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Portuguese Gastronomy
The Delicious Sweet Tradition of Alentejo
Sericaia , also known as "sericá," is a traditional Portuguese dessert that has its roots in the Alentejo region. Its origins date back to the period when Portugal was under the strong influence of convents, where nuns often created recipes with simple ingredients such as eggs, sugar, and cinnamon. Sericaia is particularly famous in cities such as Elvas and Vila Viçosa, where it is commonly served with Elvas plums, which are regional sweets protected by geographical indication. Sericaia is a light and fluffy sweet made with eggs, sugar, milk, flour, and cinnamon. Traditionally, the dough is baked in a clay dish, which gives sericaia its characteristic texture, with a cracked surface.
A Monastic Secret that Enchanted the World
The history of Pastel de Belém dates back to the beginning of the 19th century and is linked to the monks of the Jerônimos Monastery, in Belém, Lisbon. They would have created the sweet to use surplus gems from the hosts. The monks kept the secret of the recipe, but after liberal revolutions in 1920, they had to leave the monastery. A sugar merchant, Domingos Rafael Alves, discovered the secret and began selling the sweets as "Pastéis de Belém". The region attracted tourists, strengthening the sweet's fame. In the 20th century, Pastel de Belém became a tourist and gastronomic icon in Portugal, with visitors from all over the world trying this delicacy. The local proverb says: "a bride who eats pastry never takes off her ring", and it is common to see newlywed couples enjoying this sweet treat on their wedding day as part of the tradition.
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Discover some interesting facts about Portuguese Gastronomy
The Tasty Portuguese Tradition
Duck rice is a dish of Portuguese origin that is believed to have been created at the Braga seminary. This city was founded by the Romans around 16 BC. A city renowned for its culinary skill. The traditional recipe was made with wild ducks. There are those who say that it emerged as an alternative to reusing useless food. It became famous because duck meat is known for its soft texture and strong flavor. The dish is rich in proteins and nutrients that are beneficial for the skin and healing. Duck meat can be high in calories due to its skin, but when removed it becomes a light option. Additionally, duck rice provides an amino acid called glycine, which is essential for bone health and brain function.
The Oldest Cheese in Portugal
Serra da Estrela PDO Cheese is the oldest cheese in Portugal, originating in the Serra da Estrela region. This cheese is made with raw milk from sheep of the Bordaleira da Serra da Estrela or Churra Mondegueira breeds. It is known for its creamy texture and buttery spread. There are two varieties: one with a semi-soft texture and yellowish white color (Queijo Serra da Estrela) and the other with a semi-hard to extra-hard texture and a brownish-orange color (Queijo Serra da Estrela Velho). Its history dates back to Roman times and was mentioned in the works of poet Gil Vicente in the Middle Ages. In 1287, King Dom Diniz established the first cheese factory in Celorico da Beira, in the Serra da Estrela region, becoming a nutritious and lasting food source for explorers. In 1885, the cheese arrived in Lisbon and Porto, increasing its popularity.
The Wealth of Regional Flavors and Traditions
Portuguese stew is a traditional Portuguese dish, with regional variations. The basic recipe includes beef, pork and chicken, beef and blood chorizo, farinheira and black pudding, Portuguese cabbage and savoy cabbage, carrots, potatoes and turnips. Regional variations may include ingredients such as fatty chicken, ham, salpicão, pork snout, alheira, rice, corn, pig ear, beef chorizo, blood chorizo, sausage, lamb, green beans, sweet potato, mint, yam and smoked bacon, depending on the region of Portugal where the dish is prepared.
The Tasty Tradition of Porto
Francesinha is a delicacy originating from Porto, Portugal, made with two slices of lightly toasted bread, filled with beef steak, sausage, mortadella, fresh sausage and cheese. The sandwich is covered with several slices of cheese and placed in the oven until melted. The most important ingredient is the hot and spicy sauce. The story goes that it was created in the fifties, by a Portuguese named Daniel David Silva, who, having been an emigrant in France, used as inspiration one of the most typical sandwiches in France, the “Croque-Monsieur”, but adapted to the taste and gastronomic culture of the city of Porto. The quality of the meat and bread, as well as the diversity of alcoholic beverages in the sauce, influence the flavor of Francesinha, making it a beloved delicacy in the region.
The Traditional Sausage of Portugal
Alheira is a traditional sausage in Portuguese cuisine, with a famous version in Mirandela. It is a horseshoe-shaped smoked sausage filled with meat of different species, bread and seasonings. Supposedly, it was created by Jews in the 15th century in Portugal to disguise the consumption of pork, prohibited in the Jewish religion, in order to avoid persecution by the Inquisition. The recipe also ended up being appreciated by Christians, who added pork. Alheira is often grilled or roasted, served with side dishes such as potatoes, vegetables or rice, and is even enjoyed as an appetizer in some places, served with bread.
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