Portuguese cuisine

{{Short description|Culinary traditions of Portugal}} {{Use dmy dates|date=July 2025}} [[File:Bacalhau desfiado com migas e grelos (9374133341).jpg|thumb|right|A typical Portuguese dish, with shredded [[bacalhau]], [[migas]], and [[rapini]]]] '''Portuguese cuisine''' ({{Langx|pt|Cozinha portuguesa}}) consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others.<ref>{{Cite web |url=https://www.amasscook.com/pt/manual-de-cozinha-da-infanta-d-maria/ |website=Livro de Cozinha da Infanta D. Maria de Portugal |title=Livro de Cozinha da Infanta D. Maria de Portugal|date=24 March 2012}}</ref>

''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936.<ref name="auto">{{Cite journal|url=https://www.academia.edu/37913572|title="Uma Cozinha Portuguesa, com certeza: A 'Culinária Portuguesa' de António Maria de Oliveira Bello", in Revista Trilhas da História, Vol.8, n.º15, Três Lagoas, 2018, pp. 221–236.|first=Fábio Banza|last=Guerreiro|journal=Revista Trilhas da História|date=January 2018|via=www.academia.edu}}</ref> Despite being relatively restricted to an [[Atlantic Ocean|Atlantic]], Celtic sustenance,<ref>{{Cite book|url=https://books.google.com/books?id=6VwGAAAAQBAJ&q=is+portuguese+cuisine+celtic&pg=PA242|title=International Cuisine|first=Jeremy|last=MacVeigh|date=26 August 2008|publisher=Cengage Learning|isbn=978-1111799700|via=Google Books}}</ref><ref>{{Cite web|url=http://www.aaronokada.com/foodanddrink/portugals-past-can-be-seen-in-its-cuisine/|title=Portugal's Past Can Be Seen In Its Cuisine|date=7 July 2017|archive-url=https://web.archive.org/web/20171105013943/http://www.aaronokada.com/foodanddrink/portugals-past-can-be-seen-in-its-cuisine/|archive-date=5 Nov 2017}}</ref> the Portuguese cuisine also has strong [[French cuisine|French]]<ref name="auto"/> and [[Mediterranean cuisine|Mediterranean]]<ref>{{Cite web|url=http://host.fieramilano.it/en/why-portuguese-influence-next-food-trend-europe|title=Why Portuguese Influence Is the Next Food Trend in Europe | host|website=host.fieramilano.it}}</ref> influences.

The influence of Portugal's [[spice trade]] in the [[Portuguese East Indies|East Indies]], [[Africa]], and the [[Americas]] is also notable, especially in the wide variety of [[spice]]s used. These spices include ''[[piri piri]]'' (small, fiery chili peppers), [[white pepper]], [[black pepper]], [[saffron]], [[paprika]], [[clove]], [[allspice]], [[cumin]], [[cinnamon]] and [[nutmeg]], used in meat, fish or multiple savoury dishes from [[continental Portugal]], the [[Azores Islands|Azores]] and [[Madeira islands|Madeira]] islands. [[Cinnamon]], [[vanilla]], [[lemon zest]], [[orange zest]], [[aniseed]], clove and allspice are used in many traditional desserts and some savoury dishes.

[[Garlic]] and [[onion]]s are widely used, as are [[herb]]s; [[bay leaf]], [[parsley]], [[oregano]], [[thyme]], [[Mentha|mint]], [[marjoram]], [[rosemary]] and [[cilantro|coriander]] are the most prevalent.

[[File:Pan artesán galego 2.jpg|thumb|right|Broa was likely introduced by the [[Suebi]] as ''brauþ'' (bread)]] [[Olive oil]] is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil); anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil, or who wish to use it in, for example, mayonnaise or a sauce where the taste is meant to be disguised.

Portuguese dishes are based on the [[Atlantic diet]] and include meats (pork, beef, poultry mainly; also [[Game (hunting)|game]] and others), seafood (fish, [[crustaceans]] such as lobster, crab, shrimps, prawns, octopus, and molluscs such as [[scallops]], clams and barnacles), numerous vegetable varieties ([[brassica]] family), [[legumes]] and desserts (cakes being the most numerous). Portuguese often consume [[rice]], [[potatoes]], [[rapini]] (known as ''grelos''), and [[bread]] with their meals, and there are numerous varieties of traditional fresh breads like ''broa'',<ref>[http://www.priberam.pt/dlpo Verbete "broa" no dicionario Priberam] {{in lang|pt}}.</ref><ref>{{cite web | last=Vigo | first=Faro de | title=Broa | website=Faro de Vigo | date=21 April 2014 | url=https://www.farodevigo.es/opinion/2014/04/21/broa/1008551.html | language=es | access-date=13 July 2020}}</ref><ref>{{Cite web|url=https://tradicional.dgadr.gov.pt/pt/cat/pao-e-produtos-de-panificacao?start=12|title=Pão e Produtos de Panificação|website=Produtos Tradicionais Portugueses}}</ref> which may also have regional and national variations within the countries under [[Lusophone]] or Galician influence.<ref name="auto"/><ref>{{Cite web|url=https://www.momondo.pt/discover/culinaria-portuguesa|title=20 pratos da culinária portuguesa de fazer crescer água na boca | momondo Explorador|date=6 December 2018}}</ref> In a wider sense, Portuguese and [[Galician cuisine]] share many traditions and features.<ref>{{Cite web |url=http://feiradococido.lalin.gal/o-libro-cocina-galega-tradicional-de-matilde-felpeto-lagoa-gana-a-xxiv-edicion-do-premio-de-xornalismo-gastronomico-alvaro-cunqueiro/ |website=O Concello de Lalín |title=Cociña Galega Tradicional |date=23 July 2020 |access-date=24 July 2020 |archive-date=29 January 2018 |archive-url=https://web.archive.org/web/20180129042549/http://feiradococido.lalin.gal/o-libro-cocina-galega-tradicional-de-matilde-felpeto-lagoa-gana-a-xxiv-edicion-do-premio-de-xornalismo-gastronomico-alvaro-cunqueiro/ |url-status=dead }}</ref>

==Middle Ages== During the Middle Ages, the Portuguese lived mostly from husbandry. They grew cereals, vegetables, [[root vegetables]], legumes and [[chestnuts]], poultry, cattle, pigs, that they used as sustenance. Fishing and hunting were also common in most regions. During this period, novel methods to conserve fish were introduced, along with plants like vines and olive trees.<ref name=":0">{{Cite book|url=https://sigarra.up.pt/flup/pt/pub_geral.pub_view?pi_pub_base_id=208321|title=No tempo de D. Afonso Henriques: reflexões sobre o primeiro século português|first=Mário Jorge|last=Barroca|date=2017|publisher=CITCEM - Centro de Investigação Transdisciplinar Cultura, Espaço e Memória|isbn=978-989-8351-75-3|via=Sigarra}}</ref> Bread ([[rye]], [[wheat]], [[barley]], [[oats]]) was widely consumed and a staple food for most of the populations.<ref name=":0" /> Sweet oranges were introduced in Portugal by Portuguese traders in the 15th century. {{Citation needed | date = April 2024}} Many of today's foods such as [[potatoes]], [[tomatoes]], [[Chili pepper|chilli]], [[bell peppers]], [[maize]], [[Cocoa bean|cocoa]], [[vanilla]] or [[Turkey as food|turkey]] were unknown in Europe until the post-Columbus arrival in the Americas in 1492.

==Meals== {{see also|List of Portuguese dishes}}

[[File:Caldo verde.jpg|thumb|Traditional [[caldo verde]] served in a bowl]] [[File:Pasteis de Belem.jpg|thumb|''Pastel de nata'']] A Portuguese breakfast often consists of fresh bread, with butter, ham, cheese or [[Fruit preserves|jam]], accompanied by coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called a ''[[Bica (coffee)|bica]]'' after the spout of the coffee machine, or ''Cimbalino'' after the Italian coffee machine La Cimbali) is a very popular beverage had during breakfast or after lunch, which is enjoyed at home or at the many cafés in towns and cities throughout Portugal. Sweet pastries are also very popular, as well as [[breakfast cereal]], mixed with milk or yogurt and fruit. The [[pastel de nata]], one of the most salient symbols of the Portuguese cuisine, is a common feature of the Portuguese breakfast. They are frequently eaten with a shot of espresso, both at breakfast or as an [[Merienda|afternoon treat]].

Lunch, often lasting over an hour, is served between noon and 2 o'clock, typically around 1 o'clock and dinner is generally served around 8 o'clock. There are three main courses, with lunch and dinner usually including a soup. A common Portuguese soup is ''[[caldo verde]]'', which consists of a base of cooked, then pureed, potato, onion and garlic, to which shredded collard greens are then added. Slices of ''[[Chorizo|chouriço]]'' (a smoked or spicy Portuguese sausage) are often added as well, but may be omitted, thereby making the soup fully vegan.

Among fish recipes, salted cod (''[[bacalhau]]'') dishes are pervasive. The most popular desserts are [[Crème caramel|caramel custard]], known as ''pudim de ovos'' or ''flã de caramelo'', [[chocolate mousse]] known as ''mousse de chocolate'',<ref>[//www.europe1.fr/culture/de-louis-xvi-a-toulouse-lautrec-les-origines-de-la-mousse-au-chocolat-4021566|Title= Les origines de la mousse au chocolat]</ref> ''[[crème brûlée]]'' known as ''leite-creme'',<ref>[https://www.portugalthings.com/pt/as-17-melhores-sobremesas-de-portugal/] As 17 melhores sobremesas de Portugal</ref> [[rice pudding]] known as ''[[arroz doce]]''<ref>[https://www.novarroz.pt/en/the-world-of-rice/rice-in-portugal/9-festivals-and-rice-pudding Rice in Portugal]</ref> decorated with cinnamon, and [[apple tart]] known as ''tarte de maçã''. A wide variety of cheeses are made from sheep, goat or cow's milk, and can also contain a mixture of different kinds of milk. The most famous are ''[[queijo da serra]]'' from the region of [[Serra da Estrela]], ''[[queijo São Jorge]]'' from the island of [[São Jorge Island|São Jorge]], and ''[[requeijão]]''.<ref>[http://www.infopedia.pt/$queijos-portugueses Queijos portugueses]. Infopédia [Online]. Porto: Porto Editora, 2003-2013.</ref> A popular pastry is the ''pastel de nata'', a small custard tart often sprinkled with cinnamon.

Portugal is a seafaring nation with a well-developed [[Fishing in Portugal|fishing industry]] and this is reflected in the amount of [[Fish as food|fish]] and [[seafood]] eaten. The country has Europe's highest fish consumption per capita, and is among the top four in the world for this indicator.<ref>{{in lang|pt}} PESSOA, M.F.; MENDES, B.; OLIVEIRA, J.S. [http://igbp-portugal.org/cluster2006/comunicacoes/m_f_pessoa/cluster2006-zc06c-comun.pdf CULTURAS MARINHAS EM PORTUGAL] {{webarchive|url=https://web.archive.org/web/20081029054523/http://igbp-portugal.org/cluster2006/comunicacoes/m_f_pessoa/cluster2006-zc06c-comun.pdf |date=29 October 2008 }}, "O consumo médio anual em produtos do mar pela população portuguesa, estima-se em cerca de 58,5 kg/ por habitante sendo, por isso, o maior consumidor em produtos marinhos da Europa e um dos quatro países a nível mundial com uma dieta à base de produtos do mar."</ref><ref>{{cite web |title=Fish and seafood consumption per capita |url=https://ourworldindata.org/grapher/fish-and-seafood-consumption-per-capita?tab=table |publisher=[[Our World in Data]] |access-date=22 May 2021}}</ref> Fish is served [[Grilling|grilled]], [[Boiling|boiled]] (including [[Poaching (cooking)|poached]] and [[Simmering|simmered]]), fried or [[Deep-frying|deep-fried]], [[Stewing|stewed]] known as ''[[caldeirada]]'' (often in [[clay pot cooking]]), [[Roasting|roasted]], or even [[Steaming|steamed]].

Foremost amongst these is ''[[bacalhau]]'' ([[Cod as food|cod]]), which is the type of fish most consumed in Portugal. It is said that there are more than 365 ways to cook cod,<ref>{{cite book|title=Irreverence and Recreation of 'Bacalhau', the Portuguese Faithful Friend|year=2015 |pages=13–26 |publisher=Brill |doi=10.1163/9781848884496_003 |isbn=9781848884496 |url=https://brill.com/view/book/9781848884496/BP000003.xml}}</ref> meaning at least one dish for each day of the year. Cod is almost always used [[Drying (food)|dried]] and [[Salting (food)|salted]], because the Portuguese fishing tradition in the [[North Atlantic]] developed before the invention of [[refrigeration]]—therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil and [[Vinegar#Wine|white wine vinegar]].

Portugal has been fishing and trading cod since the 15th century, and this [[cod trade]] accounts for its widespread use in the cuisine.{{Citation needed|date=February 2026}} Other popular seafoods includes fresh [[Sardines as food|sardines]] (especially as ''sardinhas assadas''),<ref>{{Cite web|url=http://www.topdeportugal.com/br/gastronomia/peixes.php|title=Peixes Cozinha de Portugal Gastronomia Peixes Cozinha de Portugal Peixes Portal de Portugal © Top de Portugal|website=www.topdeportugal.com}}</ref> [[European seabass|sea bass]], snapper, [[swordfish]], [[Mackerel as food|mackerel]], [[Sole (fish)|sole]], [[Brill (fish)|brill]], [[halibut]], [[John Dory]], [[turbot]], [[monkfish]], octopus, squid, [[cuttlefish]], [[Crab meat|crabs]], shrimp and prawns, [[Lobster meat|lobster]], [[spiny lobster]], and many other [[crustacean]]s, such as [[barnacles]], [[hake]], [[Atlantic horse mackerel|horse mackerel]] (scad), [[Scabbard fish|scabbard]] (especially in [[Madeira]]), and a great variety of other fish and [[shellfish]], as well as [[Mollusca|molluscs]], such as clams, [[mussels]], [[oysters]], [[scallops]] and [[Periwinkle (mollusc)|periwinkles]].

''Caldeirada'' is a range of different stews consisting of a variety of fish ([[turbot]], [[monkfish]], [[hake]], [[mussels]]) and shellfish, resembling the Provençal [[bouillabaisse]], or meats and game, together with multiple vegetable ingredients. These stews traditionally consist of ([[rapini]]) ''grelos'',<ref>{{Cite web|url=https://repositorio.ul.pt/bitstream/10451/38042/1/|title=Uma_Cozinha_Portuguesa_com_certeza_A_Cu.pdf}}</ref> and/or potatoes, tomatoes, peri-peri, bell peppers, parsley, garlic, onions, pennyroyal, and in some regions, coriander.

River [[lamprey]] and [[Eel as food|eels]] are freshwater specialties. The [[Coimbra]] and [[Aveiro District|Aveiro]] regions of central Portugal are renowned for eel stews<ref>{{Cite web|url=https://tradicional.dgadr.gov.pt/|title=Produtos Tradicionais Portugueses|first=Lucia|last=Figueiredo|website=Produtos Tradicionais Portugueses}}</ref> and lamprey seasonal dishes and festivals.<ref>{{Cite web|url=http://www.cm-penacova.pt/pt/events/festival-da-lampreia-penacova-2020-e1575|title=CM Penacova|website=www.cm-penacova.pt}}</ref> [[Arganil]] and [[Penacova]] have popular dishes such as ''arroz de lampreia'' and ''lampreia à bordalesa''.<ref>{{Cite web|url=https://turismodocentro.pt/artigo/pratos-tipicos-do-centro-de-portugal/|title=Pratos Típicos do Centro de Portugal}}</ref><ref>{{Cite web|url=https://www.asbeiras.pt/2020/02/festival-gastronomico-da-lampreia-em-penacova-no-proximo-fim-de-semana/|title=Festival Gastronómico da Lampreia em Penacova no próximo fim de semana|first=António|last=Rosado|date=22 February 2020}}</ref>

[[File:Grilled Sardines 5.50€ Marisqueira O Varino Nazaré (3785526688).jpg|thumb|left|[[Sardines as food|Grilled sardines]] in Portugal]] Sardines used to be preserved in [[brine]] for sale in rural areas. Later, sardine canneries developed all along the Portuguese coast. [[Ray fish]] is dried in the sun in [[Northern Portugal]]. [[Canning|Canned]] [[Tuna as food|tuna]] is widely available in continental Portugal. Tuna used to be plentiful in the waters of the [[Algarve]]. They were trapped in fixed nets when they passed the Portuguese southern coast on their way to spawn in the Mediterranean, and again when they returned to the Atlantic. Portuguese writer [[Raul Brandão]], in his book ''Os Pescadores'', describes how the tuna was hooked from the raised net into the boats, and how the fishermen would amuse themselves riding the larger fish around the net.{{Citation needed|date=February 2026}} Fresh tuna, however, is usually eaten in [[Madeira]] and the [[Algarve]] where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes, black-eyed peas, collard greens and hard-boiled eggs constitute a convenient meal when there is no time to prepare anything more elaborate.

