicia(north of Spain),Angola , Macau , Brasil , Greece,Skandinavia ,Puerto Rico.It is said there are 1001 recipes to cook this fish in Portugal.Bacalao (salted dryed codfish) usually comes from Norway,Iceland or Newfoundland.It is used to be a fairly economical food , but the stocks then collapsed and it has become a little more expensive.Salted cod has been produced for over 500 years , since European discoveryes of the New World.When Newfoundland was discovered ,the portuguese began fishing and discovered bacalao.It was necessary to preserve the codfish,so Portuguese sailors started salting it and drying their catch in order to make it last for the long journey home.''Bachalau'' became a primary food for the portuguese , and codfish the best fish to be salted.They even gave a nickname to the fish ''Fiel amigo''(faithful friend).Bacalao can be purchased with bones or boneless,but is much easyer to prepare the boneless.There are many bones in bacalao , so it's a job in itself to remove them.There is , in fact , an island called Baccalao island wich is at the northeast tip of Newfoundland's Avalon peninsula.If you like fish , you will probably like Bacalao!

Bacalao(menkė)

Bacalao , taip pat žinomas kaip menkė,ir kildinamas is portugališko žodzio''Bachalau''.Tai džiovinta ir sudyta menkė.Tai yra portugalijos nacionalinis patiekalas ir jie yra jo tesiog pakerėti juo , nuo tuo laiku kai portugalai pasieke Niufaundlenda.Bacalau patiekalų yra gaminama Galicijoje(šiaures Ispanija),Angoloi , Makau , Puerto Rike,Skandinavijoje , Graikijoje.Sakoma kad yra 1001 receptas šiai žuviai pagaminti Portugalijoje.Bacalao(sudyta džiovinta menkė)paprastai būdavo atvežama is Norvegijos,Islandijos arba Niufaundlendo.Tai buvo gana rentabili žuvys , bet dabar jinai nežymiai pabrango.Džiovinta menkė gaminama jau 500 metu,nuo pirmų Europietiškų Naujojo Pasaulio atradimų.Kai europiečiai atrado Niufaundlenda , portugalai pradejo žvejyba ir atrado bacalao.Reikejo išsaugoti zuvį ilgajai kelionei namo,todel portugalai pradejo sudity ir dziovinti menkė.Bachalau tapo pagrindinių maisto šaltiniu portugalams,o menkė geriausia žuvys tinkanti sudymui.Jinai netgi gavo pravarde''Fiel amigo''(Ištikimas draugas).Bacalao galima isigity su kaulais ir be jų.Bacalao labai daug kauliukų , todel išimti juos visus yra nemenkas darbelis.Yra netgi sala pavadinta Baccalao vardų šiaures rytu Niufaundlendo Avalono pusiasalyje.Jeigu jums patinka žuvys , jums neabejotinai patiks BACALAO!

Portuguese cuisine

History of Portuguese Cuisine
The history of Portuguese cuisine evolution has a few steps. In the 7th century BC there arrived Celtic peoples who had made a huge culinary influence. The peoples occupying Portugal took advantage of the fine pasture-land, both for raising livestock and farming. At the same time wild animals, shellfish and honey formed the basis of their diet. They also gathered nuts, in particular chestnuts, which they roasted and made into bread.
The arrival of the Romans had an effect on the dietary habits in this area as well. By the 2nd Century AD their building of new roads meant that food could be transported more easily, introducing new ingredients such as wheat to the different parts of the country. They also introduced olives (and olive oil), onions and garlic - three ingredients which are indispensable in Portuguese cuisine.
The Arabs who occupied the southern parts of Portugal from the early 8th Century AD also had a huge effect on the preparation of foods. They introduced new irrigation methods which turned otherwise barren areas into agricultural land enabling fresh and new produce (such as almond trees, figs and citrus) to be grown. They also introduced new ingredients such as rice and spices and at least one cooking technique which still features in Southern Portuguese cuisine today, named the Cataplana – it is a broad domed dish, much like two woks placed together which is traditionally made of copper. The food is placed in the bottom half of the dish then the hinged lid is closed enabling the ingredients to simmer together and the flavours develop.

By the early 15th century, Portugal's sea-faring explorers were to add another dimension to the cuisine. The expansion of their empire lead to them introducing spices such as coriander, saffron and ginger to Europe, as well as tomatoes, potatoes, peppers and many other ingredients from The New World.
A lot of things changed since those days, but all mentioned influences are still notable in Portuguese cuisine.
Information from http://www.recipes4us.co.uk/Cooking%20by%20Country/Portugal%20Culinary%20History%20Information%20Recipes.htm

Portugalų virtuvės istorija

Portugalų virtuvės vystėsi kelias etapais. VII amžiuje pr.Kr. į dabartinę Portugaliją atvykę keltų gentys padarė labai didelę įtaką kulinarijai. Užimdami teritorijas keltai naudojosi derlingomis ganyklomis, pritaikydami jas ir gyvulininkystei, ir žemdirbystei. Tačiau neišnyko ir senieji valgymo įpročiai – žvėriena, vėžiagyviai ir medus buvo pagrindinis maistas, kartais papildomas riešutais (dažniausiai – valgomaisiais kaštonais), kuriuos apkepdavo ir įmaišydavo į duoną.
Romėnai taip pat padarė nemažai įtakos. II amžiuje po Kr. Tiesdami naujus kelius jie suteikė galimybę daug lengviau gabenti maisto produktus – taip daugybė naujų dalykų, pvz. kviečiai pasiekė visus šalies kampelius. Be to, romėnai atvežė alyvuoges (taigi ir alyvuogių aliejų), svogūnus ir česnakus – 3 pagrindinius ingredientus, be kurių šiuolaikinė Portugalų virtuvė neįsivaizduojama.
Arabai, užėmę pietines Portugalijos sritis VIII amžiuje išmokė naujų irigacijos būdų, kurie pavertė bevertes žemes derlingomis dirvomis. Jose buvo galima auginti naujas kultūras – migdolus, figas, citrusinius vaisius. Arabai į Portugaliją atvežė ir ryžius bei prieskonius bei išmokė naujų maisto gaminimo subtilybių, iš kurių svarbiausioji – pietų Portugalijoje iki šiol naudojamas vario puodas „kataplana“ – tai 2 gilūs kupolo formos indai, susidedantys lyg moliuskas. Gaminamo patiekalo ingredientai sudedami į apatiniąją dalį, ji užvožiamą antruoju puodu, ir lėtai troškinama.
Didieji XV amžiaus Portugalijos keliautojai į tradicinę virtuvę atvežė prieskonius – kalendrą, šafraną, imbierą, o kartu su jais ir bulves, pomidorus, pipirus ir daugybę kitų daržovių, seniau augusių tik Amerikos žemynuose.
Nuo XV amžiaus praėjo daug laiko, tačiau visi aptarti įtakų padariniai iki šiol ryškūs portugalų virtuvėje.

História da Cozinha Portuguesa

A história da evolução da cozinha portuguesa tem alguns passos. No séc. VII a.C., a chegada dos Celtas teve uma grande influencia culinaria. s povos que ocuparam Portugal, tiraram partido das óptimas pastagens , quer para criar gado, quer para agricultura. Ao mesmo tempo, caça, marisco e mel formaram a base da sua dieta. Também recolheram frutos secos, em particular castanhas, que cozinharam e usaram para fazer pão.

A chegada dos Romanos teve influência adicional nos hábitos alimentares dos habitantes locais.
No final do Séc. II a construção de novas estradas fez com que a comida pudesse ser transportada mais facilmente, levando à introdução de novos alimentos, como o trigo, às diferentes partes do país. Também foram introduzidas as azeitonas (e o azeite), cebolas e alho – três ingredientes que são indispensáveis na cozinha Portuguesa.

Os Árabes que ocuparam o sul de Portugal, desde inícios do séc. VIII, também tiveram uma grande influência no cultivo. Introduziram novas técnicas de irrigação que transformaram terrenos anteriormente áridos em áreas de cultivo, permitindo que novas culturas como citrinos, amendoeiras e figueiras fossem cultivadas.
Eles também introduziram novos ingredientes como arroz e especiarias, e pelo menos uma técnica de cozinha ,que ainda hoje é usada na gastronomia do sul, chamada Cataplana – é uma panela metálica formada por duas partes côncavas, semelhante a dois woks sobrepostos, e que é tradicionalmente feita de cobre. A comida é colocada na metade inferior sendo depois fechada, permitindo aos alimentos que cosam juntos e apurar o sabor.

No início do séc. XV, os navegadores e exploradores Portugueses adicionariam outra nova dimensão à cozinha. A expansão do seu império levou à introdução de especiarias como o coentro, açafrão e gengibre na Europa, assim como tomates, batatas, pimenta e muitos outros ingredientes do Novo Mundo.

Muitas coisas mudaram desde esses dias, mas todas as influências referidas ainda estão patentes na cozinha Portuguesa.

Culinária portuguesa

Portugalų virtuvė

Portugalų virtuvė yra turtinga, kupina įvairiausių skonių ir artima Viduržemio jūros šalių virtuvei.

Porugalai naudoja daug prieskonių, labiausiai paplitę: piri piri (smulkūs ir itin aštrūs čili pipirai), juodieji pipirai, cinamonas, vanilė ir šafrano prieskoniai.
Taip pat portugalų virtuvėje labai naudojamas česnakas, kalendra ir petražolė.
Ir žinoma, portugalų virtuvė sunkiai įsivaizduojama be alyvuogių aliejaus. Alyvuogių aliejus – tai vienas iš svarbiausių dalykų portugališkoje virtuvėje. Portugalai jį naudoja ir maistui ruošti, ir jį skaninti.
Nacionalinis portugalų patiekalas - džiovinta ir sūdyta menkė, vadinama "bacalhau". Šis patiekalas pradėtas gaminti XVI amžiuje, kada portugalų žvejybos laivai pirmą kartą pasiekė Niūfaundlendą. Žvejai per savo ilgą kelionę namo išsūdė ir saulėje išdžiovino laimikį, ir dabar Portugalijoje yra sakoma, kad yra 365 skirtingi būdai paruošti menkę.
Kitas nacionalinis patiekalas, tiesa, šis yra gaminamas iš mėsos, - "cozido à portuguesa”. Tai troškintos daržovės su įvairia mėsa. Dažniausiai naudojama įvairiais būdais paruošta kiauliena.
Mėgstamiausias portugalų desertas – cinamonu gardintas ryžių pudingas.
Portugalai taip pat gamina daug sūrių. Dažniausiai sūris gaminamas iš avies ar ožkos pieno. Populiariausias portugalų sūris -“queijo da serra" (liet. sūris iš kalnų).

Ir pagaliau, mes negalime pamiršti... vyno. Portugalija yra vyno šalis. Ypač – raudonojo vyno. Portugalai jau Romos imperijos laikais pradėjo eksportuoti vyną į Romą. Portugalija turi du vyno gamybos regionus, kurie yra saugomi UNESCO kaip pasaulio paveldas. Tai - Douro Valley (Douro Vinhateiro) ir Piko salos (Ilha do Pico Vinhateira) vyno gamybos regionai. Populiariausi vynai Portugalijoje yra Portas, Madeira ir Vinho Verde.

Tai buvo labai trumpa portugalų virtuvės apžvalga. Aš tikiu, kad Jūs susižavėjote portugalų virtuve taip, kaip ja susižavėjau aš.

Portuguese cuisine

Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine.

Portuguese use the wide variety of spices. These spices include piri piri (small, f iery chilipeppers) and black pepper, as well as cinnamon, vanilla and saffron. Garlic is widely used, as are herbs such as coriander and parsley.
And of course we could hardly imagine Portugal cuisine without olive oil. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals.
The national Portuguese dish is "bacalhau" dried, salted cod. The Portuguese have use it since the early 16th century, when their fishing boats reached Newfoundland. The sailors salted and sun-dried their catch to make it last the long journey home, and today there are said to be 365 different ways of preparing cod, one for each day of the year.
Another national dish, but made with meat, is "cozido à portuguesa," a thick stew of vegetables with various kinds of meat. The favorite kind is pork, cooked and served in a variety of ways.
The most typical desserts are cinnamon-flavored rice pudding.
Portuguese also make variety of cheese. The most common varieties are made from sheep or goat's milk, and the most popular is "queijo da serra" (cheese of the mountain range).

And of course we can’t forget… the wine. Portugal is the country of wine. Especially of red wine. Portugal started to export its wines to Rome during the Roman Empire. Portugal has two wine producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira). The most popular wines in Portugal are Port, Madeira and Vinho Verde.

