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This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve region, but was given its current name because of the highly-prized black pigs that are most commonly reared in Alentejo.
The dish is a restaurant staple that is found throughout Portugal. It is usually garnished with fresh cilantro and paired with lemon wedges, pan-fried potatoes, and country-style bread on the side.
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Frango assado com piri piri, which is often simply referred to as frango assado (roasted chicken), is a Portuguese dish with vague origins. It is usually made with a whole butterflied chicken that can be marinated in a combination of olive oil, seasonings, and crushed piri-piri peppers.
After it is roasted or grilled, the chicken is served with a piri-piri sauce—a mixture of dry or fresh chili peppers and oil, along with other optional ingredients. Portuguese frango assado is closely connected to an African dish that is known as piri-piri (peri-peri) chicken, and it is still not clear where this Portuguese version originated.
MOST ICONIC Frango assado com piri piri
View moreThese sugar-coated Portuguese treats consist of an almond shell and a creamy egg-based filling. The shell combines ground almonds and egg whites, while the center is made with traditional Portuguese doce de ovos - a smooth, rich custard consisting of egg yolks and sugar.
The name of these delectable desserts roughly translates as small almond cheeses, due to their cylindrical forms and white shells that make them visually similar to cheese wheels. Queijinhos de amêndoa are mainly enjoyed in the region of Algarve.
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Doce fino is a traditional sweet from the Algarve region made with almond paste, sugar, and egg yolks. The sweet is often shaped into a variety of forms, such as fruits, animals, or flowers, and then brightly painted with food coloring to look like the real thing.
The artistic presentation of these sweets is a significant part of the tradition, and they're often made to look very realistic and intricate. The flavor of doce fino is sweet and almondy, and the texture is typically soft and slightly chewy. The use of almonds in this and other traditional Algarve sweets is influenced by the region's history, as almond trees are plentiful in the Algarve and were widely used in the local cuisine during the period of Moorish rule.
Although custard flans are enjoyed throughout Portugal, this orange-flavored version is traditionally associated with Algarve – the southernmost Portuguese region famous for their oranges. This simple dessert consists of a smooth egg-based custard that is enriched with orange juice and orange zest.
It is typically baked in round tins, then enjoyed well-chilled. Similar varieties are also popular in Brazil.
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Dom Rodrigo is a Portuguese dessert that is traditionally associated with the Algarve region, where it’s been made since the 18th century. It is prepared with a combination of egg yolks, sugar, ground almonds, cinnamon, and fios de ovos - a traditional confectionary product consisting of thin egg threads.
The gooey mixture of egg yolks and almonds is neatly placed inside fios de ovos, and the whole combination is wrapped in colorful foil that’s shaped into a small pyramid. Similar to other Portuguese desserts, it is believed that Dom Rodrigos also originated as a conventual dessert.
This light Portuguese sponge cake is prepared with fig-leaf squash, which is locally known as chila or gila. The cake combines already prepared squash jam or raw mashed squash with eggs, cocoa, and ground almonds, and the whole dish can be flavored with cinnamon or orange juice.
This moist and flavorful cake is traditionally associated with the region of Algarve and is often decorated with a light dusting of powdered sugar or fios de ovos - traditional confectionary consisting of thin egg threads.
This flavorful Portuguese dish consists of thoroughly cleaned snails that are stewed in a simple combination of water and oregano sticks, while different variations also may include other types of herbs, tomatoes, or chili peppers. As the name suggests, the dish is associated with Algarve, where snails are traditionally harvested from April to June.
Caracóis are always served in the shell, and the whole dish is usually accompanied by country-style bread.
OTHER VARIATIONS OF Petiscos
Queijo de figo is a local Algarve specialty that is prepared with dry figs and almonds as the two basic ingredients. Traditionally, sliced figs and almonds were layered into a mold and drizzled with brandy. The combination would then be pressed and stored until the ingredients were combined into a firm cake.
Optionally, ground figs and almonds can be mixed with syrup in order to create a compact mixture that is then pressed into a mold. Although these fig cakes are traditionally round, they can be formed into other shapes, but their unusual name, which translates as fig cheese, stems from the classic round form that is reminiscent of a cheese wheel.
This traditional Portuguese dish consists of rice and sliced conger eel. It's mainly associated with the Algarve region. Other ingredients for the dish typically include onions, garlic, tomatoes, white wine, parsley, bay leaves, coriander, and olive oil.
The combination of vegetables and seasonings is cooked in olive oil with the conger eel slices added to the pot in the end. When it’s done, the fish should be removed, and the rice added to the mix. Before serving, the slices of eel are mixed with the rice and sprinkled with fresh coriander or chopped parsley.
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