==Meat and poultry== [[File:Cozidoaportuguesa2.JPG|thumb|right|[[Cozido à portuguesa]] with its variety of meats]] Eating meat and [[poultry]] on a daily basis was historically a privilege of the upper classes. [[Pork]] and [[beef]] are the most common meats in the country. Meat was a staple at the nobleman's table during the [[Middle Ages]]. A Portuguese Renaissance chronicler, [[Garcia de Resende]], describes how an entrée at a royal banquet was composed of a whole roasted [[ox]] garnished with a circle of [[Chicken (food)|chickens]].{{Citation needed|date=February 2026}} A common Portuguese dish, mainly eaten in winter, is ''[[cozido à portuguesa]]'', which somewhat parallels the [[France|French]] ''[[pot-au-feu]]'' or the [[New England boiled dinner]]. Its composition depends on the cook's imagination and budget. An extensive lavish cozido may include beef, pork, [[salt pork]], several types of ''charcutaria'' (such as cured ''[[Chorizo|chouriço]]'', ''[[Black pudding|morcela e chouriço de sangue]]'', ''[[linguiça]]'', ''[[farinheira]]'', etc.), pig's feet, [[Presunto|cured ham]], potatoes, carrots, [[turnip]]s, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban [[bourgeoisie]] and typical restaurants.

===Meat=== [[File:Bife com ovo a cavalo.jpg|thumb|''[[Bife a cavalo|Bife com ovo a cavalo]]'']] [[File:Arroz de Pato (4948416093).jpg|thumb|right|''Arroz de pato'' ([[Duck as food|duck]] rice) often includes toucinho ([[bacon]]) and [[chouriço]] as a topping]] [[File:Lisboa L1190733 (24935406840).jpg|thumb|[[Presunto|Cured meats]]]] ''[[Tripas]] à moda do [[Porto]]'' ([[tripe]] with white beans) is said to have originated in the 14th century, when the Castilians laid siege to Lisbon and blockaded the [[Tagus]] entrance.{{Citation needed|date=February 2026}} The Portuguese chronicler [[Fernão Lopes]] dramatically recounts how starvation spread all over the city. [[Food prices]] rose astronomically, and small boys would go to the former wheat market place in search of a few grains on the ground, which they would eagerly put in their mouths when found.{{Citation needed|date=February 2026}} Old and sick people, as well as prostitutes, or in short anybody who would not be able to aid in the city's defence, were sent out to the Castilian camp, only to be returned to Lisbon by the invaders. It was at this point that the citizens of Porto decided to organize a supply fleet that managed to slip through the river blockade. Apparently, since all available meat was sent to the capital for a while, Porto residents were limited to tripe and other organs.{{Citation needed|date=February 2026}} Others claim that it was only in 1415 that Porto deprived itself of meat to supply the expedition that [[Conquest of Ceuta|conquered the city of Ceuta]].{{Citation needed|date=February 2026}} Whatever the truth may be,{{Opinion|date=February 2026}} since at least the 17th century, people from Porto have been known as ''tripeiros'' or tripe eaters.{{Citation needed|date=February 2026}} Another Portuguese dish with tripe is ''[[Dobrada (food)|dobrada]]''.

Nowadays, the Porto region is equally known for the toasted sandwich known as a ''[[francesinha]]'' (meaning "[[French people|Frenchie]]").

Many other meat dishes feature in Portuguese cuisine. In the [[Bairrada]] area, a famous dish is ''{{interlanguage link | Leitão à Bairrada | pt}}'' (roasted [[suckling pig]]). Nearby, another dish, ''[[chanfana]]'' ([[Goat meat|goat]] slowly cooked in red wine, paprika and white pepper) is claimed by two towns, [[Miranda do Corvo]] ("Capital da Chanfana")<ref>{{cite web|url=http://www.bikeonelas.com/index.php?Itemid=50&catid=1:noticias-recentes&id=60:mas-afinalo-que-e-a-chanfana&option=com_content&view=article|title=Mas afinal...o que é a Chanfana?|last=Administrator|website=www.bikeonelas.com}}</ref> and [[Vila Nova de Poiares]] ("Capital Universal da Chanfana").<ref>{{cite web|url=https://escape.expresso.sapo.pt/boa-mesa/escolha-escape/vila-nova-poiares-capital-universal-chanfana-26655|title=Vila Nova de Poiares: Capital Universal da Chanfana}}</ref> ''[[Carne de porco à alentejana]]'', fried pork with clams, is a popular dish with some speculation behind its name and its origin as clams would not be as popular in [[Alentejo]], a region with only one sizeable fishing port, [[Sines]], and small fishing villages but would instead have a much popular usage in the [[Algarve]] and its seaside towns. One of the theories as to why the plate may belong to the Algarve is that pigs in the region used to be fed with fish derivatives, so clams were added to the fried pork to disguise the fishy taste of the meat.<ref name="clubevinhos">{{cite web |last1=Silva |first1=Nuno M. |title=História e origem da Carne de Porco à Alentejana |date=30 March 2019 |url=https://www.clubevinhosportugueses.pt/turismo/historia-e-origem-da-carne-de-porco-a-alentejana/ |publisher=clubevinhosportugueses.pt |access-date=27 December 2020}}</ref> The dish was used in the Middle Ages to test [[Marranos|Jewish converts]]' new Christian faith; consisting of pork and shellfish (two non-[[kosher]] items), ''[[New Christian|Cristãos-novos]]'' were expected to eat the dish in public in order to prove they had renounced the Jewish faith.<ref>{{cite book| last=Soderstrom |first=Mary |title=Making Waves: The Continuing Portuguese Adventure |year=2010 |url=https://books.google.com/books?id=gjAsAQAAMAAJ |page=58|publisher=Véhicule Press |isbn=9781550652925 }}</ref> In [[Alto Alentejo Subregion|Alto Alentejo]] (North Alentejo), there is a dish made with lungs, blood and liver, of either pork or [[Lamb and mutton|lamb]]. This traditional Easter dish is eaten at other times of year as well. A regional, islander dish, ''alcatra'', beef [[Marination|marinated]] in red wine, garlic and spices like cloves and whole allspice, then roasted in a clay pot, is a tradition of [[Terceira Island]] in the [[Azores]].

The Portuguese steak, ''bife'', is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad. An egg, [[Fried egg|sunny-side up]], may be placed on top of the meat, in which case the dish acquires a new name, ''[[Bife a cavalo|bife com ovo a cavalo]]'' (steak with an egg on horseback). This dish is sometimes referred to as ''bitoque'', to demonstrate the idea that the meat only "touches" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of meat. Another variation of ''bife'' is ''bife à casa'' (house steak), which may resemble the ''bife a cavalo''<ref>{{cite web|url=http://kidbite.wordpress.com/2012/10/16/bife-a-casa-portuguese-house-steak/|title=Bife a Casa (Portuguese House Steak)|publisher=Kidbite Lunches|date=16 October 2012}}</ref> or may feature garnishing, such as [[asparagus]].<ref>{{cite web|url=http://www.gloriascafe.com.au/glorias-restaurant-menu.php|title=Gloria's Restaurant Menu|publisher=Gloria's Portuguese Restaurant}}</ref>

''Iscas'' (fried liver) was a favourite request in old Lisbon taverns. Sometimes, they were called ''iscas com elas'', the ''elas'' referring to sautéed potatoes. Small [[Beefsteak|beef]] or [[pork steak]]s in a roll (''pregos'' or ''bifanas'', respectively) are popular snacks, often served at beer halls with a large mug of [[beer]]. In modern days, a ''prego'' or ''[[bifana]]'', eaten at a snack bar counter, may constitute lunch in itself. ''[[Espetada]]'' (meat on a skewer) is very popular in the island of Madeira.

