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A N E V E R O U T - O F - D A T E G U I D E T O P O R T U G A L
D I S T R I B U T E D B Y:
Michelin-rated restaurants and country-style home-cooking are given equal treatment in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means savoring a “dip in the sea” (Mergulho do Mar), a dish featuring poached sea bass with bivalves and marine plants created by Michelin-starred Lisbon chef José Avillez, to simply dipping a spoon into a round of queijo da Serra, the creamy ewe’s-milk cheese from the high plateaus of the Serra da Estrela.
Authentic Portuguese dining begins, of course, with the famed bacalhau or salt cod, cooked in, so the saying goes, 365 different ways. It is also smoky, grilled sardines; flavorful chouriço sausage in the country’s prized soup, caldo verde; and pastéis de nata, those internationally-famous custard tarts; not to mention well-traveled port wine from grapes grown in the Douro river valley. But so much more defines the cuisine.
Often associated with Spanish (or Iberian) cookery, Portuguese gastronomy deserves to stand on its own. The variety of seafood dishes evokes Portugal’s geographic place on the western edge of continental Europe. The use of rice and spices acknowledges Portugal’s early and proud maritime history. Hundreds of different breads and cakes underscore the importance of regional difference even in a globalized world.
Eat Smart in Portugal connects menus and markets to geography, history, and regional pride. The easy-to-use guide includes these practical and fun features: