Sopas do Espírito Santo
Bread soaked in meat broth, traditionally served during Holy Spirit festivities across Terceira.
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.
Sopa de Funcho
A comforting traditional soup scented with the fresh, distinctive aroma of fennel.
Polvo Guisado
Octopus slowly stewed until tender in an aromatic, richly seasoned sauce.
Alheira e Linguiça
Smoked sausages with a strong presence on Azorean tables and in Terceira’s regional cooking.
Alcatra da Terceira
Beef slowly cooked in a traditional earthenware pot with wine and aromatic spices.
Donas Amélias
Spiced Terceira cakes named in honour of Queen Amélia after the royal visit of 1901.
Massa Sovada
A soft, enriched Azorean sweet bread served at religious festivities and alongside Terceira Alcatra.
Cornucópias
Crisp horn-shaped pastries filled with a smooth, sweet egg cream.
Alfenim
Moulded sugar figures deeply connected to Azorean religious festivities and Terceira tradition.
Arroz-doce
Creamy rice pudding traditionally served at festivities, though not exclusive to Terceira.
Filhós
Festive fried dough found on Terceira and in many other Portuguese regions.
Papos de Anjo da Terceira
A traditional Terceira Island sweet made with eggs and sugar, with a delicate texture and rich syrup.
Vinho Verdelho dos Biscoitos
A distinctive wine from Biscoitos on Terceira Island, traditionally produced from Verdelho grapes grown in volcanic soils.
Cerveja Brianda
A craft beer from Terceira Island, produced locally in the Azores.
Licor de Nêveda
A traditional aromatic liqueur made by infusing pennyroyal-like wild mint known locally as nêveda in alcohol with sugar.
Mexilhão da Ria de Aveiro
Fresh mussels from the Ria de Aveiro, appreciated for their delicate maritime flavour and versatility.
Lampreia à Moda de Aveiro
A traditional Aveiro lamprey dish slowly cooked in a rich sauce of wine, onions and aromatic seasonings.
Raia em Molho de Pitau
A traditional Aveiro dish of skate served with a distinctive sauce based on its liver, vinegar and seasonings.
Enguias de Escabeche
Fried eels preserved in a lively sauce of vinegar, garlic and spices.
Caldeirada de Enguias
A deeply flavoured eel stew from the Ria de Aveiro, brightened with vinegar and herbs.
Ovos Moles de Aveiro
Glossy egg-yolk cream wrapped in delicate wafers shaped like shells, fish and barrels.
Tripas de Aveiro
A soft, warm wafer-like pastry, usually filled with chocolate, ovos moles or other flavours.
Raivas de Aveiro
Dry, crisp traditional biscuits with distinctive irregular shapes.
Papos de Anjo de Aveiro
A traditional Aveiro sweet made predominantly with egg yolks and finished with a rich sugar syrup.
Barrigas de Freira
A rich Portuguese conventual sweet made with egg yolks, sugar and bread or almond, depending on the regional recipe.
Fios de Ovos
Delicate golden strands of egg yolk cooked in sugar syrup, a classic of Portuguese conventual confectionery.
Castanhas de Ovos de Aveiro
A traditional Aveiro conventual sweet made with egg yolks and sugar, shaped to resemble small chestnuts.
Licor de Ovos de Aveiro
A creamy traditional liqueur from Aveiro made with egg yolks, sugar and alcohol.
Espumante da Bairrada
A renowned sparkling wine from Bairrada, known for its freshness, lively acidity and fine bubbles.
Vinho da Bairrada
A distinctive wine from Bairrada, a historic Portuguese wine region known especially for structured reds and fresh whites.
Aguardente Vínica da Bairrada
A traditional wine spirit from Bairrada, distilled from wine and often aged in wooden barrels.
Queijo de Cabra do Guadiana
A traditional goat’s cheese from the Guadiana area of the Alentejo, appreciated for its characteristic flavour and firm texture when matured.
Queijo Serpa DOP
A traditional PDO sheep’s milk cheese from the Alentejo, known for its creamy to semi-soft texture and intense, slightly piquant flavour.
Açorda à Alentejana
Alentejo bread with garlic, coriander, olive oil and a poached egg.
Sopa de Cação
Dogfish in a coriander, garlic and vinegar broth, served with bread.
Secretos de Porco Preto Alentejano
A succulent cut of Alentejo Iberian black pork, prized for its intense flavour and natural marbling.
Ensopado de Borrego
Slow-cooked lamb traditionally served over slices of bread.
Carne de Porco à Alentejana
Pork with clams, potatoes and seasonings—a classic Alentejo dish whose exact origin is debated.
Migas à Alentejana
Repurposed bread with garlic and olive oil, frequently served with pork.
Pão de Rala
An Alentejo convent sweet based on almonds, sugar, eggs and gila preserve.
Sericaia
A convent sweet made with eggs, milk, sugar, flour and cinnamon, strongly associated with the Alentejo.
Popias
Traditional cakes or biscuits found in the Lower Alentejo.
Filhós Alentejanas
Thin pieces of fried dough with long central cuts, traditionally dusted with sugar.
Vinho do Alentejo
Beja lies within one of Portugal’s major wine-producing regions.
Vinho de Talha
An ancestral method of making wine in large clay vessels, particularly important in the district of Beja.
Bacalhau à Braga
Fried salt cod with potatoes and an onion sauce made with tomato and pepper; also known as Bacalhau à Narcisa.
Frigideiras de Braga
An iconic savoury pastry from Braga, made with puff pastry and a seasoned minced meat filling.
Papas de Sarrabulho com Rojões
A Minho speciality widely found in Braga and the surrounding region.