===Charcuterie=== [[File:Alheira Feira 2010.jpg|right|thumb|Alheiras basket display, [[Mirandela]]]] ''[[Alheira]]'',<ref>{{cite web|url=https://www.amasscook.com/guia-para-os-enchidos-portugueses/ |title= Guia Enchidos Portugueses |date= 14 September 2017 }}</ref> a yellowish sausage from Trás-os-Montes, traditionally served with fried potatoes and a fried egg, has an interesting story. In the late 15th century, King [[Manuel I of Portugal|Manuel of Portugal]] ordered all resident Jews to convert to [[Christianity]] or leave the country. The King did not really want to expel the Jews, who constituted the economic and professional élite of the kingdom, but was forced to do so by outside pressures. So, when the deadline arrived, he announced that no ships were available for those who refused conversion—the vast majority—and had men, women and children dragged to churches for a forced mass baptism. Others were even baptized near the ships themselves, which gave birth to a concept popular at the time: ''baptizados em pé'', literally meaning: "baptized while standing". It is believed that some of the [[Jews]] maintained their religion secretly, but tried to show an image of being good Christians.{{Citation needed|date=February 2026}} Since avoiding pork was a tell-tale practice in the eyes of the [[Portuguese Inquisition]], new Christians devised a type of sausage that would give the appearance of being made with pork, but only contained heavily spiced game and chicken. Over time, pork has been added to the ''alheiras''. Alheira-sausage varieties with [[Protected Geographical Status|PGI]] protection status, include ''Alheira de [[Vinhais]]'' and ''Alheira de [[Barroso (region)|Barroso]]-[[Montalegre Municipality|Montalegre]]''.<ref>[http://ec.europa.eu/agriculture/quality/door/browse.html?open&chkDenomination=77&locale=en Alheira de Barroso-Montalegre] in the [http://ec.europa.eu/agriculture/quality/schemes/index_en.htm DOOR] Data Base of the European Union.</ref><ref>[http://ec.europa.eu/agriculture/quality/door/browse.html?open&chkDenomination=78&locale=en Alheira de Vinhais] in the [http://ec.europa.eu/agriculture/quality/schemes/index_en.htm DOOR] Data Base of the European Union.</ref>

{{lang|pt|[[Chouriço]]}} or {{lang|pt|Chouriça}} (the latter usually denoting a larger or thicker version) is a distinct sausage and not to be confused with chorizo. It is made (at least) with pork, fat, paprika, garlic, and salt (wine and sometimes pepper also being common ingredients in some regions). It is then stuffed into natural casings from pig or lamb and slowly dried over smoke.<ref>{{Cite web|url=https://theculturetrip.com/europe/portugal/articles/a-guide-to-portugals-different-sausages/|title=A Guide to Portugal's Different Sausages|first=Nina|last=Santos|website=Culture Trip|date=23 July 2017 }}</ref> The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are often an addition in Portuguese ex-colonies and islands. Traditional Portuguese cured chouriço varieties are more meaty, often use red wine and not many spices.<ref>{{cite web | url=https://portugalnosso.com/en/shop/portuguese-grocery/ham-smokehouse/montalegre-chourica-fumeiro-barroso-2 | title=Montalegre Special "Chouriça" (Fumeiro Barroso) - Portugal Nosso - Gastronomia, Vinhos & Artigos Diversos }}</ref> Many Portuguese dishes use {{lang|pt|chouriço}}, including {{lang|pt|[[cozido à portuguesa]]}} and {{lang|pt|[[feijoada]]}}.<ref>{{Cite book|url=https://books.google.com/books?id=cRqJAAAAQBAJ&pg=PA150|title=CultureShock! Portugal: A Survival Guide to Customs and Etiquette|isbn=9789814435628|last1=Poelzl|first1=Volker|date=15 October 2009}}</ref> [[File:Farinheira crua.jpg|thumb|Uncooked farinheira]] ''[[Farinheira]]'' is another Portuguese smoked sausage, which uses [[wheat flour]] as base ingredient. This sausage is one of the ingredients of traditional dishes like [[Cozido à Portuguesa]]. [[Borba, Portugal|Borba]], [[Estremoz]] and [[Portalegre District|Portalegre]] farinheiras all have a "[[protected geographical indication|PGI]]" in the European Union.<ref>{{cite web |title=Farinheira de Estremoz e Borba |url=https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=305 |website=European Commission Agriculture and Rural Development |access-date=11 July 2020}}</ref><ref>{{cite web |title=Farinheira de Portalegre |url=https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=306 |website=European Commission Agricultural and Rural Development |access-date=11 July 2020}}</ref> [[File:Presunto de Chaves.jpg|thumb|right|Presunto de [[Chaves, Portugal|Chaves]], cured prosciutto]]

[[Presunto]] (''prosciutto ham'') comes in a wide variety in Portugal, the most famous presunto being from the [[Chaves, Portugal|Chaves]] region. Presunto is usually cut in thin slices or small pieces and consumed as aperitif, tea, or added as ingredient to different dishes.

Several varieties of presunto are protected by European law with ''protected designations of origin'' ([[Protected Designation of Origin|PDO]]) or ''protected geographical indication'' ([[Protected Geographical Status|PGI]]), such as Presunto de Barrancos or Presunto Bísaro de Vinhais.<ref>[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=564&locale=en Presunto de Barrancos] in the [http://ec.europa.eu/agriculture/quality/schemes/index_en.htm DOOR] database of the European Union. Accessed 16 March 2014.</ref><ref>[http://ec.europa.eu/agriculture/quality/door/browse.html?open&chkDenomination=568 Presunto de Vinhais ou Presunto Bísaro de Vinhais] in the [http://ec.europa.eu/agriculture/quality/schemes/index_en.htm DOOR] database of the European Union. Accessed 16 March 2014.</ref>

''[[Porco bísaro]]'' is a prized native pig breed in Portugal with [[Protected Designation of Origin|PDO]] status.<ref>{{Cite web|url=https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=195&locale=pt |title=Carne de Bísaro Transmontano; Carne de Porco Transmontano |archive-url=https://web.archive.org/web/20191213062523/https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=195 |archive-date=13 Dec 2019 |publisher=European Commission}}</ref> Several products derived from this breed, such as «Bucho de Vinhais», «Chouriço de Ossos de Vinhais» and «Chouriça Doce de Vinhais» also have PGI status. According to the General Cattle Census on the Continent of the Kingdom of Portugal (1870), "... bísaro is the name given to the tucked-up pig, more or less leggy, with loose ears to distinguish him from the good plump and pernicious pig of the Alentejo". The name ''Celtic'' is proposed and used by Sanson to express the antiquity of the race of this type, which was the only one that existed in the regions inhabited by the Celtic people,<ref>{{Cite web|url=http://www.porcobisaro.net/dados/racabisara.php|title=Associação Nacional dos Criadores de Suínos de Raça Bísara}}</ref> such as the north of Portugal and Galicia, the former Gaul and the British islands, before the introduction in these countries, of the Asian and Romanesque races.

