Tortas de Erva do Calhau
Traditional savoury fritters prepared with a wild coastal plant gathered on Corvo.
Portugal's flavours, place by place.
THE FOOD CATALOGUE
Portuguese specialities
322
Dishes, sweets and drinks connected to the places whose traditions they belong to. Fully researched entries open their own editorial page.
Queijo do Corvo
A traditional cow’s milk cheese from Corvo Island, reflecting the island’s small-scale dairy farming tradition.
Couves da Barça
A traditional dish from Corvo Island made with cabbage and pork, characteristic of the island’s rustic home cooking.
Caldeirada de Congro
A traditional fish stew from Flores Island prepared with conger eel, potatoes and aromatic seasonings.
Torradas
A traditional sweet from Corvo Island, made from slices of bread enriched with eggs and sugar.
Caldeirada de Peixe à Açoreana
Azorean fish stew with fresh Atlantic fish, potatoes, onion and aromatic seasonings, with variations between islands.
Polvo à moda do Faial
Tender octopus slowly stewed with wine, onion and aromatic island seasonings.
Molha de Carne
A traditional Azorean meat dish from the islands of Faial and Pico, slowly cooked in a richly seasoned sauce and commonly served with bread.
Fofas do Faial
Faial’s signature pastry: light, elongated choux-like cakes traditionally filled with a sweet aromatic cream.
Vinho do Faial
Small-production island wines shaped by volcanic soils and Faial’s Atlantic climate.
Bolo de Sertã das Flores
Traditional flat breads from Flores Island, cooked on a hot griddle known locally as a sertã.
Peixe com Molho de Vilão
A traditional Azorean fish dish served with a tangy sauce of vinegar, garlic and regional red pepper paste.
Flóricas
Traditional sweets from Flores Island, prepared from a simple dough and shaped into characteristic flower-like forms.
Peixe Assado na Folha da Figueira
A traditional Graciosa dish in which fresh fish is wrapped in fig leaves and roasted, giving it a distinctive aroma.
Linguiça com Inhame
A traditional Graciosa dish combining seasoned Azorean pork sausage with boiled taro.
Molha de Carne
A traditional Azorean meat stew, particularly associated with Pico and Faial, slowly cooked in a richly seasoned sauce.
Molho de Fígado
A traditional Graciosa dish of pork liver cooked in a richly seasoned sauce.
Queijadas da Graciosa
The island’s signature sweet: small star-shaped pastries with a delicate shell and a rich milk-and-egg filling.
Massa Sovada
Soft, lightly sweet Azorean bread traditionally prepared for celebrations and religious festivities.
Queijo do Pico DOP
A cured raw cow’s-milk cheese with a semi-soft, buttery ivory paste.
Molha de Carne
A traditional Azorean meat dish from the islands of Faial and Pico, slowly cooked in a richly seasoned sauce and commonly served with bread.
Rosquilhas do Pico
Traditional ring-shaped sweet breads from Pico Island, with a soft texture and delicate aroma.
Vinho do Pico
A distinctive Azorean wine produced on Pico Island, where vines grow in volcanic soils protected by traditional black-stone walls.
Caldo de Nabos
A hearty traditional soup made with turnips, pork and local vegetables.
Sopa do Império
A festive bread-based soup traditionally served during the Holy Spirit celebrations.
Caçoila
Slow-cooked marinated meat, traditionally prepared with aromatic spices and wine.
Biscoitos de Orelha
Crisp traditional biscuits from Santa Maria, easily recognised by their characteristic twisted shape.
Melindres
Small traditional biscuits with a light texture and a sweet glazed finish.
Vinho de Santa Maria
Island wine produced in Santa Maria’s distinctive vineyards, particularly around São Lourenço.
Queijo São Jorge DOP
A cured raw cow’s-milk cheese with a hard or semi-hard paste and an intense, sometimes piquant flavour.
Amêijoas de São Jorge
Fresh clams from São Jorge Island, prized for their delicate flavour and close connection to the island’s coastal cuisine.
Espécies de São Jorge
Small pastries with delicate dough and an aromatic spiced filling, especially associated with Ribeira Seca.
Rosquilhas
Traditional ring-shaped pastries associated with festivities and religious celebrations.
Vinho de Cheiro de São Jorge
A traditional aromatic wine from São Jorge Island, historically produced from American grape varieties.
Sopa de Funcho
A traditional São Miguel soup flavoured with aromatic fennel, a herb long used in Azorean cuisine.
Polvo Guisado
Slow-cooked octopus, often prepared with wine and spices.
Morcela com Ananás dos Açores
A classic São Miguel combination of fried blood sausage with sweet and slightly acidic Azorean pineapple.
Cozido das Furnas
São Miguel’s great gastronomic symbol: meats, cured sausages and vegetables slowly cooked using the geothermal heat of Furnas.
Bife à Regional de São Miguel
An iconic São Miguel beef steak served in a rich, aromatic sauce, traditionally topped with a fried egg.
Favas à Moda de São Miguel
A traditional São Miguel dish of broad beans slowly cooked with pork and regional sausages.
Torresmos de Molho de Fígado
A traditional São Miguel pork dish with pieces of pork cooked in a rich, intensely flavoured liver sauce.
Ananás dos Açores
Traditionally grown in greenhouses on the island and one of São Miguel’s most emblematic products.
Queijadas da Vila Franca do Campo
Small traditional queijadas from Vila Franca do Campo, strongly associated with the island.
Bolo Lêvedo
A soft, lightly sweet bread-cake typical of Furnas.
Chá da Gorreana
Tea grown and produced at the historic Gorreana plantation on São Miguel Island, known for its black and green varieties.
Licor de Maracujá
A passion-fruit liqueur strongly associated with the Azores.
Licor de Ananás
A regional drink connected to pineapple cultivation on São Miguel.
Queijo Vaquinha
Cow’s-milk cheese produced on Terceira and rooted in the island’s dairy tradition.