That was a very short review of Portuguese cuisine. I believe you admired Portuguese cuisine as much as I did.

Culinária portuguesa

A culinária portuguesa é cheia de alimentos saborosos, muito deliciosos e é estreitamente relacionada com a culinária mediterrânea.

Os portugueses usam uma grande variedade de especiarias. Estas especiarias incluem o piri piri (pimentas de pimentão pequenas) e pimenta preta, assim como a canela, a baunilha e o açafrão. O alho é amplamente utilizado em Portugal. Assim como o coentro e a salsa.
E naturalmente nós não poderíamos imaginar a culinária de Portugal sem azeite. O azeite é uma das coisas mais importantes na culinária de Portugal. Os portugueses usam-no cozinhando e melhorando o gosto da refeição.
A refeição portuguesa nacional é o "bacalhau" salgado e seco. Os portugueses usam-no desde os finais do século XVI, quando os seus barcos de pesca alcançaram Newfoundland. Os marinheiros salgavam e secavam este peixe para fazê-lo durar durante as longas viagens. Hoje diz-se que existem 365 maneiras diferentes de preparar o bacalhau, uma para cada dia do ano.
Uma outra refeição nacional, mas feito com carne, é o “cozido à portuguesa”. É um cozido de vegetais com vários tipos da carne. O tipo favorito é a carne de porco, cozinhada e servida de várias maneiras.
A mais típica sobremesa portuguesa é o pudim de arroz com canela.
Os portugueses fazem igualmente grande variedade de queijos. A maioria dos queijos é feita com leite de cabra, e o mais popular é o “queijo da serra”.

E naturalmente nós não podemos esquecer… o vinho. Portugal é o país do vinho. Especialmente do vinho tinto. Portugal começou a exportar os seus vinhos para Roma durante o império romano. A UNESCO protege duas regiões portuguesas de vinho como Património Mundial. É a Região do vinho do vale do Douro e Região do vinho do Pico. Os vinhos mais populares em Portugal são Porto, Madeira e Vinho Verde.

Este é um artigo muito curto da culinária portuguesa. Eu acredito que você admirou a culinária portuguesa tanto quanto eu.

Sources:

http://www.golisbon.com/food/food.html

http://en.wikipedia.org/wiki/Portuguese_cuisine

http://en.wikipedia.org/wiki/Portuguese_wine

Portuguese cuisine

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also noted, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, herbs such as coriander and parsley too.

Portugal has a long coastline and a passion for seafood that includes tuna, sardines, swordfish, cod, sea perch, shrimp, crab, clams, octopus and eel.

Fish is served grilled, boiled, fried or deep-fried, stewed or even roasted. Foremost amongst these is bacalhau (cod), which is the type of fish most consumed in Portugal. it is said that there are more than 365 ways to cook cod, one for every day of the year.Cod is almost always used dried and salted. Fish dishes are often flavoured with olive oil and white wine vinegar.

In spite of the quality and wealth of their fish market, the Portuguese love meat and they cook it according to the most varied and flavourful recipes.

Grilled steak ("bife a Portuguesa"), very often cooked in a Port wine sauce, is served throughout the whole country. Just as popular is the kebab ("espetadas"), marinated in wine and garlic that add their special relish to the meat as it cooks.

There is a wide variety of Portuguese cheeses, especially made from goat's or sheep's milk, or both together. Usually these are very strong-flavoured and fragrant. The most popular Portuguese cheese, the "Queijo da Serra", is a sheep cheese, made in the Serra da Estrela region, where the highest peak of Portugal is located.

The Portuguese enjoy rich egg-biased desserts. These are often seasoned with spices such as cinnamon and vanilla. Perhaps most popular is leite-creme (a set egg custard). Also popular is arroz doce ( rice pudding, a must in Christmas time parties).

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 varietes of wines, ranging from table wines to special ones. Port wine is a fortified wine of distinct flavour produced in Douro normally served with desserts.

It is just a short presentation of Portuguese cuisine which in my opinion (after reading some articles about it) is fantastic.

Jolanta

http://www.portugalvirtual.pt/80drinkeat/index.html

http://en.wikipedia.org/wiki/Portuguese_cuisine