In 1878, Macedo Pinto described the bísaro pig as an animal belonging to the ''Typo Bizaro'' or ''Celta'', with the morphological characteristics mentioned above, distinguishing two varieties within the breed, according to the corpulence, color and greater or lesser amount of bristles. [[File:Enchidos portugueses.jpg|thumb|right|Traditional Portuguese enchidos]] He considered the existence of pigs from 200 to 250 kg of carcass and others between 120 and 150 kg; as for color, he says they are mostly black, also some spotted and those with white fur were called Galegos, as they come from Galicia. Molarinhos were spotted animals that had few bristles and smooth, smooth skin. The same author also mentions that they are animals of slow and late growth, difficult to fatten (only completing their growth at the age of two), producing more lean meat than fat and accumulating more in the fat than in thick blankets of [[bacon]]. In 1946, Cunha Ortigosa classifies the ''Bísara'' breed, originally from the Celtic family, as one of the three national breeds. When describing the varieties within the breed, in addition to ''Galega'' and ''Beirôa'' which encompasses the ''Molarinho'' and ''Cerdões'' subtypes.<ref>{{Cite web|title=Carne de Bísaro Transmontano|url=https://tradicional.dgadr.gov.pt/en/categories/meat/pig-meat/367-carne-de-bisaro-transmontano-carne-de-porco-transmontano-dop-en }}</ref>

Portuguese cold cuts and sausages (''charcutaria'' and ''enchidos'', respectively) have long and varied traditions in meat preparation, seasoning, preservation and consumption: cured, salted, smoked, cooked, simmered, fermented, fried, wrapped, dried. Regional variations in form and flavour, specialities and names also occur. Further pork (and other meats) [[charcuterie]] products include ''toucinho'', ''paio'', ''morcela'', ''beloura'', ''bucho'', ''butelo'', ''cacholeira'', ''maranho'', pernil, ''salpicão'' and others.<ref>{{cite web|url= https://www.bol.com/nl/p/manual-de-cozinha-da-infanta-d-maria/9300000011418173/ |title= Manual de Cozinha da Infanta Dona Maria}}</ref><ref>{{ cite web|url=https://books.google.com/books?id=QdpQAQAAIAAJ |title= Arte Nova e Curiosa...se occupaõ em fazer doçes|year= 1788}}</ref>

===Poultry=== [[File:Chicken Piripiri,26 July 2015 (6).JPG|thumb|Portuguese chicken [[piri-piri]] (''Frango assado'')]]

[[Chicken as food|Chicken]], [[Duck as food|duck]], [[Turkey (bird)|turkey]], [[red-legged partridge]] and [[Common quail|quail]] are all elements of Portuguese cuisine. Dishes include [[Barbecue chicken#Europe|frango no churrasco]] (chicken on [[churrasco]]), chicken [[piri-piri]], [[Cabidela|''cabidela'' rice]], [[canja de galinha]], and ''arroz de pato'' (duck rice), among others.

[[Turkeys]] were only eaten for Christmas or on special occasions, such as wedding receptions or banquets. Until the 1930s, farmers from the outskirts of Lisbon would come around Christmastime to bring herds of turkeys to the city streets for sale.{{Citation needed|date=February 2026}} Nowadays, mass production in poultry farms makes these meats accessible to all classes. ''Bifes de peru'', turkey steaks, have thus become an addition to Portuguese tables.

==Vegetables and starches== [[File:Collard Leaves.jpg|thumb|right|''[[Brassica oleracea]] var. viridis'', known in Portugal as ''couve-galega'']]

Vegetables that are popular in Portuguese cookery include numerous [[cabbage]] and [[Collard (plant)|collard]] varieties, [[Brussels sprout|sprouts]]<ref>{{cite web |url=http://www.horticom.com/revistasonline/horticultura/rh210/44_49.pdf |title= Horticultura}}</ref> (traditionally collected from turnips and different cabbage shoots) tomatoes, onions and [[pea]]s. There are many [[starch]]y dishes, such as ''[[feijoada]]'', a rich [[Common bean|black bean]] stew with beef and pork, and ''[[açorda]]'', a Portuguese bread soup. Numerous ’’cozido’’ stews are prepared from [[kale]], [[white bean]]s, [[red bean]]s, Catarino and Bragançano, [[fava bean]]s, black eyed beans. Several [[pumpkins]] like ''menina'' and ''porqueira''<ref>{{cite web |url=http://www.drapn.min-agricultura.pt/drapn/conteudos/cen_documentos/norte/CURCUBITACEAS.pdf |title= Curcubitáceas de Trás-os-Montes|date=2007 |website=www.drapn.min-agricultura.pt |access-date=2021-04-05}}</ref> varietals, are used in soups and soufflés.<ref>{{cite web | title=Abóbora – Portal do Jardim.com | website=Portal do Jardim.com – A Ferramenta Essencial do Verdadeiro Jardineiro | date=2009-12-09 | url=https://www.portaldojardim.com/pdj/2009/12/09/abobora | language=pt | access-date=2021-04-05}}</ref> One of numerous vegetable and starch rich soups and broths is ''caurdo'' or ''caldo à Lavrador'', a soup made of cabbage, red beans, potatoes, prosciutto chunks and wheat flour.<ref>{{Cite web|title=Caurdo à Lavrador|url=https://tradicional.dgadr.gov.pt/pt/cat/sopa/1022-caurdo-ou-caldo-a-lavrador}}</ref>

Many dishes are served with salads often made from tomato, lettuce, shredded carrots and onion, usually seasoned with [[olive oil]] and [[vinegar]]. Potatoes and rice are also extremely common in Portuguese cuisine. Soups made from a variety of vegetables, [[root vegetable]]s, meats and beans are commonly available, one of the most popular being ''[[caldo verde]]'', made from thinly sliced [[kale]], potato purée, and slices of ''[[chouriço]]''.

==Fruits, nuts, and berries== [[File:Pera rocha em fundo preto 01.jpg|thumb|right|[[Pêra Rocha]] (Pyrus communis L.)]]

Before the arrival of [[potato]]es from the New World, [[chestnuts]] (''[[Castanea sativa]]'') were widely used as seasonal staple ingredients. There is a revival of chestnut dishes, desserts and compotes in Portugal and production is relevant in inland areas of central and northern Portugal.<ref>{{Cite journal|url=https://www.academia.edu/38053588|title="Um doce e nutritivo fruto: a castanha na história da alimentação e da gastronomia portuguesas"Mesas luso-brasileiras: alimentação, saúde & cultura|first=Carmen|last=Soares|journal=In Carmen Soares, Cilene Gomes Ribeiro (Eds.), Mesas Luso-brasileiras: Alimentação, Saúde & Cultura. Vol. 2. Série DIAITA: Scripta & Realia, Imprensa da Universidade de Coimbra, Coimbra, 103-176.|date=January 2018|via=www.academia.edu}}</ref><ref>{{Cite web|url=https://www.cm-aguiardabeira.pt/ap-mun-desenvolvimento-economico-amde/centro-de-interpretacao-vivo-do-castanheiro-e-da-castanha-civcc|title=Centro de Interpretação Vivo do Castanheiro e da Castanha de Aguiar da Beira (CIVCC AB)|website=www.cm-aguiardabeira.pt}}</ref>

Other seasonal fruits, nuts and berries such as pears,<ref>{{cite web |last1=Sousa |first1=Rui M. Maia de |title=As variedades regionais de pereiras |url=http://www.iniav.pt/fotos/editor2/as_variedades_regionais_de_pereiras.pdf |publisher=Instituto Nacional de Investigação Agrária e Veterinária |access-date=11 July 2020}}</ref> apples,<ref>{{cite web |last1=Pereira |first1=Sónia Santos |title=Recuperar as variedades tradicionais de fruta portuguesa |url=https://www.vidarural.pt/insights/recuperar-as-variedades-tradicionais-fruta-portuguesa/ |website=Vida Rural |date=6 February 2018 |access-date=11 July 2020}}</ref> [[table grapes]], plums, peaches, cherries, [[sour cherries]],<ref>{{cite web |title=Ginja de Óbidos e Alcobaça |url=https://ec.europa.eu/agriculture/quality/door/appliedName.html?denominationId=9251 |website=European Commission Agriculture and Rural Development |access-date=11 July 2020}}</ref> melons, watermelons, citrus, figs,<ref>{{cite web |title=Figo Seco de Torres Novas |url=https://tradicional.dgadr.gov.pt/pt/cat/frutos-secos-secados-e-similares/302-figo-seco-de-torres-novas|website=Produtos Tradicionais Portugueses |access-date=11 July 2020}}</ref> pomegranates, apricots, walnuts, pine nuts, almonds, hazelnuts, strawberries, raspberries, blackberries, redcurrant and blueberries<ref>{{cite web |title=Desde 2012 a produção de mirtilos cresceu 700% em Portugal |url=http://www.agronegocios.eu/noticias/desde-2012-a-producao-de-mirtilos-cresceu-700-em-portugal/ |website=Agronegocios |access-date=11 July 2020}}</ref><ref>{{cite web |title=Portugal destaca-se pela qualidade do mirtilo |url=http://www.agrotec.pt/noticias/portugal-destaca-se-pela-qualidade-do-mirtilo/ |website=Agrotec |access-date=11 July 2020}}</ref> are part of the Portuguese diet. These are consumed naturally or used as desserts, marmalades, [[compotes]], jellies and liqueurs.<ref>{{cite book |last1=Bijos |first1=Pedro |title=Portugal Com Gosto |date=8 July 2012 |publisher=Mauad Editora |isbn=9788574784885 |url=https://books.google.com/books?id=H6oQBAAAQBAJ&q=pinhoes+na+docaria+portuguesa&pg=PA58 |access-date=11 July 2020}}</ref><ref>{{cite book |last1=Isabel M. R. Mendes Drumond |first1=Braga |title=Bens de hereges: inquisição e cultura material |date=September 2012 |publisher=Coimbra University Press. |isbn=9789892603070 |url=https://books.google.com/books?id=IUPQCwAAQBAJ&q=receitas+com+frutos+e+caldas+portugal&pg=PA164 |access-date=11 July 2020}}</ref>

