INTERNATIONAL CUISINE

PORTUGAL
Jovie Rose F. Ilarina
BT TE- Food Ser vice
Management
 Table of content

01 03 Most
commonly 05
History and used herbs Most commonly
origin of the and spices cooking
dishes methods used

02Five famous 04
Most
06 Five most
famous chef
dishes of the chosen
regonized commonly country
globally ingredients
Welcome To Portugal
Portugal was founded in 1143, year of the Zamora’s Treaty signing. The treaty,
agreed upon by D. Afonso Henriques, the first King of Portugal, and Alphonse the VII
of León and Castile, recognized Portugal as an independent kingdom.
In 1179 that status was confirmed by Pope Alexander the III.
During the 12th and 13th Centuries, the Portuguese Kings extended the borders,
until conquering the Algarve, consolidating a territory almost unchanged until
today.
With its borders defined, Portugal started to look inside itself. At the end of the 13th
Century, King D. Dinis founded the prestigious University of Coimbra, one of the
oldest in Europe. In the most important centers, castles, palaces and cathedrals
were built as the territorial administration cemented.
 Origin of the dishes
Back in the 15th century, Prince Henry the Navigator requested his explorers to bring back to
Portugal any exotic fruits, nuts, and plants from new lands which they encountered. As a result, much of
Portuguese was cooking affected by the findings of these very explorers.
Amongst other things, tomatoes and potatoes were brought to Europe and tea was introduced to
Europeans. Today, the Portuguese fondness for certain ingredients such as cinnamon or
curry powder for example, is a legacy from that time. But other cultures had been introducing new foods
to Portugal for centuries before that. The Romans brought wheat and introduced onions, garlic, olives,
and grapes. Later, the Moors were the first to plant rice, introduced figs, planted groves of lemons and
oranges, and covered the Algarve province with almond trees.
These days Portuguese food varies from region to region, but fresh fish and wonderful shellfish are found
on virtually every menu. The national dish is dried, salted cod or “bacalhau,”. The
Portuguese have been obsessed with cod since the early 16th century, when their fishing boats reached
Newfoundland. The sailors salted and sun-dried their catch to make it last during the long journey home
and today there are said to be 365 different ways of preparing it, one for each day of the year!

Five famous dishes recognized globally.

Caldo Verde Iconic Traditional Portuguese Dish
From the north of Portugal, comes Caldo Verde, the famous
 Portuguese soup. This is one of the most popular soups and Portuguese dishes. While Caldo Verde soup is
particularly popular in the winter, you can enjoy it all year round, whether it is
warm or cold outside.
Bifanas The National Portuguese Sandwich
Bifanas are traditional Portuguese pork sandwiches, so popular that you’ll find them
everywhere in the country.These Portuguese sandwiches are made of
succulent marinated pork served in crunchy white bread. The marinade is made with
spices including paprika, garlic, and white wine. The bread has a crunchy crust on the
outside while being soft on the inside. .

Francesinha Sandwich The Famous Portuguese Food from Porto

The Francesinha sandwich is an impressive plated sandwich that will make your
“heart sing”.Very popular in Porto, you will see it on almost every menu.
Made with bread, ham, sausages, and steak, the sandwich is typically covered
with melted cheese and an egg on top. What makes the francesinha unique is the
secret sauce that each restaurant prepares in its own special way.
Bacalhau or Portuguese Cod Fish A
Treasured Portuguese Food
No trip to Portugal would be complete without indulging in this
Portuguese traditional food.
 Bacalhau or Portuguese codfish is a national obsession.
In Portugal, there are over 365
ways of preparing bacalhau one for each day of the
year.

nes Celebrated Portuguese Seafood Dishes

Grilled Sardines
dines or sardinhas asadas is the summertime food of choice in
Portugal. In June, the smell
se the streets of Lisbon for the whole month. That’s when Lisbon
hosts the most
popular festival dedicated to sardines. The Day of Saint
ony or Santo António Festival celebrates grilled
n June 12th and 13th.From there, the Festas de Sardinha season
s off, where sardines are celebrated at several Summer festivals.
Common Herbs & Spices in Portuguese
Cuisine
 Louro (Bay leaf)
Probably the most used herb in all of Portuguese
cuisine, louro bay(leaf) comes from a tree called the
loureiro bay laurel. Louro is
typically used whole and dry, and you can find it in all types of meat
marinades andrefogados sautée. Adding bay leaf is a good way of cutting
the amount of salt in a recipe while giving it a distinct flavour.
Coentros (Cilantro) & Salsa (Parsley)
coentros - cilantro - herbs and spices in portuguese cookingsalsa -
parsley - herbs and spices in portuguese cooking Coentros Cilantro,
coriander and salsa parsley are two similar looking herbs with a different
taste and smell. Both have a citric, bitter flavour, with cilantro being much
stronger, which may be why some people don’t like it. Salsa mainly
appears in northern Portuguese recipes, while coentros is a staple of many
southern dishes. Dried or frozen options exist, but they taste better fresh.
Alecrim (Rosemary)
alecrim - rosemar - herbs and spices in portuguese cooking
When seasoning meat and/or making roasts, a great replacement for louro is alecrim
rosemary as it also goes well with potatoes.One common mistake people make is calling
rosemary “rosmaninho” – which is in fact another name for alfazemalavender , and not
alecrim.
Pimenta (Pepper)
pimenta preta - black pepper - herbs and spices in portuguese cooking
 basic pair of seasonings one can use when cooking is sal salt and pimenta pepper.
various types of pepper but the two most used in Portugal are
a black pepper and pimenta branca white pepper. White pepper is a bit spicier than the black variant,
s a more rich and complex taste. Piri-piri piri piri sauce - herbs and spices in portuguese cooking

Piri-piri
piri piri sauce - herbs and spices in portuguese cooking Piri-piri is a very hot variant
of the chili pepper that’s very common throughout Portuguese-
speaking countries, and was originally cultivated in Mozambique. It is a very
small pepper that can be cut to add to marinades or used as a condiment.
Supermarkets often carry piri-piri infused olive oil or you can make your own, as
restaurants and ‘snack-bars’ usually do.
Colorau (Paprika)
paprika - herbs and spices in portuguese cooking
Colorau Paprika , also known as pimentão-doce paprika, literally: sweet-pepper
, is a very popular spice in Portugal. It’s a popular addition to meat marinades and
roasts, and is traditionally used when making Portuguese chouriças chorizos. It’s also
present in the production of certain cheese varieties, giving them a distinctflavour and
colour.
 Most commonly ingredients
Bacalhau - Bacalhau is cod fish which has been dried and salted to preserve it. It is said that there is a different
dish using
bacalhau for every day of the year in Portuguese cooking.

Bay leaves - Bay leaves are one of the few herbs that don't lose their flavour when dried, rather the flavour
becomes more intense.
They can be bought as whole dried leaves or ground and are also popular as a fresh herb.

Cheese - Mild goats cheeses are the most popular in Portuguese cooking.

Chourico - Chourico is made from pork and flavoured with garlic and paprika, which gives it a rich red colour. It is smoked and can be bought
fresh or dried. A traditional way of heating and serving it is in an asador. This is a terracotta dish where the chourico sits on a rack and a type of
Portuguese grappa is poured beneath and lit giving a wonderful smoky flavour to the sausage.

Paprika - Paprika is known as colorau in Portuguese and is without doubt the most widely used spice in Portuguese cooking. Sweet
smoked paprika rather than the hot version is used.

Piri piri sauce - Piri piri sauce was introduced from African Portuguese colonies. This sauce has now become a
widely used sauce in Australia, particularly with Portuguese charcoal chicken.

Quince paste - Quince paste is a staple in every home and is often served with a mild cheese. Children eat it
on sandwiches and it’s
regarded by some as the Portuguese equivalent to Vegemite.
 Preparation Methods for Portuguese Cooking
The most important aspect of Portuguese cooking involves
selecting the right kinds of ingredients for your dish. Using the right
amount of chili peppers, for example, is essential – either for spicing or for
coloring the dish. The huge diversity of plant types found in Portugal is also
noticed in Portuguese cuisine. However, Portuguese cooking is not solely
based on taste and flavors. The visual attractiveness of the dish is also
important, and a balance between colors and proportion
differentiates. Each traditional dish has a special cooking method.
Starting with the sea product oriented-gastronomy and going through meat
dishes, salads and deserts, Portuguese cooking relies on
simplicity and ease of preparation.
 Five famous chef of the chosen country
1. Chef José Avillez – Top 10 chefs in Portugal Considered one of the references in Portuguese food, José
Avillezemerges because of his adventurous soul and his out-standing taste recognized throughout the globe. He is at No.
1 position among Top 10 chefs in Portugal.
2. André Silva – At second Position Among Top 10 chefs in Portugal At few minutes away from Porto in northern Portugal is
thiscomfortable eatery concealed inside the rich Casa da Calçada inn. This is owned by Chef Andre Silve. Chef André Silva has taken
the rules of the kitchen from Vitor Matos. He is at second position among Top 10 chefs in Portugal.

3. Chef Henrique Sá – Famous chefs in Portugal One of our most prominent chefs, whose publicity is not due exclusively to hismedia
introduction. He is famous due to his account of his dishes. His pressed CV takes in driving restaurants in London and Sydney and in
addition different undertakings of his own, (for example, the new Alma, in Chiado).
4. Chef João Rodrigues – Top 10 chefs in Portugal A wall painting on the divider in Feitoria’s bar repeats a sixteenthcentury Japanese
painting of Portuguese merchants portrayed with extensive noses and lavish garments. The
authentic painting sets up the idea for the moderate lounge area, while chef João Rodrigues sets “customary flavors with
Oriental impacts,” which mean ocean growth tempura with a sweet and sharp sauce or squid,
prawns, peanuts and dashi.
5. Vitor Matos – Best Chefs in PortugalbChef Matos has an enthusiasm for the utilization of the freshest occasionalitems collected from
the district. His food inclines towards Mediterranean impacts, grasping both customary and
contemporary methods. Matos began considering sugary treats and baked goods in Neuchâtel., Switzerland, and
later worked his way through the kitchens of some of Portugal’s best lodgings, for example, Vidago Palace and
Tiara Park.