==Cheese== [[File:Lisbon Travel 2011 (5900415494).jpg|thumb|A plate of Portuguese cheeses]] {{See also|List of Portuguese cheeses with protected status}} There are a wide variety of Portuguese cheeses, made from cow's, goat's or sheep's milk. Usually these are very strongly flavoured and fragrant. Traditional Portuguese cuisine does not include cheese in its recipes, so it is usually eaten on its own before or after the main dishes. The ''[[Queijo da Serra da Estrela]]'', which is very strong in flavour, can be eaten soft or more matured. ''Serra da Estrela'' is handmade from fresh sheep's milk and [[Cynara|thistle-derived]] [[rennet]]. In the Azores islands, there is a type of cheese made from cow's milk with a spicy taste, the ''[[Queijo São Jorge]]''. Other well known cheeses with [[protected designation of origin]], such as ''[[Queijo de Azeitão]]'', ''[[Queijo de Castelo Branco]]''. ''{{interlanguage link | Queijo mestiço de Tolosa | pt}}'', is the only Portuguese cheese with [[protected geographical indication]]<ref>[http://ec.europa.eu/agriculture/quality/door/list.html?&recordStart=0&recordPerPage=100&filter.dossierNumber=&filter.comboName=&filterMin.milestone__mask=&filterMin.milestone=&filterMax.milestone__mask=&filterMax.milestone=&filter.country=PT&filter.category=PDOPGI_CLASS_13&filter.type=&filter.status=REGISTERED Registed cheeses from Portugal] in the [http://ec.europa.eu/agriculture/quality/schemes/index_en.htm DOOR] database of the European Union. Retrieved 26 March 2014</ref> and is made in the civil parish of [[Tolosa, Portugal|Tolosa]], part of the municipality of [[Nisa, Portugal|Nisa]], which itself has another local variation within the [[Portalegre District]], ''[[Queijo de Nisa]]''.

==Coffee== {{excerpt|Coffee in world cultures|Portugal}}

==Alcoholic beverages==

===Wines and beers=== {{Main|Portuguese wine}}

[[Wine]] (red, white and "green") is the traditional Portuguese drink, the [[rosé]] variety being popular in non-Portuguese markets and not particularly common in Portugal itself. [[Vinho verde]], termed "green" wine, is a specific kind of wine which can be red, white or rosé, and is only produced in the northwestern (Minho province) and does not refer to the colour of the drink, but to the fact that this wine needs to be drunk "young". A "green wine" should be consumed as a new wine while a "maduro" wine usually can be consumed after a period of ageing. Green wines are usually slightly sparkling.

Traditionally grown on the schist slopes of the River Douro and immediate tributaries, [[Port wine]] is a fortified wine of distinct flavour produced in [[Douro]], which is normally served with desserts.

[[Alvarinho]] white wines from Minho are also highly sought after.<ref>{{Cite web|url=https://ec.europa.eu/info/sites/info/files/food-farming-fisheries/key_policies/documents/case-study-wine-evaluation-portugal_en.pdf|title= EC wine evaluation Portugal}}</ref>

''[[Madeira wine|Vinho da Madeira]]'', is a regional wine produced in [[Madeira]], similar to [[sherry]]. From the [[distillation]] of grape wastes from wine production, this is then turned into a variety of [[Brandy|brandies]] (called ''[[aguardente]]'', literally "burning water"), which are very strong-tasting. Typical liqueurs, such as ''[[Licor Beirão]]'' and ''[[Ginjinha]]'', are very popular alcoholic beverages in Portugal. In the south, particularly the Algarve, a distilled spirit called ''[[medronho]]'', which is made from the fruit of the [[Arbutus unedo|strawberry tree]].

[[Beer]] was already consumed in Pre-Roman times, namely by the [[Lusitanians]] who drank beer much more than wine. The Latinised word ‘cerveja’ (from cerevisia < cervesia) derives from an older Celtic term used in Gaul.<ref>{{Cite web|url=https://www.lalanguefrancaise.com/dictionnaire/definition-cervoise/|title=Cervoise : définition de CERVOISE, subst. fém. | La langue française|date=6 February 2019}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=elIw2owjMYsC&q=cervoise+etymologie&pg=PA40|title=Les mots français dans l'histoire et dans la vie|first=Georges|last=GOUGENHEIM|date=14 January 2010|publisher=Place des éditeurs|isbn=9782258084179|via=Google Books}}</ref> During the Reconquista, many knights from Northern Europe preferred beer to the local wine.<ref>{{cite book |last1=Aquino |first1=Bruno |title=Uma Viagem pelo Mundo da Cerveja Artesanal portuguesa |date=25 March 2019 |publisher=Leya |isbn=9789897801129 |url=https://books.google.com/books?id=SyuUDwAAQBAJ&q=lusitanos+e+cerveja&pg=PT31}}</ref> The ‘Biergarten’ culture, called ''Cervejaria'' in Portugal, is widespread in all regions and several local brands are popular with locals and visitors alike. Lisbon has a Beer Museum focusing on Portuguese and Lusophone countries' beer traditions.<ref>{{Cite web|url=https://www.museudacerveja.pt/en/|title=Museu da Cerveja – Museu da Cerveja}}</ref>

==Pastries and sweets== {{see also|Portuguese sweet bread}} [[File:Lisbon, Portugal (28319724538).jpg|thumb|right|500px|''[[Pastel de nata|Pastéis de Nata]]'' and other sweets at a shop in Lisbon]] [[File:Bolo Regional Tijelada and Queijada de Requeijao - Porto airport.jpg|thumb|[[Tigelada]] and Queijada de Requeijão]] Portuguese sweets have had a large impact on the development of Western cuisines. Many words like [[marmalade]], [[caramel]], [[molasses]] and [[sugar]] have Portuguese origins.

The Portuguese [[sponge cake]] called ''{{interlanguage link|pão de ló|pt}}'' is believed to be based on the 17th century French recipe ''pain de lof'', which in turn derived from Dutch "loef".<ref>{{Cite web|url=https://dicionario.priberam.org/ló|title=Priberam Dicionário}}</ref> The French eventually called their cake [[Genoise]].

Probably the most famous of the Portuguese patisseries are the [[Pastel de nata|pastéis de nata]], originally known as ''Pastéis de Belém'' in the Lisbon district with the same name in the early nineteenth century. It is unclear when and where the recipe was first started. Monks of the military-religious [[Order of Christ (Portugal)|Order of Christ]] lived in a church on the same location and provided assistance to seafarers in transit since the early fourteenth century, at least.<ref name="MJHistoria16">{{cite web|url=http://www.mosteirojeronimos.pt/pt/index.php?s=white&pid=219&identificador=|title=Séc. XVI|editor=IGESPAR|access-date=23 June 2011|year=2011|location=Lisbon, Portugal|publisher=IGESPAR-Instituto de Gestão do Património Arquitectónico e Arqueológico|language=pt}}</ref>

The [[House of Aviz]] and the [[Jerónimos Monastery]] followed, the monastery lastly being occupied by the [[Hieronymite]] monks. Following the 1820 liberal revolution, events led to the closure of all monastic orders. The ''Pastéis de Belém'' were first commercialised just outside the Jerónimos monastery by people who had lost their jobs there. The original patisserie, adjacent to the monastery still operates today.<ref>{{Cite web|url=https://pasteisdebelem.pt/history/|title=História|date=23 January 2015}}</ref> This pastry is now found worldwide, it is known in the UK by its original name or also as ''Portuguese custard tart''. In 2011, the Portuguese public voted on a list of over 70 national dishes. Eventually naming the pastel de nata one of the seven wonders of Portuguese gastronomy.<ref>[https://wetravelportugal.com/national-dish-portugal/ The National Dish of Portugal]. wetravelportugal.com. Accessed 28 March 2021.</ref>

Many of the country's typical [[Pastry|pastries]] were created in the [[Middle Ages]] monasteries by [[nun]]s and [[monk]]s and sold as a means of supplementing their incomes. The names of these desserts are usually related to monastic life; ''barriga de freira'' (nun's belly), ''[[Papo-de-anjo|papos d’anjo]]'' (angel's double chin), and ''toucinho do céu'' (bacon from heaven). For that reason, they are often referred to as ''[[Conventual sweets|doçaria conventual]]'' or ''receitas monásticas'' (monastic recipes).<ref>{{cite web |url=https://digitalis-dsp.uc.pt/jspui/bitstream/10316.2/37357/1/Sabores%20e%20segredos.pdf |title= Sabores e segredos: receituários conventuais portugueses da Época Moderna |website=digitalis-dsp.uc.pt|access-date=13 July 2020}}</ref> Their legacy dates back to the 15th century when sugar from overseas became easier to access by all classes. Nuns at the time, were often young nobles who inherited knowledge from their households and developed recipes. These recipes were passed and perfected from generation to generation, usually within the secrecy of convents. Many of today's Portuguese desserts originated in convents and monasteries.<ref>{{Cite journal|url=https://www.academia.edu/29827953|title=Saberes e Sabores: Memórias da Doçaria Conventual de Coimbra|first=Osvaldo|last=Alves|via=www.academia.edu}}</ref>

The [[Al-Andalus|Andalusian]] influence in Southern Portugal can be found in sweets that incorporate figs, almonds and honey, namely the [[Algarve]] [[marzipan]] colourful sweets,<ref name=sweets>{{cite book |last1=Roufs |first1=Timothy G. |last2=Roufs |first2=Kathleen Smyth |title=Sweet Treats Around the World}}</ref> or the almond tuiles, known as ''telhas d’amêndoa''.

Most towns have a local specialty, usually egg or cream-based pastry. Some examples are ''leite-creme'' (a dessert consisting of an egg [[custard]]-base topped with a layer of hard [[caramel]], a variant of creme brûlée) and ''[[Crème caramel|pudim flã]]''.

Other very popular pastries found in most cafés, bakeries and pastry shops across the country are the ''[[Berliner (pastry)|Bola de Berlim]]'', the ''[[Bolo de arroz]]'', and the ''[[Pastel de Tentúgal|Tentúgal pastries]]''.<ref>{{Cite news|url=https://www.vogue.com/article/the-prettiest-pastries-of-portugal-and-how-to-recognize-them|title=The Prettiest Pastries of Portugal, and How to Recognize Them|work=Vogue|access-date=7 November 2018|language=en}}</ref>

''[[Doce de gila]]'' (made from [[Cucurbita ficifolia|chilacayote squash]]), [[wafer paper]], and candied egg threads called ''[[fios de ovos]]'' or angel hair.<ref>{{Cite web|url=https://tradicional.dgadr.gov.pt/|title=Produtos Tradicionais Portugueses|first=Daniel|last=Fernandes|website=Produtos Tradicionais Portugueses}}</ref>

<gallery mode="packed"> Pão-de-ló.jpg|Pão-de-Ló Rabanadas, Christmas cakes (2135990222).jpg|Rabanadas and filhós, typical Christmas dessert Crème brûlée à la vanille.jpg|''Leite-creme'' (Portuguese [[Crème brûlée]]) ArrozDoce.jpg|Arroz Doce ([[Rice pudding]]) Bola de Berlim 1 by wax115.jpg|Bola de Berlim (a type of [[Berliner (doughnut)|Berliner]]) Salame de chocolate - Chocolat Salami.jpg|Salame de Chocolate ([[Chocolate salami]]) </gallery>

==Influences on world cuisine==

Portugal's [[List of maritime explorers|maritime explorer]]s and traders after the [[Age of Discovery]] influenced the cuisines in both directions. Portuguese influences reside in the Chinese territory of [[Macau]] ([[Macanese cuisine]]) and territories which were part of the [[Portuguese India]], such as [[Goa]] or [[Kerala]], where ''[[Vindaloo|vindalho]]'' (a spicy [[curry]]), shows the pairing of vinegar, chilli pepper and garlic.

The Persian orange, grown widely in [[southern Europe]] since the 11th century, was bitter. Sweet oranges were brought from [[India]] to Europe in the 15th century by Portuguese traders.{{Citation needed|date=February 2026}} Some Southeast Indo-European languages name the [[Orange (fruit)|orange]] after Portugal, which was formerly its main source of imports.

Examples are [[Albanian language|Albanian]] ''portokall'', [[Bulgarian language|Bulgarian]] ''portokal'' [портокал], [[Modern Greek|Greek]] ''portokali'' [πορτοκάλι], [[Persian language|Persian]] ''porteghal'' [پرتقال], and [[Romanian language|Romanian]] ''portocală''. In [[Regional Italian|South Italian dialects]] ([[Neapolitan language|Neapolitan]]), the orange is named ''portogallo'' or ''purtualle'', literally "the Portuguese ones". Related names can also be found in other languages: [[Turkish language|Turkish]] ''Portakal'', [[Arabic language|Arabic]] ''al-burtuqal'' [البرتقال], [[Amharic]] ''birtukan'' [ብርቱካን], and [[Georgian language|Georgian]] ''phortokhali'' [ფორთოხალი].

The Portuguese imported spices, such as cinnamon (''[[Cinnamomum verum]]'') now liberally used in its traditional desserts and savoury dishes, from Asia.<ref>{{Cite web|url=https://ncultura.pt/o-portugues-que-descobriu-a-canela/|website=ncultura.pt|title=O Português que descobriu a canela|date=16 March 2020}}</ref>

The Portuguese ''[[Canja de galinha|canja]]'', [[chicken soup]] made with pasta or rice, is a popular food therapy for the sick, which shares similarities with the Asian ''[[congee]]'', used in the same way, indicating it may have come from the East.<ref>{{Cite web|url=https://www.newstatesman.com/culture/culture/2012/10/hearty-dish-set-king|website=newstatesman.com|title=Hearty Dish set King}}</ref>

In 1543, Portuguese trade ships reached [[Japan]] and introduced refined sugar, valued there as a luxury good. [[Daimyō|Japanese lords]] enjoyed Portuguese confectionery so much it was remodelled in the now traditional Japanese ''[[konpeitō]]'' (candy), ''[[kasutera]]'' ([[sponge cake]]), and ''[[Fios de ovos|keiran somen]]'' (the Japanese version of Portuguese ''[[fios de ovos]]'', also popular in [[Thai cuisine]] as ''kanom foy tong''),<ref name="Kyoto foodie">{{cite web |title=Wagashi: Angel Hair Keiran Somen (Fios de Ovos) |date=20 December 2008 |url=https://kyotofoodie.com/wagashi-angel-hair-keiran-somen-fios-de-ovos/ |publisher=kyotofoodie.com |access-date=29 December 2020}}</ref> creating the ''Nanban-gashi'', or "New-Style [[Wagashi]]". During this [[Nanban trade]] period, ''[[tempura]]'' (resembling Portuguese ''[[peixinhos da horta]]'') was introduced to Japan by early Portuguese missionaries. [[File:Catarina de Bragança - Peter Lely 1665.jpg|thumb|right|Queen [[Catherine of Braganza|Catherine]] was responsible for the introduction of tea, forks, orange marmalade and umbrellas to the English [[House of Stuart|Stuart court]], within her vast dowry trade rights in all the large [[Portuguese Empire]] were granted]] [[Tea]] ([[Camellia sinensis]]) was made fashionable in England after 1661 by the Portuguese [[Infante|Infanta]] [[Catherine of Braganza|Catarina De Bragança]], who brought her liking for tea, already popular among the aristocracy of Portugal due to the country's established direct trade line to China. Infanta Catarina married King [[Charles II of England]] after the [[Stuart Restoration|restoration of the monarchy]] in England, Scotland, and Ireland and her very large dowry included not only vast sums of money, treasures and spices, but also the port of [[Tangier]] near the [[Strait of Gibraltar]] and the port of [[History of Bombay under Portuguese rule (1534–1661)|Bom Bahia]] (Good [[Bay]])/[[Mumbai|Bombay]] in [[Portuguese India]] and, in addition, trade rights in all the Portuguese colonies were granted.<ref>{{Cite web|url=http://www.bbc.com/travel/story/20170823-the-true-story-behind-englands-tea-obsession|website=bbc.com|title=The True Story Behind England's Tea Obsession}}</ref> Catherine's dowry constituted then the largest dowry ever received by a monarch.<ref>[https://eve.fcsh.unl.pt/en/people/francisco-de-melo-e-torres-1620-1667 Francisco de Melo e Torres (1620-1667)], In: EVE - E-cyclopeadia of Portuguese Expansion, retrieved 26 January 2026</ref> Queen Catherine also introduced [[marmalade]] to the English and made the habit of eating with a [[fork]] a part of the court's table etiquette.<ref>{{Cite news|url=https://www.nytimes.com/1990/10/11/nyregion/here-s-to-queen-catherine-who-gave-queens-a-name.html|title=Here's to the Queen who gave us a name|newspaper=The New York Times|date=11 October 1990|last1=Brozan|first1=Nadine}}</ref>

All over the world, Portuguese [[Emigration|emigrants]] influenced the cuisines of their new "homelands", such as [[Cuisine of Hawaii|Hawaii]] and parts of [[Cuisine of New England|New England]]. ''Pão doce'' ([[Portuguese sweet bread]]), ''[[malassada]]s'', ''sopa de feijão'' (bean soup), and Portuguese sausages (such as ''[[linguiça]]'' and ''[[chouriço]]'') are eaten regularly in the Hawaiian islands. Similarly, the ''[[papo-seco]]'' is a Portuguese bread roll with an open texture, which has become a staple of cafés in [[Jersey]], where there is a substantial Portuguese community. In [[Australia]] and [[Canada]], variants of "Portuguese-style" chicken, became extremely popular in the 2000s-2020s.<ref>[https://www.smh.com.au/articles/2004/04/16/1082055641332.html Bird on the wing], Sydney Morning Herald, 16 April 2004</ref><ref>{{Cite web|url=https://seattle.eater.com/2019/6/26/18759816/galos-portuguese-flame-grilled-chicken-chain-canada-seattle-open|title=Portuguese-Style Grilled Chicken Chain Makes Inroads in Western Washington|first=Megan|last=Hill|date=26 June 2019|website=Eater Seattle}}</ref><ref>{{Cite web|url=https://www.thestar.com/entertainment/2010/11/12/torontos_best_portuguese_chicken.html|title=Toronto's best Portuguese chicken|date=12 November 2010|website=[[Toronto Star]]}}</ref> Offerings include conventional chicken dishes and a variety of chicken and beef burgers. In some cases, such as ''Portuguese chicken sandwiches'', the dishes offered bear only a loose connection to Portuguese cuisine, usually only the use of "piri-piri sauce", an African-Portuguese sauce made with ''[[piri piri]]'').

The Portuguese had a major influence on [[African cuisine]] and vice versa. The Portuguese were responsible for introducing [[maize]] in the African continent. In turn, from their territories in [[Southern Africa]] ([[Angola]] and [[Mozambique]]), among others, the Portuguese cuisine diffused worldwide, in Asia for example, where the [[Cuisine of East Timor|East Timorese cuisine]] also received influence.<ref>{{cite web|title=Our Journey to East Timor|website=International Cuisine|date=7 May 2015|url=https://www.internationalcuisine.com/about-food-and-culture-of-east-timor/|access-date=13 July 2020}}</ref>

===Madeira wine and early American history===

[[File:Funchal D Oliveiras inside 2016 3.jpg|thumb|right|The indoors of a wine house in [[Funchal]], Madeira, dedicated to the production and selling of Madeira wine]]

In the 18th century [[Madeira wine]] became extremely popular in [[British America]]. Barrel-aged Madeira especially was a luxury product consumed by wealthy European colonists. The price continued to rise from £5 at the start of the 18th century to £43 by the early 19th century. It was even served as a toast during the [[First Continental Congress]] in 1775.<ref>{{cite book |last1=Phillips |first1=Rod |title=Alcohol: A History |date=13 October 2014 |page=156 |isbn=9781469617619 |url=https://books.google.com/books?id=B_g5BAAAQBAJ&q=golden+age+for+madeira+wine+18th+century+america&pg=PA156}}</ref>

Madeira was an important wine in the history of the United States of America.<ref>{{cite journal |last1=Tuten |first1=James |title="Have Some Madeira, M'Dear:" The Unique History of Madeira Wine and Its Consumption in the Atlantic World |url=https://www.academia.edu/19747048 |website=academia.edu |access-date=11 July 2020}}</ref> No wine-quality grapes could be grown among the 13 colonies, so imports were needed, with a great focus on Madeira.<ref>{{cite journal |last1=Tuten |first1=James H. |title=Liquid Assets: Madeira Wine and Cultural Capital among Lowcountry Planters, 1735–1900 |journal=American Nineteenth Century History |date=2006 |volume=6 |issue=2 |pages=173–188 |doi=10.1080/14664650500314513 |s2cid=144093837 }}</ref> One of the major events on the road to revolution in which Madeira played a key role was the seizure of [[John Hancock]]'s sloop the ''[[HMS Liberty (1768)|Liberty]]'' on 9 May 1768 by British customs officials. Hancock's boat was seized after he had unloaded a cargo of 25 casks (3,150 gallons) of Madeira wine, and a dispute arose over import duties. The seizure of the ''Liberty'' caused riots to erupt among the people of [[Boston]].

Madeira wine was a favorite of Thomas Jefferson after [[George Wythe]] introduced him to it.<ref>{{cite news |title=Thomas Jefferson and Madeira: A History and Tasting |url=https://smithsonianassociates.org/ticketing/tickets/thomas-jefferson-and-madeira-history-and-tasting |access-date=11 July 2020 |publisher=Smithsonian}}</ref> It was used to toast The Declaration of Independence and [[George Washington]], [[Betsy Ross]],<ref>{{cite news |last1=Bortolot |first1=Lana |title=How To Drink Like A President |url=https://www.forbes.com/sites/lanabortolot/2019/02/18/how-to-drink-like-a-president/#6733dec13693 |access-date=11 July 2020 |work=Forbes}}</ref> [[Alexander Hamilton]], [[Benjamin Franklin]], and [[John Adams]] are also said to have appreciated the qualities of Madeira. The wine was mentioned in Benjamin Franklin's autobiography. On one occasion, Adams wrote to his wife, Abigail, of the great quantities of Madeira he consumed while a Massachusetts delegate to the Continental Congress. A bottle of Madeira was used by visiting Captain James Server to christen the USS ''Constitution'' in 1797.{{Citation needed|date=February 2026}} Chief Justice John Marshall was also known to appreciate Madeira, as did his fellow justices on the early U.S. Supreme Court.{{Citation needed|date=February 2026}}

==See also== * [[Broa de Avintes]], a bread from [[Avintes]] * [[Portuguese sweet bread]] * [[List of Portuguese dishes]] * [[Galician cuisine]] * [[Macanese cuisine]] * [[Cuisine of Mozambique|Mozambican cuisine]] * [[Seafood]] * [[Brazilian cuisine]] * [[Cape Verdean cuisine]] * [[Angolan cuisine]]

==References== {{Reflist}}

==External links== {{Commons category|Cuisine of Portugal}} {{Commons category|Desserts of Portugal}} {{Wikivoyage|Portuguese cuisine}} {{Portugal topics}} {{Portuguese cuisine|state=expand}} {{Authority control}}

{{DEFAULTSORT:Portuguese Cuisine}} [[Category:Portuguese cuisine| ]]